สุนทรต์ ชูลักษณ์* และ วิชุดา จันทร์ข้างแรม
Forensic DNA analysis has long been serving as a powerful investigative technique in forensic science. It is used to assist criminal investigations not only in convicting suspects but also in exonerating the innocent. It is also used in parentage testing as well as a standard test for identifying immigration eligibility. This review article contributes scientific knowledge of current practice for DNA analysis used in forensic applications. The article provides general introduction to DNA and how is DNA inherited as well as its use as a forensic science tools for human identification. The discovery and development of DNA fingerprinting technique as well as paternal line analysis using Y-chromosome will be mentioned. A brief insight into future areas of development in relation to forensic DNA analysis will also be discussed.
กิตติ์ศักดิ์ ลำสอนจิตต์* สุนทร คำยอง นิวัติ อนงค์รักษ์ และ ปณิดา กาจีนะ
The species diversity, quantitative features, and forest condition in a lower montane forest (LMF) at the Doi Suthep-Pui National Park, Chiang Mai province, were assessed. The forest had been disturbed by selective tree cutting and shifting cultivation and become a recovery forest. A research objective was to assess plant community in the forest after 58 years of establishing the national park. Total of 15 sampling plots, 40 x 40 m2 in size, were used for plant community survey, and the plots were arranged along altitudinal areas (1,200-1,597 MSL) covering various slope aspects. In each plot, stem girths at breast height (gbh) and heights of all plant species with height over 1.5 m were measured. A total of 171 trees species (43 genera, 70 families) were found with an average density of 645 tree per rai (4,031 tree/ha). The Fagaceae family (13 species) had the highest important value (IVI), 24.05% of the total. Tree species with the highest frequency (100%) included Castanopsis acuminatissima (Blume) A.DC.), Phoebe paniculata (Nees), C. diversifolia (Kurz) King ex Hook., Symplocos sp. and Diospyros glandulosa Lace. Castanopsis acuminatissima had the highest density (105 trees/rai), following by Litsea sp., P. paniculata, C Castanopsis. diversifolia, Symplocos sp. and D. glandulosa. Castanopsis acuminatissima had also the highest values of dominance (27.23% of the total) and important value index (IVI) (12.16%). Shannon-Wiener index (SWI) of species diversity varied among plots, 3.72- 5.16 (averaging 4.52) and values of forest condition index (FCI) based on Seeloy-ounkeaw et al (2014) were high, varying from 13.89 - 30.89 among 15 plots (21.85 on average)
รัตติยา ฤทธิช่วย อรอุมา รักษาชล และ ณัฎฐิณีย์ คงนวล*
สุรพล ป้อมพันธ์ พรรณิภา เจ๊กแตงพะเนาว์ ดารีนา ใจเสรี รัชฎาวรรณ อรรคนิมาตย์ จตุพร ประทุมเทศ และ ปราณี ศรีราช*
Streptococcus mutans is a pathogenic oral bacterium that is the main cause of tooth decay. The objective of this research was evaluated the effect of Curcuma zedoaria extract on anti-oxidation, bacteria inhibition and resist the formation of biofilms. The quantitative study of total phenolic compounds and total flavonoid showed that Curcuma zedoaria contained total phenolic compounds and flavonoids. The antioxidant activity of DPPH, ABTS and FRAP assay was then studied. The result of antioxidant activity shown with IC50 values of 58.86 ± 1.98, 22.69 ± 3.91 µg/ml and 230.76 ± 0.25 mg FeSO4 equivalent/g extracts. Antibacterial activity by Disc diffusion method showed inhibition zone were 10.46 ± 0.55 mm at concentration 500 mg/mL. It was tested for antibacterial, bactericidal activity and resist biofilm formation. The results showed that the activity of Curcuma zedoaria extract had MIC and MBC values of 100 and 120 mg/ml and the extracts can inhibit biofilm formation. This was consistent with testing the effect of Curcuma zedoaria extract on bacterial biofilm formation under a phase contrast microscope. When the extract concentration increased, the amount of biofilm formation decreased. This research shows that Curcuma zedoaria extract is effective for further development as an oral antimicrobial product.
ณัฐฌาชิตา ชูเกิด ศศิธร บุญเดช สุธินี หีมยิ และนุชจรินทร์ เพชรเกลี้ยง*
Wedge Clam (Donax faba Gmelin, 1791) is bivalve which found along the coastal beach. It is a traditional food in local community, diverse in shell characteristics and little of data on its morphological variation, especially at Singhanakorn district, Songkhla province. Then the D. faba were collected between June to August 2020 from 4 stations to study the morphology and some environmental factors within its habitats. The results showed that there were 8 patterns of shell at Bang Hoi Beach and Bang Ruea Nak Beach. Colors and patterns of shells in form F which were yellowish to reddish brown with horizontal lines, radial purple and yellowish brown lines from shell apex was the most common. The average shell size was 21.99±2.37 mm in width, 14.04±1.94 mm in height and average weight was 1.85±0.61 g. Soil and water temperature, pH and salinity were quite similar in study area. The organic content ranged from 0.01 – 0.21% and the sandy beach mainly consisting of fine to very coarse sand particles. When comparing the shell size of D. faba between 8 types, it was found that the mean shell width and weight were not significantly different, while the mean shell height was differently (p<0.05). Eight forms of D. faba were found in all stations in difference proportion, the largest size of them were found at Bang Ruea Nak Beach in August. This can be suggested that the variation on some environmental factors in station and each time periods, especially the particle size and organic content may be influence to the morphological variation of D. faba.
ธีรนุช ฉายศิริโชติ* และ พรรณี สวนเพลง
This research was aimed to study on nutritional values of steamed sponge cake (Pui Fai) produced by partial substitution of wheat flour with unpolished red rice (Kaw Man Pu, KMP). Generally, KMP flour contained the contents of fat, ash, and fiber higher than that of wheat flour as 0.43, 0.56 and 3.58%, respectively. In addition, it provided high anthocyanin as 18.26 milligram per gram (dry weight). KMP flour was used to replace wheat flour for steamed sponge cake production at 0% (control), 15%, 30% and 45%. The result showed that the increase in wheat flour substitution with KMP flour affected on steamed sponge cake characteristics such as browning, softer, lower lightness (L*) and higher redness (a*) (p≤0.05). However, the replacement by KMP flour was unaffected on changes in size, specific volume, yellowness (b*) and textural properties (p>0.05). The sensory evaluation conducted by 9-point hedonic scale (50 panelists) showed that the sample with 30% substitution had the highest likeness scores for appearance, color, odor, softness, sweetness, aftertaste, and overall liking. For nutritional value, the chemical study of steamed sponge cake sample with 30% KMP flour contained higher the contents of fiber and anthocyanin than the control (p≤0.05). The KMP flour could substitute wheat flour for steamed sponge cake production with better nutritional value, but the improvement of some sensorial qualities of product should be considered.