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- 저자 : Chalinan Pengsuk (검색결과 2 건)
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Piyachat Chuysinuan,Chalinan Pengsuk,Kriengsak Lirdprapamongkol,Supanna Techasakul,Jisnuson Svasti,Patcharakamon Nooeaid 한국섬유공학회 2019 Fibers and polymers Vol.20 No.1
Tissue engineering involves a multifunctional temporary matrix which regulates tissue regeneration through controlled drug release against infections. A nanofibrous core-sheath structured scaffold comprising a tetracycline-loaded alginate/soy protein isolate (TCH-Alg/SPI) as a core and polycaprolactone (PCL) as a sheath was developed using co-axial electrospinning. Coverage of hydrophobic PCL on TCH-Alg/SPI fibers enhanced their structural stability in aqueous solutions as unsheathed fibers rapidly decomposed and provided fast drug release. Core-sheath fibers exhibited an initial burst release at ~49 % after 6 h of immersion in phosphate-buffered saline (PBS) solution and the sustain release reached ~80 % of total loaded drug on day 14. Release characteristics of TCH-Alg/SPI fibers without PCL covering showed immediate drug release within 48 h. Core-sheath fibers investigated by disk diffusion exhibited antibacterial properties against Staphylococcus aureus and Escherichia coli. The non-toxicity of core-sheath fibers was confirmed by an indirect cytotoxicity test using human dermal fibroblasts which showed compatibility and high cell viability of up to 100 % in treated cells. TCH-Alg/SPI-PCL core-sheath fibers show promise as tissue engineering scaffolds which can act as temporary templates for tissue regeneration and exhibit antibiotic release functions against infections caused by pathogenic microorganisms.
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Numfon Rakkhumkaew,Chalinan Pengsuk 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
Chitosan and chitooligosaccharides were extracted from white-leg shrimp shells by chemical treatment. Low molecular weight (13 kDa) and a high degree of deacetylation (54.83%) in chitooligosaccharides led to high water solubility compared to chitosan. Antimicrobial assays indicated that chitosan and chitooligosaccharides exhibited marked inhibitory activity against food-borne pathogenics, spoilage bacterial, and fungal strains tested. However, chitooligosaccharides revealed greater inhibitory effects than chitosan on tested microorganisms. The substitution of flour by chitosan or chitooligosaccharides in bread formulation (1 g/100 g total weight basis) showed antimicrobial effects against Bacillus cereus and Rhizopus sp. growth. Also, the fruity odor in bread containing chitosan or chitooligosaccharides was delayed. Interestingly, the bread containing chitooligosaccharides showed a stronger inhibitory effect against B. cereus and Rhizopus sp. compared to bread containing chitosan and control, where B. cereus and Rhizopus sp. were observed growing on the surface of bread after 4 days of incubation at 30 C.
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