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Demir B, Gürbüz M, Çatak J, Uğur H, Duman E, Beceren Y, Yaman M. In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables. Food Chem 2023; 398:133944. [DOI: 10.1016/j.foodchem.2022.133944] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 07/09/2022] [Accepted: 08/10/2022] [Indexed: 11/16/2022]
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2
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Çatak J, Gizlici MN. The effect of in vitro simulated gastrointestinal digestive system on the biodegradation of B group vitamins in bread. Heliyon 2022; 8:e11061. [PMID: 36281396 PMCID: PMC9587319 DOI: 10.1016/j.heliyon.2022.e11061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/06/2022] [Accepted: 10/07/2022] [Indexed: 11/06/2022] Open
Abstract
Today, there is a growing interest in the consumption of whole grain products and the development of bread enriched with vitamins that have functional properties. Considerable losses arise in naturally found vitamins with food processing. Therefore, it is recommended to add vitamins to bread to obtain a satisfactory level. The aim of the current research was to investigate and assess the bioaccessibilities of the vitamins B1, B2, B3, and B6 in enriched commercial whole wheat breads by an in vitro digestion model. The average bioaccessibility of vitamin B1, B2, B3, and B6 in enriched breads after digestion was 80%, 64%, 79%, and 64%, respectively. After digestion, the bioaccessibilities of vitamins were affected. Mainly, vitamins B2 and B6 had the lowest bioaccessibility than vitamins B1 and B3. In vitro bioaccessibility was 70.9–90.2%, 54.2–89.7%, 42.1–94.9%, and 44.1–92.5% for vitamins B1, B2, B3, and B6, respectively in enriched commercial whole wheat bread. Vitamin B3 was seen with predominantly higher levels among the breads. Knowing the content of these vitamins in breads after digestion is necessary for the healthy nutrition of the population and for determining daily intake.
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Investigation of the vitamins B1, B2, and B6 vitamers bioaccessibilities of canned, dried legumes after in vitro gastrointestinal digestion system. Food Res Int 2022; 160:111671. [DOI: 10.1016/j.foodres.2022.111671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 07/02/2022] [Accepted: 07/07/2022] [Indexed: 11/23/2022]
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In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains. Nutrients 2022; 14:nu14173512. [PMID: 36079770 PMCID: PMC9460495 DOI: 10.3390/nu14173512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/21/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
Brewers’ spent grain (BSG), the main by-product of the brewing industry, is a rich source of minerals and water-soluble vitamins such as thiamine, pyridoxine, niacin, and cobalamin. Bioaccessibility through in vitro digestion is an important step toward the complete absorption of minerals and B group vitamins in the gastrointestinal system. Inductively coupled plasma optical emission spectrometry (ICP-OES) together with inductively coupled plasma quadrupole mass spectrometry (ICP-MS) was used for the quantification of the macro- and micro-minerals. An ultra-high performance liquid chromatography (UHPLC) system coupled with a diode array detector (DAD) was used for B group vitamin identification. Four different industrial BSG samples were used in the present study, with different percentages of malted cereals such as barley, wheat, and degermed corn. Calcium’s bioaccessibility was higher in the BSG4 sample composed of 50% malted barley and 50% malted wheat (16.03%), while iron presented the highest bioaccessibility value in the BSG2 sample (30.03%) composed of 65% Pale Ale malt and 35% Vienna malt. On the other hand, vitamin B1 had the highest bioaccessibility value (72.45%) in the BSG3 sample, whilst B6 registered the lowest bioaccessibility value (16.47%) in the BSG2 sample. Therefore, measuring the bioaccessibilty of bioactive BSG compounds before their further use is crucial in assessing their bioavailability.
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Kumar Patle T, Shrivas K, Patle A, Patel S, Harmukh N, Kumar A. Simultaneous determination of B1, B3, B6 and C vitamins in green leafy vegetables using reverse phase-high performance liquid chromatography. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Yaman M, Sar M, Ceylan Z. A nanofiber application for thiamine stability and enhancement of bioaccessibility of raw, cooked salmon and red meat samples stored at 4 °C. Food Chem 2022; 373:131447. [PMID: 34742049 DOI: 10.1016/j.foodchem.2021.131447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 09/15/2021] [Accepted: 10/18/2021] [Indexed: 11/29/2022]
Abstract
Nanofibers were fabricated by using the electrospinning technique. The diameter of gelatin nanofibers was measured as 41.511 nm. When thiamine was integrated into the nanofibers, it was increased to 100.156 nm. After raw red meat and salmon samples were coated with the nanofibers, the samples were stored at cold storage conditions. The thiamine levels of raw uncoated red meat (RM, 400 to 379 µg/100 g: p < 0.05) and salmon meat (SM, 68 to 62 µg/100 g: p < 0.05) were decreased. The coating increased thiamine contents in raw (519 to 563 µg/100 g) and cooked (416 to 485 µg/100 g) RM samples. Thiamine contents of raw (75 to 78 µg/100 g) and cooked (67 to 75 µg/100 g) SM samples were increased (p < 0.05). The changes in the bioaccessibility of uncoated and coated RM samples were in the range of 85-76%, and 87-79%, respectively while salmon samples were increased from 79 to 94% (p < 0.05).
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Affiliation(s)
- Mustafa Yaman
- Istanbul Sabahattin Zaim University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Turkey
| | - Melika Sar
- Istanbul Sabahattin Zaim University, Graduate Education Institute of Health Sciences, Department of Nutrition and Dietetics, Istanbul, Turkey
| | - Zafer Ceylan
- Van Yüzüncü Yıl University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, Van, Turkey.
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Çatak J, Çaman R, Yaman M, Ceylan Z. Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2060161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Jale Çatak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Reyhan Çaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Mustafa Yaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
| | - Zafer Ceylan
- Gastronomy and Culinary Arts, Faculty of Tourism, van Yuzuncu Yil University, Turkey
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8
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Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 2022; 14:nu14030484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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Application of CTAB-Coated Magnetic Nanoparticles for Solid-Phase Extraction of Thiamine Hydrochloride from Pharmaceutical Formulations and Urine Samples. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-021-05671-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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10
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Filbido GS, Narita IMP, de Oliveira Pinheiro AP, da Cruz e Silva D, Ferreira BA, Nascimento E, Villa RD, de Oliveira AP. In vitro bioaccessibility of minerals in fortified infant foods and correlation between mineral absorption facilitators and inhibitors. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01137-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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11
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Optimization of ultrasound-assisted dispersive liquid–liquid microextraction of niacinamide in pharmaceutical and cosmetic samples using experimental design. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106659] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Recent analytical methodologies and analytical trends for riboflavin (vitamin B2) analysis in food, biological and pharmaceutical samples. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2021.116412] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Garg M, Sharma A, Vats S, Tiwari V, Kumari A, Mishra V, Krishania M. Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement. Front Nutr 2021; 8:586815. [PMID: 34222296 PMCID: PMC8241910 DOI: 10.3389/fnut.2021.586815] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 04/28/2021] [Indexed: 12/19/2022] Open
Abstract
Around the world, cereals are stapled foods and good sources of vitamins A, B, and E. As cereals are inexpensive and consumed in large quantities, attempts are being made to enrich cereals using fortification and biofortification in order to address vitamin deficiency disorders in a vulnerable population. The processing and cooking of cereals significantly affect vitamin content. Depending on grain structure, milling can substantially reduce vitamin content, while cooking methods can significantly impact vitamin retention and bioaccessibility. Pressure cooking has been reported to result in large vitamin losses, whereas minimal vitamin loss was observed following boiling. The fortification of cereal flour with vitamins B1, B2, B3, and B9, which are commonly deficient, has been recommended; and in addition, region-specific fortification using either synthetic or biological vitamins has been suggested. Biofortification is a relatively new concept and has been explored as a method to generate vitamin-rich crops. Once developed, biofortified crops can be utilized for several years. A recent cereal biofortification success story is the enrichment of maize with provitamin A carotenoids.
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Affiliation(s)
- Monika Garg
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anjali Sharma
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Shreya Vats
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Vandita Tiwari
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Anita Kumari
- Agri-Biotechnology, National Agri-Food Biotechnology Institute (NABI), Mohali, India
| | - Vibhu Mishra
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, India
| | - Meena Krishania
- Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing, Mohali, India
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15
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Vasques ICF, Lima FRD, Oliveira JR, de Morais EG, Pereira P, Guilherme LRG, Marques JJ. Comparison of bioaccessibility methods in spiked and field Hg-contaminated soils. CHEMOSPHERE 2020; 254:126904. [PMID: 32957297 DOI: 10.1016/j.chemosphere.2020.126904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 04/24/2020] [Accepted: 04/25/2020] [Indexed: 06/11/2023]
Abstract
Estimating bioaccessible content of mercury in soils is essential in evaluating risks that contaminated soils pose. In this study, soil samples spiked with HgCl2 through adsorption were used to test the effects of liming, soil organic matter, soil depth, and Hg concentration on the following bioaccessibility tests: dilute nitric acid at room temperature, dilute nitric acid at body temperature, Simplified Bioaccessibility Extraction Test (SBET) method, and gastric phase of the In vitro Gastrointestinal (IVG) protocol. Soil and sediment samples from Descoberto, Minas Gerais (Brazil), a city with a well-known record of Hg contamination from artisanal mining, were subjected to these bioaccessibility tests for the first time, and the different methods of estimating bioaccessible content were compared. Bioaccessible fractions in spiked samples ranged from 10% to 60%, and this high bioaccessibility was due to the highly soluble species of Hg and the short time under adsorption. In general, clay and organic matter decreased bioaccessible content. Although the soil in Descoberto is undoubtedly polluted, mercury bioaccessibility in that area is low. In general, dilute nitric acid estimated higher bioaccessible content in soil samples, whereas the SBET method estimated higher bioaccessible content in sediment samples. In multivariate analysis, two groups of bioaccessibility tests arise: one with the two nitric acid tests, and the other with SBET and the gastric phase of the IVG protocol. The addition of pepsin and glycine in the last two tests suggests a more reliable test for assessing mercury bioaccessibility.
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Affiliation(s)
- Isabela C F Vasques
- Departamento de Solos, Avenida PH Rolfs, Universidade Federal de Viçosa, Viçosa, 36570-000, Minas Gerais, Brazil
| | - Francielle R D Lima
- Departamento de Ciência do Solo, Avenida Dr Sylvio Menecucci, Universidade Federal de Lavras, Lavras, 37200-900, Minas Gerais, Brazil
| | - Jakeline R Oliveira
- Departamento de Ciência do Solo, Avenida Dr Sylvio Menecucci, Universidade Federal de Lavras, Lavras, 37200-900, Minas Gerais, Brazil
| | - Everton G de Morais
- Departamento de Ciência do Solo, Avenida Dr Sylvio Menecucci, Universidade Federal de Lavras, Lavras, 37200-900, Minas Gerais, Brazil
| | - Polyana Pereira
- Departamento de Ciência do Solo, Avenida Dr Sylvio Menecucci, Universidade Federal de Lavras, Lavras, 37200-900, Minas Gerais, Brazil
| | - Luiz Roberto G Guilherme
- Departamento de Ciência do Solo, Avenida Dr Sylvio Menecucci, Universidade Federal de Lavras, Lavras, 37200-900, Minas Gerais, Brazil
| | - João José Marques
- Departamento de Ciência do Solo, Avenida Dr Sylvio Menecucci, Universidade Federal de Lavras, Lavras, 37200-900, Minas Gerais, Brazil.
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Dou X, Wang YQ, Wu YY, Hu X, Yang SL, Li CS, Cen JW. Analysis and evaluation of nutritional components in liver of large yellow croaker ( Pseudosciaena crocea). CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1800824] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xin Dou
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong Province, China
- Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou, Guangdong Province, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yue Qi Wang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong Province, China
| | - Yan Yan Wu
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong Province, China
| | - Xiao Hu
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong Province, China
| | - Shao Ling Yang
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong Province, China
| | - Chun Sheng Li
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong Province, China
| | - Jian Wei Cen
- South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, Guangdong Province, China
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Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cereal-based baby foods. Food Chem 2020; 330:127166. [PMID: 32535312 DOI: 10.1016/j.foodchem.2020.127166] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 05/16/2020] [Accepted: 05/25/2020] [Indexed: 11/23/2022]
Abstract
Knowing the bioaccessibility of vitamin C in foodstuffs produced for infants and young children is necessary to determine their daily vitamin C intake. The purpose of the present study was to investigate the bioaccessibility of vitamin C in fruit-, vegetable-, and cereal-based baby foodstuffs by an in vitro digestion model at varying gastric pHs. The concentrations of measured vitamin C were higher than the declared amounts on their label. The bioaccessibility of vitamin C ranged from 10.4 to 43.4%, and from 0.4 to 19.2% in fruit- and vegetable-based baby foodstuffs (declared vitamin C fortified) at gastric pH 1.5 and 4, respectively. For cereal-based baby foodstuffs, the bioaccessibility ranged from 1.3 to 53.8%, and from 0.3 to 26.3% at gastric pH 1.5 and 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby foodstuffs is very low in both gastric pH conditions.
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