Wattanachaisaereekul, Songsak

Preferred name

Alternative Name

Wattanachaisaereekul, S.

Main Affiliation

School of Food Industry

songsak.wa@kmitl.ac.th

Now showing 1 - 10 of 18

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Media optimization of antimicrobial activity production and beta-glucan content of endophytic fungi Xylaria sp. BCC 1067
(2022-09-01)
Jayasekara, L. A.Channa Bhathiya
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Poonsawad, Attaporn
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Watchaputi, Kwanrutai
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Wattanachaisaereekul, Songsak
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Soontorngun, Nitnipa
Fungi is a notable asset for drug discovery and production of pharmaceuticals; however, slow growth and poor product yields have hindered industrial utilization. Here, the mycelial biomass of Xylaria sp. BCC 1067 was examined in parallel with the assessment of antimicrobial properties by using media-type selection. To enhance both mycelial content and antifungal activity, the media replacement approach was successfully applied to stimulate fungal growth and successively switched to poorer malt-peptone extract media for metabolite production. This simple optimization reduced fungal cultivation time by 7 days and yielded 4-fold increased mycelial mass (32.59 g/L), with approximately 3-fold increased antifungal activity against the model yeast Saccharomyces cerevisiae strain. A high level of β-glucan (115.84 mg/g of cell dry weight) and additive antibacterial effect against Propionibacterium acnes were also reported. This simple strategy of culture media optimization allows for investigation of novel and rich source of health-promoting substances for effective microbial utilization.
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Comparative Metagenomics Reveals Microbial Signatures of Sugarcane Phyllosphere in Organic Management
(2021-03-22)
Khoiri, Ahmad Nuruddin
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Cheevadhanarak, Supapon
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Jirakkakul, Jiraporn
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Dulsawat, Sudarat
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Prommeenate, Peerada
Converting conventional farms to organic systems to improve ecosystem health is an emerging trend in recent decades, yet little is explored to what extent and how this process drives the taxonomic diversity and functional capacity of above-ground microbes. This study was, therefore, conducted to investigate the effects of agricultural management, i.e., organic, transition, and conventional, on the structure and function of sugarcane phyllosphere microbial community using the shotgun metagenomics approach. Comparative metagenome analysis exhibited that farming practices strongly influenced taxonomic and functional diversities, as well as co-occurrence interactions of phyllosphere microbes. A complex microbial network with the highest connectivity was observed in organic farming, indicating strong resilient capabilities of its microbial community to cope with the dynamic environmental stressors. Organic farming also harbored genus Streptomyces as the potential keystone species and plant growth-promoting bacteria as microbial signatures, including Mesorhizobium loti, Bradyrhizobium sp. SG09, Lactobacillus plantarum, and Bacillus cellulosilyticus. Interestingly, numerous toxic compound-degrading species were specifically enriched in transition farming, which might suggest their essential roles in the transformation of conventional to organic farming. Moreover, conventional practice diminished the abundance of genes related to cell motility and energy metabolism of phyllosphere microbes, which could negatively contribute to lower microbial diversity in this habitat. Altogether, our results demonstrated the response of sugarcane-associated phyllosphere microbiota to specific agricultural managements that played vital roles in sustainable sugarcane production.
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Cassava Bagasse as a Low-Cost Substrate for Cellulase and Organic Acid Production Using Co-Cultivated Fungi
(2024-01-01)
Farniga, Analdi
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Khaokhajorn, Phimrak
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Wattanachaisaereekul, Songsak
Cassava bagasse has great potency as a substrate in the biorefinery industry. This paper proposes the valorisation of cassava bagasse into organic acids by cellulase through the co-cultivation of Aspergillus violaceofuscus and Trichoderma reesei RUT-C30 at the ratio 1:1. The optimised conditions for β-glucosidase production under submerged fermentation were pH 4.50, a tween 80 concentration of 0.05% (v/v), and a spore concentration of 7.18 × 107 spores·mL−1. We found base steam cassava bagasse (BSCB) to have high cellulose content, making it possible to replace avicel phosphoric acid swollen cellulose (PASC) as a substrate. The co-cultivation with the BSCB substrate had higher levels of β-glucosidase (1.72-fold), cellobiohydrolase (2.83-fold), and endoglucanase (2.82-fold) activity compared to that of the avicel PASC substrate. Moreover, acetic acid (7.41 g·L−1), citric acid (3.54 g·L−1), gluconic acid (0.30 g·L−1), and malic acid (0.37 g·L−1) were detected in the BSCB crude extract. These results demonstrate the considerable prospects of the A. violaceofuscus and T. reesei RUT-C30 co-cultivation approaches in the biorefinery industry.
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The Relationship between Microbial Communities in Coffee Fermentation and Aroma with Metabolite Attributes of Finished Products
(2024-08-01)
Todhanakasem, Tatsaporn
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Van Tai, Ngo
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Pornpukdeewattana, Soisuda
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Charoenrat, Theppanya
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Young, Briana M.
Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health.
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Revisiting chloroplast genomic landscape and annotation towards comparative chloroplast genomes of Rhamnaceae
(2023-12-01)
Wanichthanarak, Kwanjeera
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Nookaew, Intawat
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Pasookhush, Phongthana
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Wongsurawat, Thidathip
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Jenjaroenpun, Piroon
Background: Massive parallel sequencing technologies have enabled the elucidation of plant phylogenetic relationships from chloroplast genomes at a high pace. These include members of the family Rhamnaceae. The current Rhamnaceae phylogenetic tree is from 13 out of 24 Rhamnaceae chloroplast genomes, and only one chloroplast genome of the genus Ventilago is available. Hence, the phylogenetic relationships in Rhamnaceae remain incomplete, and more representative species are needed. Results: The complete chloroplast genome of Ventilago harmandiana Pierre was outlined using a hybrid assembly of long- and short-read technologies. The accuracy and validity of the final genome were confirmed with PCR amplifications and investigation of coverage depth. Sanger sequencing was used to correct for differences in lengths and nucleotide bases between inverted repeats because of the homopolymers. The phylogenetic trees reconstructed using prevalent methods for phylogenetic inference were topologically similar. The clustering based on codon usage was congruent with the molecular phylogenetic tree. The groups of genera in each tribe were in accordance with tribal classification based on molecular markers. We resolved the phylogenetic relationships among six Hovenia species, three Rhamnus species, and two Ventilago species. Our reconstructed tree provides the most complete and reliable low-level taxonomy to date for the family Rhamnaceae. Similar to other higher plants, the RNA editing mostly resulted in converting serine to leucine. Besides, most genes were subjected to purifying selection. Annotation anomalies, including indel calling errors, unaligned open reading frames of the same gene, inconsistent prediction of intergenic regions, and misannotated genes, were identified in the published chloroplast genomes used in this study. These could be a result of the usual imperfections in computational tools, and/or existing errors in reference genomes. Importantly, these are points of concern with regards to utilizing published chloroplast genomes for comparative genomic analysis. Conclusions: In summary, we successfully demonstrated the use of comprehensive genomic data, including DNA and amino acid sequences, to build a reliable and high-resolution phylogenetic tree for the family Rhamnaceae. Additionally, our study indicates that the revision of genome annotation before comparative genomic analyses is necessary to prevent the propagation of errors and complications in downstream analysis and interpretation.
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Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles
(2026-01-01)
Farniga, Analdi
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
AbstractOkara, a nutrient-dense by-product of soybean processing, is abundantly produced in many Asian countries and holds significant potential for multiple purposes. Solid-state fungal fermentation represents a promising approach to improve its nutritional quality and functional properties; however, there is currently no research available on how fungal starter selection shapes the metabolites in the final product. This study aimed to investigate and compare the metabolite profiles of okara fermented using five different fungi: three species of Rhizopus (Rhizopus microsporus, Rhizopus oligosporus, and Rhizopus oryzae), Aspergillus oryzae, and Neurospora sitophila. Increased glucan content, which represents the fungal biomass, was observed after all fermentation periods (24 h for Rhizopus spp.; 48 h for A. oryzae; 72 h for N. sitophila). The highest glucan content, at 9.07% w/w, was achieved after fermentation with N. sitophila, representing an 11.20-fold increase, with α-glucan accounting for 6.38%. Meanwhile, R. microsporus yielded the highest β-glucan content at 5.93%, achieving a 20.45-fold increase. The LC-MS results showed that each starter facilitated the expression of different metabolites. A total of 181 metabolites were detected, with Rhizopus spp. notably producing 49–61 unique metabolites, while A. oryzae and N. sitophila distinctively resulted in formation of betaine and L-glutamic acid. In addition, fungal-fermented okara exhibited elevation of phenolic compounds by 2.19- to 4.13-fold and correspondingly possessed superior antioxidant properties compared to non-fermented okara. All told, the present study provides substantial information on considerations in fungal starter selection for fermenting okara.
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Characterization of the Gut Microbiota in Urban Thai Individuals Reveals Enterotype-Specific Signature
(2023-01-01)
Sinsuebchuea, Jiramaetha
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Paenkaew, Prasobsook
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Wutthiin, Montree
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Nantanaranon, Thatchawanon
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Laeman, Kiattiyot
Gut microbiota play vital roles in human health, utilizing indigestible nutrients, producing essential substances, regulating the immune system, and inhibiting pathogen growth. Gut microbial profiles are dependent on populations, geographical locations, and long-term dietary patterns resulting in individual uniqueness. Gut microbiota can be classified into enterotypes based on their patterns. Understanding gut enterotype enables us to interpret the capability in macronutrient digestion, essential substance production, and microbial co-occurrence. However, there is still no detailed characterization of gut microbiota enterotype in urban Thai people. In this study, we characterized the gut microbiota of urban Thai individuals by amplicon sequencing and classified their profiles into enterotypes, including Prevotella (EnP) and Bacteroides (EnB) enterotypes. Enterotypes were associated with lifestyle, dietary habits, bacterial diversity, differential taxa, and microbial pathways. Microbe–microbe interactions have been studied via co-occurrence networks. EnP had lower α-diversities than those in EnB. A correlation analysis revealed that the Prevotella genus, the predominant taxa of EnP, has a negative correlation with α-diversities. Microbial function enrichment analysis revealed that the biosynthesis pathways of B vitamins and fatty acids were significantly enriched in EnP and EnB, respectively. Interestingly, Ruminococcaceae, resistant starch degraders, were the hubs of both enterotypes, and strongly correlated with microbial diversity, suggesting that traditional Thai food, consisting of rice and vegetables, might be the important drivers contributing to the gut microbiota uniqueness in urban Thai individuals. Overall findings revealed the biological uniqueness of gut enterotype in urban Thai people, which will be advantageous for developing gut microbiome-based diagnostic tools.
2
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Heating Before or After Complexation Differentially Affects Structural and Functional Properties of Whey Protein Isolate–Gallic Acid Complexes
(2026-05-01)
Pangastuti, Hesti Ayuningtyas
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Wattanachaisaereekul, Songsak
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Karnjanapratum, Supatra
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Pinsirodom, Praphan
Whey proteins readily form complexes with polyphenols, the structure and functionality of which are influenced by factors such as polyphenol concentration and heat treatment. However, previous studies have largely examined these factors independently, and limited information is available regarding how the sequence of heat application (pre- vs. post-complexation) interacts with varying polyphenol concentrations to modulate the structure–function relationship of whey protein-polyphenol systems. This study investigated the effects of different heating conditions and gallic acid (GA) concentration on structural and functional properties of whey protein isolate–gallic acid (WPI-GA) complexes at pH 7.0. The treatments included native whey protein isolate (WPI), preheated WPI, native WPI-GA complexes, and WPI-GA complexes at two ratios (1:0.5 and 1:1 w/w) and heated either before or after complexation. GA addition and heat treatment increased turbidity and particle size, indicating enhanced complexation. The zeta potential showed minimal change, suggesting limited involvement of electrostatic interactions. Fluorescence quenching increased with GA concentration, confirming interactions between GA and WPI. Heat treatments increased fluorescence intensity and surface hydrophobicity, likely due to protein unfolding and exposure of hydrophobic regions. Higher GA concentration enhanced antioxidant activity, reduced foaming capacity, and did not affect emulsifying properties. Preheating also decreased the foaming capacity of the complexes, whereas post-heating restored it. Both heat treatments reduced the emulsifying activity index (EAI) but increased the emulsion stability index (ESI) compared with native WPI. Overall, this study provides insight into how GA concentration and heating sequence influence the complexation and functionality of WPI, contributing to a better understanding of protein–polyphenol interactions in bioactive-enriched dairy systems.
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Ornithine-decarboxylase activity assay during enrichment: Early identification of Escherichia coli O157:H7-free food samples
(2024-01-01)
Sangadkit, W.
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Kaewboonruang, S.
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Wattanachaisaereekul, S.
Enrichment step is a cell amplification step essential for all detection of foodborne pathogens. The present work developed an early identification of finished food samples free from Escherichia coli O157:H7 contamination. Our work exploited the activity of ornithine decarboxylase (ODC) along with its pH indicator and a selective inhibitor. In the presence of the target bacteria, the enrichment broth changed colour significantly due to the diauxic growth during sugar fermentation and ODC activity. Among all conditions, phenol red and 0.028 g/L novobiocin were found to be optimal and selective for determining the presence or absence of E. coli O157:H7. When tested on real food samples, the proposed method yielded results that agreed well with the conventional method (Cohen’s kappa = 1.00). The present work provided a new method for quickly determining if finished food products are free from E. coli O157:H7 contamination.
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Effect of protein-phenolic acid complexes on ice cream structure and meltdown behavior
(2024-12-01)
Pangastuti, Hesti Ayuningtyas
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Wattanachaisaereekul, Songsak
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Pinsirodom, Praphan
This study focused on understanding the effects of protein-phenolic acid complexes on structural changes and meltdown behavior in ice cream. Three phenolic acids (4-hydroxybenzoic acid, vanillic acid, and gallic acid) at two concentrations (2 and 10 mg/g) were individually investigated. Compared to control ice cream, 2 and 10 mg/g phenolic acid increased the induction time for the first drip by 175–200% and 200–292%, respectively. Ice cream with gallic acid and vanillic acid at 10 mg/g exhibited the lowest meltdown rates compared to other treatments. Addition of phenolic acids caused reduction of ice cream pH (4.92–6.13), overrun (23.11–69.02%), consistency coefficient (9.47–175.56 Pa sn), and melting enthalpy (154,320–193,330 J/kg), while increasing the apparent viscosity (478.37–8770.17 mPa s), flow behavior index (0.42–0.62), and fat globule size (2.22–10.53 μm). Fluorescence spectroscopy analysis of a model ice cream mix indicated the presence of protein-phenolic acid interactions. Microscope images of ice cream samples treated with SDS and EDTA further suggested that protein-phenolic acid interactions help create fat aggregation. These findings indicate that addition of phenolic acid to an ice cream mix affects its microstructure by generating protein-phenolic acid complexes that cause protein-mediated fat aggregation, altering the ice cream's viscosity properties and resulting in a lower meltdown rate.
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Wattanachaisaereekul, Songsak

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