Pilasombut, Komkhae

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Preferred name
Pilasombut, Komkhae
Alternative Name
Pilasombut, K.
Main Affiliation
Email
komkhae.pi@kmitl.ac.th

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    In vitro study of antioxidant and antimicrobial activities of soybean tempeh and split gill fungus (Schizophyllum commune) as plant-based diets
    (2022-05-01)
    Yodsenee, K.
    ;
    Suthirawut, S.
    ;
    Pilasombut, K.
    ;
    Urairong, H.
    ;
    Rumjuankiat, K.
    Plant-based diets that reduce or eliminate animal product intake are known to ameliorate the incidence and clinical course of several illnesses. Soybean tempeh and split gill edible fungus (Schizophyllum commune) have long been consumed as plant-based diet choices. Total phenolic content (TPC), antioxidant and antimicrobial activities of soybean tempeh and S. commune extracts were investigated using water for extraction. The aqueous extract of fresh S. commune had the highest TPC at 1191.81 mg GAE/100g. Three methods were evaluated antioxidant activity as the diphenyl picrylhydrazyl radical scavenging test (DPPH), radical cation decolorization assay (ABTS) and reducing power. The IC<inf>50</inf> values of fresh S. commune using DPPH and ABTS+ assays were 0.2812% and 0.5761%, respectively whereas the reducing power assay gave EC<inf>50</inf> value at 0.3606%. Crude extracts of fresh tempeh and fresh S. commune exhibited antimicrobial activity against Staphylococcus aureus TISTR 746 at concentrations of 25 and 50 mg/ml, respectively. Two times the minimum inhibitory concentration (MIC) of fresh tempeh and fresh S. commune effectively reduced viable cells of S. aureus TISTR 746 of 5 log CFU/ml at 12 h. Both fresh tempeh and S. commune extracts showed promise as natural antioxidants for utilization as plant-based food.
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    Application of tempeh and split gill mushroom extracts in herbal fresh sausage: Evolution of antioxidant and antimicrobial activities
    (2025-03-01)
    Somsri, A.
    ;
    Yodsenee, K.
    ;
    Suthirawat, S.
    ;
    Pilasombut, K.
    ;
    Rumjuankiat, K.
    Tempeh, recognized as a high-protein meat alternative, is gaining popularity across Asian countries, while split gill mushroom (Schizophyllum commune), rich in essential nutrients, are increasingly consumed in Southeast Asia. The antioxidant activities of all treatments were significantly higher than the control (p<0.05). Furthermore, formulations containing split gill mushroom (R3, R4, and R5) exhibited lower initial total plate count (TPC) values compared to the other formulations. Sensory evaluation was then conducted on sausages containing tempeh, split gill mushrooms, and their combinations in ratios of 1:1, 1:3, and 3:1, yielding overall acceptance scores of 3.93, 3.30, 4.27, 5.33, and 3.37, respectively. The combination with a 3:1 tempeh-to-mushroom ratio demonstrated the highest consumer acceptance. Therefore, the study on the application of tempeh and split gill mushroom extracts in herbal fresh sausage is provided valuable information for developing plant-based products and functional foods in the future.
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    In vitro screening of potential probiotic lactic acid bacteria isolated from intestinal contents and gills of Nile tilapia
    (2020-07-01)
    Prachom, N.
    ;
    Rumjuankiat, K.
    ;
    Sanguankiat, A.
    ;
    Boonyoung
    ;
    Pilasombut, K.
    The potential probiotic lactic acid bacteria (LAB) were isolated from intestinal contents and gills of Nile tilapia (Oreochromis niloticus). Those properties included antagonistic activity against pathogenic bacteria, tolerance to pH, NaCl, fresh bile from Nile tilapia. Moreover, drug resistance profiles were examined. A total of forty isolates were collected. LAB isolated from the intestinal contents showed inhibitory activity against Bacillus coagulans TISTR1447, Pseudomonas fluorescens TISTR358 and Salmonella Typhimurium TISTR292, whereas those from the gills revealed only antagonistic activity against Bacillus coagulans TISTR1447, S. Typhimurium TISTR292 and Escherichia coli TISTR780. Isolates LI10 and LG5 were selected for further evaluation of probiotic properties. Both isolates could grow in pH 4-10, NaCl concentration up to 10% and fresh bile concentration up to 10%. These isolates were resistant to cefovecin, marbofloxacin, clindamycin and trimethoprim/sulfamethoxazole, meanwhile they were susceptible to benzylpenicillin, amoxicillin/clavulanic acid, vancomycin, tetracycline, nitrofurantoin and chloramphenicol. In addition, both isolates were identified by Matrix-assisted lazer desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS) as Enterococcus feacalis. Therefore, these two isolates could potentially be used as probiotics.
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    Encapsulation of Pediococcus pentosaceus RSU-Nh1 into pectin-sodium alginate and chitosan coating
    (2020-01-01)
    Yodsenee, K.
    ;
    Showpanish, K.
    ;
    Sonhom, N.
    ;
    Pilasombut, K.
    ;
    Prachom, N.
    Lactic acid bacteria (LAB) are beneficial to the human intestines, they inhibit the growth of pathogenic microorganisms and are used for lactic acid fermentation. LAB are partially digested when they pass through the digestive system, resulting in reduced survival rate. Encapsulation can be used to enhance the survival of probiotic bacteria as protection against harsh conditions in the gastrointestinal tract. Results indicated that the initial cell numbers of Pediococcus pentosaceus RSU-Nh1, free cells survived with 7.68 log CFU/ml, whereas encapsulation using sodium alginate combined with various pectins extracted from pomelo and passion fruit peel exhibited free cell survival with 7.35 and 8.12 log CFU/ml, respectively. Encapsulation by combining chitosan with shrimp shells and fish scales showed cell survival rates of 8.59 and 8.08 log CFU/ml, respectively, while encapsulation with pectin from passion fruit coated with chitosan from shrimp shells showed the highest number of Ped. pentosaceus RSU-Nh1 with 9.24 log CFU/ml in gastrointestinal simulation. It revealed that encapsulation improved the survival of Ped. pentosaceus RSU-Nh1 in simulated gastrointestinal conditions.
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    In vitro biocontrol potential of natural substance combination against plant pathogens
    (2025-03-01)
    Somsri, A.
    ;
    Saelao, P.
    ;
    Thongsen, N.
    ;
    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.
    ;
    Sonhom, N.
    ;
    Pilasombut, K.
    ;
    Woraprayote, W.
    ;
    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.