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Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, Shetty K, Khanongnuch C. A Thermotolerant Yeast Cyberlindnera rhodanensis DK Isolated from Laphet-so Capable of Extracellular Thermostable β-Glucosidase Production. J Fungi (Basel) 2024; 10:243. [PMID: 38667914 PMCID: PMC11051217 DOI: 10.3390/jof10040243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/28/2024] [Accepted: 03/19/2024] [Indexed: 04/28/2024] Open
Abstract
This study aims to utilize the microbial resources found within Laphet-so, a traditional fermented tea in Myanmar. A total of 18 isolates of thermotolerant yeasts were obtained from eight samples of Laphet-so collected from southern Shan state, Myanmar. All isolates demonstrated the tannin tolerance, and six isolates were resistant to 5% (w/v) tannin concentration. All 18 isolates were capable of carboxy-methyl cellulose (CMC) degrading, but only the isolate DK showed ethanol production at 45 °C noticed by gas formation. This ethanol producing yeast was identified to be Cyberlindnera rhodanensis based on the sequence analysis of the D1/D2 domain on rRNA gene. C. rhodanensis DK produced 1.70 ± 0.01 U of thermostable extracellular β-glucosidase when cultured at 37 °C for 24 h using 0.5% (w/v) CMC as a carbon source. The best two carbon sources for extracellular β-glucosidase production were found to be either xylose or xylan, with β-glucosidase activity of 3.07-3.08 U/mL when the yeast was cultivated in the yeast malt extract (YM) broth containing either 1% (w/v) xylose or xylan as a sole carbon source at 37 °C for 48 h. The optimal medium compositions for enzyme production predicted by Plackett-Burman design and central composite design (CCD) was composed of yeast extract 5.83 g/L, peptone 10.81 g/L and xylose 20.20 g/L, resulting in a production of 7.96 U/mL, while the medium composed (g/L) of yeast extract 5.79, peptone 13.68 and xylan 20.16 gave 9.45 ± 0.03 U/mL for 48 h cultivation at 37 °C. Crude β-glucosidase exhibited a remarkable stability of 100%, 88% and 75% stable for 3 h at 35, 45 and 55 °C, respectively.
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Affiliation(s)
- Nang Nwet Noon Kham
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Somsay Phovisay
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Kridsada Unban
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Department of Pharmaceutical Science, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center for Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
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Aisara J, Wongsanittayarak J, Leangnim N, Utama K, Sangthong P, Sriyotai W, Mahatheeranont S, Phongthai S, Unban K, Lumyong S, Khanongnuch C, Wongputtisin P, Kanpiengjai A. Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment. Microb Cell Fact 2024; 23:17. [PMID: 38200553 PMCID: PMC10782719 DOI: 10.1186/s12934-023-02289-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
BACKGROUND Yeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was to screen yeast strains for the capability of selectively consuming unwanted sugars, namely fructose, glucose, and sucrose, in crude FOSs extracted from red onion (Allium cepa var. viviparum) with minimal effect on FOS content. RESULTS Among 43 yeast species isolated from Miang, ethnic fermented tea leaves, and Assam tea flowers, Candida orthopsilosis FLA44.2 and Priceomyces melissophilus FLA44.8 exhibited the greatest potential to specifically consume these unwanted sugars. In a shake flask, direct cultivation of C. orthopsilosis FLA44.2 was achieved in the original crude FOSs containing an initial FOSs concentration of 88.3 ± 1.2 g/L and 52.9 ± 1.2 g/L of the total contents of fructose, glucose, and sucrose. This was successful with 93.7% purity and 97.8% recovery after 24 h of cultivation. On the other hand, P. melissophilus FLA48 was limited by initial carbohydrate concentration of crude FOSs in terms of growth and sugar utilization. However, it could directly purify two-fold diluted crude FOSs to 95.2% purity with 92.2% recovery after 72 h of cultivation. Purification of crude FOSs in 1-L fermenter gave similar results to the samples purified in a shake flask. Extracellular β-fructosidase was assumed to play a key role in the effective removal of sucrose. Both Candida orthopsilosis FLA44.2 and P. melissophilus FLA44.8 showed γ-hemolytic activity, while their culture broth had no cytotoxic effect on viability of small intestinal epithelial cells, preliminarily indicating their safety for food processing. The culture broth obtained from yeast treatment was passed through an activated charcoal column for decolorization and deodorization. After being freeze dried, the final purified FOSs appeared as a white granular powder similar to refined sugar and was odorless since the main sulfur-containing volatile compounds, including dimethyl disulfide and dipropyl trisulfide, were almost completely removed. CONCLUSION The present purification process is considered simple and straight forward, and provides new and beneficial insight into utilization of alternative yeast species for purification of FOSs.
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Affiliation(s)
- Jakkrit Aisara
- Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai, 50200, Thailand
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Jirat Wongsanittayarak
- Program in Biotechnology, Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai, 50200, Thailand
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Nalapat Leangnim
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
- Office of Research Administration, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kraikrit Utama
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
- Office of Research Administration, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Padchanee Sangthong
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Woraprapa Sriyotai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Sugunya Mahatheeranont
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Suphat Phongthai
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kridsada Unban
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Saisamorn Lumyong
- Division of Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok, 10300, Thailand
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Pairote Wongputtisin
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, 50200, Thailand
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Siriwat W, Ungwiwatkul S, Unban K, Laokuldilok T, Klunklin W, Tangjaidee P, Potikanond S, Kaur L, Phongthai S. Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa. Foods 2023; 12:3815. [PMID: 37893708 PMCID: PMC10606862 DOI: 10.3390/foods12203815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient. The successful optimal conditions for protein extraction included a liquid to solid ratio of 30 mL/g, 25 min of extraction time, and a 78% sonication amplitude, providing a higher protein extraction yield than alkaline extraction by about 2.17-fold. The derived protein was rich in essential amino acids, including leucine, valine, and phenylalanine. Protamex and Alcalase were used to prepare protein hydrolysates with different degrees of hydrolysis, producing protein fragments with molecular weights ranging between <10 and 61.5 kDa. Enzymatic hydrolysis caused the secondary structural transformations of proteins from β-sheets and random coils to α-helix and β-turn structures. Moreover, it influenced the protein functional properties, particularly enhancing the protein solubility and emulsifying activity. Partial hydrolysis (DH3%) improved the foaming properties of proteins; meanwhile, an excess hydrolysis degree reduced the emulsifying stability and oil-binding capacity. The produced protein hydrolysates showed potential as anti-cancer peptides on human ovarian cancer cell lines.
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Affiliation(s)
- Warin Siriwat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Sunisa Ungwiwatkul
- Chemical Industrial Process and Environment Program, Faculty of Science, Energy and Environment, King Mongkut’s University of Technology North Bangkok (Rayong Campus), Rayong 21120, Thailand;
| | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Warinporn Klunklin
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Saranyapin Potikanond
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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Fashakin OO, Tangjaidee P, Unban K, Klangpetch W, Khumsap T, Sringarm K, Rawdkuen S, Phongthai S. Isolation and Identification of Antioxidant Peptides Derived from Cricket ( Gryllus bimaculatus) Protein Fractions. Insects 2023; 14:674. [PMID: 37623384 PMCID: PMC10455153 DOI: 10.3390/insects14080674] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/15/2023] [Accepted: 06/15/2023] [Indexed: 08/26/2023]
Abstract
Crickets contain high protein content that can be used to improve nutrition but are less exploited. This study was conducted to isolate different Cricket Protein Fractions including albumin, globulin, glutelin, and prolamin. All fractions were characterized and hydrolyzed by commercial enzymes. The results showed that the glutelin fractions had the highest extraction yields with 53.9 ± 2.12% (p < 0.05). Moreover, glutelin hydrolysate fraction prepared by Alcalase with a 16.35 ±0.29% hydrolysis degree was selected for further purification because of their high antioxidant activities, including ABTS radical-scavenging activity (0.44-0.55 µmol Trolox eq./g) and metal chelating activity (1721.99-1751.71 µmol EDTA eq./g). Two active fractions, GA-1 (<3 kDa) and GA-2 (<3 kDa), were collected from the consecutive purification of glutelin hydrolysates, which included processes such as membrane ultrafiltration and gel filtration. The fractions were analyzed by LC-MS/MS to obtain 10 peptides with 3-13 amino acids identified as TEAPLNPK, EVGA, KLL, TGNLPGAAHPLLL, AHLLT, LSPLYE, AGVL, VAAV, VAGL, and QLL with a molecular weight range of 359.23-721.37 Da in the two fractions. The amino acid sequence shows a prevalence of hydrophobic amino acids (50-100%) such as valine and leucine in the peptide chains, accounting for its high antioxidant activity. In conclusion, cricket glutelin hydrolysate prepared by Alcalase can serve as an alternative source of potent edible bioactive peptides in functional food products.
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Affiliation(s)
- Olumide Oluwatoyosi Fashakin
- Master’s Degree Program in Food Science and Technology (International Program), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Pipat Tangjaidee
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
| | - Wannaporn Klangpetch
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
| | - Tabkrich Khumsap
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
| | - Korawan Sringarm
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Suphat Phongthai
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.T.); (K.U.); (W.K.); (T.K.)
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand;
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Leangnim N, Unban K, Thangsunan P, Tateing S, Khanongnuch C, Kanpiengjai A. Ultrasonic-assisted enzymatic improvement of polyphenol content, antioxidant potential, and in vitro inhibitory effect on digestive enzymes of Miang extracts. Ultrason Sonochem 2023; 94:106351. [PMID: 36878085 PMCID: PMC9988395 DOI: 10.1016/j.ultsonch.2023.106351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/09/2023] [Accepted: 02/27/2023] [Indexed: 06/18/2023]
Abstract
The aims of this research were to optimize the ultrasonic-assisted enzymatic extraction of polyphenols under Miang and tannase treatment conditions for the improvement of antioxidant activity of Miang extracts via response surface methodology. Miang extracts treated with and without tannase were investigated for their inhibitory effects on digestive enzymes. The optimal conditions for ultrasonic-assisted enzymatic extraction of the highest total polyphenol (TP) (136.91 mg GAE/g dw) and total flavonoid (TF) (5.38 mg QE/g dw) contents were as follows: 1 U/g cellulase, 1 U/g xylanase, 1 U/g pectinase, temperature (74 °C), and time (45 min). The antioxidant activity of this extract was enhanced by the addition of tannase obtained from Sporidiobolus ruineniae A45.2 undergoing ultrasonic treatment and under optimal conditions (360 mU/g dw, 51 °C for 25 min). The ultrasonic-assisted enzymatic extraction selectively promoted the extraction of gallated catechins from Miang. Tannase treatment improved the ABTS and DPPH radical scavenging activities of untreated Miang extracts by 1.3 times. The treated Miang extracts possessed higher IC50 values for porcine pancreatic α-amylase inhibitory activity than those that were untreated. However, it expressed approximately 3 times lower IC50 values for porcine pancreatic lipase (PPL) inhibitory activity indicating a marked improvement in inhibitory activity. The molecular docking results support the contention that epigallocatechin, epicatechin, and catechin obtained via the biotransformation of the Miang extracts played a crucial role in the inhibitory activity of PPL. Overall, the tannase treated Miang extract could serve as a functional food and beneficial ingredient in medicinal products developed for obesity prevention.
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Affiliation(s)
- Nalapat Leangnim
- Program in Biotechnology, The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand; Division of Biochemistry and Biochemical Innovation, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Patcharapong Thangsunan
- Center of Excellence in Fish Infectious Diseases (CE FID), Department of Veterinary Microbiology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Suriya Tateing
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand; Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
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Thongkong S, Klangpetch W, Unban K, Tangjaidee P, Phimolsiripol Y, Rachtanapun P, Jantanasakulwong K, Schönlechner R, Thipchai P, Phongthai S. Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein. Foods 2023; 12:foods12040835. [PMID: 36832910 PMCID: PMC9956254 DOI: 10.3390/foods12040835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 02/01/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties ("Kum Chao Mor Chor 107" and "Kum Doi Saket"). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71-22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29-22.64% and 3.3-12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84-40.45% and 28.46-37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein's digestibility and functional properties.
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Affiliation(s)
- Saban Thongkong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | | | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
| | - Regine Schönlechner
- Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences, 1190 Vienna, Austria
| | - Parichat Thipchai
- Doctor of Philosophy Program in Nanoscience and Nanotechnology (International Program/Interdisciplinary), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
- The Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence:
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Kanpiengjai A, Kodchasee P, Unban K, Kumla J, Lumyong S, Khunnamwong P, Sarkar D, Shetty K, Khanongnuch C. Three new yeast species from flowers of Camellia sinensis var. assamica collected in Northern Thailand and their tannin tolerance characterization. Front Microbiol 2023; 14:1043430. [PMID: 36876082 PMCID: PMC9978478 DOI: 10.3389/fmicb.2023.1043430] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 01/19/2023] [Indexed: 02/18/2023] Open
Abstract
Our recent research study focused on Miang fermentation revealed that tannin-tolerant yeasts and bacteria play vital roles in the Miang production process. A high proportion of yeast species are associated with plants, insects, or both, and nectar is one of the unexplored sources of yeast biodiversity. Therefore, this study aimed to isolate and identify yeasts of tea flowers of Camellia sinensis var. assamica and to investigate their tannin tolerance, which is a property essential to Miang production processes. A total of 82 yeasts were recovered from a total of 53 flower samples in Northern Thailand. It was found that two and eight yeast strains were distinct from all other known species within the genera Metschnikowia and Wickerhamiella, respectively. These yeast strains were described as three new species, namely, Metschnikowia lannaensis, Wickerhamiella camelliae, and W. thailandensis. The identification of these species was based on phenotypic (morphological, biochemical, and physiological characteristics) and phylogenetic analyses of a combination of the internal transcribed spacer (ITS) regions and the D1/D2 domains of the large subunit (LSU) ribosomal RNA gene. The yeast diversity in tea flowers acquired from Chiang Mai, Lampang, and Nan provinces had a positive correlation with those acquired from Phayao, Chiang Rai, and Phrae, respectively. Wickerhamiella azyma, Candida leandrae, and W. thailandensis were the species uniquely found in tea flowers collected from Nan and Phrae, Chiang Mai, and Lampang provinces, respectively. Some of the tannin-tolerant and/or tannase-producing yeasts were associated with yeasts in the commercial Miang process and those found during Miang production, i.e., C. tropicalis, Hyphopichia burtonii, Meyerozyma caribbica, Pichia manshurica, C. orthopsilosis, Cyberlindnera fabianii, Hanseniaspora uvarum, and Wickerhamomyces anomalus. In conclusion, these studies suggest that floral nectar could support the formation of yeast communities that are beneficial for Miang production.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Innovation, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand
| | - Pratthana Kodchasee
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand.,Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kridsada Unban
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand.,Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Jaturong Kumla
- Division of Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Saisamorn Lumyong
- Division of Microbiology, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Pannida Khunnamwong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, Thailand.,Biodiversity Center Kasetsart University (BDCKU), Bangkok, Thailand
| | - Dipayan Sarkar
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand.,Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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Kangwan N, Kongkarnka S, Boonkerd N, Unban K, Shetty K, Khanongnuch C. Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in Mice. Nutrients 2022; 14:nu14010227. [PMID: 35011101 PMCID: PMC8747302 DOI: 10.3390/nu14010227] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 02/01/2023] Open
Abstract
This study aimed to investigate the protective effect of probiotics and synbiotics from traditional Thai fermented tea leaves (Miang) on dextran sulfate sodium (DSS)-induced colitis in mice, in comparison to sulfasalazine. C57BL/6 mice were treated with probiotics L. pentosus A14-6, CMY46 and synbiotics, L. pentosus A14-6 combined with XOS, and L. pentosus CMY46 combined with GOS for 21 days. Colitis was induced with 2% DSS administration for seven days during the last seven days of the experimental period. The positive group was treated with sulfasalazine. At the end of the experiment, clinical symptoms, pathohistological changes, intestinal barrier integrity, and inflammatory markers were analyzed. The probiotics and synbiotics from Miang ameliorated DSS-induced colitis by protecting body weight loss, decreasing disease activity index, restoring the colon length, and reducing pathohistological damages. Furthermore, treatment with probiotics and synbiotics improved intestinal barrier integrity, accompanied by lowing colonic and systemic inflammation. In addition, synbiotics CMY46 combined with GOS remarkedly elevated the expression of IL-10. These results suggested that synbiotics isolated from Miang had more effectiveness than sulfasalazine. Thereby, they could represent a novel potential natural agent against colonic inflammation.
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Affiliation(s)
- Napapan Kangwan
- Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
- Correspondence: (N.K.); (C.K.); Tel.: +66-86-670-3624 (N.K.); +66-89-755-9045 (C.K.)
| | - Sarawut Kongkarnka
- Department of Pathology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Nitsara Boonkerd
- Division of Microbiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand;
| | - Kridsada Unban
- Division of Biotechnology, School of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Research Center of Multidisciplinary Approaches to Miang, Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (N.K.); (C.K.); Tel.: +66-86-670-3624 (N.K.); +66-89-755-9045 (C.K.)
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9
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Tran AM, Unban K, Kanpiengjai A, Khanongnuch C, Mathiesen G, Haltrich D, Nguyen TH. Efficient Secretion and Recombinant Production of a Lactobacillal α-amylase in Lactiplantibacillus plantarum WCFS1: Analysis and Comparison of the Secretion Using Different Signal Peptides. Front Microbiol 2021; 12:689413. [PMID: 34194417 PMCID: PMC8236982 DOI: 10.3389/fmicb.2021.689413] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 05/21/2021] [Indexed: 11/29/2022] Open
Abstract
Lactic acid bacteria (LAB) have been used as starter cultures and producers of enzymes, antimicrobial peptides or metabolites that contribute to the flavor, texture and safety of food products. Lactiplantibacillus plantarum, one of the best-studied LAB, is considered as safe and effective cell factory for food applications. In this study, our aim was to use L. plantarum as the producer for high levels of a food-grade lactobacillal α-amylase, which has potential applications in food, fermentation and feed industries. The native form of an α-amylase (AmyL) from L. plantarum S21, an amylolytic LAB isolated from Thai fermented rice noodles, was expressed in L. plantarum WCFS1 using the pSIP expression system. The secretion of the α-amylase was driven by the native signal peptides of the α-amylases from L. plantarum S21 (SP_AmyL) and Lactobacillus amylovorus NRRL B-4549 (SP_AmyA), as well as by three Sec-type signal peptides derived from L. plantarum WCFS1; Lp_2145, Lp_3050, and Lp_0373. Among the tested signal peptides, Lp_2145 appears to be the best signal peptide giving the highest total and extracellular enzymatic activities of α-amylase AmyL from L. plantarum S21, which were 13.1 and 8.1 kU/L of fermentation, respectively. These yields were significantly higher than the expression and secretion in L. plantarum WCFS1 using the native signal peptide SP_AmyL, resulting in 6.2- and 5.4-fold increase in total and extracellular activities of AmyL, respectively. In terms of secretion efficiency, Lp_0373 was observed as the most efficient signal peptide among non-cognate signal peptides for the secretion of AmyL. Real-time reverse-transcriptase quantitative PCR (RT-qPCR) was used to estimate the mRNA levels of α-amylase transcript in each recombinant strain. Relative quantification by RT-qPCR indicated that the strain with the Lp_2145 signal peptide-containing construct had the highest mRNA levels and that the exchange of the signal peptide led to a change in the transcript level of the target gene.
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Affiliation(s)
- Anh-Minh Tran
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria.,Department of Biology, Faculty of Basic Sciences, University of Medicine and Pharmacy at Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Kridsada Unban
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.,Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Geir Mathiesen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences (NMBU), Ås, Norway
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, Vienna, Austria
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10
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Kodchasee P, Nain K, Abdullahi AD, Unban K, Saenjum C, Shetty K, Khanongnuch C. Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Phongthai S, Singsaeng N, Nhoo-ied R, Suwannatrai T, Schönlechner R, Unban K, Klunklin W, Laokuldilok T, Phimolsiripol Y, Rawdkuen S. Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread. Foods 2020; 9:foods9070942. [PMID: 32708774 PMCID: PMC7404560 DOI: 10.3390/foods9070942] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 11/16/2022] Open
Abstract
Protein hydrolysates (PH) with a degree of hydrolysis (DH) of 5%, 10%, and 13% from two varieties of peanut were prepared using two commercial enzymes, Alcalase and Flavourzyme. The content of essential amino acids (30,290 mg/100 g) and hydrophobic amino acids (34,067 mg/100 g) of the peanut variety Kalasin 2 (KAC431) protein was higher than that of a common variety, Kalasin 1 (KAC1) (p < 0.05). The protein molecular weight distributions of the two varieties of peanut detected by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were similar, ranging from 15 to 75 kDa, with a major protein band at 50–75 kDa. The antioxidant and functional properties of derived PHs were influenced by DH. Although the foaming ability of protein was improved by DH5%, it was obviously decreased upon increasing DH further. The best emulsifying properties were observed in PH with DH5% (p < 0.05). The incorporation of PH with a small DH, especially when produced using Flavourzyme, had a highly positive impact on the specific volume and relative elasticity of gluten-free bread. The effect of PHs on bread quality was highly correlated with their functional properties. This study suggests that partially enzymatically modified proteins are suitable for incorporation in food products such as bread and other gluten-free products.
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Affiliation(s)
- Suphat Phongthai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand
- Correspondence:
| | - Nuttapon Singsaeng
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Rossarin Nhoo-ied
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Thipubol Suwannatrai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Regine Schönlechner
- Institute of Food Technology, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences, 18, 1190 Vienna, Austria;
| | - Kridsada Unban
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Warinporn Klunklin
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
| | - Thunnop Laokuldilok
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Yuthana Phimolsiripol
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (N.S.); (R.N.-i.); (T.S.); (K.U.); (W.K.); (T.L.); (Y.P.)
- Cluster of High Value Product from Thai Rice for Health, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Saroat Rawdkuen
- Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;
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12
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Unban K, Khatthongngam N, Pattananandecha T, Saenjum C, Shetty K, Khanongnuch C. Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations. Front Microbiol 2020; 11:1515. [PMID: 32765442 PMCID: PMC7381199 DOI: 10.3389/fmicb.2020.01515] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Accepted: 06/10/2020] [Indexed: 01/09/2023] Open
Abstract
Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent and -independent techniques. The viable cell numbers of lactic acid bacteria (LAB), yeast, and Bacillus enumerated by the culture-dependent technique markedly surged over 3 days of initial fermentation and then smoothly declined by the end of fermentation. LAB were found as the main microbial population throughout the fermentation period followed by yeast and Bacillus. High-throughput sequencing of microbial community during fermentation revealed that Firmicutes (86.9-96.0%) and Proteobacteria (4.0-12.4%) were the dominant bacterial phyla, whereas Ascomycota was found to be the main fungal phylum with an abundance of over 99% in the fungal community. The dominant bacterial family was Lactobacillaceae (39.7-79.5%) followed by Acetobacteraceae, Enterobacteriaceae, Bacillaceae, Aeromonadaceae, Staphylococcaceae, Moraxellaceae, Clostridiaceae, Exiguobacteraceae, Streptococcaceae, and Halomonadaceae. Meanwhile, the main fungal family was incertae sedis Saccharomycetales (75.6-90.5%) followed by Pichiaceae, Pleosporaceae, Botryosphaeriaceae, Davidiellaceae, Mycosphaerellaceae, and Saccharomycodaceae. In addition, Lactobacillus (29.2-77.2%) and Acetobacter (3.8-22.8%), and the unicellular fungi, Candida (72.5-89.0%) and Pichia (8.1-14.9%), were the predominant genera during the fermentation process. The profiles of physical and chemical properties such as Miang texture, pH, organic acids, polysaccharide-degrading enzyme activities, and bioactive compounds have rationally indicated the microbial fermentation involvement. β-Mannanase and pectinase were assumed to be the key microbial enzymes involved in the Miang fermentation process. Total tannin and total polyphenol contents were relatively proportional to the antioxidant activity. Lactic acid and butyric acid reached maximum of 50.9 and 48.9 mg/g dry weight (dw) at 9 and 63 days of fermentation, respectively. This study provided essential information for deeper understanding of the Miang fermentation process based on the chemical and biological changes during production.
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Affiliation(s)
- Kridsada Unban
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Nuttapong Khatthongngam
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Thanawat Pattananandecha
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Chalermpong Saenjum
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand.,Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand
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13
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Unban K, Khatthongngam N, Shetty K, Khanongnuch C. Nutritional biotransformation in traditional fermented tea (Miang) from north Thailand and its impact on antioxidant and antimicrobial activities. J Food Sci Technol 2019; 56:2687-2699. [PMID: 31168151 DOI: 10.1007/s13197-019-03758-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 03/27/2019] [Indexed: 10/27/2022]
Abstract
Miang is a traditional fermented tea made from fermentation of Assam tea leaves with mixed microbial culture involving lactic acid bacteria and yeast. Miang has important bioactive benefits such as antioxidant and antimicrobial activity with relevance to health benefits. Miang is categorized into two processes; filamentous fungi growth-based (FFP) and non-filamentous fungi-based (NFP) process, depending on area of production. Further, Miang is also divided into 2 types; astringent Miang and sour Miang, depending on fermentation time. The aim of this research was to determine the important macronutrient biotransformation of Miang diversity under above processes and types and explore the impact on bioactive compounds relevant to antioxidant and antimicrobial activities. During fermentation, pH, total acid, nutritional components, total polyphenols (TP), total tannins (TT), total flavonoids (TF), total catechins (TC), antioxidant activity and antimicrobial activity were evaluated. Miang when fermented for longer sour Miang process compared to shorter time astringent Miang increased crude protein, fiber, and ash contents whereas soluble carbohydrates decreased. Even though TP, TT, TF and TC of sour Miang was lower, the overall antioxidant activity was higher than astringent Miang. This suggests that in addition to the phenolic compounds, other specific phenolics and substances such as biotransformed protein and fat could contribute to antioxidant properties. Additionally, Miang also contains antimicrobial activities against dental caries pathogenic bacteria Streptococcus mutans, gastrointestinal disease causing Vibrio cholerae and Salmonella enterica serovar Typhimurium through likely effects of organic acids and phenolic compounds.
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Affiliation(s)
- Kridsada Unban
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand
| | - Nuttapong Khatthongngam
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand
| | - Kalidas Shetty
- 2Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Chartchai Khanongnuch
- 1Division of Biotechnology, Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Muang, Chiang Mai, 50100 Thailand.,3Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200 Thailand
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14
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Kanpiengjai A, Unban K, Nguyen TH, Haltrich D, Khanongnuch C. Expression and biochemical characterization of a new alkaline tannase from Lactobacillus pentosus. Protein Expr Purif 2019; 157:36-41. [PMID: 30639327 DOI: 10.1016/j.pep.2019.01.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/21/2018] [Accepted: 01/08/2019] [Indexed: 11/15/2022]
Abstract
Lactobacillus pentosus BA-7 and L. pentosus QA1-5 are tannin-tolerant lactic acid bacteria that were isolated from Miang, a traditional fermented tea-leaf found in northern Thailand and a tannin-rich substrate. Tannase encoding genes were isolated, cloned and overexpressed in Escherichia coli BL21(DE3). The recombinant tannase was produced with production yields of 40 and 39 KU/L for LpTanBA-7 and LpTanQA1-5, respectively. Both revealed the same molecular weight of 50 kDa as estimated by SDS-PAGE and were optimally active under alkaline pH conditions LpTanQA1-5 revealed optimal temperatures in a range of 37-40 °C as is typically found in lactic acid bacteria, while LpTanBA-7 was active at higher temperatures with an optimum temperature range of 45-55 °C. LpTanBA-7 was found to be more stable within the same range of temperatures than LpTanQA1-5. Furthermore, it was active and stable toward various organic solvents and produced 50 mg/mL of gallic acid from 100 mg/mL tannic acid. Based on the results, LpTanBA-7 is considered a new alkali-moderately thermophilic tannase obtained from lactic acid bacterium that may be capable of a feasible production capacity of gallic acid and its esters. Furthermore, tannase that is active at high temperatures could also be used in tea products in order to develop a sweet aftertaste, as well as to improve levels of antioxidant activity.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biochemistry and Biochemical Technology, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Kridsada Unban
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Thu-Ha Nguyen
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Science, Vienna, 1190, Austria
| | - Dietmar Haltrich
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU University of Natural Resources and Life Science, Vienna, 1190, Austria
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand; Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, 50200, Thailand.
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15
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Unban K, Kanpiengjai A, Lumyong S, Nguyen TH, Haltrich D, Khanongnuch C. Molecular structure of cyclomaltodextrinase derived from amylolytic lactic acid bacterium Enterococcus faecium K-1 and properties of recombinant enzymes expressed in Escherichia coli and Lactobacillus plantarum. Int J Biol Macromol 2018; 107:898-905. [DOI: 10.1016/j.ijbiomac.2017.09.060] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 09/14/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
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16
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Chaikaew S, Kanpiengjai A, Intatep J, Unban K, Wongputtisin P, Takata G, Khanongnuch C. X-ray-induced mutation of Bacillus sp. MR10 for manno-oligosaccharides production from copra meal. Prep Biochem Biotechnol 2016; 47:424-433. [DOI: 10.1080/10826068.2016.1252929] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Siriporn Chaikaew
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Apinun Kanpiengjai
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Jenjira Intatep
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Kridsada Unban
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Pairote Wongputtisin
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - Goro Takata
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kagawa, Japan
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Excellence on Biodiversity based Economy and Society (B-BES), Chiang Mai University, Chiang Mai, Thailand
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