scholarly journals Short Communication: Quantification of the Effect of Mycotoxin Binders on the Bioavailability of Fat-Soluble Vitamins In Vitro

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2251
Author(s):  
Abdelhacib Kihal ◽  
María Ercilda Rodríguez-Prado ◽  
Carles Cristofol ◽  
Sergio Calsamiglia
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Yeast Cell ◽  
Active Carbon ◽  
Cell Walls ◽  
Short Communication ◽  
In Vitro System ◽  
Main Factors ◽  
Fat Soluble Vitamins

The aim of this study was to determine the capacity of six mycotoxin binders (MTBs) to adsorb vitamins A, D and E in an in vitro system that simulates gastric and intestinal digestion. Experiment 1 evaluated the recovery rate of vitamins A, D and E in the incubation conditions. In Experiment 2, the main factors were the MTB (bentonite, clinoptilolite, sepiolite, montmorillonite, active carbon and yeast cell walls), vitamins (A, D and E) and incubation type (vitamins incubated separately or together). The recovery was high for vitamin D (83%) and E (93%), but low for vitamin A (23%), for which no further analyses were conducted. When incubated separately, vitamin D was only adsorbed by yeast cell wall (20.2%). Vitamin E adsorption was highest with bentonite (54.5%) and montmorillonite (46.3%) and lowest with sepiolite (16.6%) and active carbon (18.5%). When incubated together, vitamin D was not adsorbed by any MTB. Vitamin E adsorption was highest in bentonite (61.8%) and montmorillonite (50.7%) and lowest in sepiolite (15.4%). Results indicate that the bioavailability of vitamin E, but not that of vitamin D, may be reduced in the presence of MTBs.

scholarly journals THE PARTICULATE HYDROLASES OF MACROPHAGES

1963 ◽  
Vol 118 (6) ◽  
pp. 1009-1020 ◽  
Author(s):  
Zanvil A. Cohn ◽  
Edith Wiener
Keyword(s):  
Acid Phosphatase ◽  
Yeast Cell ◽  
Cell Walls ◽  
Hydrolytic Enzymes ◽  
Neutral Red ◽  
Biochemical Properties ◽  
Extracellular Medium ◽  
Cell Content ◽  
Prolonged Incubation

The influence of phagocytosis on the morphological and biochemical properties of macrophage hydrolase-containing granules has been studied in vitro. Following the uptake of large numbers of heat-killed bacteria, an intracellular rearrangement of hydrolytic enzymes occurred. This was associated with the solubilization of 50 to 60 per cent of the total cell content of acid phosphatase, cathepsin, lysozyme, beta glucuronidase, acid ribonuclease, and acid desoxyribonuclease and with a corresponding decrease in granule-bound enzyme. With more prolonged incubation the majority of the soluble intracellular pool of acid ribonuclease and lysozyme was lost to the extracellular medium. No change in the total content of any of the hydrolases was noted during 180 minutes of incubation in vitro. The morphological fate of the granules was studied by a histochemical method for acid phosphatase. After the phagocytosis of yeast cell walls there was a disappearance of acid phosphatase-positive granules and an accumulation of reaction product about the ingested particle. Experiments employing macrophages which were supravitally stained with neutral red also demonstrated the loss of neutral red-positive granules and the accumulation of the dye about the yeast cell walls. These results strongly suggest that lysis of macrophage granules occurs following phagocytosis and that a portion of the granule contents are then resegregated within the newly formed phagocytic vacuole.

scholarly journals The separation of β-glucanases produced by Cytophaga johnsonii and their role in the lysis of yeast cell walls

1970 ◽  
Vol 120 (1) ◽  
pp. 67-78 ◽  
Author(s):  
J. S. D. Bacon ◽  
A. H. Gordon ◽  
D. Jones ◽  
Irene F. Tayor ◽  
D. M. Webley
Keyword(s):  
Yeast Cell ◽  
Cell Walls ◽  
Culture Fluid ◽  
The Other ◽  
Yeast Cells ◽  
Wall Structure ◽  
Enzyme Preparations ◽  
End Products ◽  
Isolated Cell

1. When Cytophaga johnsonii was grown in the presence of suitable inducers the culture fluid was capable of lysing thiol-treated yeast cell walls in vitro. 2. Autoclaved or alkali-extracted cells, isolated cell walls and glucan preparations made from them were effective inducers, but living yeast cells or cells killed by minimal heat treatment were not. 3. Chromatographic fractionation of lytic culture fluids showed the presence of two types of endo-β-(1→3)-glucanase and several β-(1→6)-glucanases; the latter may be induced separately by growing the myxo-bacterium in the presence of lutean. 4. Extensive solubilization of yeast cell walls was obtained only with preparations of one of these glucanases, an endo-β-(1→3)-glucanase producing as end products mainly oligosaccharides having five or more residues. Lysis by the other endo-β-(1→3)-glucanase was incomplete. 5. The β-(1→6)-glucanases produced a uniform thinning of the cell walls, and mannan–peptide was found in the solution. 6. These results, and the actions of the enzyme preparations on a variety of wall-derived preparations made from baker's yeast, are discussed in the light of present conceptions of yeast cell-wall structure.

Potential of Two Metschnikowia pulcherrima (Yeast) Strains for In Vitro Biodegradation of Patulin

2011 ◽  
Vol 74 (1) ◽  
pp. 154-156 ◽  
Author(s):  
K. R. N. REDDY ◽  
D. SPADARO ◽  
M. L. GULLINO ◽  
A. GARIBALDI
Keyword(s):  
Food Safety ◽  
Yeast Cell ◽  
Cell Walls ◽  
Cell Concentration ◽  
Safety Issue ◽  
Important Food ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima ◽  
The World

Patulin contamination of apple and other fruit-based foods and beverages is an important food safety issue, as consumption of these commodities throughout the world is great. Studies are therefore necessary to reduce patulin levels to acceptable limits or undetectable levels to minimize toxicity. This study was undertaken to investigate the efficacy of two Metschnikowia pulcherrima strains (MACH1 and GS9) on biodegradation of patulin under in vitro conditions. These yeast strains were tested for their abilities to degrade patulin in liquid medium amended with 5, 7.5, 10, and 15 μg/ml patulin and a yeast cell concentration of 1 × 108 cells per ml at 25°C. Of the two strains tested, MACH1 completely (100%) reduced patulin levels within 48 h, and GS9 within 72 h, at all concentrations of patulin. MACH1 effectively degraded the patulin within 24 h by 83 to 87.4%, and GS9 by 73 to 75.6% at 48 h, regardless of concentration. Patulin was not detected in yeast cell walls. This indicates that yeast cell walls did not absorb patulin, and that they completely degraded the toxin. Patulin had no influence on yeast cell concentration during growth. Therefore, these yeast strains could potentially be used for the reduction of patulin in naturally contaminated fruit juices. To our knowledge, this is the first report regarding the potential of M. pulcherrima strains for patulin biodegradation.

scholarly journals Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1504
Author(s):  
Vassilios Raikos ◽  
Lynn P. Pirie ◽  
Sati Gürel ◽  
Helen E. Hayes
Keyword(s):  
Vitamin E ◽  
Starter Culture ◽  
Chilled Storage ◽  
Culture Viability ◽  
Physicochemical Stability ◽  
Dietary Requirements ◽  
Processing And Storage ◽  
Fat Soluble Vitamins ◽  
And Storage

Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consumer demands and further increase the nutritional value of this product, this work aimed to fortify yogurt with vitamin E by using emulsification as the method of encapsulation. The effects of thermal processing and chilled storage on the physicochemical stability of the yogurt-based beverage was investigated. Vitamin E was only minorly affected by bulk pasteurization at 63 °C for 30 min and remained stable during storage at 4 °C for 28 days. Fortified samples showed increased in vitro antioxidant activity compared with non-fortified samples. Lactic acid bacterial counts were above the minimum recommended levels (>106 cfu/g) after processing and storage. In conclusion, this work has demonstrated that emulsification can be an effective strategy for developing yogurt-based products fortified with fat soluble vitamins.

scholarly journals Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review

2008 ◽  
Vol 25 (No. 1) ◽  
pp. 1-16 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin K ◽  
Review Article ◽  
Biosynthetic Pathways ◽  
Fat Soluble Vitamins ◽  
Reaction Schemes

This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in animals, plants, and microorganisms. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved, with detailed explanations using chemical principles and mechanisms.

scholarly journals Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1768 ◽  
Author(s):  
Natalia Drabińska ◽  
Urszula Krupa-Kozak ◽  
Paweł Abramowicz ◽  
Elżbieta Jarocka-Cyrta
Keyword(s):  
Vitamin D ◽  
Celiac Disease ◽  
Vitamin E ◽  
Nutritional Intervention ◽  
Optimal Level ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Complementary Method ◽  
Significant Difference ◽  
Fat Soluble Vitamins

Prebiotics have been shown to improve absorption of some nutrients, including vitamins. This pilot study evaluated the effect of the prebiotic oligofructose-enriched inulin (Synergy 1) on fat-soluble vitamins status, parathormone, and calcium-related elements in pediatric celiac disease (CD) patients (n = 34) on a strict gluten-free diet (GFD). Participants were randomized into a group receiving 10 g of Synergy 1 or placebo (maltodextrin) together with a GFD. At baseline and after 3 months of intervention, 25-hydroxyvitamin D [25(OH)D], parathormone, vitamin E and A, calcium, phosphate, magnesium, total protein, and albumin were determined. Concentration of 25(OH)D increased significantly (p < 0.05) by 42% in CD patients receiving Synergy 1 in GFD, whereas no change was observed in placebo. Vitamin D status reached an optimal level in 46% of patients receiving Synergy 1. No significant difference in parathormone, calcium, and phosphate levels was observed. Concentration of vitamin E increased significantly (p < 0.05) by 19% in patients receiving Synergy 1, but not in the placebo. Vitamin A levels were not changed. Supplementation of GFD with Synergy 1 improved vitamin D and vitamin E status in children and adolescents with CD and could be considered a novel complementary method of management of fat-soluble vitamins deficiency in pediatric CD patients.

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