Papers by sirithon siriamornpun
Foods
The stink bug (Tessaratoma papillosa) is a highly popular edible insect in Thai traditional cuisi... more The stink bug (Tessaratoma papillosa) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemical changes and volatile compounds of late nymph and adult stink bugs. In general, all treated samples showed increases in phenolic acid, tocopherols, and amino acid contents and a decrease in the content of fiber compared with raw stink bugs (p < 0.05). Cinnamic acid significantly increased by over 200% in late nymph insects and 30% in adult insects after roasting, whereas syringic acid decreased after cooking (p < 0.05). The most predominant volatile compound found in all samples was 5-methyl-octadecane and it decreased after cooking, while volatile alkane compounds increased after cooking. The processed sample extracts showed higher toxicity on oral cancer KB and cervical cancer Hela cells than on Ve...
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Drying Technology, Jul 19, 2023
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international food research journal, 2020
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Australian Journal of Agricultural Research, 2001
Different protein fractionation techniques were used to define differences between a set of 8 whe... more Different protein fractionation techniques were used to define differences between a set of 8 wheat lines used in genetic mapping studies in Australia. A proteomics approach was used to establish the feasibility of identifying new protein polymorphisms for mapping purposes. Detailed analysis confirmed differences in the glutenin subunits, gliadin proteins, and 10–20 other proteins, between the mapping population parents, Cranbrook, Halberd, CD87, and Katepwa. Differences were particularly evident in the low molecular weight classes of protein. Alternative technologies were used to determine the differences in various protein classes in order to screen doubled haploid lines derived from crosses between the wheat lines. Polyacrylamide gel electrophoresis analysis allowed the mapping of loci encoding high molecular weight (HMW) and low molecular weight (LMW) glutenin subunit proteins. Reversed phase high performance liquid chromatography also allowed several loci encoding LMW glutenin ...
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international food research journal, 2016
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LWT
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Edward Elgar Publishing eBooks, May 11, 2023
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Walailak Journal of Science and Technology (WJST), 2017
Background: Ziziphus genus (jujube) is a fruit, which is commonly found and used in Eastern tradi... more Background: Ziziphus genus (jujube) is a fruit, which is commonly found and used in Eastern traditional medicine for various conditions. Immunomodulation and anti-oxidant activities of jujube fruit extract are reported. This study aimed to observe immunomodulation effects of green (unripe) and ripe jujube fruit extract on peripheral blood mononuclear cell (PBMC) proliferation by carboxyfluorescein diacetate (CFSE) fluorescence, cytokine profiling by enzyme-linked immunosorbent assay (ELISA), and intracellular H2O2 level by dichlorodihydrofluorescein diacetate (DCFH-DA) fluorescence. Results: Treatments of PBMC with both green and ripe pulp extracts resulted in non-significant increases, about 1.01 - 1.15 times, in PBMC proliferation compared to the untreated group (p > 0.05). The pro-inflammatory cytokine (IL-1β) and regulatory Th2 cytokine (IL-10) levels were significantly higher in PBMC treated with ripe jujube fruit extract than in the cells stimulated with green jujube extrac...
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Asian Pacific Journal of Tropical Biomedicine, 2021
Objective: To investigate anti-tumor effect of rice bran hydrolysates (RBH) on proliferation, mig... more Objective: To investigate anti-tumor effect of rice bran hydrolysates (RBH) on proliferation, migration, invasion, and angiogenesis of cholangiocarcinoma (CCA) cells, and elucidate the underlying mechanisms. Methods: RBH was prepared from Tubtim Chumprae rice (Oryza sativa L.) by hydrothermolysis followed by protease digestion. Phenolic content in RBH was analyzed by high-performance liquid chromatography. Human CCA cells, KKU-156, KKU-452, and KKU-100, were used to study the effects of RBH on proliferation, migration, invasion, and adhesion by wound healing, Transwell chamber, and fibronectin cell adhesion assays. Angiogenesis was evaluated using human umbilical vein endothelial cells. Proteins associated with cancer progression were analyzed by immunobloting assays. Results: RBH contained carbohydrates, proteins, lipids, and various phenolic compounds and flavonoids. RBH did not inhibit CCA proliferation, but strongly suppressed migration, invasion, adhesion of CCA cells, and the formation of tube-like capillary structures of human umbilical vein endothelial cells. Moreover, RBH down-regulated phosphorylation of FAK, PI3K, and Akt, suppressed NF-κB nuclear translocation, decreased the expression of ICAM-1, vimentin and vascular endothelium growth factor (VEGF), and increased the expression of E-cadherin. Conclusions: RBH suppresses CCA cell migration and invasion and decreases expression of proteins involved in cancer metastasis. RBH is a potential food supplement for cancer prevention.
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Drying Technology, Jan 26, 2022
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World Journal of Agricultural Sciences, Sep 22, 2008
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Applied Biological Chemistry, Feb 4, 2016
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Bioactive compounds and antioxidant activities of the rice bran with marigold tea formulated by m... more Bioactive compounds and antioxidant activities of the rice bran with marigold tea formulated by mixing different proportions of rice bran and marigold were investigated. Comparative results of sensory evaluation were conducted by Thai panelists (n=30) and Austrian panelists (n=30), respectively. The results showed that rice bran with marigold tea had high values of antioxidant activities as measured by DPPH radical scavenging (95-97%), ferric reducing/antioxidant power (FRAP) (80-84 μmol FeSO4/g dry sample), total phenolic content (TPC) (29-49 mgGAE/g dry sample), and total flavonoids content (TFC) (61-69 mgRE/g dry sample). The predominant phenolic acids in rice bran with marigold tea were gallic, ferulic and sinapic acid and the main flavonoids were quercetin and rutin. A proportion of 50% rice bran: 50% marigold showed the highest sensory scores of all formulas for Thai panelists (n=30), while Austrian panelists have evaluated a proportion of 30% rice bran: 70% marigold with the highest score. Austrian panelists seemed to dislike the odor of the product when the proportion of rice bran was increased. This study demonstrated that rice bran with marigold tea could be considered as alternative beverage for health benefits. However the optimum formula was dependent on consumers’ preference.
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Warasan Witthayasat Kaset, 2010
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The purpose of this study was to improve the reduction of timber drying time by using drying air ... more The purpose of this study was to improve the reduction of timber drying time by using drying air with low-relative humidity. The low-relative humidity of the drying air studied was in the range of to 25 - 35 %, and the condition of drying air was fi xed at a temperature of 40˚C and velocity of 1.0 m/s. The physical quality of timber was investigated. The experimental results showed that timber drying by using drying air with low-relative humidity reduced the drying time by 50% compared to timber drying by using drying air from solar energy. The physical quality of timber changed slightly.
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Thai Journal of Agricultural Science, 2011
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Scientia Horticulturae, 2017
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Drying Technology, 2015
ABSTRACT We investigated the influence of hot air drying, far infrared radiation (FIR), and cellu... more ABSTRACT We investigated the influence of hot air drying, far infrared radiation (FIR), and cellulase aided on the fatty acid composition and primary lipid oxidation of rice bran, rice husk, and ground rice husk. The lipid content was significantly reduced in the sample dried by hot air and FIR but remained unchanged in the cellulase-aided rice bran and husk. We found that oleic acid (18:1n − 7) and linoleic acid (18:2n − 6) increased in hot air- and FIR-dried rice bran. On the other hand, PUFA content was significantly reduced in the samples dried by hot air and FIR but remained unchanged in the cellulase-aided rice bran and husk. Cellulase aided gave significantly higher concentrations of SFA, MUFA, and PUFA in all samples than did hot air and FIR drying. However, the rice by-products dried with hot air and FIR had the lowest PV and TBA values during 30 days of storage. Our findings provide useful information for the pretreatment of rice by-products; consequently, more utilization of rice by-products will be extended for uses such as oil production.
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Food Chemistry, 2016
The impacts of traditional and alternative parboiling processes on the concentrations of fatty ac... more The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking temperatures and the steaming methods. Results showed that parboiling processes significantly increased the concentrations of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), γ-oryzanol, γ-tocotrienol and total phenolic acids (TPA) in glutinous rice, while α-tocopherol, γ-tocopherol and polyunsaturated fatty acids (PUFA) decreased (p&amp;amp;lt;0.05). Both the traditional and alternative parboiling methods increased the levels of γ-oryzanol by three or fourfold compared with the level of γ-oryzanol in raw rice. Parboiling caused both adverse and favorable effects on phenolic acids content (p&amp;amp;lt;0.05). We found that glutinous rice, parboiled using our newly developed method, had higher levels of PUFA, total vitamin E, γ-oryzanol, hydrobenzoic acid, hydroxycinnamic acid and TPA compared to the traditional method.
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