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Summary The bioactive components, antioxidative properties and phenolic profile of Thai purple rice after 24 h soaking and 36 h germination periods were investigated. Anti‐inflammatory properties of the rice extracts were also evaluated on macrophage cells, stimulated with Lipopolysaccharide. These conditions significantly increased the bioactive components and antioxidative properties. Total anthocyanin contents, total carotenoid contents and gamma‐aminobutyric acid were increased more than twofold in the soaked sample. Protocatechuic, caffeic, p‐coumaric, ferullic, rutin trihydrate, catechin and Trans‐cinnamic acids were detected in the extracts. Gallic acid was only identified after soaking and germination. All the extracts led to cell proliferation and inhibited nitric oxide (NO) production. Twenty‐four hour soaking exhibited highest bioactive compounds, antioxidative properties and showed greater NO inhibitory effects with IC50 of 234.00 ± 0.01 μg mL−1. In addition to established information on germination, soaking greatly improved the bioactive components and anti‐inflammatory properties of the rice variety.

A reduced-fat coconut yoghurt (RFY) was developed. The proximate composition of whole-fat coconut yoghurt (WFY) was significantly different from that of RFY. The storage modulus G 0 , waterholding capacity (WHC), yield stress (s o ) and consistency coefficient (k) of RFY were higher than those of WFY. The RFY exhibited lower lipid oxidation as the storage period increased. The RFY showed better viability of Lactobacillus bulgaricus and Streptococcus thermophilus. Furthermore, the micrographs of WFY showed larger pores than those of RFY. The sensory panellist preferred RFY (6.78 AE 1.38) to WFY (5.38 AE 1.68). Hence, RFY can be considered as a natural food alternative for vegans.

Several functional properties have been attributed to soy protein hydrolysates (SPHs); however, their gut fermentation needs to be investigated. This study aimed to determine the effect of hypo-allergic pepsineduced SPH on the growth of gut microbiota, SCFA and BCFA production in a pH-controlled, stirred, batch culture fermentation system compared with commercial SPH and soy protein isolate (SPI). The results showed that all substrates affected gut bacteria. SPH selectively increased the number of lactobacilli (log 9.61 to log 9.84) at 72-h fermentation, but not for bifidobacteria. This is in accordance with increased BCFAs yield of 15.54 AE 0.00 mM (isobutyrate) and 465.59 AE 1.42 mM (isovalerate). The gut microbial balance index (GMBI) of SPH was 0.23, thus suggesting its gut microbial modulation. Therefore, SPH has potential for modulation or balance of gut microbiota, which may be used as functional ingredient for emerging market of nutraceuticals and nutri-pharmaceutical industry.

Background: Thunbergia laurifolia is a Thai herb and has been used in Thai folklore medicine for centuries. Generally, Thais consume T. laurifolia as a herbal tea because of its beneficial properties as an antidote for chemical toxins, drug-, arsenic-, strychnine-, alcohol- and food-poisoning. However, its effectively against some insecticide compounds, e.g. methomyl, has not yet been determined.Objective: To examine the protective effect of aqueous extract from leaves of T. laurifolia on methomyl (MT) poisoning of murine macrophage cells (anti-MT effect) and to identify phenolic and flavonoid compounds in the extract. Methods: T. laurifolia was extracted with water and stored in freeze-dried form. The extract was investigated for its antioxidant activity and some phenolic and flavonoid compounds were identified using liquid chromatography–mass spectrometry (LC-MS). To study anti-MT effects in RAW264.7 murine macrophage cells, these were treated with leaf extract either before (pre-treatment), concomitantly (combined) or after (post-treatment) exposure to MT and cell viability determined in an MTT test (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide).Results: The extract exhibited strong antioxidant properties based on total extractable phenolic content (TPC), total extractable flavonoid content (TFC), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and Ferric ion reducing antioxidant power (FRAP) activity. The LC-MS analyses of phenolic compounds indicated the presence of caffeic acid, rosmarinic acid, catechin, rutin, isoquercetin, quercetin and apigenin as bioactive compounds. Viability of RAW 264.7 murine macrophage cells treated with MT was increased significantly by post-treatment with leaf extract but not by combined or pre-treatments. Conclusion: The aqueous extract of T. laurifolia leaves contained abundant antioxidant activity. Flavonoids present were catechin, rutin, isoquercetin, quercetin and apigenin. The aqueous leaf extract was able to help cells recover from the effects of exposure to MT.Keywords: Thunbergia laurifolia, phenolics, flavonoids, methomyl, RAW264.7 murine macrophages, insecticide