Agriculture and Natural Resources

Prebiotic effect of spices, herbs and Thai curry under in-vitro digestion on attachment of probiotic bacteria on large intestine Caco-2 cells

Jutamat Klinsoda, Kanokwan Yodin, Khemmapas Treesuwan — Mon, 11 Nov 2024 00:00:00 +0700

Importance of the work: Little information is available on the prebiotic properties of spices or herbs in Thai curries after digestion and their interaction with probiotic microbiota.
Objectives: To investigate the in-vitro viability and adherence to Caco-2 cells of selected probiotics presenting in human and commercial products (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium bifidum) after inoculation in 14 spice or herb extracts and 8 Thai curries and passing through an in-vitro digestion model.
Materials and Methods: The selected probiotics were passed in the in-vitro digestion model and further evaluated for large intestine Caco2-cell adhesion.
Results: In total, 14 spice or herb extracts (chili, garlic, galangal, turmeric, shallot, lemon grass, basil, red cotton tree flowers, cloves, coriander root, cumin, shrimp paste, cinnamon and finger root) and Thai curries had no inhibitory effects on the selected probiotics. L. casei inoculated in Nam Ngeaw curry had the greatest Caco-2 cell adhesion (2.37%), whereas L. casei was lower after exposure to turmeric extracts (0.27%;
p < 0.05). The adhesion of L. acidophilus in Gaeng Aom and Nam Ngeaw curries was similar to the control, whereby L. acidophilus after exposure to other spice/herb extracts and curries lost adherence (p < 0.05). There were no significant differences in
adherence to Caco-2 cells of B. bifidum incubated in the Thai curries, with the adhesion of B. bifidum being lower in garlic extract compared to coriander root extract
(p < 0.05).
Main finding: The screening results of the spice or herb extracts and mixed spices/herbs in Thai curries was able to reveal their prebiotic properties to support Caco-2 cell adhesion of probiotics after ingestion.

Effects of using titanium dioxide nanoparticles in seed submersion and soil amendment on rice growth and yield

Winakon Theerak, Parichart Ditthakit, Thamrongjet Puttamul — Mon, 11 Nov 2024 00:00:00 +0700

Importance of the work: Titanium dioxide nanoparticles (TNPs) can enhance rice production; however, few studies have systematically investigated the effects of both TNP size and concentration.
Objectives: To determine the effects of TNPs in seed submersion and soil amendments on rice growth and yield.
Materials and Methods: A two-factor completely randomized design was used. Suspensions of 23 nm, 104 nm and 486 nm diameter TNPs were prepared at concentrations of 0–1,000 mg/L. Pathum Thani 1 and Khao Dok Mali 105 (KDML105) rice seeds were submerged. The soil was amended with TNPs. Rice growth, rice yield and titanium accumulation were recorded.
Results: TNP treatments promoted plant height, chlorophyll content, the number of tillers per plant, weight and the number of good-quality seeds. TNPs had no effect on yield quality. Larger TNPs at a higher concentration led to greater plant height and chlorophyll content in both cultivars. Smaller TNPs at higher concentrations led to greater titanium accumulation in rice. The improvement of rice growth by TNPs was due to the promotion of photosynthesis. Smaller TNPs could penetrate rice tissues more readily, causing greater bioaccumulation. Larger TNPs agglomerated less in water, entered cytoplasm more efficiently and thus promoted photosynthesis more effectively. However, improved photosynthesis alone would not be sufficient for enhancing yield and yield quality.
Main finding: The combination of seed submersion and soil amendment with 486 nm TNPs at 1,000 mg/L concentration was recommended for improving rice growth. Future studies should explore the use of TNPs with other fertilizers to enhance rice yield and yield quality.

First identification of N-trans-feruloyltyramine as a key α-glucosidase inhibitor from Piper sarmentosum fruits

Mon, 11 Nov 2024 00:00:00 +0700

Importance of the work: Piper sarmentosum is used as an herb and in traditional medicine
for diabetes treatment. This was the first report of the isolation of α-glucosidase inhibitors from
P. sarmentosum fruits.
Objectives: To isolate and identify the bioactive compounds from the fruits of P. sarmentosum and to evaluate their α-glucosidase inhibition.
Materials and Methods: The CH2Cl2 and acetone extracts were separated and purified using various chromatographic techniques. The structures of the compounds were determined based on spectroscopic data (nuclear magnetic resonance and mass spectrometry) and compared with other reported data. The levels of α-glucosidase inhibitory activity of the isolated compounds were assessed using a colorimetric method, with acarbose serving as a positive control.
Results: In total, 10 known compounds were identified: sarmentamide A (1), sarmentamide B (2), deacetylsarmentamide B (3), (3S,4R)-3,4,5-trihydroxypentanoic acid 1,4-lactone (4), N-trans-feruloyltyramine (5), (1E,3S)-1-cinnamoyl-3-hydroxypyrrolidine (6), sarmentosine (7), chaplupyrrolidone A (8), piperlotine-A (9) and coumaric acid (10). The phenylpropanamides 1, 3 and 5 prodcued weak-to-moderate inhibitory activity against both sucrase and maltase, with half maximal inhibitory concentration (IC50) values in the range 0.28–9.48 mM. Phenylpropanamide 6 inhibited only sucrase (IC50 value of 0.93 mM), whereas phenylpropanamide 2 and lactone 4 inhibited only maltase (IC50 values of 6.16 mM and 9.26 mM, respectively). Alkyl amide 7 and the phenylpropanamides 8 and 9, as well as phenylpropanoid 10 produced no inhibition.
Main finding: The phenylpropanamides contained more α-glucosidases than the alkyl amide, lactone and phenylpropanoid. P. sarmentosum fruits could be regarded as a potential source of α-glucosidase inhibitors. Further investigation into the inhibitory mechanisms could pave the way for their appropriate utilization in pharmaceutical applications.