8 research outputs found
大豆加工食品の健康機能性と味質に関する品質に及ぼす食品加工の影響
No full text岩手大学博士（農学）原著論文
1. Chitisankul, W. T., Shimada, K., Omizu, Y., Uemoto, Y., Varanyanond, W., & Tsukamoto, C.
Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation
LWT - Food Science and Technology 64(1), 197-204, 2015
2. Chitisankul, W. T., Takada, Y., Takahashi, Y., Ito, A., Itabashi, M., Varanyanond, W., Kikuchi, A., Ishimoto, M., Tsukamoto, C
Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties
LWT - Food Science and Technology 89, 93-103, 2018
3. Chitisankul, W. T., Murakami, M., Tsukamoto, C., & Shimada, K.
Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans
LWT - Food Science and Technology 115, 108432, 2019
4. Chitisankul, W. T., Itabashi, M., Son, H., Takahashi, Y., Ito, A., Varanyanond, W., & Tsukamoto, C.
Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics
LWT - Food Science and Technology 146, 111337, 2021
5. Chitisankul, W. T., Shimada, K., Tsukamoto, C.
Antioxidative capacity of soyfoods and soy active compounds
Polish Journal of Food and Nutrition Sciences 72(1), 101-108, 2022doctoral thesi
Effect of food processing on soyfood qualities relating nutraceutical and taste characteristics
No full text原著論文
1. Chitisankul, W. T., Shimada, K., Omizu, Y., Uemoto, Y., Varanyanond, W., & Tsukamoto, C.
Mechanism of DDMP-saponin degradation and maltol production in soymilk preparation
LWT - Food Science and Technology 64(1), 197-204, 2015
2. Chitisankul, W. T., Takada, Y., Takahashi, Y., Ito, A., Itabashi, M., Varanyanond, W., Kikuchi, A., Ishimoto, M., Tsukamoto, C
Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties
LWT - Food Science and Technology 89, 93-103, 2018
3. Chitisankul, W. T., Murakami, M., Tsukamoto, C., & Shimada, K.
Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans
LWT - Food Science and Technology 115, 108432, 2019
4. Chitisankul, W. T., Itabashi, M., Son, H., Takahashi, Y., Ito, A., Varanyanond, W., & Tsukamoto, C.
Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics
LWT - Food Science and Technology 146, 111337, 2021
5. Chitisankul, W. T., Shimada, K., Tsukamoto, C.
Antioxidative capacity of soyfoods and soy active compounds
Polish Journal of Food and Nutrition Sciences 72(1), 101-108, 202
Antioxidative Capacity of Soyfoods and Soy Active Compounds
No full textSoyfood isoflavones and soyasaponins are the effective compounds relating to their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radical scavenging capacities by the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant capacity of non-fermented and fermented soyfoods was also determined by the same method. The results revealed that isoflavones showed higher peroxyl radical scavenging capacities than soyasaponin, with their activities found to depend on their chemical structure. The aglycone isoflavones promoted higher H-ORAC values than glycoside and malonyl glycoside isoflavones, respectively. On the other hand, DDMP saponin promoted a higher H-ORAC value than its derived compound, group B saponin, and the aglycone soyasaponin. In the case of soyfoods, fermented soyfoods had higher antioxidative capacity that the non-fermented ones, especially the long-term fermented products. Soybean-koji miso presented the highest H-ORAC value, followed by natto, soy sauce, and tempeh. Moreover, lightness (L*) of miso and soy sauce showed a negative correlation with H-ORAC value probably due to browning substances which might derive from the amino-carbonyl reaction. Considering the high antioxidant capacity of fermented soyfoods, it might relate to aglycone isoflavones which promote strong radical scavenging capacity. Thus, fermented soyfoods, especially miso and natto, could be considered as health-promoting foods
Shelf-life estimation of tempe drink powder by the ASLT method
No full textTempe is one of the fermented foods that originated from Indonesia. This traditional food is perishable and has a short shelf life. Processing tempe into dry products, such as tempe flour, could enhance the shelf life and application. Tempe drink powder (TDP) is an instant beverage powder made from tempe flour with some food additives, such as sugar and stabilizer, it is a new innovation in functional food. TDP has health-promoting properties to prevent some degenerative diseases due to its high protein content (34.74±1.04%) and antioxidant capacity (49.91±5.20 mg AEAC/100g). Therefore exploration and research about this product would be significantly useful for preparing industrial scaling up before it is marketed. The aim of this study was to predict the TDP shelf life by using an accelerated shelf-life test (ASLT) with the Arrhenius equation. The TDP samples were stored at 35, 45, and 55⁰C for 35 days and tested every 5 days. The storage times were insignificantly decreased in the proximate composition, except for water content. Meanwhile whiteness and color were the critical parameters for Arrhenius’s calculation based on the sensory evaluation. The final result was TDP had 165 to 279 days of shelf life at storage temperatures around 25−30⁰C
Shelf-life estimation of tempe drink powder by the ASLT method
No full textTempe is one of the fermented foods that originated from Indonesia. This traditional food is perishable and has a short shelf life. Processing tempe into dry products, such as tempe flour, could enhance the shelf life and application. Tempe drink powder (TDP) is an instant beverage powder made from tempe flour with some food additives, such as sugar and stabilizer, it is a new innovation in functional food. TDP has health-promoting properties to prevent some degenerative diseases due to its high protein content (34.74±1.04%) and antioxidant capacity (49.91±5.20 mg AEAC/100g). Therefore exploration and research about this product would be significantly useful for preparing industrial scaling up before it is marketed. The aim of this study was to predict the TDP shelf life by using an accelerated shelf-life test (ASLT) with the Arrhenius equation. The TDP samples were stored at 35, 45, and 55⁰C for 35 days and tested every 5 days. The storage times were insignificantly decreased in the proximate composition, except for water content. Meanwhile whiteness and color were the critical parameters for Arrhenius’s calculation based on the sensory evaluation. The final result was TDP had 165 to 279 days of shelf life at storage temperatures around 25−30⁰C
Exploring the hypoglycemic potential of fresh, semangit, and bosok tempe: A comparative metabolite profile
No full textTempe, a traditional Indonesian fermented soybean product made with Rhizopus spp., is classified based on fermentation duration into fresh (two days), semangit (five days), and bosok (seven days) varieties, fermented at room temperature (28–30°C). Longer fermentation is believed to enhance its antidiabetic properties. The aim of this study was to compare the metabolite profiles and hypoglycemic activities of fresh, semangit, and bosok tempe made from germinated and non-germinated soybeans. Diabetic rat models were used to assess the effects of these tempe types on body weight, blood glucose levels, serum insulin, pancreatic β-cell count, and glycogen content in liver and muscle tissues. Metabolomic profiling was conducted using gas chromatography-mass spectrometry (GC-MS), followed by principal component analysis (PCA) to assess the influence of fermentation stage and germination. Fresh tempe, especially from germinated soybeans, had the highest moisture content. Fermentation duration significantly influenced color, texture, and pH, with bosok tempe showing the most notable changes. Tempe and gliclazide significantly reduced blood glucose in diabetic rats in vivo, with semangit and bosok tempe restoring levels close to normal. However, weight loss was not reversed. Bosok non-germinated tempe induced the highest insulin levels among tempe treatments and improved β-cell count and density to levels comparable with gliclazide. Glycogen stores in the liver and muscle were significantly restored by tempe, with bosok non-germinated tempe showing the greatest effect. GC-MS profiling identified 154 metabolites, of which 63 were annotated. Fermentation and germination shifted the metabolite profile, with bosok non-germinated tempe showing the highest diversity, including amino acids, sugars, and amines. PCA separated samples by fermentation stage, highlighting metabolite accumulation with prolonged fermentation. The findings revealed that bosok tempe from non-germinated soybeans had the highest abundance of bioactive metabolites, including isoflavones, which likely contributed to its superior antioxidant and hypoglycemic potential compared to other tempe types
Tetrahydrocurcumin protects against cadmium-induced hypertension, raised arterial stiffness and vascular remodeling in mice
No full textCopyright: 2014 Sangartit et al. This is an
open-access article distributed under the terms of
the Creative Commons Attribution License, which
permits unrestricted use, distribution, and repro-
duction in any medium, provided the original author and source are credited.Cadmium (Cd) is a nonessential heavy metal, causing oxidative damage to various tissues and associated with hypertension. Tetrahydrocurcumin (THU), a major metabolite of curcumin, has been demonstrated to be an antioxidant, anti-diabetic, anti-hypertensive and anti-inflammatory agent. In this study, we investigated the protective effect of THU against Cd-induced hypertension, raised arterial stiffness and vascular remodeling in mice
