Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Theeranan Temsiripong"'
Autor:
John E. Mckendrick, Santi Phosri, Watcharee Khunkitti, Jiraporn Lueangsakulthai, Sompong Klaynongsruang, Tinnakorn Theansungnoen, Theeranan Temsiripong, Nisachon Jangpromma
Publikováno v:
Biotechnology and Applied Biochemistry. 65:455-466
Novel antioxidant and anti-inflammatory peptides were isolated from hydrolysates of Siamese crocodile (Crocodylus siamensis) hemoglobin. C. siamensis hemoglobin hydrolysates (CHHs) were obtained by pepsin digestion at different incubation times (2, 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77cd58ce7e6f0ffd7b8c339d20c1d261
https://doi.org/10.1002/bab.1628
https://doi.org/10.1002/bab.1628
Autor:
Tomohiro Araki, Sakda Daduang, Sarawut Jitrapakdee, Nisachon Jangpromma, Preeyanan Anwised, Sompong Klaynongsruang, Theeranan Temsiripong, Rina Patramanon
Publikováno v:
The Protein Journal. 35:256-268
Recombinant Crocodylus siamensis hemoglobin (cHb) has been constructed and expressed using Escherichia coli as the expression system in conjunction with a trigger factor from the Cold-shock system as the fusion protein. While successful processing as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c49fb915b6d537a922d0cb7da844046
https://doi.org/10.1007/s10930-016-9669-7
https://doi.org/10.1007/s10930-016-9669-7
Autor:
Sarah E. Maddocks, John E. Mckendrick, Sompong Klaynongsruang, Theeranan Temsiripong, Jiraporn Lueangsakulthai, Nisachon Jangpromma, Watcharee Khunkitti
Publikováno v:
Journal of applied microbiology. 123(4)
A novel antibacterial peptide from Crocodylus siamensis haemoglobin hydrolysate (CHH) was characterized for antimicrobial activity.CHHs were hydrolysed for 2 h (2 h-CHH), 4 h (4h-CHH), 6 h (6 h-CHH) and 8 h (8 h-CHH). The 8 h-CHH showed antibacterial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6653319a662bc16d3a119fda4d85935
https://pubmed.ncbi.nlm.nih.gov/28712131
https://pubmed.ncbi.nlm.nih.gov/28712131
Autor:
Theeranan Temsiripong, Sakda Daduang, Nualyai Yaraksa, Tinnakorn Theansungnoen, Nisachon Jangpromma, Sompong Klaynongsruang, Jureerut Daduang, Surachai Maijaroen
Publikováno v:
The protein journal. 35(3)
Known antimicrobial peptides KT2 and RT2 as well as the novel RP9 derived from the leukocyte extract of the freshwater crocodile (Crocodylus siamensis) were used to evaluate the ability in killing human cervical cancer cells. RP9 in the extract was p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6c2b3a3bf11622b10901e839df7bf96
https://pubmed.ncbi.nlm.nih.gov/27129462
https://pubmed.ncbi.nlm.nih.gov/27129462
Publikováno v:
Food Research International. 40:239-248
The influence of sucrose on thermal and rheological properties of tapioca starch (TS)–tamarind seed xyloglucan (XG) mixtures was investigated. Rapid visco-analysis profiles of 5% w/w TS/XG dispersions at different mixing ratios revealed that peak a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c681af28b6fcd28db153673c0aca24e6
https://doi.org/10.1016/j.foodres.2006.10.013
https://doi.org/10.1016/j.foodres.2006.10.013
Autor:
Yoichi Matsuda, Yosapong Temsiripong, Charin Thawornkuno, Yoshinobu Uno, Parinya Pongsanarakul, Penporn Sujiwattanarat, Theeranan Temsiripong, Kornsorn Srikulnath, Sasimanas Unajak, Kiattawee Choowongkomon
Publikováno v:
Comparative biochemistry and physiology. Part A, Molecularintegrative physiology. 191
Superoxide dismutase (SOD, EC 1.15.1.1) is an antioxidant enzyme found in all living cells. It regulates oxidative stress by breaking down superoxide radicals to oxygen and hydrogen peroxide. A gene coding for Cu,Zn-SOD was cloned and characterized f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c84ee38be59d81763ac37b5977b54548
https://pubmed.ncbi.nlm.nih.gov/26523498
https://pubmed.ncbi.nlm.nih.gov/26523498
Publikováno v:
Journal of Food Engineering. 77:41-50
Effects of xyloglucan (XG) on rheological properties and thermal stability of tapioca starch (TS) were investigated. Mechanical spectra of 5% w/w TS/XG mixtures changed from gel behavior to concentrated solution and showed higher loss tangent (G″/G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bde488b24365315d0b0ff5881e482f83
https://doi.org/10.1016/j.jfoodeng.2005.06.017
https://doi.org/10.1016/j.jfoodeng.2005.06.017
Publikováno v:
Food Hydrocolloids. 19:1054-1063
Dynamic and steady shear rheometry and differential scanning calorimetry (DSC) were used to investigate effects of xyloglucan (XG) on gelatinization and retrogradation of tapioca starch (TS). The viscosity of TS/XG pastes immediately after gelatiniza
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fb574bccab1b5b2b23144687543a5f8
https://doi.org/10.1016/j.foodhyd.2005.02.005
https://doi.org/10.1016/j.foodhyd.2005.02.005
Autor:
Katsuyoshi Nishinari, Theeranan Temsiripong, Shinya Ikeda, Rungnaphar Pongsawatmanit, Yoko Nitta
Publikováno v:
Food Hydrocolloids. 18:727-735
Effects of cations on the network formation of the microbial polysaccharide gellan were investigated using atomic force microscopy (AFM). Aqueous dispersions of gellan with various cations were spread onto freshly cleaved mica surfaces and visualized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7ec4148b6ac625a47031d7386545c6d
https://doi.org/10.1016/j.foodhyd.2003.11.009
https://doi.org/10.1016/j.foodhyd.2003.11.009
Autor:
Theeranan Temsiripong, Shinya Ikeda, Yoko Nitta, Bo Sook Kim, Katsuyoshi Nishinari, Rungnaphar Pongsawatmanit
Publikováno v:
Food Hydrocolloids. 18:669-675
Gelation in mixtures of xyloglucan and gellan was investigated using dynamic rheometry, differential scanning calorimetry (DSC), and atomic force microscopy (AFM). The examined gellan and xyloglucan did not form a gel at concentrations below 0.5% w/w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c22a6d773ac4bf1d008702af6b35c119
https://doi.org/10.1016/j.foodhyd.2003.11.005
https://doi.org/10.1016/j.foodhyd.2003.11.005