B-group Vitamins Research Articles

A specific folate activates serotonergic neurons to control C. elegans behavior

Folates are B-group vitamins that function in one-carbon metabolism. Here we show that a specific folate can activate serotonergic neurons in C. elegans to modulate behavior through a pathway that requires the folate receptor FOLR-1 and the GON-2 calcium channel. FOLR-1 and GON-2 physically interact in a heterologous system, and both are expressed in the HSN and NSM serotonergic neurons. Both the folate 10-formyl-THF and a non-metabolic pteroate induce increases in the number of Ca2+ transients in the HSN neurons and egg laying in an FOLR-1- and GON-2-dependent manner. FOLR-1 and GON-2 are required for the activation of the NSM neurons in response to 10-formyl-THF, and for full NSM-mediated stoppage of movement when starved animals encounter bacteria. Our results demonstrate that FOLR-1 acts independently of one-carbon metabolism and suggest that 10-formyl-THF acts as a dietary signal that activates serotonergic neurons to impact behavior through a pathway that involves calcium entry.

Non-Covalent Interaction of Folic Acid and 5-Methyltetrahydrofolate with Caseinates Improves the Folates Stability Studied by Multi-Spectroscopic Analysis and Molecular Docking.

Folates, a crucial B-group vitamin, serve as a significant functional food supplement. Nevertheless, considerable obstacles persist in improving folates stability in liquid products. In this study, folic acid (FA) and 5-methyltetrahydrofolate (MTFA), two approved sources of folates, were encapsulated with sodium caseinate (NaCas) to enhance their stability. The protective effect of NaCas on folate molecules was investigated using experimental and computational methods. Meanwhile, the influence of divalent calcium ion (Ca2+) on the properties of the NaCas-MTFA complex was examined to evaluate the potential application of calcium 5-methyltetrahydrofolate (CaMTFA). Fluorescence tests showed both folates had static quenching behavior and bound to NaCas with a binding constant of 104-105 M-1. Hydrophobic interactions were crucial in NaCas-FA complex formation, while hydrogen bonding drove NaCas-MTFA binding. The encapsulation of caseinate notably slowed down the degradation of folates under both light and dark conditions. Moreover, the addition of a low concentration of Ca2+ did not adversely impact the binding mechanism of the NaCas-MTFA complex or the degradation curve of MTFA. The results of this study could serve as a valuable resource for the utilization of caseinates in incorporating folates, specifically MTFA, in the creation of natural liquid dietary supplements.

Widely Targeted Metabolomics Provides New Insights into Nutritional Profiling and Reveals the Flavonoid Pathway of Pea (Pisum sativum L.).

To learn more about the nutritional composition and health benefits for human consumers of peas, we used a widely targeted metabolomics-based approach to reveal the metabolite components from three main varieties, and a total of 1095 metabolites were identified. A comparison of 487 differentially accumulated metabolites shared among three varieties of fresh and dried peas found most of the amino acids and derivatives were downregulated and most of the lipids and flavonoids were upregulated in dried peas. Furthermore, comparing the main nutrient profiles exclusively showed that there were few differences in free fatty acids, sugars, vitamins, and alkaloids between dried and fresh peas. Peas are especially enriched with B-group vitamins. Through detailed identification and classification, the flavonoid pathway of peas was revealed; a variety of glycosylated derivatives from kaempferol, quercetin, and luteolin were confirmed to be abundant in peas. It was also found that isoflavones are richer in peas than in many other plants, and putatively the isoflavone synthesis pathway originates from liquiritigenin and naringenin. Our study not only offers guidance for understanding the nutritional components of peas, but also provides the basis for healthy diet analysis of the edible value and health benefits of peas.

Simultaneous quantification of seven B vitamins from wheat grains using UHPLC-MS/MS

B-group vitamins are important micronutrients for maintaining human health; nevertheless, B vitamin deficiency is a globally widespread issue. Thus, it is relevant to accurately assess the B-vitamin content in staple crop products such as wheat grains. Here, we developed a multi-enzyme extraction method allowing accurate quantification of seven B vitamins in wheat using ultra high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS). Free forms of thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7) and folates (B9) were determined with recoveries ranging from 81 to 118% and accuracy below 15% bias. The precision was below 20% relative standard deviation and the internal standards adequately compensated for matrix effects. The method was applied to determine the B vitamin stabilities in wheat grains stored at different temperatures and periods. The results provide an important basis in future studies aiming at understanding nutritional availability of B vitamins.

Whole-genome analysis suggesting probiotic potential and safety properties of Pediococcus pentosaceus DSPZPP1, a promising LAB strain isolated from traditional fermented sausages of the Basilicata region (Southern Italy).

Many lactic acid bacteria (LAB) strains are currently gaining attention in the food industry and various biological applications because of their harmless and functional properties. Given the growing consumer demand for safe food, further research into potential probiotic bacteria is beneficial. Therefore, we aimed to characterize Pediococcus pentosaceus DSPZPP1, a LAB strain isolated from traditional fermented sausages from the Basilicata region of Southern Italy. In this study, we analyzed the whole genome of the P. pentosaceus DSPZPP1 strain and performed in silico characterization to evaluate its applicability for probiotics and use in the food industry. The whole-genome assembly and functional annotations revealed many interesting characteristics of the DSPZPP1 strain. Sequencing raw reads were assembled into a draft genome of size 1,891,398 bp, with a G + C content of 37.3%. Functional annotation identified 1930 protein-encoding genes and 58 RNAs including tRNA, tmRNA, and 16S, 23S, and 5S rRNAs. The analysis shows the presence of genes that encode water-soluble B-group vitamins such as biotin, folate, coenzyme A, and riboflavin. Furthermore, the analysis revealed that the DSPZPP1 strain can synthesize class II bacteriocin, penocin A, adding importance to the food industry for bio-enriched food. The DSPZPP1 genome does not show the presence of plasmids, and no genes associated with antimicrobial resistance and virulence were found. In addition, two intact bacteriophages were identified. Importantly, the lowest probability value in pathogenicity analysis indicates that this strain is non-pathogenic to humans. 16 s rRNA-based phylogenetic analysis and comparative analysis based on ANI and Tetra reveal that the DSPZPP1 strain shares the closest evolutionary relationship with P. pentosaceus DSM 20336 and other Pediococcus strains. Analysis of carbohydrate active enzymes (CAZymes) identified glycosyl transferases (GT) as a main class of enzymes followed by glycoside hydrolases (GH). Our study shows several interesting characteristics of the isolated DSPZPP1 strain from fermented Italian sausages, suggesting its potential use as a promising probiotic candidate and making it more appropriate for selection as a future additive in biopreservation.

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal-based fermented beverages and determine the differences in their production technologies. There are many unique regional variations in the preparation of each of the identified fermented beverages. They are prepared from raw materials such as maize, millet, rice, and sorghum. Majority of the fermented alcoholic beverages (binuburan, amba beer, sake, dolo, pito, and tchoukoutou) were produced using spontaneous fermentation and industrial fermentation (use of starter cultures) techniques. The various microbial communities associated with the traditional fermentation processes were dominated by Limosilactobacillus fermentum and Lactiplantibacillus plantarum for Lactic acid bacterial (LAB) species, Saccharomyces cerevisiae and Candida mycoderma for Saccharomyces and Candida species (yeasts), respectively; and Aspergillus aceti and Rhizopus stolonifer for Aspergillus and Rhizopus species (molds), respectively. Acetobacter, Pseudomonas, Klebsiella, Weissella, Achromobacter, Flavobacterium, Micrococcus, and Bacillus dominated other microbial genera. The involvement of lactic acid bacteria contributed to the safety and extension of the shelf life of the final products. Most of these beverages were found to be very rich in proteins, carbohydrates, calories, and B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid. This article reviewed the available information, such as processing techniques of African traditional beverages, the raw materials used to producing them, and the microorganisms associated with the production processes.

Development of flour-based confectionery products with increased nutritional value based on triticale flour

The relevance of the research is in the potential use of triticale with increased protein and mineral content to expand the ingredient base of flour confectionery products technology. The aim of the study was to investigate the quality indicators of flour confectionery products, specifically sponge cakes, in recipes of which wheat flour was replaced with triticale flour and whole milk powder as a protein enricher. Using statistical methods to analyse experimental data, samples of each type of product with different concentrations of whole milk powder (ranging from 5 to 25%) were examined. It was concluded that the developed sponge cake recipes provide a degree of satisfaction for the average daily intake of iron – 29.21%, calcium – 95%, potassium – 40%, magnesium – 50%, phosphorus – 100%, and more; B-group vitamins – 18-80%. Compared to the control sample, the biological value is increased to 71%; the energy value is reduced by 426 kJ. The absence of egg melange in the developed product recipes allows for a 97% reduction in cholesterol content, categorising these products as dietary. The best samples and optimal dosages of whole milk powder were determined: 15% by the weight of flour during sponge cake production. The functional purpose of triticale flour was theoretically and practically confirmed, yielding new results on the dependence of dough structure formation process on technological production parameters and recipe components. A recipe for sponge cakes of increased nutritional and biological value based on triticale flour has been developed, involving the addition of enrichers such as whole milk powder and the exclusion of egg melange from the recipe. The obtained results can be utilised in the confectionery industry to create new products that meet modern trends in nutrition and cater to consumers who value higher nutritional content and healthy food composition

The Biological Active Substances of Taraxacum officinale and Arctium lappa from the Siberian Federal District.

Currently, scientists are increasingly focusing on utilizing the natural flora of the planet to search for and isolate individual bioactive substances that prevent various diseases, contribute to increased life expectancy, and affect all major life-supporting systems in the human body. This study describes the examination of the composition of plant raw materials from the Siberian Federal District. The research focuses on plant specimens from the root parts of Taraxacum officinale and Arctium lappa, collected in the Kemerovo region. The study determines the contents of the water-soluble vitamins B and C in the research subjects. The investigation includes assessing antioxidant properties, antimicrobial activity, and flavonoid content in extracts based on plant raw materials. All samples show a high percentage of antioxidant activity, with the highest antioxidant activity for T. officinale at 85.51 and that for A. lappa at 88.97. The results indicate low antimicrobial activity against Escherichia coli (growth inhibition zone up to 15.5 mm). Plant extracts contain significant amounts of B-group vitamins, with pyridoxine in T. officinale (156.40 μg/mL) and thiamine (46.20 μg/mL) and pyridoxine (357.10 μg/mL) in Arctium lappa. Flavonoids (rutin and quercetin) are identified in T. officinale and A. lappa extracts based on the study results.

Evaluation of the Content of Minerals, B-Group Vitamins, Tocols, and Carotenoids in Raw and In-House Cooked Wild Edible Plants

Notwithstanding the increased interest in wild edible plants, little is known on how some domestic thermal processes can affect their content. The aim of this study was to investigate the amounts of minerals, B1 and B2 vitamins, tocols, and carotenoids in raw, boiled, and steamed wild edible plants, namely, Sonchus asper (L.) Hill s.l., Sonchus oleraceus L., Cichorium intybus L., and Beta vulgaris L. var cicla. All vegetables were confirmed as high sources of lutein (from 6 to 9 mg/100 g) and β-carotene (from 2 to 5 mg/100 g). Quite high amounts of violaxanthin and neoxanthin were found. Alfa-tocopherol and γ-tocopherol were the main tocols, with same contents in raw and processed vegetables (about 2.5 mg/100 g). The most abundant macro element and trace element were, respectively, potassium and iron. B1 and B2 vitamins were found in low amounts in almost all plants, with the exception of thiamine in Beta vulgaris (about 1.6 mg/100 g). Boiling led to a significant loss of minerals (up to 60%) and B-group vitamins (up to 100%), while, among carotenoids, it only affected violaxanthin levels (up to 90%). Steamed vegetables showed only a slight reduction, about 20%, in β-carotene and lutein, with a marked decrease in violaxanthin and neoxanthin. One hundred grams of all fresh and cooked plants can be claimed as a source of vitamin A and E.

РАЗРАБОТКА РЕЦЕПТУРЫ МЯСНОГО ПОЛУФАБРИКАТА С ИСПОЛЬЗОВАНИЕМ ТОПИНАМБУРА

Proper healthy nutrition requires regular intake of necessary quantities and optimal ratios of foodstuffs - proteins, fats, carbohydrates, minerals and vitamins. Meat and meat products are the source of basic foods: protein, B-group vitamins, microelements, but cannot meet physiological needs, for example, in dietary fibres, vitamin C, carotenoids. Jerusalem artichoke (Helianthus tuberosus) is of great interest in terms of nutritional and biological values. Jerusalem artichoke tubers contain up to 3% protein, mineral salts, soluble polysaccharide inulin (16-18%), fructose, trace elements, nitrogenous substances (2-4%). The tubers are rich in vitamin B1, contain vitamin C, carotene. The article presents the results of study of the nutritional value of meat product with Jerusalem artichoke. The study found out that the replacement of some ingredients in meat semi-finished products with Jerusalem artichoke provides the body's daily need for dietary fiber by 10 %

The role of neurotropic B vitamins in clinical practice

B-group vitamins are a collection of 8 water-soluble vitamins. They are cofactors for many enzymes, as well as axonal transport, synthesis of neurotransmitters and other metabolic processes. Their function can be divided into catabolic metabolism, leading to energy production, and anabolic metabolism. Some B vitamins are considered neurotrophic and play a particularly important role in both the central and peripheral nervous systems. Neurotropic B-group vitamins (B1 – thiamine, B6 – pyridoxine and B12 – cyanocobalamin) play the role of modulators for the treatment of inflammation and pain, they are essential for the proper functioning of the nervous system. B vitamin deficiencies have been considered as etiological factors in the development of various neurological disorders and a broad spectrum of pathological states. The work examines in detail vitamins B1, B6 and B12 and their effect on the course of neuropathies, movement disorders, nociceptive and neuropathic pain. The issues of the synergistic action of these vitamins are highlighted. Evidence of neurotropic B vitamin treatment effectiveness of neuropathy symptoms in different groups of patients is presented. The possibility to use vitamin B1 and B6 complex in clinical practice under the condition of individual intolerance of vitamin B12 is discussed. Information about Cytipigam® compositum as a drug containing B1 and B6 is provided. A clinical case report on the effective use of this drug in clinical practice is described.

Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh.

Rice (Oryza sativa L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processing treatment in Bangladesh. Recently, polishing has also become a common practice among millers seeking to attract consumers. Polishing may influence the nutrient composition of rice. The present study aimed to investigate the impact of parboiling and polishing on the nutritional content of the five High Yield Varieties (HYVs) of rice (BR11, BRRI dhan28, BRRI dhan29, BRRI dhan49, and BRRI dhan84) and their percent contributions to the Recommended Dietary Allowances (RDA) of vitamins and minerals. All of the rice samples were analyzed for proximate parameters, vitamins (B1, B2, B3, B6, and folate), and minerals (Ca, Mg, Fe, Zn, Na, K, P). Moisture, ash, fat, and total dietary fiber (TDF) were determined gravimetrically, according to the AOAC Official Methods; protein was measured by the Kjeldahl method; B-group vitamins were measured using Ultra Pressure Liquid Chromatography; and mineral content was determined by ICP-OES. The energy, protein, fat, and total dietary fiber (TDF) content of the samples ranged between 342-357 kcal/100 g, 6.79-10.74 g/100 g, 0.31-1.69 g/100 g, and 2.59-3.92 g/100 g respectively. Thiamin, riboflavin, niacin, pyridoxin, and folate content ranged from 0.11-0.25 mg/100 g, 0.01-0.05 mg/100 g, 2.82-6.42 mg/100 g, 0.12-0.30 g/100 g, and 5.40-23.95 g/100 g respectively. In a comparison of parboiling and polishing, macronutrients and vitamin retention were higher in parboiled unpolished rice than in polished unparboiled rice. The minerals (mg/100 g) Ca, Mg, Fe, Zn, Na, K, and P were in the ranges 32.82-44.72, 30.69-58.34, 0.51-0.70,1.83-2.79, 5.00-5.36, 106.49-112.73, and 162.23-298.03. Minerals of BRRI dhan84 were unaffected by polishing and parboiling. BRRI dhan84 contributed a higher percentage of RDA of all B vitamins and minerals. Therefore, to reduce nutrient loss in rice, industries and consumers should be encouraged to avoid polishing or limit polishing to 10% DOM and to consume unpolished rice, either parboiled or unparboiled.

Optimizing Polycystic Ovarian Disorder (PCOD) Treatment with Personalized Lifestyle and Nutrition Strategies

Introduction: Polycystic Ovarian Disorder (PCOD) is a prevalent endocrine illness in women of reproductive age. It has hormonal abnormalities, irregular menstrual cycles and tiny ovarian cysts. Lifestyle and food affect PCOD development and maintenance, coupled with medical therapies. Lifestyle, diet and PCOD are interconnected in this thorough assessment. Methodology: The evaluation comprises PCOD, lifestyle, diet, exercise, stress management and nutrition research published between January 1, 2000 and May 1, 2023. Result: PCOS management requires lifestyle changes including frequent exercise, a healthy weight, nutritious diet and no cigarettes. While lifestyle modifications cannot substitute medical care, they improve well-being. Low-GI, ketogenic and omega-3 fatty acid diets may reduce insulin resistance and PCOS symptoms. Eating no Saturated Fats (SFAs) is also important. Exercise improves insulin sensitivity, but high-intensity sessions improve cardiorespiratory fitness, insulin resistance and body composition more. We propose intense aerobic and strength training. PCOS might worsen insulin resistance due to sleep disruptions. Getting enough sleep is important for metabolism. PCOS sufferers may have reduced melatonin, which regulates the body’s 24-hour schedule, underlining the significance of sleep. Vitamin D, inositol, folate, B-group vitamins, vitamin K and vitamin E may improve insulin sensitivity and hormonal balance. Vitamins including bioflavonoids, carnitine and alpha-lipoic acid and minerals like chromium picolinate, calcium, magnesium, selenium and zinc may also help PCOS sufferers. More study is required to prove their effectiveness. Conclusion: PCOD is complicated and needs comprehensive treatment. Lifestyle, food and medical therapies should be combined for best outcomes. Healthcare practitioners and PCOD patients must collaborate to create tailored lifestyle, diet and supplement recommendations. Improve these remedies for the PCOD community with further study.

Nicotinamide Deteriorates Post-Stroke Immunodepression Following Cerebral Ischemia-Reperfusion Injury in Mice.

(1) Background: Inducing experimental stroke leads to biphasic immune responses, where the early activation of immune functions is followed by severe immunosuppression accompanied by spleen and thymus atrophy. Nicotinamide, a water-soluble B-group vitamin, is a known neuroprotectant against brain ischemia in animal models. We examined the effect of nicotinamide on the central and peripheral immune response in experimental stroke models. (2) Methods: Nicotinamide (500 mg/kg) or saline was intravenously administered to C57BL/6 mice during reperfusion after transiently occluding the middle cerebral artery or after LPS injection. On day 3, the animals were examined for behavioral performance and were then sacrificed to assess brain infarction, blood-brain barrier (BBB) integrity, and the composition of immune cells in the brain, thymus, spleen, and blood using flow cytometry. (3) Results: Nicotinamide reduced brain infarction and microglia/macrophage activation following MCAo (p < 0.05). Similarly, in LPS-injected mice, microglia/macrophage activation was decreased upon treatment with nicotinamide (p < 0.05), suggesting a direct inhibitory effect of nicotinamide on microglia/macrophage activation. Nicotinamide decreased the infiltration of neutrophils into the brain parenchyma and ameliorated Evans blue leakage (p < 0.05), suggesting that a decreased infiltration of neutrophils could, at least partially, be the result of a more integrated BBB structure following nicotinamide treatment. Our studies also revealed that administering nicotinamide led to retarded B-cell maturation in the spleen and subsequently decreased circulating B cells in the thymus and bloodstream (p < 0.05). (4) Conclusions: Cumulatively, nicotinamide decreased brain inflammation caused by ischemia-reperfusion injury, which was mediated by a direct anti-inflammatory effect of nicotinamide and an indirect protective effect on BBB integrity. Administering nicotinamide following brain ischemia resulted in a decrease in circulating B cells. This warrants attention with respect to future clinical applications.

DETERMINATION OF CONTENT, COOKING LOSS, AND BIOACCESSIBILITY OF THIAMINE IN RED MEATS USING IN VITRO SIMULATED HUMAN GASTROINTESTINAL DIGESTION SYSTEM

Meats are considered a valuable part of the human diet and a best source of B-group vitamins. Thus, investigations that measure the losses by cooking and bioaccessibilities of micronutrients are crucial to knowing the vitamin amounts in meats. The aim of this research was to investigate the content and loss of thiamine in meats by four different cooking practices, boiling, roasting, grilling, and frying, and to determine the bioaccessibility of thiamine in cooked meats by a simulated in vitro human gastrointestinal digestion system. High-performance liquid chromatography was used to detect the contents of thiamine in each raw and cooked meat. In raw meats, the measured thiamine amounts varied from 58.67 to 159 µg/100 g. After cooking, the amounts of thiamine ranged between 21 – 93 µg/100 g. While the lowest thiamine loss was determined in the boiled mutton thigh (8%), the highest loss was found in roasted veal thigh and mutton sleeve with 64%. The bioaccessibilities of thiamine in meats after digestion ranged from 12 to 83 µg/100 g. The highest thiamine bioaccessibility was in the grilled veal chop with 91%, while the lowest bioaccessibility was found in the roasted mutton sleeve with 12%. The bioaccessibility of vitamins may be remarkably influenced by factors such as stability, pH of the gastrointestinal tract, and temperature. Determining the bioaccessibility of thiamine in meats after cooking and digestion is important for the correct evaluation of the daily intake values ??of these vitamins.

Whole-Genome Sequence of Lactococcus lactis Subsp. lactis LL16 Confirms Safety, Probiotic Potential, and Reveals Functional Traits.

Safety is the most important criteria of any substance or microorganism applied in the food industry. The whole-genome sequencing (WGS) of an indigenous dairy isolate LL16 confirmed it to be Lactococcus lactis subsp. lactis with genome size 2,589,406 bp, 35.4% GC content, 246 subsystems, and 1 plasmid (repUS4). The Nextera XT library preparation kit was used to generate the DNA libraries, and the sequencing was carried out on an Illumina MiSeq platform. In silico analysis of L. lactis LL16 strain revealed non-pathogenicity and the absence of genes involved in transferable antimicrobial resistances, virulence, and formation of biogenic amines. One region in the L. lactis LL16 genome was identified as type III polyketide synthases (T3PKS) to produce putative bacteriocins lactococcin B, and enterolysin A. The probiotic and functional potential of L. lactis LL16 was investigated by the presence of genes involved in adhesion and colonization of the host's intestines and tolerance to acid and bile, production of enzymes, amino acids, and B-group vitamins. Genes encoding the production of neurotransmitters serotonin and gamma-aminobutyric acid (GABA) were detected; however, L. lactis LL16 was able to produce only GABA during milk fermentation. These findings demonstrate a variety of positive features that support the use of L. lactis LL16 in the dairy sector as a functional strain with probiotic and GABA-producing properties.

A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin.

Fermentative processes by lactic acid bacteria can produce metabolites of interest to the health and food industries. Two examples are the production of B-group vitamins, and of prebiotic and immunomodulatory dextran-type exopolysaccharides. In this study, three riboflavin- and dextran-producing Weissella cibaria strains (BAL3C-5, BAL3C-7 and BAL3C-22) were used to develop a new method for selection and isolation of spontaneous riboflavin-overproducing W. cibaria mutants. This method was based on the selection of strains resistant to roseoflavin. The DNA sequencing of the FMN riboswitch of bacterial cell populations treated with various roseoflavin concentrations, revealed the existence of at least 10 spontaneous and random point mutations at this location. Folding and analysis of the mutated FMN riboswitches with the RNA fold program predicted that these mutations could result in a deregulation of the rib operon expression. When the roseoflavin-treated cultures were plated on medium supporting dextran synthesis, the most promising mutants were identified by the yellow color of their mucous colonies, exhibiting a ropy phenotype. After their isolation and recovery in liquid medium, the evaluation of their riboflavin production revealed that the mutant strains synthesized a wide range of riboflavin levels (from 0.80 to 6.50 mg/L) above the wild-type level (0.15 mg/L). Thus, this was a reliable method to select spontaneous riboflavin-overproducing and dextran-producing strains of W. cibaria. This species has not yet been used as a starter or adjunct culture, but this study reinforces the potential that it has for the food and health industry for the production of functional foods or as a probiotic. Furthermore, analysis of the influence of FMN present in the growth medium, on rib mRNA and riboflavin levels, revealed which mutant strains produce riboflavin without flavin regulation. Moreover, the BAL3C-5 C120T mutant was identified as the highest riboflavin-overproducer. Determination of its chromosomal DNA sequence and that of BAL3C-5, revealed a total identity between the 2 strains except for the C120T mutation at the FMN riboswitch. To our knowledge, this work is the first demonstration that only a single alteration in the genome of a lactic acid bacteria is required for a riboflavin-overproducing phenotype.

Alcohol and energy drinks: individual contribution of common ingredients on ethanol-induced behaviour.

Since energy drinks (EDs) were sold to the general public as soft drinks and recreational beverages, mixing EDs with ethanol has grown in popularity, particularly among younger people. Given the research that links these drinks with higher risk behaviors and increased ethanol intake, ethanol combined with EDs (AmEDs) is a particularly worrying combination. EDs generally commonly include a variety of ingredients. Sugar, caffeine, taurine, and B-group vitamins are almost always present. Studies on the combined effect of ethanol and sugar and caffeine on ethanol-induced behaviors are extensive. Not so much in regards to taurine and vitamins. This review briefly summarises available information from research on the isolated compounds on EtOH-induced behaviors first, and secondly, the combination of AmEDs on EtOH effects. The conclusion is that additional research is needed to fully comprehend the characteristics and consequences of AmEDs on EtOH-induced behaviors.

Effect of Cooking Procedure on B1, B2, and B6 Vitamins Content and Some Elements in the Main Rice Brands in the Iranian Market

Aims: The aim of the present study was to assess and compare the effect of different methods of cooking on B-group vitamins (B1, B2, and B6), As, Cd, Ni, Pb, and some essential elements (Cu, Co, and Mn) in the main local varieties of Iranian rice. Background: Different cooking procedures have been shown to have contradictory benefits in terms of nutritional value by affecting the bioavailability of vitamins and microminerals. Objective: The aim of the present study was to assess and compare the effect of different methods of cooking on B-group vitamins (B1, B2 and B6), As, Cd, Ni, Pb, and some essential elements (Cu, Co, and Mn) in the main local varieties of Iranian rice. Method: The effectiveness of different cooking procedures, including direct cooking (Dampokht) and cooking by washing the rice with water and draining off the water (Abkesh), on B1, B2, and B6 vitamins contents and Cd, As, Pb, Ni, Cu, Co, Mn elements in the different local varieties of Iranian rice was evaluated. For the Dampokht method, the non-rinsed cooked samples were directly used for evaluation, but for the Abkesh method, the cooked rice samples were first rinsed and then evaluated. Results: Generally, our results showed decreased levels of vitamins and trace elements in cooking with the Abkesh method in comparison to that of Dampokht. Interestingly, the amount of B1 vitamin increased after the Dampokht method. Conclusion: The results indicate that the rice cooking procedure is very important in the maintenance of B vitamins and trace elements in the foodstuff, and the Abkesh method leads to the loss of a great deal of water-soluble vitamins and essential elements. However, it is good for decreasing poisonous heavy metals and should be recommended for populations that consume rice as the main staple food and who live in the areas with a high level of toxic heavy metals in drinking water.

Systematic assessment of streptozotocin-induced diabetic metabolic alterations in rats using metabolomics.

Type 1 diabetes is characterized by elevated blood glucose levels, which negatively impacts multiple organs and tissues throughout the body, and its prevalence is on the rise. Prior reports primarily investigated the serum and urine specimen from diabetic patients. However, only a few studies examined the overall metabolic profile of diabetic animals or patients. The current systemic investigation will benefit the knowledge of STZ-based type 1 diabetes pathogenesis. Male SD rats were arbitrarily separated into control and streptozotocin (STZ)-treated diabetic rats (n = 7). The experimental rats received 50mg/kg STZ intraperitoneal injection daily for 2 consecutive days. Following 6 weeks, metabolites were assessed via gas chromatography-mass spectrometry (GC-MS), and multivariate analysis was employed to screen for differentially expressed (DE) metabolites between the induced diabetic and normal rats. We identified 18, 30, 6, 24, 34, 27, 27 and 12 DE metabolites in the serum, heart, liver, kidney, cortex, renal lipid, hippocampus, and brown fat tissues of STZ-treated diabetic rats, compared to control rats. Based on our analysis, the largest differences were observed in the amino acids (AAs), B-group vitamin, and purine profiles. Using the metabolic pathway analysis, we screened 13 metabolic pathways related to the STZ-exposed diabetes pathogenesis. These pathways were primarily AA metabolism, followed by organic acids, sugars, and lipid metabolism. Based on our GC-MS analysis, we identified potential metabolic alterations within the STZ-exposed diabetic rats, which may aid in the understanding of diabetes pathogenesis.