Makkapan, Walaiporn

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Preferred name
Makkapan, Walaiporn
Alternative Name
Makkapan, W.
Main Affiliation
Email
walaiporn.ma@kmitl.ac.th

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    Item type:Publication,
    Effect of a recombinant ribosomal protein l10a (Rrpl10a) on mouse spermatogenesis
    (2019-09-01)
    Palasin, Kunwadee
    ;
    Makkapan, Walaiporn
    ;
    Wonglapsuwan, Monwadee
    ;
    Chotigeat, Wilaiwan
    This study attempted to clarify RpL10a function in testis using mouse testis as a model. The histological method of mouse testis was used to determine the percentages of cell types in the spermatogenesis after being treated with a recombinant RpL10a protein (rRpL10a). The percentages of spermatid cells in the testis treated with 0.5, 1.0, 1.5, and 2.0 µM of rRpL10a protein were 40.78%, 49.65%, 45.03%, and 45.33%, respectively, while the untreated group was 21.72%. The spermatid cells of the experiment tissue were confirmed by WGA lectin histochemistry. Prm2 gene expression was moderately increased, whereas the expression of Rhau gene decreased in rRpL10a treated testes compared to the untreated testis. Furthermore, increased cell proliferation in the testes treated with 1.0 µM rRpL10a was revealed by an intense fluorescent signal of EdU (5-ethynyl-2′-deoxyuridine) staining. Altogether, the results indicated that the rRpL10a protein induced spermatogenesis in mice and may be applicable for in vitro spermatogenesis induction in the future.
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    Item type:Publication,
    Determination of histamine-forming bacteria, total coliform and escherichia coli in fermented foods
    (2020-01-01)
    Narkthewan, Patcharaporn
    ;
    Makkapan, Walaiporn
    Fermented fishery food products have been generally sold in the local market, Thailand. These products were frequently contaminated with various microorganisms due to raw material and unhygienic production process. Determination of microbial contamination of fermented food products helps to assure safety for consumers. Therefore, the aims of the study were to determine total bacteria, total coliform, Escherichia coli and histamine producing bacteria from fermented fishery food products commercially distributed in several regions of Chumphon and Surat Thani provinces. Twenty-two samples of fermented fishery food products were randomly collected for bacterial contamination assay. All samples revealed the levels of pH and salt content in the range of 3.67-7.46 and 8.46%-29.69%, respectively. The bacterial contamination of the samples was tested by total plate count method. Determination of coliform bacteria and E. coli was examined by multiple-tube fermentation technique. Total bacteria, total coliform and E. coli of all samples were in the range of 2.15-7.54 log CFU/g, < 3-460 MPN/g and < 3-93 MPN/g, respectively. In addition, thirteen histamine-forming bacteria were found on histamine-forming bacteria isolation agar after incubation at 37°C for 4 days. Five isolates of histamine-forming bacteria named M1, M3, M9, M11, and M13 were selected to identify by molecular techniques. M1 and M3 were obtained from shrimp paste (Kapi) and M11 was obtained from fermented fish (Pla Pang Dang). They were identified as Enterobacter sp. M9 and M13 isolated from fermented fish (Pla Som and Pla Ra) were identified as Citrobacter farmeri and Staphylococcus kloosii, respectively.