Ratchanee Kongkachuichai

Protective Effects of Coenzyme Q10 on Decreased Oxidative Stress Resistance Induced by Simvastatin

The effects of simvastatin, an inhibitor of 3-hydroxy-3-methylglutaryl CoA reductase (HMG-CoA reductase), on oxidative stress resistance and the protective effects of coenzyme Q (CoQ) were investigated. When simvastatin was administered orally to mice, the levels of oxidized and reduced CoQ9 and CoQ10 in serum, liver, and heart, decreased significantly when compared to those of control. The levels of thiobarbituric acid reactive substances induced by Fe2+-ascorbate in liver and heart mitochondria also increased significantly with simvastatin. Furthermore, cultured cardiac myocytes treated with simvastatin exhibited less resistance to oxidative stress, decreased time to the cessation of spontaneous beating in response to H2O2 addition, and decreased responsiveness to electrical field stimulation. These results suggested that oral administration of simvastatin suppresses the biosynthesis of CoQ, which shares the same biosynthesis pathway as cholesterol up to farnesyl pyrophosphate, thus compromising the physiological function of reduced CoQ, which possesses antioxidant activity. However, these undesirable effects induced by simvastatin were alleviated by coadministering CoQ10 with simvastatin to mice. Simvastatin also reduced the activity of NADPH-CoQ reductase, a biological enzyme that converts oxidized CoQ to the corresponding reduced CoQ, while CoQ10 administration improved it. These findings may also support the efficacy of coadministering CoQ10 with statins.

Long-term supplementation of high pigmented rice bran oil (Oryza sativa L.) on amelioration of oxidative stress and histological changes in streptozotocin-induced diabetic rats fed a high fat diet; Riceberry bran oil.

Diabetes is a serious health problem. Searching for alternative natural antioxidants is considered important strategy to manage diabetes. This study evaluated the effect of Riceberry bran oil (RBBO) supplementation on oxidative stress and organ histology in streptozotocin-induced diabetic rats fed a high fat (HF) diet. Adult male Sprague-Dawley rats with hyperglycemia were divided into four groups: DM group fed a HF diet alone; DMRL group fed a HF diet and 5% RBBO; DMRM group fed a HF diet and 7.5% RBBO; DMRH group fed a HF diet and 15% RBBO. Normal rats were used as normal control and were divided into NC and NR group fed a normal diet containing either 5% corn oil or 5% RBBO, respectively. After 12 weeks, RBBO significantly decreased malondialdehyde and restored superoxide dismutase, catalase, glutathione peroxidase, coenzyme Q(10) and ORAC levels in diabetic rats. RBBO additionally improved the regenerative changes of the pancreas, kidneys, heart and liver. These findings indicate that pigmented RBBO could provide beneficial effect on diabetes by decreasing oxidative stress and recovering organ histology.

Combating Iodine and Iron Deficiencies through the Double Fortification of Fish Sauce, Mixed Fish Sauce, and Salt Brine

Two iodine and seven iron compounds were tested for use in the fortification of pure fish sauce, mixed fish sauce, and salt brine for cooking as a means to combat iodine and iron deficiencies. Ferrous sulfate, sodium iron ethylenediaminetetraacetic acid, ferric ammonium citrate, and ferrous lactate were combined with potassium iodide with no effect on sensory quality. Product shelf-life testing revealed that no iron or iodine losses occurred during a three-month storage period. Although the color of most products darkened, the color was not significantly different from that of nonfortified products after two to three months. Sensory home-use tests revealed that the fortified products were acceptable to highly acceptable, with only 1.2% to 8.2% of the dishes cooked using the fortified products being reported as discolored. The cost of fortification was minimal, at 0.13 to 2.73 baht per bottle (750 ml) (42 baht = US

Carotenoid, flavonoid profiles and dietary fiber contents of fruits commonly consumed in Thailand

1). Consequently, these products show a potential for inclusion in national programs for the prevention of micronutrient deficiencies in Asian countries where fish sauce and its products are routinely consumed.

Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand.

Soluble and insoluble dietary fiber and flavonoid contents in 21 varieties of Thai fruits, as well as carotenoids in five varieties of ripe durians were determined. Fresh fruits were purchased from five local markets in Bangkok during July 2008–May 2009. Dietary fiber content ranged from 0.71 to 3.58 g/100 g edible portion, with all five varieties of durian, guava, ripe banana and papaya being good sources of dietary fiber. Durian (Chanee, Kradom, and Puang manee variety) having yellow to deep-yellow color pulp had the highest carotenoid content. Durian, pomelo, guava and ripe banana were good sources of flavonoids; especially pomelo (Thong dee and Tuptimsayam variety) showed the greatest total flavonoid content (13,994.21 and 15,094.99 μg/100 g edible portion). Data in this study demonstrated that Thai fruits are not only a good source of dietary fiber but also a good source of carotenoids and flavonoids.

Development of Fortified Dried Broken Rice as a Complementary Food

Evidence from epidemiological studies has strongly suggested that diets rich in fruits and vegetables play a vital role in disease prevention. The aim of this study was to determine nutrient and antioxidant content for 15 varieties of indigenous vegetables and fruits collected from Southern Thailand. The data indicated that indigenous vegetables provided small to moderate amounts of macronutrients and minerals. The highest content of β-carotene was found in Indian lettuce (Lactuca indica; 3575.54 μg/100 g), whereas water dropwort (Oenanthe javanica; 7439.11 μg/100 g) had the highest lutein content. Ripe cashew apple (Anacardium occidentale; 178.34 mg/100 g) and Spanish joint fir (Gnetum gnemon; 109.43 mg/100 g) were excellent sources of vitamin C. Mon-pu (Glochidion perakense) and young cashew leaves (Anacardium occidentale) were rich sources of β-carotene, lutein, total polyphenol, especially gallic acid, and had relatively high ORAC and FRAP activities. In conclusion, Thai indigenous vegetables provide diverse natural bioactive compounds that may contribute health benefits to the consumer.

Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability.

Background Commercially produced dried broken rice is widely used to prepare complementary foods for Thai infants, and it is both convenient and acceptable to persons from all socioeconomic classes. However, inadequate levels of calcium, iron, thiamine, and folate are common in complementary foods for breastfed infants. Objective We developed dried broken rice fortified with these nutrients at levels recommended by the 2001 guidelines of the World Health Organization. Methods The fortification process involved predrying broken rice at 90°C for 1 hour, soaking in a nutrient solution (2:1 ratio of rice to solution), and drying at 70°C for 1 hour and 50 minutes. Calcium lactate or calcium lactate gluconate was the calcium source, and ferrous sulfate, ferrous lactate, or ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) was the iron source. The vitamin sources were thiamine hydrochloride and folic acid. The product contained 40 mg of calcium, 5.3 mg of iron, 0.08 mg of thiamine, and 11 μg of folate per 20-g serving. Results Approximately 5% and 10% of calcium and iron, respectively, were lost during processing, with a thiamine loss of approximately 13%, and a folate loss ranging from 17% to 23%. The thiamine loss during accelerated storage (42°C for three months) was not significant (p > .05). Conclusions NaFeEDTA was the most appropriate iron fortificant because it provided prolonged product stability and high in vitro dialyzability.

Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles.

Background Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some countries, however, its high cost may make it unattractive to policymakers and industry. Objective We evaluated the feasibility of using more economical iron sources for iron fortification, with soy sauce of various types and grades used as a vehicle. Methods Seven iron sources were tested for their feasibility for fortification of four types of soy sauce: naturally fermented in the traditional style, naturally fermented according to large-scale industrial formulas 1 and 5, and chemically hydrolyzed at 5 mg per serving (15 mL, per Thailands food labeling regulations). Either citric acid or sodium citrate was added at 0.1% as a chelator. Results Five iron sources—ferrous sulfate, NaFeEDTA, ferric ammonium citrate, ferrous lactate, and ferrous gluconate—did not significantly affect the sensory qualities of the product over a period of 3 months (p > .05). Ferrous fumarate and ferrous bisglycinate caused unacceptable precipitation. Less than 3% of 260 and 306 commonly cooked foods out of 871 and 772 preparations using soy sauces fortified with NaFeEDTA and ferrous sulfate, respectively, were found to be different from normal with regard to sensory qualities. The cost of fortification was US 0.22 cents to US 3.28 cents per bottle (700 mL). Conclusions Both naturally fermented and chemically hydrolyzed soy sauces could be fortified with all five iron sources. Ferrous sulfate is the most appropriate source because of its low cost and acceptable sensory characteristics. Soy sauce is a promising vehicle for iron fortification, however, the bioavailability of iron in the products examined here needs to be evaluated under normal use conditions.

Sugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets.

Background Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. Objective In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodium ethylenediamine- tetraacetic acid [NaFeEDTA], and encapsulated H- reduced elemental iron [EEI] was evaluated, and the fortified noodles were compared with unfortified noodles for changes in physical, chemical, and sensory qualities. Methods Wheat flour used to make instant noodles was fortified to produce a concentration of 5 mg of iron per 50-g serving of instant noodles (one-third of the Thai recommended dietary intake). Results Analytical data showed that the iron contents were close to 5 mg per serving of noodles fortified with FS, NaFeEDTA, or EEI (5.27 ± 0.10, 4.27 ± 0.07, and 5.26 ± 0.47 mg, respectively). The color quality (measured by L*, lightness, and b*, yellowness) of the raw dough sheet and of uncooked and cooked instant noodles fortified with FS was lower than that of the unfortified, but color quality was not changed by the addition of NaFeEDTA. The overall sensory acceptability scores of unfortified and fortified noodles were about 6 (“like slightly”). No metallic odor was observed. During 3 months of storage at room temperature, the iron fortificants did not affect the peroxide level, color, or sensory qualities of the product. Conclusions Iron fortification of wheat flour used to make instant noodles is feasible. NaFeEDTA is the preferred fortificant because of its nonsignificant effect on the color and sensory quality of the products.

Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder

The objective of the present study was to determine sugar and dietary fiber contents in 37 varieties of Thai fruits. Sugars were determined by high-performance liquid chromatography and dietary fiber values were measured by the enzymatic–gravimetric method. The total sugar (sucrose, fructose and glucose) content ranged from 4.5 g/100 g (strawberry) to 20.3 g/100 g (ripe banana; hawm variety) edible portion. All varieties of ripe banana provided good sources of glucose, fructose and total sugar. The total dietary fiber content ranged from 0.6 g/100 g (watermelon) to 11.5 g/100 g (sapodilla) edible portion. The rank of TDF contents per 100 g edible portion was sapodilla > durian > guava and strawberry > apple > Chinese pear > sugar apple > star fruit. Other fruits contained total dietary fiber values lower than 2.4 g/100 g edible portion, especially watermelon, which had the lowest total dietary fiber content (0.6–0.7 g/100 g edible portion).