Santad Wichienchot

Permeate Flux Enhancement in Ultrafiltration of Tofu Whey Using pH-Shifting and Gas-Liquid Two-Phase Flow

Tofu whey contains nutrients such as proteins and oligosaccharides, and ultrafiltration (UF) was employed to recover protein and to obtain UF-permeate containing oligosaccharides. The experiments were carried out using hollow fiber membranes with different molecular weight cutoff (MWCO) to evaluate protein and saccharide retentions. The MWCO100 kDa gave higher permeate flux and lower saccharides retention compared with 30 kDa membrane. Further away pH from isoelectric point (pH4.5) resulted in higher flux improvement. Flux increased with CFV and TMP. In addition, the use of gas-liquid two-phase flow with gas injection factor of 0.45, could enhance flux up to 45.1%.

Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate

Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo-allergic pepsineduced SPH on the growth of gut microbiota, SCFA and BCFA production in a pH-controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI). The results showed that all substrates affected gut bacteria. SPH selectively increased the number of lactobacilli (log 9.61 to log 9.84) at 72-h fermentation, but not for bifidobacteria. This is in accordance with increased BCFAs yield of 15.54 0.00 mM (isobutyrate) and 465.59 1.42 mM (isovalerate). The gut microbial balance index (GMBI) of SPH was 0.23, thus suggesting its gut microbial modulation. Therefore, SPH has potential for modulation or balance of gut microbiota, which may be used as functional ingredient for emerging market of nutraceuticals and nutri-pharmaceutical industry.

Functional properties of curry paste in relation to digestibility and fermentation by gut microbiota

ABSTRACT The prebiotic properties of sour curry paste in the upper gut and the gut microbiota were investigated in vivo during digestion. The effect of the addition of garcinia as souring agent in curry paste was studied. Curry paste without garcinia (P1) and curry paste with garcinia (P2) increased the number of beneficial bacteria in the gut microbiota, especially bifidobacteria and lactobacilli, and significantly (p < 0.05) decreased the number of harmful bacteria (Clostridia). Fecal fermentation with P1 resulted in a prebiotic index (PI) of 1.19, whereas fermentation with P2 resulted in a PI of 2.75. The fermented metabolites produced were lactic acid; vitamins; and short-chain fatty acids (SCFAs) such as acetic acid, propionic acid, and butyric acid. P1 produced metabolites including lactic acid, SCFAs, and B vitamins in higher amounts than P2. After a 24 h fermentation period with colonic microbiota, P1 produced vitamins B1 (18.38 ± 0.10 µg/ml) and B2 (45.28 ± 2.02 µg/ml) but not folic acid, whereas P2 produced only vitamin B1 (5.99 ± 0.48 µg/ml).