Nalinanon, Sitthipong

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Preferred name
Nalinanon, Sitthipong
Alternative Name
Nalinanon, S.
Nalinanon, Sittipong
Main Affiliation
Email
sitthipong.na@kmitl.ac.th

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    Item type:Publication,
    Structural characteristic and molecular docking simulation of fish protein-derived peptides: Recent updates on antioxidant, anti-hypertensive and anti-diabetic peptides
    (2023-03-30)
    Prakash Nirmal, Nilesh
    ;
    Singh Rajput, Mithun
    ;
    Bhojraj Rathod, Nikheel
    ;
    Mudgil, Priti
    ;
    Pati, Siddhartha
    Over the decade, fish protein-derived peptides (FPDP) have been evaluated for various biological activities including their mechanism of action through structure–activity relationship (SAR) and molecular simulation. SAR studies are known to provide the basic structural information of the active site which can be used for designing synthetic bioactive peptides for application in therapeutics and medicinal purposes. In light of the above discussion, this review discusses the mechanism of action and SAR of the FPDP with a focus on three widely studied bioactive properties including antioxidant, antihypertensive and anti-diabetic activities. The emphasis is given to the recently purified and identified FPDP from various seafood resources. A brief discussion has been made on their structural characteristics and mechanism of action towards antioxidant, angiotensin-I converting enzyme (ACE) inhibition, and dipeptidyl peptidase-IV (DPP-IV) inhibitory activities. Additionally, the importance and future perspective of SAR of food-derived bioactive peptides have been addressed.
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    Item type:Publication,
    Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage
    (2015-01-01)
    Sriket, P.
    ;
    Sriket, C.
    ;
    Nalinanon, S.
    Effect of Ya-nang leaves (Tiliacora triandra) powder (YLP) (0.5-2.0%) on qualities and lipid oxidation of tilapia emulsion sausages during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with YLP (p<0.05) at day 0 of storage. YLP treated samples (1.0-2.0%) revealed lower L* value but higher b* and ΔE* values, compared to the control samples (p<0.05). With the addition of YLP, peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively, compared to control sample (p<0.05), especially when the YLP at high contents were used. Addition of YLP were also effective in retarding the formation of fishy odor in the samples, compared to control sample (p<0.05). Samples treated with YLP had higher hardness and springiness, compared with control sample during storage (p<0.05). YLP had no detrimental effect on the sensory attributes of sausages. This study pointed out that YLP can be utilized in sausages to enhance quality.