Pilasombut, Komkhae

Preferred name

Pilasombut, Komkhae

Alternative Name

Pilasombut, K.

Main Affiliation

School of Agricultural Technology

komkhae.pi@kmitl.ac.th

Now showing 1 - 10 of 24

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Characterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy filling
(2016-12-01)
Therdtatha, Phatthanaphong
;
Tandumrongpong, Chanabhorn
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Pilasombut, Komkhae
;
Matsusaki, Hiromi
;
Keawsompong, Suttipun
Lactobacillus salivarius KL-D4 isolated from duck intestine produced bacteriocin which was stable at high temperature and a wide pH range of 3–10. Its cell free supernatant at pH 5.5 exhibited wide inhibitory spectrum against both G+ and G− bacteria. The highest bacteriocin production was obtained in MRS broth supplemented with 0.5 % (w/v) CaCO<inf>3</inf> at 6 h by gentle shaking. PCR walking using specific primers at the conserved region of class-II bacteriocin resulted in 4 known genes of kld1, kld2, kld3 and kld4 with 100 % similarity to genes encoding for salivaricin α, β, induction peptide and histidine protein kinase of Lb. salivarius GJ-24 which did not previously report for bacteriocin characterization, while showing 94, 93, 59 and 62 % to other salivaricin gene cluster, respectively. The high activities of 25,600 AU/ml indicated a strong induction peptide expressed by kld3 which has low similarity to previous inducer reported. Based on operon analysis, only kld1, kld3 and kld4 could be expressed and subsequently elucidated that only salivaricin α like bacteriocin was produced and secreted out of the cells. Using protein purification, only a single peptide band obtained showed that this strain produced one bacteriocin which could be salivaricin α namely salivaricin KLD showing about 4.3 kDa on SDS-PAGE. Partial purification by 20 % ammonium sulfate precipitation of the product was tested on the artificial contamination of creamy filling by Bacillus cereus, Enterococcus faecalis, Pseudomonas stutzeri, Staphylococcus sp. and Stenotrophomonas sp. resulting the growth inhibitory efficiency of 4.45–66.9, 11.5–100, 100, 0–28.1 and 5–100 % respectively. Therefore, salivaricin KLD can be a tentative biopreservative for food industry in the future.
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In vitro antioxidant activities and volatile compounds from karanda (Carissa carandas L.) fruit wine
(2018-12-01)
Rumjuankiat, K.
;
Sonhom, N.
;
Showpanish, K.
;
Somsri, A.
;
Pilasombut, K.
Carissa carandas L. or karanda (in Thai called namdaeng or manaao ho) is widely used as a medicinal plant. Karanda juice was fermented for 22 days to produce alcohol using Saccharomyces cerevisiae TISTR5918. Total soluble solids or TSS of karanda juice (approximately 1.0°Brix) was adjusted to 24°Brix and samples were collected every 2 days for analysis of total soluble solids (TSS), pH and alcohol content. Yield of alcohol was measured at 12.50±0.35% in the final fermentation. TSS dropped gradually from 24°Brix to 9.17±0.58°Brix, whereas pH increased slightly from 2.47±0.06 to 2.80±0.00 (Day 0-22). Volatile compounds in karanda wine (KW) were examined and analyzed using gas chromatography-mass spectrometry (GC-MS). Volatile compounds detected in KW included 3-methyl-1-butanol, butanoic acid, butyrolactone, phenylethyl alcohol, butanedioic acid, benzene ethanol and 2-propenyl ester as a common flavor and aroma in wine. Heavy metals (Pb, As, Cu and Cd) determined by atomic absorption spectroscopy (AAS) were present in lower than their maximum allowed concentrations. Methanol was detected at only 0.005% in KW analyzed by gas chromatography equipped with a flame ionization detector (GC-FID). Antioxidant activities were determined by three methods comprising diphenyl picrylhydrazyl radical scavenging assay (DPPH), radical cation decolorization assay (ABTS) and reducing power. The IC <inf>50</inf> values of DPPH and ABTS were 0.84±0.03% and 3.28±0.03%, respectively, and the EC <inf>50</inf> of reducing power was 11.03±0.11%. Total phenolic content, measured according to the Folin-Ciocalteu procedure, was determined as 746.64±3.10 mg GAE/100 ml sample.
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Antioxidant activities and heat stability of edible flowers of Telosma minor and Sesbania javanica
(2018-01-02)
Teerarak, Montinee
;
Changsawake, Kanokporn
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Pilasombut, Komkhae
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Laosinwattana, Chamroon
Aqueous and ethanolic extracts from the edible flowers of Telosma minor (cowslip creeper), and Sesbania javanica (sesbania) were assessed for their their total phenolics, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, and anti-lipid peroxidation ability. Aqueous extracts of cowslip creeper had the highest activities as a DPPH radical scavenger and as an inhibitor of lipid peroxidation. The value of the half-maximal effective concentration (EC<inf>50</inf>) for DPPH radical-scavenging of the aqueous cowslip creeper extract was 252.5 mg L−1, compared to the EC<inf>50</inf> values for the standards, ascorbic acid, and butylated hydroxytoluene (BHT), which were 2.26 and 21.80 mg L−1, respectively. For anti-lipid peroxidation, the IC<inf>50</inf> (the half-maximal inhibition concentration) value of the aqueous cowslip creeper extract was 1539.93 mg L−1 while the IC<inf>50</inf> value of BHT was 683.5 mg L−1. The aqueous extract of cowslip creeper had the highest total phenolic concentration (991.3 mg gallic acid equivalents 100 g−1 DW). The total phenolic content in cowslip creeper and sesbania flowers had high positive correlation with their antioxidant activities and anti-lipid peroxidation. The aqueous extract of sesbania flowers was the most heat stable antioxidant (100°C for 15 or 30 min), decreasing in total phenolic content but no changes in DPPH scavenging or in anti-lipid peroxidation activity.
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In vitro biocontrol potential of natural substance combination against plant pathogens
(2025-03-01)
Somsri, A.
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Saelao, P.
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Thongsen, N.
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Kenkhunthot, T.
;
Pilasombut, K.
The antimicrobial potential of chitosan (CHT), banana peel vinegar (BPV) and plant-derived extracts from basil leaves (BE), fingerroot (FRE), and mangosteen peel (MSE) was evaluated against Diaporthe phaseolorum, Colletotrichum gloeosporioides, Fusarium oxysporum, Curvularia sp., and Xanthomonas campestris pv. campestris (Xcc). Among these, MSE and FRE exhibited the highest efficacy, with minimum inhibitory concentrations (MIC) of 0.006 mg/ml and 0.048 mg/ml, respectively. Both extracts also inhibited Xcc, showing partial synergistic effects with a fractional inhibitory concentration index (FICI) of 0.625. These results highlight the antimicrobial potential of natural compounds, offering valuable insights for developing sustainable strategies in plant disease management and biofungicide formulation.
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Effect of extracted pectin from fruit wastes on growth of Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2
(2020-01-01)
Showpanish, K.
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Sonhom, N.
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Pilasombut, K.
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Woraprayote, W.
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Prachom, N.
Two strains of lactic acid bacteria identified as Pediococcus pentosaceus RSU-Nh1 and Lactobacillus plantarum RSU-SO2 were isolated from Thai fermented pork sausage (Nham) and fermented spring onion (Ton-Hom-Dong) respectively. The culture supernatant (CFS) of both strains exhibited antimicrobial activity against both Gram-positive and Gramnegative pathogenic bacteria. After being treated with alpha-chymotrypsin and trypsin, the antimicrobial activity of their CFS was eliminated, which suggests that the antimicrobial compound produced was antimicrobial peptide or bacteriocin. Pectin extracted from different fruit peels was supplemented in the bacterial growth medium to investigate the effect of pectin on the growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. Pectin was extracted from pomelo, durian, passion fruit and salacca fruit peels with a pectin yield of 5.02 to 26.44%, degree of esterification of 80.84 to 86.68%, and galacturonic acid content of 52.36 to 64.23%. Supplementation with pomelo and passion fruit pectin exhibited the highest improvement of bacterial growth and antimicrobial production of Ped. pentosaceus RSU-Nh1 and Lb. plantarum RSU-SO2. These findings suggested the potential application of these pectin extracts as prebiotics to promote the growth and antimicrobial production of lactic acid bacteria.
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Effect of different aging methods and periods on physical and chemical beef qualities from Longissimus thoracis
(2026-05-01)
Pilasombut, K.
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Paitheanchai, W.
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Prachom, N.
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Rakmae, S.
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Tavitchasri, P.
The results showed that the aging method and aging period significantly (p<0.05) affected aging loss, trimming loss, and cooking loss. Aging loss and trimming loss of DA and DB beef were higher than those of WV and WS beef (p<0.05). However, cooking loss in WV and WS beef was higher than DA and DB beef. No significant differences (p>0.05) were observed among aging methods in pH, colour (L*, a*, and b*), Warner-Bratzler shear force (WBSF), lipid oxidation (TBARS). Prolonged aging time (up to 4 weeks) resulted in more tender meat, while lipid oxidation increased (p<0.05). Additionally, beef colour changed significantly with increasing aging time (p<0.05). There were not different in percentage of fat, dry matter, ash, or moisture among aging method. However, DA and AB beef showed higher percentage of protein than WV and WS beef (p<0.05). These findings can be applied to develop for beef industry, particularly small-scale beef retailers and restaurants businesses, could be enhance value of premium grade beef in Thailand.
2
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Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork
(2017-09-01)
Nguyen, Tuyen Thi Kim
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Laosinwattana, Chamroon
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Teerarak, Montinee
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Pilasombut, Komkhae
Objective: This study investigated the effect of extraction solvents on antioxidant bio-active compounds as well as potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus (P. acidus) leaf extract in minced pork. Methods: The effect of various solvent systems of water, 25%, 50%, 75% (v/v) ethanol in water and absolute ethanol on the extraction crude yield, total phenolic content, total flavonoid content and in vitro antioxidant activities of P. acidus leaves was determined. In addition, antioxidant activities of the addition of crude extract from P. aciuds leaves at 2.5 and 5 g/kg in minced pork on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization, reducing power and inhibition of lipid peroxidation (thiobarbituric acid reactive substances; TBARS) were determined. Moreover, sensory evaluation of the samples was undertaken by using a 7-point hedonic scale. Results: The results showed that the highest crude yield (2.8 g/100 g dry weight) was obtained from water which also had the highest recovery yield for total phenolic content, total flavonoid content and the strongest antioxidant activity. The addition of crude water extract from P. acidus leaves was more effective in retarding lipid peroxidation and higher antioxidant activity than control and butylated hydroxytoluene in minced pork. In particular, the samples containing P. acidus extract had no significant effect on the sensory scores of overall appearance, color, odor, texture, flavor, and overall acceptability compared to the control. Conclusion: Water solvent was an optimally appropriate solvent for P. acidus leaf extraction because of its ability to yield the highest amount of bio-active compounds and in vitro antioxidant property. Particularly, P. acidus crude water extract also strongly expressed the capacity to retard lipid oxidation, radical scavenging, radical cation decolorization and reducing power in minced pork. The results of this study indicated that P. acidus leaf extract could be used as natural antioxidant in the pork industry.
2
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Comparison of antioxidant properties in different herbal fresh sausages
(2018-12-01)
Jaisut, N.
;
Teerarak, M.
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Ngamyeesoon, N.
;
Pilasombut, K.
The antioxidant properties of different herbal fresh sausages was evaluated. Sensory evaluation of five herbal adding to fresh sausage recipes No.1 - No.5 were examined. Two highest overall acceptability scores of sausages were selected and subsequently studied on antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization and thiobarbituric acid reactive substances (TBARS) methods. The results showed that the most favorite of cooked herbal fresh sausages recipes were No.2 and No.5. Therefore, two of these recipes were further studied for antioxidant properties. The DPPH and ABTS of sausage No.5 was higher than sausage No.2 and sausage contained 0.01% butylated hydroxytoluene (BHT) (P<0.05). However, TBARS of sausage recipes No.2 and No.5 were higher than 0.01% BHT (P<0.05) which indicated that sausage recipes No.2 and No.5 was more rancid than the recipe with 0.01% BHT. This finding displayed the beneficial herbal fresh sausages as healthy food.
2
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In vitro antimicrobial properties of different solvent extracts from carissa fruts Carissa carandas L
(2018-12-01)
Pilasombut, K.
;
Laosinwattana, C.
;
Tuyen Nguyen, T. K.
;
Teerarak, M.
In vitro antimicrobial activities of various solvent systems (0%, 25%, 50%, 75% and 100% ethanol in water) of carissa fruit extracts (Carissa carandas) was reported. Agar well diffusion, Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) and killing time were determined. The results found that absolute ethanol and 75% ethanol extracts inhibited all 11 strains of both pathogenic and spoilage bacteria at the concentration of 100 mg/ml. The absolute ethanol extract was selected as an optimal extraction solvent for the following study showed the strongest antimicrobial activity. The MIC values of absolute ethanol extract to inhibit Pseudomonas fluorescens TISTR 358, Staphylococcus aureus TISTR 118, Salmonella Typhimurium TISTR 292, Escherichia coli TISTR 780 were 25, 25, 50, and 50 mg/ml, whereas the MBC values to inhibit these bacteria were 100, 25, 50, and 100 mg/ml, respectively. Moreover, S. aureus TISTR 118 and S. Typhimurium TISTR 292 were completely killed at 20 and 6 minutes exposure time by absolute ethanol extract from C. carandas fruits at the concentration of 25 mg/ml and 50 mg/ml, respectively.
6
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Purification and characterization of a novel plantaricin, KL-1Y, from Lactobacillus plantarum KL-1
(2015-06-13)
Rumjuankiat, Kittaporn
;
Perez, Rodney Horanda
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Pilasombut, Komkhae
;
Keawsompong, Suttipun
;
Zendo, Takeshi
Three bacteriocins from Lactobacillus plantarum KL-1 were successfully purified using ammonium sulfate precipitation, cation-exchange chromatography and reverse-phase HPLC. The bacteriocin peptides KL-1X, -1Y and -1Z had molecular masses of 3053.82, 3498.16 and 3533.16 Da, respectively. All three peptides were stable at pH 2–12 and 25 °C and at high temperatures of 80 and 100 °C for 30 min and 121 °C for 15 min. However, they differed in their susceptibility to proteolytic enzymes and their inhibition spectra. KL-1Y showed broad inhibitory activities against Gram-positive and Gram-negative bacteria, including Salmonella enterica serovar Enteritidis DMST 17368, Pseudomonas aeruginosa ATCC 15442, P. aeruginosa ATCC 9027, Escherichia coli O157:H7 and E. coli ATCC 8739. KL-1X and -1Z inhibited only Gram-positive bacteria. KL-1X, KL-1Y and KL-1Z exhibited synergistic activity. The successful amino acid sequencing of KL-1Y had a hydrophobicity of approximately 30 % and no cysteine residues suggested its novelty, and it was designated “plantaricin KL-1Y”. Plantaricin KL-1Y exhibited bactericidal activity against Bacillus cereus JCM 2152T. Compared to nisin, KL-1Y displayed broad inhibitory activities of 200, 800, 1600, 800, 400 and 400 AU/mL against the growth of Bacillus coagulans JCM 2257T, B. cereus JCM 2152T, Listeria innocua ATCC 33090T, Staphylococcus aureus TISTR 118, E. coli O157:H7 and E. coli ATCC 8739, respectively, whereas nisin had similar activities against only B. coagulans JCM 2257T and B. cereus JCM 2152T. Therefore, the novel plantaricin KL-1Y is a promising antimicrobial substance for food safety uses in the future.
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Pilasombut, Komkhae

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