Health Innovation Institute

Chiang Mai, Thailand

Health Innovation Institute

Chiang Mai, Thailand

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Pengkumsri N.,Chiang Mai University | Sivamaruthi B.S.,Chiang Mai University | Sirilun S.,Chiang Mai University | Peerajan S.,Health Innovation Institute | And 3 more authors.
Food Science and Technology | Year: 2017

Beta-glucan (BG) is a conserved cell wall components of bacteria, fungi, and yeast. BG is an immunomodulator and stimulates the host immune system. This study was performed to screen Saccharomyces cerevisiae strain with high BG, extraction of BG using different chemical extraction methods, composition analysis of BG, and evaluation of the immunomodulatory effect of high-quality BG using mice model. Ten yeast strains were screened for high BG content using total glucan extraction kit and were subjected to FT-IR analysis. The kit based extraction revealed that HII31 showed a high content of total glucan and BG. HII31 cells were subjected to four different acid/base extractions, which indicated that combination of a strong base (NaOH) and weak acid (CH3COOOOH) extraction recovered high BG and a high ratio of polysaccharide, protein, and lipid. Further, the immunomodulatory effect of the selected BG was evaluated using mice, which suggested that low dose of HII31-BG induces the expression of selected pro-inflammatory (IL-17, IFN-γ) and anti-inflammatory cytokine (IL-10) significantly, whereas relatively high dose was required to alter the IL-6 and TGF-β expression. Overall, the present study revealed that BG extracted from HII31 cells alters the expression of studied cytokines, which can be used as a potent immunomodulator in pharmaceutical products. © 2017, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.


Chaiyasut C.,Chiang Mai University | Sivamaruthi B.S.,Chiang Mai University | Peerajan S.,Health Innovation Institute | Sirilun S.,Chiang Mai University | And 2 more authors.
International Food Research Journal | Year: 2017

Fermented plant beverages (FPB) are produced from cereals, fruits, vegetables and other plant sources. This study aimed to assess the heavy metals, minerals, alcohol, and fusel oil content of seventy FPBs sampled from several parts of Thailand. The results indicated that tested FPBs products were harmless for consumption except some of the products that are made from Morinda citrifolia Linn. The iron content of few products was found higher owing to the use of underground water for the production, which can be nullified by controlled consumption of FPBs. About 21 products are not suitable for consumption as per Thai community product standards (TCPS). All the samples were scored based on Australia New Zealand Food Authority standards (ANZFA), TCPS and Thai industrial standards-2089. The outcome of current study has revealed the importance of selection of raw materials for FPBs and also determined the quality of the selected FPB in Thailand. © All Rights Reserved.


Duangjitcharoen Y.,Chiang Mai University | Kantachote D.,Prince of Songkla University | Prasitpuripreecha C.,Ubon Ratchathani University | Peerajan S.,Health Innovation Institute | Chaiyasut C.,Chiang Mai University
Journal of Applied Pharmaceutical Science | Year: 2014

Potential probiotic strain for being health protectant especially intestinal illness is strain specific. This study investigated the selection of a new strain of probiotic of non-human origin and of human origin with the properties of intestinal protection against cancer. From the primary screening results, the human feces origin strains showed more bile salt tolerance than the fermented food origin strains. Whereas none of the human feces origin isolates could grow well in the acid condition. Lactobacillus plantarum CM4 was the new probiotic of non-human origin strain for this study. CM4 cells is said to tolerate and grow in 0.3% bile salt after 5 hours of incubation, at pH3 after 6 hours of incubation. This is in agreement with in vivo study for intestinal adherence ability of probiotic, a live CM4 cells was able to persist in mice small intestine and colon for 5 days. Live CM4 cells showed most effectiveness to bind 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) mutagen after 24 hours of incubation with 46.32% of binding ability while 144 hours of incubation with 85.34% of binding ability was the most effective for 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) mutagen. The significant difference (p<0.05) was found at all those time points. Moreover, the CM4 strain could degrade diphenylnitrosamine (DPN) better than 1-nitrosopyrrolidine (NPR) with dose response relationship activity. These imply that the CM4 strain could be the value added for the consuming pharmaceutical probiotic product based on scientific proof of its role in intestinal survival properties and cancer prevention through binding PhIP and IQ mutagen as well as degrading nitrosamine. © 2014 Yodsawee Duangjitcharoen et al.


Woraharn S.,Chiang Mai University | Lailerd N.,Chiang Mai University | Sivamaruthi B.S.,Chiang Mai University | Wangcharoen W.,Maejo University | And 3 more authors.
CYTA - Journal of Food | Year: 2016

Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employed to exploit and optimize the fermentation condition for the production of L-glutamic acid (GA)- and γ-aminobutyric acid (GABA)-rich fermented H. erinaceus beverage by Lactobacillus brevis HP2 and Lactobacillus fermentum HP3, respectively. Box-Behnken design (BBD) for response surface methodology was employed with cofactor, pH and temperature as independent variables. The results suggested that L. brevis HP2 and L. fermentum HP3 are good starter cultures for H. erinaceus fermentation with enriched GA and GABA production. In this case, GA production was significantly influenced by K2HPO4, pH and temperature whereas GABA production was significantly influenced by pH and temperature. Further thorough and fine optimization is required to fabricate high-quality fermented drinks with low cost. © 2015 The Author(s). Published by Taylor & Francis.


Fermented plant beverages (FPBs) are non-alcoholic and are produced by lactic acid bacteria (LAB) with different edible plant sources. Owing to the lack of a detailed study on fermented Hericium erinaceus with LAB, the current study was employed to exploit and optimize the fermentation condition for the production of L-glutamic acid (GA)- and γ-aminobutyric acid (GABA)-rich fermented H. erinaceus beverage by Lactobacillus brevis HP2 and Lactobacillus fermentum HP3, respectively. Box–Behnken design (BBD) for response surface methodology was employed with cofactor, pH and temperature as independent variables. The results suggested that L. brevis HP2 and L. fermentum HP3 are good starter cultures for H. erinaceus fermentation with enriched GA and GABA production. In this case, GA production was significantly influenced by K2HPO4, pH and temperature whereas GABA production was significantly influenced by pH and temperature. Further thorough and fine optimization is required to fabricate high-quality fermented drinks with low cost. © 2015 The Author(s). Published by Taylor & Francis.


Woraharn S.,Chiang Mai University | Lailerd N.,Chiang Mai University | Sivamaruthi B.S.,Chiang Mai University | Wangcharoen W.,Maejo University | And 3 more authors.
International Journal of Food Science and Technology | Year: 2015

Fermented plant beverages (FPB) with a high content of desirable principle components are served as functional foods from several years. Hericium erinaceus is famous for its antimicrobial, antioxidant, antihypertensive and antidiabetic nature. Accordingly, the current study was aimed to produce fermented H. erinaceus juice with a high content of L-glutamine (Gln) and L-glutamic acid (GA) through lactic acid bacteria (LAB) isolated from fermented Thai foods. LAB isolates were screened and identified the potent protease-producing bacteria Enterococcus faecalis (G414/1) that facilitate the production of Gln and GA through protein hydrolysis. Box-Behnken design (BBD) and response surface methodology (RSM) were adapted for the optimisation of conditions for the increased production of Gln and GA during fermentation of H. erinaceus. We succeeded with an optimum concentration of cofactor (CaCl2), pH and temperature for improved protease activity and subsequent Gln and GA production. The ability of isolated E. faecalis strain to produce Gln and GA was demonstrated in this study. Further, upstream processes like strain improvement and media optimisation will direct the way to produce enriched H. erinaceus based FPB. © 2015 Institute of Food Science and Technology.


Pattananandecha T.,Chiang Mai University | Sirilun S.,Chiang Mai University | Duangjitcharoen Y.,Chiang Mai University | Sivamaruthi B.S.,Chiang Mai University | And 3 more authors.
Pharmaceutical Biology | Year: 2016

Context Inulin, a non-digestible carbohydrate isolated from Helianthus tuberosus L. (Asteraceae), has been shown to alter the gut beneficial bacteria including Lactobacillus spp. and Bifidobacteria. Inulin also influences the activities of intestinal microbiota that could prevent the colon cancer development. Objective This study determines the effect of hydrolysed inulin with different degrees of polymerisation on alteration of intestinal microbiota and their activities on azoxymethane (AOM)-induced preneoplastic aberrant crypt foci (ACF) in rats. Materials and methods Seventy-two male Sprague–Dawley rats were randomly divided into six groups (three control and three AOM-treated groups) and the animal were fed with either a normal diet or diet containing 10% of long-chain inulin (InuL) or short-chain inulin (InuS), respectively, for 17 weeks. Colon cancer was induced in rats by injecting AOM subcutaneously at the 8th and 9th week of the study period. At the end of the experiment, cecal contents of rats were examined for selected microbiota, organic acids, putrefactive compounds and microbial enzymes. ACF formation was microscopically examined. Results The inulin diets significantly increased the weight and decreased the pH of the caecal content. The rats fed with InuL-supplemented diet showed approximately 2.9- and 6.8-fold increases in the biomass of Lactobacillus spp. and Bifidobacteria, respectively. Naive and AOM-treated rats fed with inulin-supplemented diet showed ∼1.3- and ∼2.2-fold decreases in the biomass of Escherichia coli and Salmonella enterica serovar Typhi, respectively. Inulins significantly decreased the colonic concentration of phenol, p-cresol and indole. Reduction in the activity of microbial enzymes such as β-glucuronidase, azoreductase and nitroreductase were observed in inulin-treated animals. Reduction in the ACF formation has been observed in inulin-treated groups. Discussion and conclusion The present study demonstrates that dietary administration of inulin reduces the formation of preneoplastic lesions in the colon, possibly by altering the microecology and microbial activities on carcinogenesis. © 2016 Taylor & Francis


Sirilun S.,Chiang Mai University | Chaiyasut C.,Chiang Mai University | Pengkumsri N.,Chiang Mai University | Peerajan S.,Health Innovation Institute | And 3 more authors.
Journal of Applied Pharmaceutical Science | Year: 2016

Beta-Glucosidases (BGS) are the group of hydrolase enzymes, involved in the degradation processes and many biological processes. Due to demand, intensive screening of BGS is required to explore the natural microbial source of BGS. The current study deals with isolation and identification of BGS producing S. cerevisiae from Thai fruits & beverages and assessment of impact of pH, temperature, and salt concentration on BGS production. About 34 samples were collected. Yeast cells were isolated by plate method and characterized. About ten different strains were isolated and identified. The strain has been confirmed as S. cerevisiae through ribosomal sequencing. The optimization of BGS production was achieved by Box-Behnken design and Response Surface Methodology and confirmed that pH 4.0, temperature at 40 °C, and 0.5% of NaCl are optimum conditions. The kinetic analysis suggested that 24 h of incubation achieve the maximum yield. The reported S. cerevisiae strain could be the safer source for BGS. Further studies on enzyme recovery and purification will unbolt the way to attain high-quality microbial enzyme. © 2016 Sasithorn Sirilun et al.


Peerajan S.,Health Innovation Institute | Chaiyasut C.,Chiang Mai University | Sirilun S.,Chiang Mai University | Chaiyasut K.,Health Innovation Institute | And 2 more authors.
Food Science and Technology | Year: 2016

The fermented herbal juices are capable of curing and preventing diseases and reducing the aging progress. The present study was performed to investigate the fermentation of Phyllanthus emblica fruit by Lactobacillus paracasei HII01 with respect to carbon sources, polyphenols, and antioxidant properties. The physical changes, for instance, color, odor, taste, turbidity and gas formation, throughout the fermentation process was manually monitored. The fermented product was rich in polyphenolic content. The acid content and pH of the product were under the norms of Thai community product standards. Antioxidant properties of the fermented product were proved using ABTS, and FRAP assays. Chelation based study suggested that fermented P. emblica fruit juices are healthy enough to stabilize the oxidized form of the metal ion. The optimum fermentation period was 15 days. All the results supported that studied carbon sources did not interfere with the quality of the product. This report is the prelude study on the use of probiotic starter culture for the production of P. emblica fruit based lactic acid bacteria fermented beverages (LAFB) enriched with bioactive compounds. Further research on the impact of different carbon sources and upstream processes on the quality of LAFB is currently in progress. © 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.


Yamamoto S.,Yamaguchi University | Pattananandecha T.,Chiang Mai University | Sirilun S.,Chiang Mai University | Sivamaruthi B.S.,Chiang Mai University | And 2 more authors.
Journal of Pure and Applied Microbiology | Year: 2016

The preservation of synbiotic preparations is the most important task than the formulation, due to the stability issues. Many advanced techniques are employed to preserve and stabilize the viability of synbiotic formulas. The current study deals with the development of freeze-dried (FD) Lactobacillus paracasei HII01 with selected commercial inulins (inulin GR, inulin SC, inulin FF), inulin extracted from Jerusalem artichoke (inulin JA), skim milk, maltodextrin #2, trehalose, and sorbitol as cryoprotectants and assessment of viability during intestinal transit and storage. The trehalose, inulin F F, and inulin JA retain the survivability of L. paracasei HII01 up to 46.1-79.5%, 19.0-51.0%, and 10.3-33.1%, respectively, whereas, the sorbitol showed least survival rate (1.4-12.7%) of L. paracasei HII01 and the FD-L. paracasei HII01 without any cryoprotectants had no viable cells. The FD-powders with the high survival of L. paracasei HII01 were selected to study the viability during gastrointestinal transit (Simulated gastric fluid, and simulated intestinal fluid of human). The FD-L. paracasei HII01 with inulins protects the survivability of L. paracasei HII01 during gastrointestinal transit more than other studied protectants. The results suggested that the storage of FD-L. paracasei HII01 with inulin JA at 4°C can retain ∼59.2% of the existence of live L. paracasei HII01 cells for 60 days than other tested commercially available inulins, while the samples stored at room temperature showed the drastic reduction in the viability. Collectively, the results suggested that the inulin JA can be used in freeze drying process of L. paracasei HII01 as a cryoprotectant, which effectively diminishes the degradation of probiotic cells during gastrointestinal transit and storage.

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