thiamine content
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PLoS ONE ◽  
2022 ◽  
Vol 17 (1) ◽  
pp. e0262279
Author(s):  
Agnieszka Zawadzka ◽  
Anna Janczewska ◽  
Joanna Kobus-Cisowska ◽  
Marcin Dziedziński ◽  
Marek Siwulski ◽  
...  

This study aimed to evaluate the effect of cultivation conditions in the context of light on the retention of selected vitamins, minerals and polyphenols in the stem and cap of the oyster mushroom (Pleurotus ostreatus L.). Additionally, the effect of the retention of bioactive components on the antioxidant activity of mushroom extracts was evaluated, taking into account the morphological part. Oyster mushrooms grown in the light of 200 lux had higher riboflavin content compared to mushrooms exposed to the light of lower intensity. The thiamine content of the mushrooms dropped with decreasing light intensity during cultivation. The content of biologically active compounds was found to be equal in the stem and the cap. In the case of riboflavin, it was shown that its contents in cap fractions, irrespective of the cultivation method, was statistically significantly higher than in stems. The mineral composition of caps and stems differed from each other. No differences in Zn and Cu content between the morphological parts of the mushroom studied were found. However, it was shown that the stems, regardless of the type of light, contained less iron, magnesium and sodium. Thus, it was observed that limited light exposure caused an increase in the content of total polyphenolic compounds, which did not correlate with antioxidant activity. There was no effect of the light on the antioxidant activity of mushrooms. It was also shown that stem extracts had higher antioxidant activity compared to the extracts obtained from the caps. This findings point to the possibility and potentail of use both fraction of mushrooms in the new food products development.


2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 61-62
Author(s):  
Amanda N Dainton ◽  
Markus F Miller ◽  
Brittany White ◽  
Leah K Lambrakis ◽  
Charles G Aldrich

Abstract Despite numerous process modifications, thiamine retention of canned cat food has not improved. Yeasts possess a binding protein which may provide a thiamine form able to withstand retort processing. Therefore, the objective was to evaluate dried yeasts as thiamine sources in canned cat food. Treatments were arranged as a 2x4 factorial with 2 levels of vitamin premix (with or without) and 4 sources of yeast (none (NY), LBV, BY, or EA). Inclusion of LBV matched the thiamine contribution from the vitamin premix and BY and EA were capped at 5%. Three replicates were processed in a horizontal still retort to an average total F0 of 79.23 minutes. Thiamine degradation was calculated as the difference between pre- and post-retort thiamine contents. Data were analyzed as a randomized complete block design with pre-retort thiamine content as a covariate and production day as a random effect. The Fisher’s LSD post hoc comparison test was performed with ⍺ = 0.05. On average, experimental formulas retained 33.75% thiamine. Thiamine degradation was not affected by the inclusion of vitamin premix (P = 0.0670), but was affected by the inclusion of yeast (P = 0.0232) and the interaction between vitamin premix and yeast (P = 0.0002). Thiamine loss between NY (-31.3 mg/kg DM) and BY (-33.8 mg/kg DM) were similar (P > 0.05) whereas EA (-40.5 mg/kg DM) and LBV (-55.6 mg/kg DM) lost more (P < 0.05) thiamine than NY. The treatment of EA with vitamin premix (-70.3 mg/kg DM) lost more (P < 0.05) thiamine than no yeast, BY, or EA without vitamin premix (average -17.4 mg/kg DM) and all others (average -57.3 mg/kg DM) were intermediate (P > 0.05). Inclusion of vitamin premix with yeast did not minimize thiamine loss and BY exhibited similar thiamine degradation as intrinsic thiamine in standard ingredients.


Author(s):  
Senthilraj. R ◽  
Harikrishnan. N ◽  
Swetha. V ◽  
Kavitha. S ◽  
Gous Basha. T ◽  
...  

Vitamins and their coenzymes roles are indispensable for normal functioning of biochemical metabolic pathways. The water soluble vitamin thiamine plays an important role in energy metabolism and its continuous intake is very essential. The source of vitamins can be obtained from many foods like milk, legumes, peas and rice and which is depends on availability, cost. Although most part of the south Indians especially in Tamilnadu the people predominantly depends on rice as a major source of food. So in order to identify the recommended dietary allowance of thiamine the following rice samples were collected from provisional store in Chennai. The collected five rice samples were Deluxe, Bapatla, Karnataka, Rupali ponni rice and Basmati rice. The concentration of thiamine present in the rice was estimated by UV Spectrophotometrically at 246 nm using 0.1M hydrochloride as blank. In order to measure the actual content the high heat and pressure not used and washing is not used. Among the tested 10gm of rice samples, Rupali ponni rice has127 µg which is very less quantity and Bapatla, Deluxe, Karnataka ponni rice has 420 to 430 µg. The high content of was present in Basmati rice-983 µg. Anyhow normal consuming rice quantity is more sufficient to meet Recommended Daily Allowance- RDA level but more washing of rice, prolong boiling will reduce the amount of thiamine content in rice during usage.


2021 ◽  
Vol 13 (9) ◽  
pp. 4644
Author(s):  
Justyna Piechocka ◽  
Krystyna Szymandera-Buszka

The aim of this study was to determine correlations between the concentration of thiamine hydrochloride or thiamine pyrophosphate and the antioxidant activity of epigallocatechin gallate (EGCG) and caffeine, as well as thiamine stability. The study was conducted in model systems. Oxidation degree indices of soybean oil (peroxide value and anisidine value LAN) and concentrations of total thiamine were determined. To compare the dynamics of the changes in thiamine content during storage, half-life T1/2 was determined. There was a strong correlation between the stability of thiamine and the stability of the oil. Thiamine was particularly sensitive to secondary oxidation products. Higher losses of thiamine introduced in the form of thiamine pyrophosphate were found (4–6%). The addition of tea components increased fat stability and thus reduced thiamine losses. The dynamics of thiamine loss were found to be lower with EGCG than caffeine. The antioxidant activity of these components was significantly reduced when the content of thiamine (1.0–20.0 mg/100 g) was higher than the natural level in foods. In order to maintain thiamine stability and the high activity of the active tea ingredients, it is necessary to consider their simultaneous addition to the systems in concentrations that limit their interactions.


2021 ◽  
Vol 6 (4) ◽  
pp. 54-62
Author(s):  
T. B. Petrova ◽  
F. A. Bichkaeva

Purpose: assessment of carbohydrate metabolism and thiamine supply in the crew, depending on the specifics of work, age and professional experience.Materials and methods. The researchers examined the crew personnel of the Northern Water Basin (river workers, fishermen and seafarers) aged from 21 to 59 years, with professional experience up to 35 years. In the blood serum, the parameters of carbohydrate metabolism were determined by the spectrophotometric method, and in the blood hemolysate, by the fluorometric method, the content of the thiamine in the body.Results and its discussion. Seafarers have an increased glucose concentration against the background of low thiamine content relative to fishermen and river workers. The frequency of occurrence of marginal states increases with increasing age and experience in river workers, and the frequency of occurrence of pronounced thiamine-deficient states increases with increasing experience in fishermen. Changes in carbohydrate metabolism and thiamine content of the crew depend mainly on the specifics of the work.


Author(s):  

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.


2021 ◽  
Vol 71 (5) ◽  
pp. 378-392
Author(s):  
Milena Rmandić ◽  
Miloš Rađenović ◽  
Jovana Stanković ◽  
Ana Protić ◽  
Biljana Otašević ◽  
...  

In this research, Analytical Quality by Design (AQbD) methodology was used to develop the HILIC-PDA-CAD method for the determination of magnesium, pyridoxine and thiamine content in a dietary supplement. Experiments were conducted on the Dionex Ulitimate 3000 HPLC system with PDA and CAD detectors. Separations were performed on the ZIC-HILIC PEEK column (100 × 4.6 mm, 5 mm) with a mixture of acetonitrile, acetone and ammonium acetate/ammonium formate aqueous solution (48:12:40, v/v/v) as the mobile phase. The detection was performed at 220 nm. The optimal settings of CAD were defined with the one-factor-at-a-time approach: evaporation temperature 50°C, filter constant 10 s, pressure gas 60 psi. The influence of qualitative (salt type) and quantitative factors (pH and salt concentration) on the magnesium retention factor, k Mg and the selectivity factor between pyridoxine and chloride anion, a B6/Cl-, was tested using the I-optimal design. The design space was defined by Monte Carlo simulations and model coefficients' errors were propagated with the aim of identifying the conditions that meet the following criteria: k Mg <4 and a B6/Cl->3.5, with the probability p=95%. From the derived 2D-Design Space graph, 95 mM of ammonium formate pH 4.4 was selected as the optimal composition of the aqueous phase. The method was validated and its reliability in routine application was confirmed.


2020 ◽  
Vol 6 (41) ◽  
pp. eabc7120 ◽  
Author(s):  
Rohiverth Guarecuco ◽  
Robert T. Williams ◽  
Lou Baudrier ◽  
Konnor La ◽  
Maria C. Passarelli ◽  
...  

Tumor environment influences anticancer therapy response but which extracellular nutrients affect drug sensitivity is largely unknown. Using functional genomics, we determine modifiers of l-asparaginase (ASNase) response and identify thiamine pyrophosphate kinase 1 as a metabolic dependency under ASNase treatment. While thiamine is generally not limiting for cell proliferation, a DNA-barcode competition assay identifies leukemia cell lines that grow suboptimally under low thiamine and are characterized by low expression of solute carrier family 19 member 2 (SLC19A2), a thiamine transporter. SLC19A2 is necessary for optimal growth and ASNase resistance, when standard medium thiamine is lowered ~100-fold to human plasma concentrations. In addition, humanizing blood thiamine content of mice through diet sensitizes SLC19A2-low leukemia cells to ASNase in vivo. Together, our work reveals that thiamine utilization is a determinant of ASNase response for some cancer cells and that oversupplying vitamins may affect therapeutic response in leukemia.


2020 ◽  
Vol 38 (No. 3) ◽  
pp. 179-184
Author(s):  
Slavica Sunarić ◽  
Jelena Živković ◽  
Ana Spasić ◽  
Jelena Lalić ◽  
Jelena Matejić

The paper describes the determination of riboflavin and thiamine in the best-selling types of 13 raw and 8 commercial monofloral and multifloral honeys originating from Serbia. It was found that there is a difference in average riboflavin and thiamine content between raw and commercial honey, as well as between different honey floral varieties. The results showed that forest, meadow and oregano honey had a significantly higher content of both B vitamins compared to acacia, linden and lavender honey. On the other hand, a very low content of riboflavin and thiamine was found in honeydew honey. Among the commercial products, royal jelly was the richest in thiamine and riboflavin, followed by forest honey. In general, the quality of all of the commercial honey samples regarding these vitamins was lower than that of the raw domestic honeys.


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