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Publication Metadata only Biochemical characterization of the α-Amylase inhibitor in mungbeans and its application in inhibiting the growth of callosobruchus maculatus(2010-02-24) Anussorn Wisessing; Arunee Engkagul; Arunee Wongpiyasatid; Klattawee Choowongkomon; Mahidol University; Kasetsart UniversityThe insect Callosobruchus maculatus causes considerable damage to harvested mungbean seeds every year, which leads to commercial losses. However, recent studies have revealed that mungbean seeds contain α-amylase inhibitors that can inhibit... the protein C. maculatus, preventing growth and development of the insect larvae in the seed, thus preventing further damage. For this reason, the use of α-amylase inhibitors to interfere with the pest's digestion process has become an interesting alternativePublication Metadata only Alpha amylase inhibition and roasting time of local vegetables and herbs prepared for diabetes risk reduction chili paste(2010) Vareerat Jaiboon; Jaruntorn Boonyanupahap; Sajee Suwansri; Puntarika Ratanatraiwong; Chanida Hansawasdi; Mahidol University. Mahidol University International College. Food Science and Technology. Science Division.inhibitors of mammalian alpha-amylase found in some vegetables and herbs have been known as effective antidiabetic treatment for diabetes. Therefore, this research was aimed to investigate the change of alpha amylase inhibition in chili paste prepared from... with dried fish. Alpha amylase inhibition of the products were then determined. The result found that all of the studied vegetables and herbs showed more than 80% alpha amylase inhibitory activity and this may contribute to the enzyme inhibition effectPublication Metadata only Purification and characterization of five alkaline, thermotolerant, and maltotetraose-producing α-amylases from Bacillus halodurans MS-2-5, and production of recombinant enzymes in Escherichia coli(2008-10-06) Shuichiro Murakami; Kenji Nagasaki; Haruka Nishimoto; Ryo Shigematu; Jun Umesaki; Shinji Takenaka; Jarunee Kaulpiboon; Manchumas Prousoontorn; Tipaporn Limpaseni; Piamsook Pongsawasdi; Kenji Aoki; Kobe University; Faculty of Medicine, Thammasat University; Mahidol UniversityA newly isolated strain, MS-2-5, identified as Bacillus halodurans, produced five alkaline and thermotolerant amylases. The five amylases, named amylases A-E, were separated from each other, and purified to homogeneity. The molecular masses... of these amylases were different from each other, and estimated to be 90, 85, 70, 65, and 58 kDa. These amylases showed the maximal activities at 60-65 °C and pH 10.5-11. A predominant product by each enzyme reaction was maltotetraose. These amylases were classifiedPublication Metadata only Isolation and characterization of an α-amylase gene in cassava (Manihot esculenta)(2005-09-01) Sithichoke Tangphatsornruang; Maliwan Naconsie; Chinae Thammarongtham; Jarunya Narangajavana; Thailand National Center for Genetic Engineering and Biotechnology; Mahidol UniversityThe roots of cassava plants (Manihot esculenta Crantz) accumulate starch as their major form of carbohydrate reserve. Starch accumulation and properties are determined by a balance between starch biosynthesis and degradation processes. α-Amylases... (EC 3.2.1.1) are α-1,4 endoglycolytic enzymes, responsible for the mobilization of stored carbohydrate reserves by initiating the degradation process. α-Amylase genes have been shown to be differentially expressed at various developmental stagesPublication Metadata only The α-glucosidase and α-amylase inhibitory activity from different chili pepper extracts(2016-01-01) T. Watcharachaisoponsiri; P. Sornchan; S. Charoenkiatkul; U. Suttisansanee; Mahidol Universityhave been demonstrated the ability to control diabetes through inactivation of α-glucosidase and α-amylase, the key enzymes that hydrolyze polysaccharide into glucose. The purpose of this experiment was to compare α-glucosidase and α-amylase inhibitory.... On the other hand, all chili peppers exhibited anti-α-amylase activities within the range of 27-58% inhibition with Green Chinda pepper and Sweet pepper providing the highest and the lowest inhibitory activities, respectively. Both enzyme inhibitions were dosePublication Metadata only Development of a new microbial toxicity test based on inhibition of alpha-amylase production and its sensitivity against metal contaminants(2021-01-31) Rattananuch Chunpen; Duangrat Inthon; Patana Thavipoke; Faculty of Environment and Resource Studies, Mahidol University; Mahidol UniversityVarying test parameters and procedures were tested and standardized for a new aquatic toxicity assay based on the inhibition of alpha-amylase production by Bacillus subtilis TISTR 1528. Suitable values were determined for the initial cell density...+ and Cd2+). The optimum conditions for the test were a cell suspension with a density of 6×106 colony forming units/mL being exposed to a reference toxicant for 30 min, with an additional 1 hr incubation period for the amylase assay. ComparedPublication Metadata only Colorimetric Measurements of Amylase Activity: Improved Accuracy and Efficiency with a Smartphone(2018-01-09) Manchuta Dangkulwanich; Kaness Kongnithigarn; Nattapat Aurnoppakhun; Mahidol Universityis described that guides students to study the hydrolysis of starch by amylase as a function of temperature. The reducing sugar produced from the hydrolysis is determined by dinitrosalicylic colorimetric assay via two methods: UV-vis spectroscopy and a... smartphone-based colorimetry, which is capable of quantifying the concentration of a chromogenic compound in an opaque sample. From this experiment, students can directly learn to measure the activity of amylase, use a smartphone to perform colorimetryPublication Metadata only Antioxidant, a-Glucosidases and a-Amylase Inhibitory Activities of Persicaria odorata(2021-07-01) Kanya Thongra-ar; Piyanuch Rojsanga; Savita Chewchinda; Supachoke Mangmool; Pongtip Sithisarn; Mahidol UniversityThe objects of this study were to determine the effects to reactive oxygen species and antioxidant enzymes levels in HEK-293 cells and inhibition of α-glucosidases and α-amylase enzymes of extracts from Persicaria odorata or phak phaeo. The ethanol....99 ± 1.45 µg/mL, respectively and also strong inhibition to a-amylase with IC50 values of 90.66 ± 8.75 and 19.96 ± 5.37 µg/mL, respectively). Lineweaver-Burk plot demonstrated that phak phaeo extracts inhibited a-glucosidase and a-amylase in nonPublication Metadata only Changes in the stability and kinetic parameters up on glycation of thermostable a-Amylase from Bacillus Subtilis(2010) P. P. Sutthirak; Apinya Assavanig; Saovanee Dharmsthiti; Sittiwat Lertsiri; Mahidol University. Mahidol University International College. Science Division.Glycation of the thermostable a-amylase, KLE, from Bacillus subtilis occurred during incubation with maltodextrin at 95C. This was revealed by the release of 5-hydroxymethyl-2-furfuraldehyde from the acid hydrolysis of glycated KLE (g...-amylase produced by B. amyloliquefaciens. Glycation in BAN decreased the activity in converting gelatinized cornstarch into maltodextrin. Moreover, the stability and kinetic parameters of BAN were found to be negatively affected by glycation.Publication Metadata only Changes In The Stability And Kinetic Parameters Up On Glycation Of Thermostable A-Amylase From Bacillus Subtilis(2010-12-01) P. Sutthirak; A. Assavanig; S. Dharmsthiti; S. Lertsiri; Prince of Songkla University; Mahidol UniversityGlycation of the thermostable α-amylase, KLE, from Bacillus subtilis occurred during incubation with maltodextrin at 95C. This was revealed by the release of 5-hydroxymethyl-2-furfuraldehyde from the acid hydrolysis of glycated KLE (g..., another thermostable α-amylase produced by B. amyloliquefaciens. Glycation in BAN decreased the activity in converting gelatinized cornstarch into maltodextrin. Moreover, the stability and kinetic parameters of BAN were found to be negatively affected