Dr. Sittiwat  Lertsiri
 Group : Food Biotechnology

Contact Details :

 

Room BT115
Department of Biotechnology, Faculty of Science, Mahidol University
Rama VI Road, Bangkok 10400, Thailand
Tel : 0-2201-5301, 0-2201-5307 Fax : 0-2354-7160
E-mail : scsls@mahidol.ac.th

Present Position :

 

Associate Professor at Department of Biotechnology, Faculty of Science, Mahidol University
Assistant Dean for Applied Research, Faculty of Science, Mahidol University
Head of Central Instrument Facility, Faculty of Science, Mahidol University

Education :

 

1992

B.Agr. (Food Chemistry), Tohoku University, Sendai, Japan

 

1994

M.Agr. (Food Chemistry), Tohoku University, Sendai, Japan

 

1997

Ph.D. (Agricultural Science), Tohoku University, Sendai, Japan

Research Experiences :

 

 Elucidation of chemical reaction mechanism in food systems, i.e. browning phenomena, flavor / off-flavor formation, and lipid oxidation; Flavor chemistry; Lipid chemistry; Instrumental analysis for food and biological systems

Research projects :

 
  • Correlation between sensory profile and volatile flavor compounds in Thai fish sauce
  • Volatile flavor compounds in Thai fermented fresh-water fish product
  • Volatile flavor compounds in solid-state fermented Thai rice wine
  • Volatile flavor compounds in Thai fermented pork
  • Volatile flavor compounds in Thai food ingredients
  • Correlation between sensory profile and volatile flavor compounds in Thai soy sauce
  • Flavor production from fish soluble concentrate
  • Browning in fish sauce during storage
  • Browning in soy sauce production and storage
  • Shelf life of Macadamia nuts
  • Starter culture for soy sauce production
  • Hydroperoxide in fermented fish products
  • Production of polysaccharide
  • Production of antioxidative extract from shrimp waste
  • Glycation of enzyme in food industry
  • Chemical contamination in aquaculture shrimp

Teaching Experiences :

 

Industrial Biotechnology, Food Chemistry, Food Analysis, Fat and Oil Technology, Food Safety, Instrumental Analysis

Consulting Experiences :

 

 Analytical Techniques, Nutritional Product Development

Publications :

Full papers and International proceedings

1. P. Sutthirak, A. Assavanig, S. Dharmsthiti, S. Lertsiri*: Changes in the stability and kinetic parameters up on glycation of thermostable alpha-amylase from Bacillus subtilis. Food Biochemistry (in press)

2. K. Na Jom, P. Jamnong, S. Lertsiri*: Investigation of acrylamide in curries made from coconut milk. Food and Chemical Toxicology 46 (2008) 119-124

3. P. Chuenchomrat, A. Assavanig, S.Lertsiri*: Volatile flavour compounds analysis of solid-state fermented Thai rice wine (Ou).  Science Asia 34 (2008) 199-206

4. A. Gildberg, S. Lertsiri, J. Wichaphon, A. Assavanig, N.K. Sørensen, C. Thongthai: Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce. Journal of Aquatic Food Product Technology 16 (2007) 31-42

5. S. Lertsiri and K. Dumri: Protein cleavage due to pro-oxidative activity in some spices. In a proceedings of the 3rd World congress on medicinal and aromatic plants (Eds.: U.R. Palaniswamy, L.E. Craker and Z.E. Gardner), vol. 6: Traditional medicine and nutraceuticals (2005) 87-91

6. K. Dumri and S. Lertsiri*: Pro-oxidative activity in some Thai spices. In a proceedings of the 3rd World congress on medicinal and aromatic plants (Eds.: U.R. Palaniswamy, L.E. Craker and Z.E. Gardner), vol. 6: Traditional medicine and nutraceuticals (2005) 25-29

7. P. Sutthiruk, S. Dharmsthiti, and S. Lertsiri*: Effect of glycation on stability and kinetic parameters of thermostable glucoamylase from Aspergillus niger. Process Biochemistry 40 (2005) 2821-2826

8. S. Nilsang, S. Lertsiri, M. Suphantharika, and A. Assavanig: Optimization of Enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering 70 (2005) 571-578

9. W. Noonpakdee, S. Sitthimonchai, S. Panyim, and S. Lertsiri: Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product. International Journal of Food Microbiology 95 (2004) 127-135

10. W. Mongkolthanaruk, W. Probnarong, S. Lertsiri, and S. Dharmsthiti: Growth and lipase production of a psychrotrophic Acinetobacter calcoaceticus in MSG-containing medium. Journal of Genetic and Applied Microbiology 50 (2004) 29-33

11. N. Charoenlap, S. Dharmsthiti, S. Sirisansaneeyakul, and S. Lertsiri*: Optimization of cyclodextrin prodcution from sago starch.   Bioresource Technology 92 (2004) 49-54

12. P. Wanakhachornkrai, and S. Lertsiri*: Comparison of determination method for volatile compounds in Thai soy sauce.   Food Chemistry 80 (2003) 619-629

13. S. Lertsiri*, K. Phontree, W. Thepsingha, and A. Bhumiratana: Evidence of Enzymatic Browning during Fermentation of Thai Soybean Paste.   Food Chemistry 80 (2003) 171-176

14. S. Lertsiri, J.H. Oak, K. Nakagawa, and T. Miyazawa: The occurrence of a novel hydrophilic hydroperoxide, 3-hydroxy-5-hydroperoxy-2-methyl-5,6-dihydropyran-4-one, as a reactive glycation product in human plasma. Biochimica et Biophysica Acta 1573 (2002) 48-54

15. S. Lertsiri* and N. Kittivanichanon: Antioxidant activity and fatty acid constituent in Durian Seed. J. Natl. Res. Council Thailand 33 (2001) 1-9

16. S. Lertsiri*, R. Maungma, A. Assavanig, and A. Bhumiratana: Roles of the Maillard reaction in browning during moromi process of Thai soy sauce. Journal of Food Processing and Preservation 25 (2001) 149-162

17. S. Sirisansaneeyakul, S. Lertsiri, P. Tonsagunrathanachai, and P. Luangpituksa: Enzymatic production of fructose-oligosaccharides from sucrose. The Kasetsart Journal 34 (2000) 262-269

18. S. Sirisansaneeyakul, C.N. Hipolito, G. Kobayashi, K. Sonomoto, S. Lertsiri, P. Luangpituksa, S. Varavinit and A. Ishizaki: Kinetic Modeling of Lactic Acid Fermentation from Sago Starch Using Lactococcus lactis IO-1. The Annual Reports of ICBiotech (Osaka, Japan) vol.21, (1998) 504-524

19. S. Sirisansaneeyakul, E.R.A. Crabbe, G. Kobayashi, K. Sonomoto, S. Lertsiri, P. Luangpituksa, S. Varavinit and A. Ishizaki: Kinetic Modeling ands Analysis of Acetone-Butanol-Ethanol Fermentation Using Clostridium saccharoperbutylacetonium N1-4. The Annual Reports of ICBiotech (Osaka, Japan) vol.21, (1998) 525-548

20. S. Lertsiri, M. Shiraishi and T. Miyazawa: Identification of deoxy-D-fructosyl phosphatidylethanolamine as a non-enzymic glycation product of phosphatidylethanolamine and its formation in human red blood plasma and red blood cells. Bioscience Biotechnology Biochemistry 62 (1998) 893-901

21. S. Cadenas, S. Lertsiri, M. Otsuka, G. Barja and T. Miyazawa: Phospholipid hydroperoxides and lipid peroxidation in liver and plasma of ODS rats supplemented with alpha-tocopherol and ascorbic acid. Free Radical Research 26 (1996) 485-493.

22. S. Lertsiri, K. Fujimoto and T. Miyazawa: Pyrone hydroperoxide formation during the Maillard reaction and its application in biological systems. Biochimica Biophysica Acta 1245 (1995) 278-284.

23. T. Miyazawa, S. Lertsiri, K. Fujimoto and M. Oka: Luminol chemiluminescent determination of hydrogen peroxide at picomole levels using high-performance liquid chromatography with a cation-exchange resin gel column. Journal of Chromatography 667 (1994) 99-104.

Abstracts

1. 5th World Fisheries Congress. Yokohama, Japan. 20-25 October, 2008. “Oxidative browning in Thai fish sauce (Nam Pla)” S. Lertsiri, T. Ingsirorat, J. Wichaphon, S. Pornsuwan, and T. Ohshima

2. The 20th Annual Meeting of the Thai Society for Biotechnology. Maha Sarakham, Thailand. 14-17 October, 2008. “Oxidative stability of macadamia nuts.” N. Choochotkaew and S. Lertsiri

3. The 20th Annual Meeting of the Thai Society for Biotechnology. Maha Sarakham, Thailand. 14-17 October, 2008. “Oxidation in Thai fish sauce.” T. Ingsirorat and S. Lertsiri

4. American Chemical Society 236th National Meeting and Exposition. Philadelphia, PA. 17-21 August, 2008. “Volatile flavor compounds and sensory flavor profiles of Thai soy sauce.” S. Lertsiri, P. Wanakhachornkrai, A. Assavanig, S. Chaiseri, T. Suwonsichon

5. The JSPS-NRCT International Symposium Joint Seminar 2007: Sufficiency Economy Philosophy for the sustained Development of Fishery. 17-18 December, 2007 “Chemical and sensory changes during storage of fish sauce in accelerated conditions.” J. Wichaporn,  S. Lertsiri, T. Ohshima. In Proceedings of The JSPS-NRCT International Symposium Joint Seminar 2007

6. The 19h Annual Meeting of the Thai Society for Biotechnology. Pathumthani, Thailand. 9-12 October, 2007. “Formation mechanism of methional in Thai soy sauce.” A. Glangrak, A. Assavinig, and S. Lertsiri

7. The JSPS-NRCT International Symposium Joint Seminar 2006: Innovative Technology for the sustained Development of Fishery and Aquaculture. 18-20 December, 2006 “Hydroperoxide in Thai fish source.” S. Lertsiri, J. Kaewsrithong, J. Wichaporn, and T. Ohshima. In Proceedings of The JSPS-NRCT International Symposium Joint Seminar 2006

8. The 8th Agro-industrial Conference. Bangkok, Thailand. 15-16 June 2006. “Analysis of distinctive volatile components in Thai fish sauce (Nampla).” J. Wichapon, S. Lertsiri., A. Assavanig, and C. Thongthai

9. The 8th Agro-industrial Conference. Bangkok, Thailand. 15-16 June 2006. “Investigation of Acrylamide in Thai Foods Cooked in Coconut Milk.” K. Na Jom and S. Lertsiri

10. The 8th Agro-industrial Conference. Bangkok, Thailand. 15-16 June 2006. “Determination of Biogenic Amines in Thai Fish Sauce by HPLC-APCI-MS.” S. Somboonchan, S. Lertsiri., A. Assavanig, and C. Thongthai

11. The JSPS-NRCT International Symposium Joint Seminar 2005: Productivity Techniques and Effective Utilization of Aquatic Animal Resource into the New Century. 19-21 December, 2005 “Evidence of hydroperoxide formed in Thai fish source.” S. Lertsiri, J. Kaewsrithong, J. Wichaporn, and T. Ohshima. In Proceedings of The JSPS-NRCT International Symposium Joint Seminar 2005 pp. 572-573

12. The 16th Annual Meeting of the Thai Society for Biotechnology. Pisanulok, Thailand. 12-15 December, 2004. “Analysis of distinctive volatile components in Thai fish sauce (Nampla).” J. Wichapon, S. Lertsiri., A. Assavanig, and C. Thongthai

13. The 16th Annual Meeting of the Thai Society for Biotechnology. Pisanulok, Thailand. 12-15 December, 2004. “Analysis of nucleotides and nucleic acid bases in Thai fish sauce (Nampla).” S. Lertsiri, N. Kitisrivorapan, W. Sirikinalai, A. Assavanig and C. Thongthai

14. The 16th Annual Meeting of the Thai Society for Biotechnology. Pisanulok, Thailand. 12-15 December, 2004. “Characterization of volatile flavor components in Ou.” P. Chuenchomrat and S. Lertsiri

15. The 16th Annual Meeting of the Thai Society for Biotechnology. Pisanulok, Thailand. 12-15 December, 2004. “Formation of methylthiirane and di-2-propenyl disulfide in crushed garlic.” P. Kwanburi, T. Smitinont, R. Valyasevi, and S. Lertsiri

16. The 16th Annual Meeting of the Thai Society for Biotechnology. Pisanulok, Thailand. 12-15 December, 2004. “The glycation of thermostable alpha-amylase from Bacillus licheniformis and maltodextrin.” P. Sutthiruk and S. Lertsiri

17. The 15th Annual Meeting of the Thai Society for Biotechnology. Chiang Mai, Thailand. 3-6 February, 2004. "Flavor release of di-2-propenyl disulfide from Nham model system." P. Kwanburi, S. Lertsiri, T. Smitinont, and R. Valyasevi

18. The 15th Annual Meeting of the Thai Society for Biotechnology. Chiang Mai, Thailand. 3-6 February, 2004. “Study on volatile compounds in Pla-ra.” K. Watcharasom, C. Thongthai, S. Lertsiri, and A. Assavanig

19. BioThailand 2003. Pattaya, Thailand 17-20 July 2003. "Sulfur-containing Flavor Compounds in Thai Fermented Pork (Nahm)." S. Nampornchaisakul, T. Smitinont, R.Valyasevi, and S. Lertsiri

20. The 3rd World Congress on Medicinal and Aromatic Plants for Human Welfare.  Chiang Mai, Thailand 3-7 February 2003. "Pro-oxidative activity in some Thai spices." K. Dumri, and S. Lertsiri

21. The 3rd World Congress on Medicinal and Aromatic Plants for Human Welfare.  Chiang Mai, Thailand 3-7 February 2003. "Protein cleavage due to pro-oxidative activity in some spices." S. Lertsiri, and K. Dumri

22. The 28th Congress on Science and Technology of Thailand. Bangkok, Thailand 24-26 October, 2002. "Comparison of determination method for volatile compounds in Thai soy sauce." P. Wanakhachornkrai, and S. Lertsiri

23. The 4th Conference of Thai Agro-industry. Bangkok, Thailand. 31 May - 1 June, 2002. "Antioxidant activity in Thai eggplants." A. Dajsiripun, W. Limpapaht, and S. Lertsiri

24. The 4th Conference of Thai Agro-industry. Bangkok, Thailand. 31 May - 1 June, 2002. "Roles of the Maillard reaction in browning during moromi process and storage of Thai soy sauce." S. Lertsiri, R. Maungma, A. Assavanig, and A. Bhumiratana

25. The 13th Annual Meeting of the Thai Society for Biotechnology. Bangkok, Thailand. 7-10 November, 2001. "Continuous fermentation of lactic acid by Lactococcus lactis IO-1 with cell recycle." S. Sirisansaneeyakul, K. Kittikusolthum, M. Laddee, S. Lertsiri, W. Vanichsriratana, S. Chaiseri, S. Bhuwapathanapun, and A. Ishizaki

26. The 13th Annual Meeting of the Thai Society for Biotechnology. Bangkok, Thailand. 7-10 November, 2001. "Optimization of cyclodextrin production from sago starch." N. Charoenlarp, S. Dharmasthiti, Pairoja Luangpitaksa, S. Sirisansaneeyakul and S. Lertsiri

27. The 12th Annual Meeting of the Thai Society for Biotechnology. Kanchanaburi, Thailand. 1-3 November, 2000. "Study of the browning reaction mechanism during moromi fermentation of Thai soy sauce." R. Maungma, A. Assavanig, A. Bhumi-ratana and S. Lertsiri

28. The 12th Annual Meeting of the Thai Society for Biotechnology. Kanchanaburi, Thailand. 1-3 November, 2000. "Antioxidant from Black Tiger shrimp shell waste and application food product." A. Dajsipun, T. Suwinsichon, W. Worawattana-mateekul, P. Inprakhon and S. Lertsiri

29. The 12th Annual Meeting of the Thai Society for Biotechnology. Kanchanaburi, Thailand. 1-3 November, 2000. Enzymatic production of flavoring agents from fish soluble concentrate." S. Nilsang, M. Suphantrarika, S. Lertsiri and A. Assavanig

30. The 12th Annual Meeting of the Thai Society for Biotechnology. Kanchanaburi, Thailand. 1-3 November, 2000. "Production of cyclodextrin glycosyltransferase in batch fermentation." N. Charoenlarp, S. Dharmasthiti, Pairoja Luangpitaksa, S. Sirisansaneeyakul and S. Lertsiri

31. The 12th Annual Meeting of the Thai Society for Biotechnology. Kanchanaburi, Thailand. 1-3 November, 2000. "Characterization of catalase-genetically modified Lactobacillus plantarum TISTR850." W. Noonpakdee, S. Sittimonchai, S. Lertsiri and S. Panyim

32. The 12th Annual Meeting of the Thai Society for Biotechnology. Kanchanaburi, Thailand. 1-3 November, 2000."Continuous fermentation of lactic acid production by Lactococcus lactis IO-1." S. Sirisansaneeyakul, P. Mekvichitsaeng, K. Kittikusol-thum, M. Laddee, S. Lertsiri, S. Bhuwapathanapun and A. Ishizaki

33. The 26th Congress on Science and Technology of Thailand. Bangkok, Thailand 18-20 October, 2000. "Anti-oxidative and pro-oxidative activity of commercial powdered spices on lecithin-liposome oxidation." K. Dumri, A. Assavanig, U. Chanthraraksi and S. Lertsiri

34. The 26th Congress on Science and Technology of Thailand. Bangkok, Thailand 18-20 October, 2000."Study on optimizing the production of fructo-oligosaccharides with b-fructofuranosidase." S. Boontiang, S. Lertsiri, R. Pongsawasdemanit, P. Luang-pitaksa and S. Sirisansaneeyakul

35. The 10th Annual Meeting of the Thai Society for Biotechnology. Bangkok, Thailand. 25-27 November, 1998. "Studies on the Maillard reaction in Thai soy sauce." R. Maungma, A. Assavanig, A. Bhumiratana and S. Lertsiri

36. The 10th Annual Meeting of the Thai Society for Biotechnology. Bangkok, Thailand. 25-27 November, 1998. "Enzymatic browning reaction in Thai soy bean paste and Thai soy sauce." K. Phontree, W. Thepsingha, A. Assavanig, A. Bhumiratana and S. Lertsiri

37. The 10th Annual Meeting of the Thai Society for Biotechnology. Bangkok, Thailand. 25-27 November, 1998. "Isolation and screening of b-galactosidase producing microorganisms for oligosaccharide production." W. Pluemsab, P. Luangpituksa, S. Chauvatcharin, S. Lertsiri, S. Sirisansaneeyakul

38. The 9th Annual Meeting of the Thai Society for Biotechnology. Nakhon Ratchasima, Thailand. 19-28 November, 1997. "Hydroperoxides formed during the biological Maillard reaction as the oxidative stress in Diabetes." S. Lertsiri and T. Miyazawa.

39. Conference of the Japanese Society of Bioscience, Biotechnology, and Agrochemistry, Tokyo, Japan, April 1997. “Pyrone hydroperoxide in human blood plasma induced structure alterations in albumin and lipoproteins.” S. Lertsiri, K. Fujimoto and T. Miyazawa. (in Japanese)

40. Conference of the Japanese Society of Food Science and Technology, 

Sendai, Japan, March 1996. “Glycated phosphatidylethanolamine and its 

implication in food and biological systems.” S. Lertsiri, K. Fujimoto and T. Miyazawa. (in Japanese)

41. Conference of the Japanese Society of Bioscience, Biotechnology, and Agrochemistry, Supporo, Japan, August 1995. “Structure determination of glycated phosphatidylethanolamine as the product of the Maillard reaction of aminophospholipid with glucose.” S. Lertsiri, M. Shiraishi, K. Fujimoto and T. Miyazawa. (in Japanese)

42. Conference of the Japanese Society of Lipid Peroxidation and Free Radical, Osaka, Japan, October 1994. “Pyrone hydroperoxide from biological Maillard reaction as oxidative stress in Diabetes.” S. Lertsiri, K. Fujimoto and T. Miyazawa. (in Japanese)

43. The 2nd Research Forum on Hydroperoxides in Biological System, Sendai, Japan, September 1994. “The techniques to determine hydrogen peroxide at picomole level using luminol-chemiluminescence-HPLC.” S. Lertsiri, O. M., K. Fujimoto and T. Miyazawa. (in Japanese)

44. Conference of the Japanese Society of Bioscience, Biotechnology, and Agrochemistry, Tokyo, Japan, April 1994. “Pyrone hydroperoxide detected in food and beverage as the product of the Maillard.” S. Lertsiri, K. Fujimoto and T. Miyazawa. (in Japanese)

45. The 1st Research Forum on Hydroperoxides in Biological System, Sendai, Japan, September 1993. “Chemiluminescence phenomena and hydroperoxides formation during the Maillard reaction.” S. Lertsiri, K. Fujimoto and T. Miyazawa. (in Japanese)

46. Conference of the Japanese Society of Bioscience, Biotechnology, and Agrochemistry, Sendai, Japan, April 1993. “Structure determination of pyrone hydroperoxide formed in the Maillard reaction.” S. Lertsiri, K. Fujimoto and T. Miyazawa. (in Japanese)

47. Conference of the Japanese Society of Bioscience, Biotechnology, and Agrochemistry, Tokyo, Japan, April 1992. “Evidence of hydrogen peroxide and organic hydroperoxides formed in the Maillard reaction.” S. Lertsiri, K. Fujimoto and T. Miyazawa. (in Japanese)



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