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ผลงานตีพิมพ์ในวารสารวิชาการRevealing holistic metabolic responses associated with lipid and docosahexaenoic acid (DHA) production in Aurantiochytrium sp. SW1ผู้แต่ง: Prabhakaran, P., Raethong, N., Thananusak, R., Nazir, M.Y.M., Sapkaew, C., Soommat, P., Kingkaw, A., Hamid, A.A.,  Ms.Wanwipa Vongsangnak, Associate Professor , Song, Y., วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการUncovering global lipid accumulation routes towards docosahexaenoic acid (DHA) production in Aurantiochytrium sp. SW1 using integrative proteomic analysisผู้แต่ง:Prabhakaran, P., Nazir, M.Y.M., Ms.Roypim Thananusak , Hamid, A.A., Ms.Wanwipa Vongsangnak, Associate Professor, Song, Y., วารสาร: |
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ผลงานตีพิมพ์ในวารสารวิชาการWhole genome analysis and elucidation of docosahexaenoic acid (DHA) biosynthetic pathway in Aurantiochytrium sp. SW1ผู้แต่ง:Prabhakaran, P., Raethong, N., Nazir, Y., Halim, H., Yang, W., Ms.Wanwipa Vongsangnak, Associate Professor, Abdul Hamid, A., Song, Y., วารสาร: |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Optimization of Growth and Production of Docosahexaenoic Acid by Schizochytrium limacinum BR2.1.2 Using Plackett-Burman Design and Central Composite Design with Response Sur ผู้เขียน:Lalida Kawsakul, ดร.วิเชียร ยงมานิตชัย, อาจารย์ , ดร.เดือนรัตน์ ชลอุดมกุล, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractCulture conditions to maximize growth and the production of docosahexaenoic acid (DHA) by Schizochytrium limacinum BR2.1.2 were optimized using two statistical experimental designs. Three critical factors—temperature, glycerol concentration and peptone concentration—for biomass and DHA production were pre-evaluated by the Plackett-Burman design using low and high levels of the three variables. Low temperature, high glycerol and high peptone concentrations signifi cantly infl uenced both determined parameters. A central composite design and response surface plots were used to optimize the proved signifi cant factors and to generate maximum biomass and DHA production. A second order polynomial equation was generated for dried cell weight (DCW) as YDCW = -83.17811 + 7.77533X1 + 22.49818X2 - 32.53142X3 - 0.12375X1X2 + 0.73850X1X3 + 5.41750X2X3 - 0.20343X1 2 - 1.95541X2 2 - 9.21053X3 2 and that for DHA as YDHA = -21.51223 + 1.32761X1 + 5.27758X2 - 4.69083X3 - 0.01150X1X2 + 0.15400X1X3 + 0.65500X2X3 - 0.036655X1 2 - 0.45401X2 2 - 1.51840X3 2. Five levels of each factor at -1.68, -1, 0, +1 and +1.68 were tested in 17 experiments to validate both models. The P-values were less than 0.05 suggesting that the models were acceptable at this level of signifi cance. The optimal values for temperature, glycerol and peptone concentrations were 18.9 ?C, 6.1% and 0.7%, respectively, and yielded 48.31 g?L-1 of DCW and 5.34 g?L-1 of DHA. Verifi cation of the optimal conditions showed that deviations of DCW and DHA from the experimental data and predicted values were 3–5% and less than 2%, respectively, suggesting that the experimental designs used in this work were effective for growth and DHA production. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Optimization of Docosahexaenoic Acid (DHA) Production and Improvement of Astaxanthin Content in a Mutant Schizochytrium limacinum Isolated from Mangrove Forest in Thailand) ผู้เขียน:วาสนา ฉัตรดำรง, ดร.วิเชียร ยงมานิตชัย, อาจารย์, ดร.สาวิตรี ลิ่มทอง, ศาสตราจารย์ , ดร.วันชัย วรวัฒนเมธีกุล, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractPolyunsaturated fatty acids including DHA are essential dietary fatty acids. At present, fish oils are a major source, but an alternative supply is needed because of increasing demand and fish dwindling stocks. This need might be satisfied using a thraustochytrids found in mangrove forests of Thailand and identified by 18S rDNA sequencing as either Schizochytrium limacinum or Thraustochytrium aggregatum. S. limacinum was tested in various culture conditions to find the optimal yield of DHA. This culture medium contained 7.5% glucose, 0.5% peptone, 0.5% yeast extract (with either 0.25% soybean meal or 1% skimmed milk) and 0.75% sea salt at 20-30?C. The C:N ratio was about 15:1. The culture was mutated using NTG and one isolate showed high DHA content and also a red pigment identified as astaxanthin by TLC and HPLC. Astaxanthin synthesis peaked on day 6 - 10 of incubation in medium containing 2% glucose using shaking flasks at 180 rpm, 25?C, 2 kLux light intensity with a 18:6 h light:dark periods. Six days of incubation yielded the highest yields of both DHA (224.6 mg/l) and astaxanthin (8.9 ?g/ml of medium). These results suggested that this microorganism could provide a commercial source of this valuable lipid and pigment. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Nutritional Evaluations of Green Catfish, Mystus nemurus) ผู้เขียน:ดร.วันเพ็ญ มีสมญา , นางสาวเยาวดี คุปตะพันธ์, นางผ่องศรี จิตตนูนท์, นางสาวดวงจันทร์ เฮงสวัสดิ์, Sureepan Boonvisut, Phutthira Huttayanon, Wasan Sriwatana สื่อสิ่งพิมพ์:pdf AbstractThe nutritive values of green catfish, Mystus nemurus such as proximate analysis, fatty acid profile (especially omega – 3 fatty acids, EPA : eicosapentaenoic acid; DHA : docosahexaenoic acid), amino acid contents, vitamins and minerals were studied. The composition of dried green catfish and sardine meal were also carried out. The results showed that percentages of protein, fat, moisture in fresh, dried green catfish, Mystus nemurus and sardine meal were 18.43, 65.99, 68.80; 4.93, 22.40, 7.78 and 75.75, 7.04, 6.17, respectively. Vitamin E content in dried green catfish (264 ?g/100 g) was higher than that in sardine meal (84 ?g/100 g) while calcium and phosphorus in dried green catfish were lower than those in sardine meal. Fatty acid contents especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in dried green catfish (0.4256, 1.7472 g/100 g) were also found to be higher than those in sardine meal (0.0467, 0.1011 g/100 g respectively). The results of this study indicated that dried green catfish, Mystus nemurus were high in nutritive values especially omega – 3 fatty acids (EPA, DHA). The green catfish, an inland fish, was also found to have higher omega – 3 fatty acids than marine fish, sardine. |