Browsing by Subject "Thai red curry paste"
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    Antibacterial Activity of Thai Red Curry Paste in Kang-Kati (Thai Red Curry) Model on Salmonella enterica Typhimurium DT104b
    ( 2013-06) Patchanee Yasurin
    Nowadays food safety becomes an international concern. Natural antibacterial is now become very interesting food safety trend. The investigation on the food itself having antibacterial activity becomes more dynamic. Salmonella sp. has been reported its outbreaks recently in different variety of food. Kang-Kati (Thai red curry) is a Thai cultural dish and also worldwide well-known menu. The Thai red curry paste, Thai red curry’s main ingredients, compose of many herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), Allium ascalonicum L (Shallot), Allium sativum (Garlic), Citrus hystrix (kaffir lime), Cuminum cyminum (Cumin). Therefore, this study aimed to investigate the potential of Thai red curry paste in Kang-Kati using fresh coconut milk model as natural antibacterial agent against S. enterica Typhimurium DT104b. Kang-Kati was prepared according to Thai homemade authentic cooking method as it has been served in Thai cuisine and was inoculated with 1% culture. Thai curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. The result showed that the level of S. enterica Typhimurium DT104b in Kang-Kati was significant lower than of positive control (NB) (P<0.05) in 6th hour; 8.32±0.04, 8.02±0.08 log CFU/ml, respectively. The t-test has been done by using SPSS on log CFU/ml with P < 0.05. It is indicated that Thai red curry paste in Kang-Kati model showed promising combinated antibacterial activity against food-borne pathogenic bacteria, S. enterica Typhimurium DT104b.
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    In-vitro Individual Antibacterial Activity Of Thai Red Curry Paste Ingredients Against Salmonella Enterica Enteritidis (Human) And Listeria Monocytogenes 10403s
    ( 2015) Patchanee Yasurin ; Treuktongjai Saenghiruna
    Thai red curry paste consists of herbs which have potential to be natural antibacterial agents. Therefore 7 herbs of Thai curry paste ingredients; Chili (Capsicum annuum), Kaffir lime (Citrus hystrix), Cumin (Cuminum cyminum L.), Shallot (Allium ascalonicum L.),Garlic (Allium sativum), Lemongrass (Cymbopogon citrates), and Galangal (Alpinia galangal), were investigated for their individual antibacterial activity againt Salmonella enterica Enteritidis (human) and Listeria monocytogenes 10403S by agar diffusion method Agar under 3 extraction3; water, UHT coconut milk and fresh coconut milk. In-vitro antibacterial screening results, fresh coconut milk extraction showed the highest potential in inhibiting S. enterica Enteritidis (human), in all herbs and the highest antibacterial activity was found in garlic; 01.00 ± 0.18 cm, using water extraction. For L. monocytogenes 10403S, the highest antibacterial activity was found in lemon grass using fresh coconut milk extraction; 0.90 ± 0.12 cm. The minimum inhibitory concentration (MICs), using broth dilution method, of all herbs were between 80 to >160µl/ ml. The minimum bactericidal concentrations (MBCs) of all herbs under three extractions, using broth dilution method, showed >160µl/ml in both bacteria. The herbs in Thai red curry paste ingredient showed the significantly promising antibacterial activity against food-borne pathogen, S. enterica Enteritidis (human) and L. monocytogenes10403S.
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    The individual antibacterial activity of Thai red curry paste’s dry ingredients against Listeria monocytogenes using different ethanolic extraction
    (School of Biotechnology, Assumption University of Thailand, 2014-07) Patchanee Yasurin
    Thai red curry paste is a main ingredient of Thai Red curry. The paste contains herbs which have the potential to be natural antibiotics. Six herbs contained in Thai red curry paste were tested for their individual antibacterial activity against Listeria monocytogenes 10403S. Six herbs tested were Chilli (Capsicum annuum), Kaffir lime (Citrus hystrixShallot (Allium ascalonicum L.), Garlic (Allium sativum), Lemongrass (Cymbopogon citratus), and Galangal (Alpinia galanga). The agar disk diffusion method was used for in-vitro screening antibacterial activity of each crude extract against L. monocytogenes 10403S on Beef Heart Infusion media (BHI) with five different ethanol concentrations; 0, 25, 50, 75, and 95%. The 95 % ethanol crude extracts gave the highest antibacterial activity against L. monocytogenes 10403S in all herbs. The dry galangal 95% crude ethanolic extract showed the highest antibacterial activity; 10.50 ± 1.16 mm. The minimum inhibitory concentrations (MICs), using a broth dilution method, were found to be between 4-128 µl/ml. The minimum bactericidal concentrations (MBCs), using a broth dilution method, were greater than 32-128 µl/ml. The results showed that the six dry herbs have significant antibacterial activity against the food-borne pathogen, L. monocytogenes 10403S.
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    Natural antibacterial activity of Thai curry paste in Thai red curry-water base (Kang-Pa) Model on Salmonella enterica 4, 5, 12: i: - (human) and Salmonella enteric Enteritidis (human)
    ( 2013) Patchanee Yasurin
    Natural antibacterial is now a very interesting food safety trend. The investigation on the food having antibacterial activity itself, as functional food, becomes more dynamic. Salmonella sp. is a food pathogen which has been reported its outbreaks frequently in variety of foods. Thai red curry (Kang-Pa) is a Thai cultural dish and become worldwide well-known menu. The Thai curry paste, Thai red curry main ingredients, compose of seven herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), Allium ascalonicum L (Shallot), Allium sativum (Garlic), Citrus hystrix (kaffir lime), Cuminum cyminum (Cumin). This study aimed to investigate the potential of Thai curry paste in Thai red curry-water base (Kang-Pa) model as natural antibacterial agent against S. enterica 4, 5, 12: i - (human) US clone and S. enteric Enteritidis (Human). Thai curry paste in-vitro antibacterial activity was evaluated by standard plate count method on SS media every hour for 6 hrs at room temperature. Thai red curry was prepared according to Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the log CFU/ml of S. enterica 4, 5, 12: i - (human) US clone in Kang-Pa was significantly lower than in nutrient broth, as positive control, (P < 0.05) since 2nd - 6th hour: 2nd hr; 5.14±0.06 and 5.44±0.17, 3rdhr; 5.86±0.19 and 6.76±0.28, 4th; 5.85±0.16 and 6.97±0.6, 5th hr; 5.92±0.22 and 6.26±0.27 and 6th hr; 6.88±0.04 and 7.51±0.20 log CFU/ml, respectively. While the log CFU/ ml of S. enteric Enteritidis in Kang-Pa was significant lower than those of positive control (NB) (P<0.05) only at 2nd and 3rd hour: 2nd hr: 5.705±0.199 and 6.370±0.085 log CFU/ml, at 3rd hr: 5.872±0.255 and 6.878±0.177 log CFU/ml, respectively. The t-test has been done by using SAS on log CFU/ml with P < 0.05. Thai curry paste in Kang-Pa model showed promising antibacterial activity against food-borne pathogenic bacteria, S. enterica 4, 5, 12: i - (human) and S. enteric Enteritidis (human).
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    ผลการเปรียบเทียบฤทธิ์ในการต้านแบคทีเรียของส่วนประกอบในพริกแกงแดงในสูตรจําลองแกง ป่าและแกงกะทิต่อเชื้อ Salmonella Enterica 4,5,12:i:- (human) US clone
    (คณะอุตสาหกรรมเกษตร สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง, 2012-09) พัชนีย์ ยะสุรินทร์
    จากการศึกษาฤทธิ์ต้านเชื้อแบคทีเรียของส่วนประกอบหลักของพริกแกงซึ่งประกอบด้วยสมุนไพรเจ็ดชนิด คือ พริก (Capsicum annuum), มะกรูด (Citrus hystrix), ยี่หร่า (Cuminum cyminum L.), หอมแดง (Allium ascalonicum L.), กระเทียม (Allium sativum), ตะไคร้ (Cymbopogon citrates), และ ข่า (Alpinia galangal) ในสูตรจําลองแกงป่า และ แกงกะทิกับเชื้อ Salmonella Enterica 4,5,12:i:- (human) US clone โดยใช้วิธี agar diffusion method ลงบนอาหาร เลี้ยงเชื้อ Sallmonella Shigella ภายใต้การสกัด 3 สภาวะ โดยใช้การปรุงแบบอาหารในครัวเรือน คือ แกงป่าใช้น้ําในการ สกัด แกงกะทิใช้กะทิยูเอชที และ กะทิสดในการสกัด ผลจากสารสกัดทั้งสามชนิด แสดงให้เห็นว่าแกงกะทิที่ใช้กะทิสดใน การสกัดมีศักยภาพสูงสุดในการยับยั้งเชื้อ S. Enterica 4,5,12:i:- (human) US clone โดยในกระเทียม และ เม็ดยี่หร่าพบ ฤทธิ์ต้านแบคทีเรีย 0.90 ± 0.14cm ในแกงกะทิที่ใช้กะทิยูเอชที พริกแห้งให้ฤทธิ์ต้านแบคทีเรียที่สูงที่สุดคือ 0.93±0.12cm และในแกงป่าในพริกแห้ง และ หอมแดงให้ฤทธิ์ต้านแบคทีเรียคือ 0.80 ± 0.00cm ในการหาค่าความเข้มข้นต่ําสุดที่ สามารถยับยั้งเชื้อ (MICs) โดยใช้วิธี broth dilution method, กระเทียมและผงยี่หร่าพบ160 µl/mlใน แกงกะทิโดยใช้กะทิ สด พริกแห้งในแกงกะทิโดยใช้กะทิยูเอชทีพบ80µl/ml ส่วนในแกงป่าพริกแห้งพบ80 µl/mlและหอมแดงพบ 160µl/ml ส่วนประกอบพริกแกงแสดงให้เห็นฤทธิ์ต้านแบคทีเรียที่มีแนวโน้มอย่างมีนัยสําคัญต่อ S. Enterica 4,5,12:i:- (human) US clone ชี้ให้เห็นว่าพริกแกงเป็นอาหารที่มีสารออกฤทธิ์ในการป้องกัน