Trachoo Nathanon’s research while affiliated with Mahasarakham University and other places

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Publications (9)


Stability of Freeze-Dried Lactobacillus acidophilus in Banana, Soybean and Pearl Barley Powders
  • Article
  • Full-text available

January 2008

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280 Reads

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16 Citations

Journal of Biological Sciences

Trachoo Nathanon

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Wechakama Panomkorn

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Effect of banana, soybean, pearl barley powders and nonfat dry milk on the viability of freeze-dried Lactobacillus acidophilus at 4 and 25°C was studied during 30 days of storage. The survival of freeze-dried L. acidophilus at 4°C was greater than that at 25°C. The survival of L. acidophilus in banana, pearl barley, soybean powders and nonfat dry milk powder was higher than that in control (0.1% peptone water) at both temperatures indicating that addition of banana, soybean and pearl barley powders improved survival of L. acidophilus . The survival of L. acidophilus at 25°C in banana, pearl barley, soybean extract and nonfat dry milk was up to 6, 16, 20 and 25 days, respectively, while the organisms survived in samples stored at 4°C. The variation of viability may relate to hygroscopicity of different powders. Similar to nonfat dry milk, soybean powder preserved freeze-dried L. acidophilus during storage. The present study showed the potential of banana, soybean and pearl barley powders as cryoprotectants in freeze-dried probiotic preparations.

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Effect of Geminated Rough Rice Media on Growth of Selected Probiotic Bacteria

December 2006

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194 Reads

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31 Citations

Pakistan Journal of Biological Sciences

Trachoo Nathanon

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Boudreaux Chantelle

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[...]

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Gaensakoo Rumpai

Effect of germinated rice media on growth of probiotic bacteria including Lactobacillus acidophilus , L. pentosus , L. plantarum and L. fermentum were studied. Germinated rough rice powder was obtained by allowing rice grains to germinate in water with hulls at 80% relative humidity and 30°C for 48 h. The germinated rice grains were dried, dehulled and powdered with a laboratory hamper mill. The powder (5% w/w) was well-mixed with water to prepare the growth medium for the probiotic bacteria strains. This was compared with medium with regular rice powder. NaCl (2%w/w) was also added to study the bacteria growth. Chemical analysis including vitamins B (thiamin, niacin and pyridoxine), reducing sugar and total protein contents in rice, brown rice and germinated rough rice were determined. Germination of rice grains increased many nutrients. Vitamins B, reducing sugar and total protein contents of germinated rough rice were higher (p<0.05) than those of brown rice and rice, respectively. Addition of NaCl lowered the growth of probiotic bacteria. L. plantarum exhibited the highest (p<0.05) growth in medium containing germinated rough rice powder with and without NaCl compared to the other strains. The results from this present study suggested that germinated rough rice can be used as a supplement for L. plantarum in food fermentation.


Therapeutic Properties of Probiotic Bacteria

January 2006

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33 Reads

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16 Citations

Journal of Biological Sciences

In spite of its long history, public consciousness of probiotics has shifted dramatically in recent years. This is due to a number of factors, including an increased concern about the potential generation of antibiotic resistant bacterial strains due to widespread antibacterial use, and also to the spreading realization that one`s health can be, not simply maintained, but actually improved with proper nutrition. Combined, these factors have stimulated a surge in probiotic research in the past decade, resulting in increasingly refined studies. Indeed, after Elie Metchnikov first printed his work suggesting a positive correlation between human longevity and the consumption of fermented milk, information on probiotics is leaving the realm of the anecdotal as recent, double-blind, placebo controlled randomized tests support beneficial probiotic activity. Concurrently, more is being learned about their activities in vivo . While much work remains to be done before a detailed understanding of probiotics can be achieved, there is mounting evidence that probiotics, when used in proper conditions, may indeed have prophylactic or preventative effects on a broad array of human and animal diseases. This article briefly surveys probiotic history and discusses recent research with a special emphasis on lactic acid bacteria probiotics. Finally, it discusses the inherent difficulties of their study and suggestions for standards for future work.


Figure 1. Images 
Figure 2. Typical biofilm of Y1, W1 and Pseudomonas sp. as stained with acridine orange. 
Figure 3. Reconstructed three-dimensional images from optical sections of Y1, W1 and Pseudomonas sp. biofilms stained with acridine orange. Optical sections were reconstructed into a three-dimensional image by using computer software, Confocal Assistant version 4.02. 
Characteristics of biofilms associated with enhanced survival of Campylobacter jejuni

November 2005

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65 Reads

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1 Citation

Songklanakarin Journal of Science and Technology

The biofilm microflora isolated from a chicken house (Y1 and W1) and a meat plant (Pseudomonas sp.) enhanced survival of C. jejuni in a low nutrient environment. We employed direct microscopic observation techniques to accomplish this objective. Staining with cyanoditolyltetrazolium chloride CTC) indicated reduced oxygen tension in the biofilm environment, which could enhance the survival of C. jejuni. W1 biofilms with more CTC staining showed greater enhancement of C. jejuni survival than did Pseudomonas sp biofilm with more area coverage. This may indicate that reduced oxygen in biofilm of W1 plays important role in enhanced survival of C. jejuni. The Pseudomonas sp. biofilm exhibited the most extensive surface coverage and was thinner (approximately 1 μm) than Y1 and W1 biofilms. Reconstructed three-dimensional photomicrographs showed only one layer of cells in Pseudomonas sp. biofilm, while biofilms of W1 and Y1 were more complex. They consisted of different sizes of microcolonies with different thickness and void spaces in between. These morphological and physiological properties of the biofilms may be associated with increased survival of C. jejuni by providing improved nutrient entrapment and environmental stress protection, but no characteristic by itself could explain enhanced survival, which appears to be a complex phenomenon.


Figure 1. Photomicrographs of sands and glass beads (round-shaped). Each scale represents 25 μ m. 
Figure 2. Photomicrographs of P. aeruginosa biofilm (A) and biofilms that have been removed by vortexing with glass beads (B) and sands (C) for 60 s. These biofilms were grown on stainless steel type 304 finish 4b at 25oC for 3 days and stained with acridine orange. 
Biofilm removal technique using sands as a research tool for accessing microbial attachment on surface

January 2004

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147 Reads

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7 Citations

Songklanakarin Journal of Science and Technology

Biofilms have profound impacts on improved survival of the constituent microorganisms in nature. Biofilms were believed to protect constituent microorganisms from sanitizer treatment, provide a more suitable habitat for microorganisms, and become a site for genetic material exchanges between microorganisms. As we realize more about the significance of biofilm, methods used for biofilm study should be consistently developed and evaluated. To determine microbial attachment on surfaces, usually biofilms are grown on substratum surfaces and removed by vortexing with glass beads or scraping. However, scraping is not as effective as vortexing with glass beads. Another approach is direct-agar overlaying which cannot be used with high density biofilm. In this experiment, we compared effectiveness of glass beads (298±28 μm in diameter) and sands (width: 221±55 μm and length: 329±118 μm) in removing biofilm of Pseudomonas aeruginosa by vortexing method. The results suggested that acid-washed sands, which are significantly less inexpensive than glass beads, were as effective as (P>0.05) analytical grade glass beads in Pseudomonas aeruginosa biofilm removal without inhibiting growth of the organism.



Biofilms and the food industry

November 2003

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85 Reads

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67 Citations

Songklanakarin Journal of Science and Technology

In the past, interest in biofilms was limited to research related to water distribution systems, waste water treatment and dental plaques. Biofilm has become a more popular research topic in many other areas in recent years including food safety. Biofilm formation can compromise the sanitation of food surfaces and environmental surfaces by spreading detached organisms to other areas of processing plants. Unfortunately, these detached organisms are not similar to normal microorganisms suspended in an aquatic environment but are more resistant to several stresses or microbial inactivation including some food preservation methods. Microstructures of biofilms as revealed by different types of microscopic techniques showed that biofilms are highly complex and consist of many symbiotic organisms, some of which are human pathogens. This article reviewed the process of biofilm formation, the significance of biofilms on food or food contact surfaces, their ability to protect foodborne pathogens from environmental stresses and recent methods for the study of biofilms on food contact surfaces.


Campylobacter jejuni : An emerging pathogen

January 2003

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59 Reads

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8 Citations

Songklanakarin Journal of Science and Technology

Campylobacter jejuni is a major cause of food-borne diarrhea in many countries. However, in some countries, a number of cases were undetected because of the inappropriate detection method and ignorance. Although C. jejuni usually does not cause death in health adults, it can be deadly for immunocompromised persons (Pigrau, et al., 1997). Although thought to be very susceptible in several conditions, C. jejuni in fact is quite prevalent in nature. It can easily cause sporadic cases and outbreaks resulting in economic loss. This review covers three major parts: clinical aspects of Campylobacteriosis, C. jejuni reservoirs and transmission, and methods for detection.


Citations (9)


... The levels of vitamin E in germinated brown rice did not significantly change after germination for 24 h at 30 • C (Moongngarm & Saetung, 2010; Watanabe et al., 2004), which suggests that a long germination period is needed to increase vitamin E. Esa et al. (2011) indicated that tocopherol level increased from an undetectable value to 60 mg/100 g in germinated brown rice for 3 days at 30 • C, whereas tocotrienol content remained constant. Thiamine content was also significantly increased in germinated brown rice when germination time was applied for 3 to 4 days at 25 • C to 30 • C (Trachoo et al., 2006). On the other hand, the values of riboflavin, thiamine, pyridoxine, and niacin contents were not altered or even declined when brown rice was sprouted for only 24 h (Moongngarm & Saetung, 2010;Watanabe et al., 2004). ...

Reference:

Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review
Effect of Geminated Rough Rice Media on Growth of Selected Probiotic Bacteria
  • Citing Article
  • December 2006

Pakistan Journal of Biological Sciences

... Chan et al. (2011) revealed that filler (fiber or protein) could improve sphericity, flowability and mechanical strength and reduce porosity of the calcium alginate beads. Soybean powder play a role as a protective barrier of the cells against SGF and they also have a buffering capacity, therefore they potentially protect the cells from adverse acidic conditions (Trachoo et al., 2008). ...

Stability of Freeze-Dried Lactobacillus acidophilus in Banana, Soybean and Pearl Barley Powders

Journal of Biological Sciences

... LAB are generally regarded as safe (GRAS) and therefore the metabolites derived from them might be used without extensive purifications (Vasiljevic & Jelen, 2002;Vinderola & Reinheimer, 2003). LAB are gram-positive, catalase negative, anaerobic but aero-tolerant, non spore forming rods or cocci that produce lactic acid as the major end product from the fermentation of carbohydrates (Trachoo & Boudreaux, 2006). LAB are commonly known to produce antimicrobial substances such as bacteriocins a antimicrobial compounds in foods and thus possessing a great potential to be used as food biopreservatives (Pal et al., 2005). ...

Therapeutic Properties of Probiotic Bacteria
  • Citing Article
  • January 2006

Journal of Biological Sciences

... Compositional and processing factors like solid content, fat content, protein content, and heat treatment impact the syneresis in yogurt [51]. The low syneresis value and higher WHC in the YC could be explained by the protein aggregation of α-LA and β-LG when milk was heated at 90 • C for 10 min during yogurt preparation resulting in less syneresis and high WHC [52]. For YLZ and YLZT, the higher syneresis and lower WHC than the control group may be due to the interaction between lysozyme and α-LA in yogurt resulting in unfolding and oligomerization. ...

Yogurt: The fermented milk
  • Citing Article
  • January 2002

Songklanakarin Journal of Science and Technology

... The prevalence of Campylobacter infection in children observed in this study (19%) is comparable to 18% reported in children less than 5 years in Dar es Salaam, Tanzania [30]. Comparable prevalence of Campylobacter infections in children less than 5 years reported elsewhere in the world include: 15.3% in West Bengal [8], 16.5% in Nigeria [31], 17.4% in Bangladesh [32] and 18% in Lawalpindi and Islamabad [28]. Higher prevalence of C. jejuni than C. coli coupled with low or lack of C. lari isolation was consistently reported in different countries [1,3,5,9]. ...

Campylobacter jejuni : An emerging pathogen
  • Citing Article
  • January 2003

Songklanakarin Journal of Science and Technology

... Each microplastic sub-sample of 50 particles was treated according to the protocol of Trachoo (2004) by gentle abrasion to extract DNA and cultivable bacteria while keeping the polymer structure of the plastic intact. For this, 10 g of washed and sterile (see below) silica sand (Sigma-Aldrich, Darmstadt, Germany) was added to a sterile 50 ml Falcon tube (Fischer, Illkirch, France) containing 50 particles of microplastic. ...

Biofilm removal technique using sands as a research tool for accessing microbial attachment on surface

Songklanakarin Journal of Science and Technology

... Foodborne pathogens associated with food poisoning include Salmonella enterica, Listeria monocytogenes, and Escherichia coli O 157:H7, which form robust biofilms (Giaouris et al., 2014). Bacterial cells can easily release from biofilms and quickly spread to other surfaces in the food preparation environment (Trachoo, 2003). Release of pathogenic bacteria from biofilms leads to crosscontamination from preparation surfaces to prepared food. ...

Biofilms and the food industry
  • Citing Article
  • November 2003

Songklanakarin Journal of Science and Technology

... The scanning electron microscopy images elucidated the interaction of enriched MFGM components with the milk casein and whey protein at a microscopy level. These interactions probably include the specific protein affinity with the polar lipids and other fat contents, protein to protein interaction, polar lipids and specific proteins interaction with water (Trachoo, 2003). The microstructure of the set yoghurts showed a much thicker structure with less and smaller holes in the gel matrix, especially 4 and 6% Lacprodan®PL20 concentrations. ...

Evidence of association of milk fat globule membrane with protein matrix in dairy gels as revealed by confocal microscopy
  • Citing Article
  • November 2003

Songklanakarin Journal of Science and Technology

... has been reported to develop biofilm on various surfaces viz. glass fibre (39), glass coverslips (40), plastic coupons (41) and microtitre plates (27). Reeser et al. (27) has reported a higher degree of biofilm formation on polystyrene surface. ...

Characteristics of biofilms associated with enhanced survival of Campylobacter jejuni

Songklanakarin Journal of Science and Technology