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Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion

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Food Science and Human Wellness 2022年第3期11卷 669-675页

作者： Wei Qin sunantha ketnawa Yukiharu Ogawa Graduate School of Horticulture Chiba University648MatsudoMatsudo 271-8510Japan

To exam ine the effect of digestive attributes such as digestive enzymes and pH on changes in phenolic compound content and antioxidant activity during digestion,the bioavailability of green tea infusion was investigated using a simulated in vitro gastrointestinal digestion *** total polyphenol content(TPC)decreased to 65%–70%throughout the mimicked normal digestion(MD)compared to the initial *** total flavonoid content(TFC)decreased to approximately 25%after starting the gastric stage(pH 1.2);however,it regained to approximately 60%in the intestinal stage(pH 6.8).The mimicked digestive condition without digestive enzymes(WOE),which followed only the pH conditions of MD,showed significantly lower TPC and TFC values than *** percentage of antioxidant activity based on the initial values indexed by DPPH,ABTS,and FRAP gradually declined from approximately 60%at the gastric stage to approximately 40%at the final digestion ***,the percentage of residual MIC was around 50%at the gastric ***,it gradually increased at the intestinal *** significantly lower antioxidant activity showed for WOE than MD throughout the simulated *** study demonstrated that digestive enzymes and pH play a crucial role in the bioavailability of green tea infusion.

关键词： Green tea Polyphenols Antioxidant activity Digestive enzyme Bioavailability

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Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion

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Food Science and Human Wellness 2020年第1期9卷 58-63页

作者： Yidi Cai Wei Qin sunantha ketnawa Yukiharu Ogawa Graduate School of Horticulture Chiba University648 MatsudoMatsudo 271-8510Japan

To examine the effect of mechanical processing for plant-based materials on antioxidant properties during digestion,relationships between the size of pulverized plant tissue and changes in antioxidant activities during simulated in vitro digestion were *** citrus peel tissue was pulverized and classified into four powder fractions followed their particle size distributions as 125−180m,180−355m,355−500m and 500−710*** fractions were regarded as a plant tissue model with various degrees of cell *** samples were collected during the digestion and measured their particle sizes and ***,total phenolic content and antioxidant activities of digested fluid were also *** results showed that the powder color of smaller particles were significantly changed than the bigger *** bio-properties of digested fluid for the bigger particle sizes comparatively retained more than smaller ones at the simulated gastric *** also showed mostly stable during simulated gastric or small intestinal digestion *** suggested that the release of bioactive compounds from plant tissues during digestion could be related to their structural attributes such as degrees of cell damages which could be affected by processing methods and conditions.

关键词： Plant-based food Tissue structure Antioxidant activity Simulated in vitro digestion Cell matrix

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Effect of heat-moisture treatment to raw paddy rice(Oryza sativa L.)On cooked rice properties

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Journal of Future Foods 2021年第2期1卷 179-186页

作者： Sukanya Thuengtung sunantha ketnawa Yichen Ding Yukiharu Ogawa Gratuate School of Horticulture Chiba UniversityMatsudo 271-8501Japan Faculty of Medicine Chiang Mai UniversityChiang Mai 50200Thailand

Heat moisture treatment is safe and non-chemical use method for modifying physicochemical properties and digestibility of *** starch digestion in rice product would provide numerous health benefi ts for the *** study investigated the heat-moisture treatment to the raw paddy rice at 60 and 80ºC for 4 and 24 h,and their effects on the attributes of cooked *** fi rmness,adhesiveness,starch hydrolysis and morphological changes during in vitro digestion were *** showed that heat-moisture treatment to raw paddy rice for 24 h signifi cantly reduced the moisture content and could increase the total starch content of the rice *** apparent amylose content ranged from 23.83%to 25.65%at the variation in the values between treated and untreated *** in the firmness and reduction in the starch hydrolysis was found in rice treated by longer heating time of 24 ***,the adhesiveness of cooked rice was decreased when increasing the heating *** morphological observation showed that the treated rice exhibited a honey-comb-like structure during simulated gastric digestion,while the untreated rice displayed a non-uniform ***,the porous structure observed in all digested rice grains during simulated small intestinal digestion could favor the starch *** study showed that the heat-moisture treatment to the raw paddy rice at certain conditions obviously influenced the attributes of cooked rice,especially on the starch hydrolysis,which would provide a fundamental knowledge to enable development and improvement of slow digestion rice products.

关键词： Heat-moisture treatment Paddy rice Simulated in vitro digestion Physicochemical property Starch hydrolysis

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Application of Bromelain Extract for Muscle Foods Tenderization

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Food and Nutrition Sciences 2011年第5期2卷 393-401页

作者： sunantha ketnawa Saroat Rawdkuen Food Technology Program School of Agro-Industry Mae Fah Luang University Muang Chiang Rai Thailand.

This study investigates the tenderizing effects of bromelain extract (BE) obtained from the top phase of an aqueous two-phase system comprising of 18% PEG 6000–17% MgSO4 in muscle foods. Uniform-sized chunks of beef, chicken, and squid were marinated with different concentrations of BE (0, 3, 7%, and 20%, w/w) for 1 h at room temperature. The physico-chemical and quality characteristics of the marinated samples were determined. Decreases in pH and moisture content were observed in the samples BE treated, but the TCA-soluble peptides content significantly increased (p < 0.05). Water holding capacity and cooking yields were observed in all of the tested samples, especially when the concentration of BE increased. In addition, a reduction of meat firmness and toughness were also observed in all of the samples when compared to the control (p < 0.05). Electrophoretic patterns also revealed extensive proteolysis and a reduction in number and intensity of the protein bands in all of the treated samples. At the microstructural level, tissue fibers were broken, cell membranes were more strongly degraded, the connections between the sarcolemma and the myofibrils were disappeared, and the generation of numerous gaps could be clearly observed when 20% (w/w) BE was added. The results show that the bromelain extract derived from the two-phase extraction of a pineapple peel could be used as an effective meat tenderizer.

关键词： Bromelain Pineapple Peel Aqueous Two Phase System Muscle Food Meat Tenderization

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汉语惯用语泰译方法研究——以莫言的《红高粱家族》和《天堂蒜薹之歌》为例

汉语惯用语泰译方法研究——以莫言的《红高粱家族》和《天堂蒜薹...

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作者：楚淑兰（sunantha CHUNUI）南京大学

学位级别：硕士

汉语惯用语在日常生活中使用的频率比较高,惯用语上有着很丰富的中国的文化特色。所以对外国学习者来看学习和翻译上不能避免文化和含义上的偏误和难点。为了再进一步对泰国学习者对汉语惯用语学习和翻译。本文主拿了翻译方面来探讨进... 详细信息

汉语惯用语在日常生活中使用的频率比较高,惯用语上有着很丰富的中国的文化特色。所以对外国学习者来看学习和翻译上不能避免文化和含义上的偏误和难点。为了再进一步对泰国学习者对汉语惯用语学习和翻译。本文主拿了翻译方面来探讨进行研究。惯用语中包含了中国人各各时代的历史、文化、社会的概念,所以需要翻译成泰语的过程中并不容易。本文基于功能对等理论,结合文献分析、对比分析等方法等对汉语作品《天堂蒜薹之歌》和《红高粱家族》中的汉语惯用语的泰语翻译进行研究。本文的主要研究内容包括:对汉语惯用语定义及背景进行介绍,并通过对汉语惯用语语义进行归纳总结,分析汉语惯用语的常用翻译方法;对两部作品中的惯用语翻译法进行分析;对两部作品中找出同一惯用语的异同翻译进行对比法分析;最后,通过上述内容的研究,在分析其中的翻译方法后,结合最终的翻译效果对不同文化背景下、不同的来源的惯用语翻译方法提出了建议。本文研究成果将有助于译者在翻译惯用语时采取哪种翻译策略提供参考,同时也有助于弥补现有相关惯用语翻译研究的缺失。但是在研究过程中采用的两部作品都具有很强的方言特点,在现代化的惯用语翻译研究上有所欠缺。在日后的学习研究中能对现代文学中的惯用语做进一步的分析。

关键词：《天堂蒜薹之歌》《红高粱家族》惯用语汉语泰语翻译方法

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