Vitamin B12 Content Research Articles

Micronutrient value and lipid profile of ethnic nutrition’s traditional dish of the Baikal region’s population

Background. Against the backdrop of stagnation in most industries, the production of semi-finished meat products is expanding, which is due to an increase in demand and, accordingly, an increase in consumption. This trend is also observed in the nutrition of the Baikal regions population, however, the micronutrient value of meat semi-finished products of ethnic nutrition is not presented in the national tables of the chemical composition of food products.
 Aim. To assess the micronutrient value and lipid profile of ethnic nutritions traditional dish of the Baikal regions population buuz.
 Material and methods. Using spectrofluorimetry, high-performance liquid chromatography, atomic absorption and gas chromatography, the content of vitamins B1, B2, E, iron, sodium and the composition of fatty acids in buuzes, steamed from semi-finished meat in a packaged dough category B with beef and pork filling, were determined. The measurement was carried out in 3 samples, the detection was repeated twice. The data obtained were analyzed using the SPSS Statistics program for Windows using the descriptive statistics method: the arithmetic mean (M) and the standard error of the mean (m) were calculated. The results were compared with the tables data of the foodstuffs chemical composition.
 Results. With comparable nutritional value (differences in calorie content of no more than 12%), the carbohydrate content in buuzes was approximately 1.5 times higher, and proteins and fats were less than in dumplings. The content of vitamins B1, B2 and E in 100 g of frozen buuzas steamed in a slow cooker was 0.200.01; 0.110.01 and 0.500.03 mg, respectively. The losses of vitamins during cooking were insignificant and amounted to 56%. The content of iron in 100 g of ready-to-eat buuzes was 2 mg, sodium 354 mg. The content of sodium in ready-to-eat buuzes was 1.8 times less, and iron was 2.2 times more than in boiled dumplings. The results obtained by us on the content of vitamins B1, B2 and E, iron and sodium, the quantitative composition of fatty acids can be used in assessing the intake of nutrients by a questionnaire method.
 Conclusion. Consumption of one serving of buuz (200 g) provides about 20% of the recommended daily intake of vitamin B1, 1012% of vitamins E and B2, and 14% of iron.

고성능 액체크로마토그래피를 이용한 국내 식품자원의 비타민 B1과 B3 함량 분석

The purpose of this study was to determine the vitamin B1 and B3 contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B1 was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B1 content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B3 was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.

Small-scale octopus fishery operations enable environmentally and socioeconomically sustainable sourcing of nutrients under climate change.

Small-scale octopus fisheries represent an underexplored source of nutrients and socioeconomic benefits for populations in the tropics. Here we analyse data from global seafood databases and published literature, finding that tropical small-scale octopus fisheries produced 88,000 t of catch and processed octopus in 2017, with a landed value of US$ 2.3 billion, contributing towards copper, iron and selenium intakes, with over twice the vitamin B12 content of finfish. Catch methods, primarily consisting of small-scale lines and small-scale pots and traps, produced minimal bycatch, and the fast growth and adaptability of octopus may facilitate environmentally sustainable production under climatic change. Management approaches including periodic fishery closures, size restrictions, licences and knowledge transfer of fishing gears can enable greater blue food supply and economic value to be generated while improving environmental sustainability.

Study of Physico - Chemical and Nutritional Properties of Some Processed Pickles

This study was conducted in the laboratories of the Department of Food Science/College of Agriculture, University of Tikrit for the period 2016/10/1 to 2017/10/1. Results of chemical composition of processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber pickles(rapid method),H: Carrot pickles(rapid method), I: Cucumber pickle with spices(slow method herps), J:Soure carrot pickle) showed significant increase to values of moisture ,dry matter ,protein ,fat, ash, carbohydrate, acidity and pH to the pickles J,F.I.G,E,F,H and H respectively, which they were 95.380%, 6.795% ,2.150%, 0.805%, 3.415%,1.910% ,3.130% and 3.99 respectively .Results of physical properties indicated that pickles samples of E,H were significantly higher than the other treatments at hardness and TSS which they were 15.00 mm and 13.00%, respectively .At storage, results revealed a decrease in values of acidity and hardness and increases at pH .The concentrations of Pb ,Cu, and Zn in local pickles were within permitted limits of international organizations or specifications ,WHO, USDA. Concentrations of Zn ,Fe, Ca, and Mg in processed pickles were at the ranges of (0.01-0.11),(0.15- 0.22),(0.09-0.15) and (0.01-0.17) M/ml .Results showed that the highest content of vitamins B1,B2,B6,B9,B3 and C were16.921,13.297 , 17.451,20.086 , 24.117,and12.597 M/ml for E,E,G,J,F, and H samples respectively .The total phenolic compounds content was within the range of 12.00-15.50mg/100g for each G,J respectively. While TPC content of fresh fruits L,K was 16.90 and 14.90 mg/100g respectively .The higher content of salicalic acid ,vanillin , catechol and recoresenol was revealed at H, E, E, and K samples ,its value was 17.0, 12.0, 8.4, 5.0 M/l respectively .
 

Quantification of phytochemicals, and compounds' identification in functional tea from Ficus capensis and Justicia secunda.

This work evaluated the development of beverage from Ficus capensis and Justicia secunda leaves composite using response surface methodology three-level factorial design gas chromatography-mass spectrophotometry. Fresh leaves of F. capensis and J. secunda were processed into tea. The results indicated the optimal extracts blends of 48% of F. capensis and 52% of J. secunda. The iron content was 489.11mg/g; flavonoid content, 83.64mg QE/100g; vitamin C content, 1003.14mg/100g; and pyridoxine content, 357.31mg/100g. Alkaloid profile showed tetrahydrorhombiofoline (35%), columbamine (20.10%), laudanosine (11.50%), salsoline (8.22%), methylcobalamin (7.98%), quinine (5.89%), and quinidine (3.21%). Other phytocompounds with bioactive characteristics include 11-octadecenoic acid, methyl ester (32.43g/100g); hexadecanoic acid, methyl ester (16.69g/100g); 9,12-octadecadienoic acid (Z,Z)-, methyl ester (12.81g/100g); (E)-9-octadecenoic acid, ethyl ester (9.71g/100g); hexadecanoic acid, ethyl ester (5.86g/100g); methyl stearate (4.62); linoleic acid, ethyl ester (4.62g/100g), octadecanoic acid, ethyl ester (1.84g/100g); and octasiloxane, 1,1,3,3,5,5,7,7,9,9,11,11,13,13,15,15-hexadecamethyl (0.19g/100g) with good sensory attributes. The optimized tea from F. capensis and J. secunda is rich in health-supporting substances and could be employed in promoting healthy living.

Simultaneous fluorescence sensing of vitamin B2 and sulfur ions based on fluorescent copper nanoparticles

In this study, the F-CuNPs were synthesized by a modified liquid-phase chemical reduction method. Throughout the preparation process, anhydrous copper sulfate was used as the copper source, and ascorbic acid in the NaOH solution served as the reducing and protective agent. Förster resonance energy transfer (FRET) may exist between F-CuNPs and vitamin B2 due to the large spectral overlap between the fluorescence emission spectra of F-CuNPs and the UV–vis absorption spectra of vitamin B2. Therefore, the detection of vitamin B2 was designed based on a FRET system between F-CuNPs and vitamin B2. With S2− into the F-CuNPs&VB2 system, the fluorescence intensity of vitamin B2 was quenched, while the fluorescence intensity of F-CuNPs was almost unchanged. There may be a specific reaction between S2− and vitamin B2. Therefore, the research system can be further used to detect S2− based on ratiometric fluorescent probe. The research findings show that the linear range of vitamin B2 was 0.51 nM–34.64 nM with a detection limit of 0.25 nM (S/N = 3), the linear range of S2− was 0.64 μM–60.00 μM with a detection limit of 0.32 μM (S/N = 3). Furthermore, the simultaneous fluorescent sensing system has high sensitivity and selectivity. Therefore, this system was designed and successfully used to detect the content of vitamin B2 and S2− in actual samples to find a new effective method to detect analytes.

Assessment of Micronutrient Contents of Standardized Commonly Consumed Native Soups Among Nupe People of Niger State, Nigeria

Assessment of micronutrient contents of standardized commonly consumed native soups among Nupe people of Niger state was carried. The ingredients for the recipes of six (6) commonly consumed soups were standardized, prepared and evaluated for some mineral and vitamin contents using standard procedures. The results obtained showed that “eni kuka”, “eni kpanmi”, “eni tsuku”, “eni nungbere”, “eni ezowa” and “eni emagi” are the most commonly consumed soups among the Nupe people. The mineral compositions revealed that calcium content of “eni kpanmi” (0.027 ± 0.08 mg/100g as consumed) recorded the lowest concentration. “Eni ezowa” had the highest content for magnesium (0.093 ± 0.12 mg/100g) and was significantly different (p < 0.05). The zinc content ranged from 0.016 ± 0.05 to 0.051 ± 0.05 mg/100g and level of iron was highest in “eni ezowa” (0.041± 0.03 mg/100g). The potassium concentration of the soups ranged from 0.022 ± 0.01 – 0.055 ± 0.02 mg/100g while the sodium content was highest in “eni ezowa” (0.059 ± 0.04 mg/100g). The result also revealed that “eni kuka” (0.06 ± 0.04 mg/100g as consumed) had the highest concentration of β–carotene. The vitamin B1 content of the soup was significantly (p < 0.05) higher in “eni ezowa” than the other soups. The vitamin B2 content ranged from 0.08±0.02 to 12.23 ± 1.86 mg/100g as consumed with “eni ezowa” having the highest content. Vitamin B3 content of kuka soup was significantly (p < 0.05) higher than the other standardized soups and vitamin C concentration of the soups ranged from 0.20 ± 0.02 – 0.44 ± 0.04 mg/100g as consumed. The soups contain appreciable amount of minerals and vitamins B1 and B2, which could contribute in meeting the recommended dietary intake of the people.

Determination of vitamin B12 in commercial pepsin preparations using immunoaffinity chromatography and LC‐MS/MS

AbstractVitamin B12 is a critical micronutrient in a vegan diet and thus dietary sources are limited and often low in the vitamin. Analytical determination of vitamin B12 requires laborious sample preparations including the proteolytic breakdown of the (food) matrix with proteases and the enrichment of the vitamin via immunoaffinity methods. Proteases like pepsin have an animal origin and thus might contain significant amounts of vitamin B12. We hypothesize that pepsin preparations potentially transfer residual vitamin B12 into the sample and falsify results. Hence the aim of our study was to determine trace amounts of cyano‐cobalamin by LC‐MS/MS in commercial protease enzyme preparations. The use of a stable 15N‐labeled cyano‐cobalamin as internal standard enabled us to detect vitamin B12 with a LOQ as low as 0.7 µg/l. Significant amounts of the vitamin were found in pepsin whereas the vitamin B12 content of papain preparations was below the detection limit. We conclude that sample preparation with pepsin bears the risk of false positive results, especially for samples with low vitamin B12 content, and we therefore recommend papain as an alternative protease for food sample preparation.

Development of biotechnology for cheese having a noble mould: A relationship between biochemical processes and product quality

Since late 2014, following the embargo, a significant reduction in cheese import, including mould cheese, has been observed. Developing new cheese technologies comprise therefore an urgent task for the milk industry. The cheeses ripened using noble mould represent a wholesome product, rich in protein, which contains many essential amino acids, beneficial for strengthening the walls of blood vessels and reducing angiasthenia. The microorganisms in the cheese starter culture create favourable conditions for healthy microflora in the gastrointestinal tract, preventing fermentation and meteorism. The high content of vitamin B12 in these cheeses has a positive effect on the central nervous system. Any production must be economically viable, lowering the production costs. In order to increase income, and consequently the profitability of production, the method of cheese ripening using a noble mould, obtained from a mixture of whole milk and secondary protein-carbohydrate raw materials, was proposed. The influence of the type of protein-carbohydrate raw material, yeast and mould on the physicochemical and organoleptic properties of the product was investigated. The optimal ratio of raw materials (milk:buttermilk) for cheese production was determined. The relative composition of nitrogen fractions and the presence and amount of volatile fatty acids in the proposed product were also examined. It was shown that proteolysis and lipolysis processes were more intensive in the experimental cheeses produced using a noble mould, resulting in the improvement of organoleptic characteristics of the finished product. The resulting soft cheese having unique characteristics and a tangy mushroom flavour can be recommended for production in cheese factories.

Влияние способов сушки лисички обыкновенной (Cantharellus cibarius) на биологическую ценность сухого функционального грибного ингредиента

Common chanterelle (Cantharellus cibarius) has a high biopotential for use in functional nutrition. The aim of the work is to study the effect of drying methods on the biological value of dry functional mushroom ingredient from the fruit bodies of chanterelle mushrooms. The fruit bodies of Cantharellus cibarius collected in Kingisepp district of Leningrad region (Russia) were the object of the study. It was found that the content of the main components in the chemical composition of mushrooms in Kingisepp district slightly differs from the reference data; the content of minerals manganese, potassium, and vitamins D, C, and B3 provides the daily requirement of the human body in these substances, as for the heavy metals content – strontium and zinc were found in insignificant amounts. Analysis of the fatty acid composition of the mushrooms showed that the content of linoleic and oleic acids is of interest for obtaining a food ingredient. To obtain a functional mushroom ingredient, lyophilic drying for 34 h, heat drying at 70ºC for 12 h and at 50ºC for 24 h were used. Six samples were studied: lyophilic drying (cubes), 50ºC heat drying (chips), 70ºC heat drying (whole mushroom), and powders from fruit bodies dried by lyophilic drying, 50ºC and 70ºC heat drying. Based on the comparative analysis of samples according to organoleptic quality indicators, recommendations were given for the use of dry ingredients: samples after lyophilic drying (cubes) are recommended to create the presence of mushroom pieces in functional products, powders obtained by heat drying – to give the product mushroom flavor and aroma. In the recommended samples the content of vitamins B1, B2, A, E, B3, and B6 was determined. The maximum preservation of vitamins A, B1, B3, and B6 in the samples dried by lyophilic drying and heat drying at 70ºС was established.

Quality Evaluation of Foam Dried Watermelon Flakes

Watermelon is mostly eaten in fresh form due to its high moisture content which is responsible for its deterioration within a short time. Foam-mat drying of watermelon was carried out using a mechanical dryer. In the foam mat drying experiments, 10% egg albumen and 2% carboxyl methylcellulose were used as the foaming agent and stabilizing agent, respectively. Thin layer drying was carried out in the mechanical dryer under temperatures of 60 and 70C. Some nutritional qualities and chemical compositions of the watermelon were determined before and after drying. The result of the phytochemical properties revealed that the watermelon flakes have a high value of flavonoid content of 1.18±0.02 and 1.09±0.00 mg 100 g-1 with low terpenoid contents of 0.10±0.00 and 0.11±0.00 mg 100 g-1 for the sample dried using 60 and 70C respectively. High ferric ion reducing antioxidant power (FRAP) value of 38.73±0.90 and 41.25±0.90 mg g-1 with low lycopene value of 0.312±0.00 and 0.323±0.01 mg g-1 was observed for the antioxidant properties of watermelon dried at 60 and 70⁰C. The vitamin content shows that the flakes are highly rich in vitamin C (46.26±0.03 and 47.35±0.02 mg g-1 for 60 and 70C, respectively) and had a low vitamin B1 content (0.15±0.01 and 0.13±0.00 mg g-1 for drying temperature of 60 and 70C, respectively). Therefore, the results of the foam-dried watermelon flakes showed that the qualities of the watermelon were preserved during drying and safe for consumption.

Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties

In order to study the physicochemical and nutritional characteristics of kiwifruit varieties, 14 kiwifruits from different species with different flesh colors were selected for research. The pectin content was significantly higher in green-fleshed kiwifruits than those in red-fleshed and yellow-fleshed kiwifruits. Red-fleshed kiwifruits had the highest total flavonoid content, and green-fleshed kiwifruits in A. eriantha had the highest chlorophyll a content, chlorophyll b content and total carotenoid content. The energy and carbohydrate contents of yellow-fleshed kiwifruits were significantly lower than those of red-fleshed kiwifruit. Moreover, the protein contents in A. chinensis and A. chinensis var. deliciosa were higher than those in other species. The content of vitamin C in A. eriantha was far higher than in other kiwifruits. Red-fleshed kiwifruits had a significantly higher vitamin E and vitamin B1 content than green-fleshed kiwifruits. In addition, 1-pentanol, trans-2-hexen-1-ol, n-hexane and styrene presented only in red-fleshed kiwifruits. Therefore, these could be used as a characteristic fragrance for red-fleshed kiwifruits. Moreover, the varieties were ranked comprehensively by principal component analysis (PCA), among which the top four highest-ranking kiwifruits among the 14 varieties were 'Huate', 'MHYX', 'Jinkui' and 'Xuxiang', respectively. This study provides a reference for consumers and markets on quality improvement and processing.

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.

데침 시간에 따른 섬쑥부쟁이의 항산화 활성 및 비타민 B2 함량 변화

This study analyzed the changes in total polyphenol and flavonoid contents of Aster glehni based on blanching time and examined the relationships between their contents and antioxidant activities. In addition, vitamin B2 content in green vegetables was determined to use as basic data for the availability of A. glehni. Compared with non-treatment, the total polyphenol and flavonoid contents considerably decreased to 13.05-52.96% and 36.63-81.75%, respectively, with the passage of blanching time (1-5 min). Furthermore, 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging abilities considerably decreased with the antioxidant activity. Before blanching, vitamin B2 content in A. glehni was 1.17 mg/100 g of dried sample, and at the blanching time of 3 min, it decreased to 0.60 mg/100 g (less than 50%) of dried sample. Therefore, further research should be conducted on either additives or cooking methods to prevent the leakage of physiologically active substances in the cooking water at the time of blanching A. glehni.

Effect of the degree of milling on the microstructure and composition of japonica rice

The effect of the degree of milling (DM) on the distribution of the residual bran layer on the surface of rice grains and subsequent rice quality is essential for rice milling technology. This study used scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) to examine the microstructure of Japonica rice grains, the microstructural changes in different bran portions after milling, and the content and distribution changes of the elements and nutrients in rice after milling to identify the components that can quantify bran residue according to DM. The SEM results revealed that the thickness of the bran layer and the depth of the grooves in different parts of a rice grain varied, while the depth of the grooves differed between varieties. When DM was 12%, aleurone layer (Al) cells embedded in endosperm (En) remained in the dorsal area. It was speculated that this was the reason why there was no significant difference in bran degree when the DM estimated via grain weight loss increased from 10% to 14% ( P > 0.05). The EDS elemental mapping image showed the qualitative distribution of the elements, which was condensed in the bran and uniform in the En. The compositional changes revealed that milling caused the loss of rice nutrients, and the loss rate of DM at 0%–10% was more serious than that of DM at 10%–14%. Higher DM (>10%) could remove marginal bran from the dorsal groove. Therefore, the crude protein, ash, crude fat, dietary fiber, vitamin B1 (VB1), and vitamin B2 (VB2) content did not change significantly ( P > 0.05), while the magnesium (Mg), kalium (K), and phosphorus (P) levels decreased substantially ( P < 0.05). The microstructural and compositional changes indicated that the DM estimated via the grain weight loss increased from 2% to 10%, with the bran decreasing progressively. The DM estimated via the grain weight loss increased from 10% to 14%, with minimal changes in the residual bran in the dorsal grooves of the rice grains, while the Mg, P, and K levels presented precise DM indices during the rice milling process. This result will provide a theoretical reference for the accurate evaluations of DM.

The role of maize variety (Zea mays L.) in shaping the grain vitamin content

Summary The Faculty of Agronomy at the University of Life Sciences in Poznań conducted laboratory tests on the content of B vitamins in the grain of three varieties of yellow-colored fodder maize. The grains of the variety ES Metronom had the statistically significantly highest content of vitamins B1 and B9. In the case of vitamin B3, the significantly highest concentration was recorded in the grain of the variety ES Abakus, while the lowest concentration was found for the variety ES Metronom. In contrast, the grain of the variety ES Bombastic had significantly higher vitamin B6 content than that of the varieties ES Abakus and ES Metronom. The grain of the variety ES Metronom had significantly higher vitamin B9 content than the other two varieties tested. In general, it should be concluded that the content of B vitamins in maize grain is not determined by the type of maize hybrid.

Traditional Colombian cuisine corn dough: Characterization and evaluation of the effect of heat treatment on selected water-soluble vitamins and minerals

Corn is one of the most abundant cereals used for human nutrition and is widely used in Colombian gastronomy as a dough. This article characterizes hydrated white corn dough and evaluates the effects on its content of selected water-soluble vitamins and minerals of cooking it in water or frying it in vegetable oil according to traditional methods used in Colombian gastronomy. Basic physicochemical and microbiological parameters were analyzed, and vitamin and mineral content were determined using HPLC-DAD and atomic absorption spectrometry, respectively. The results showed that the dough was a source of protein(4.82 %), fat(1.48 %), and dietary fiber(5.29 %) and that its microbiological quality was acceptable for human consumption. Heat treatment had no significant effect (p > 0.05) on the levels of thiamine, niacin, and pyridoxine, but ascorbic acid was not detected in the cooked and fried dough. Thiamine, niacin, and pyridoxine content were constant across the treatments. The effects on the levels of minerals present were significant (p < 0.05), with increased levels of calcium and zinc in the fried dough and increased levels of iron in the cooked dough. Finally, traditional cooking and frying methods used in Colombian gastronomy do not lower the nutrient profile of corn dough in terms of the evaluated nutrients.

Food consumption in Brazil: influence of beef on environmental impact and nutritional quality of the diet.

To estimate beef consumption and its influence on carbon and water footprints, as well as to improve the nutritional quality of the Brazilian diet. The amount of beef and other foods consumed was evaluated by two 24-hour food records in a representative sample of the Brazilian population ≥ 10 years of age (n = 32,853) from 2008 to 2009. The environmental impact of the diet considered the coefficients of the carbon footprint (gCO2 and/kg) and the water footprint (liters/kg) of the foods, as well as their nutritional quality considering the nutrient composition of each food associated with the prevention of nutritional deficiencies or the increase/decrease in chronic disease risk. Linear and logistic regression models, crude and adjusted for sex, age, education, income, region, and area, were used to respectively study the association of fifths of the caloric contribution of beef with the environmental impacts of the diet and inadequate nutrient intake. Carbon and water footprints and protein, iron, zinc, vitamin B12, saturated fat, and sodium contents were higher in the fraction of the diet composed of beef, whereas fiber and added sugar contents were higher in the fraction composed by the other foods. Dietary beef contribution was directly associated with the carbon and water footprints of the diet and the risk of saturated fat and sodium excess, besides fiber insufficiency, inversely associated with the risk of protein, iron, zinc, and vitamin B12 insufficiency. Reducing beef consumption in Brazil would also reduce the carbon and water footprints of the diet, as well as the risk of chronic diseases related to food. Therefore, in order not to increase the risk of nutritional deficiencies, monitoring the increased intake of other foods rich in protein, iron, zinc, and vitamin B12 is suggested.

Vitamin B6 Inhibits High Glucose-Induced Islet β Cell Apoptosis by Upregulating Autophagy.

Vitamin B6 may alleviate diabetes by regulating insulin secretion and increasing insulin sensitivity, but its mechanism remains to be explored. In this study, vitamin B6-mediated autophagy and high glucose-induced apoptosis were tested to investigate the mechanism by which vitamin B6 regulates insulin release. The results showed that 20 mM glucose increased the apoptosis rate from 10.39% to 22.44%. Vitamin B6 reduced the apoptosis rate of RIN-m5F cells from 22.44% to 11.31%. Our data also showed that the vitamin B6 content in processed eggs was decreased and that the hydrothermal process did not affect the bioactivity of vitamin B6. Vitamin B6 increased the number of autophagosomes and the ratio of autophagosome marker protein microtubule associated protein 1 light chain 3 beta to microtubule associated protein 1 light chain 3 alpha (LC3-II/LC3-I). It also decreased the amount of sequetosome 1 (SQSTM1/p62) and inhibited the phosphorylation of p70 ribosomal protein S6 kinase (p70S6K) under normal and high glucose stress. Another study showed that vitamin B6 inhibited the apoptosis rate, whereas the autophagy inhibitor 3-methyladenine (3-MA) blocked the protective effect of vitamin B6 against apoptosis induced by high glucose. The hydrothermal process decreased the vitamin B6 content in eggs but had no effect on the cytoprotective function of vitamin B6 in RIN-m5f cells. In conclusion, we demonstrated that vitamin B6-mediated autophagy protected RIN-m5f cells from high glucose-induced apoptosis might via the mTOR-dependent pathway. Our data also suggest that low temperatures and short-term hydrothermal processes are beneficial for dietary eggs.

Correlation between actual nutrition and lipid peroxidation and antioxidant defense parameters in aged 14–17 years adolescents living in rural area

The aim of the study was to reveal the relationship between the parameters of actual nutrition and the lipid peroxidation and antioxidant defense system in adolescents aged 14–17 in a rural area. Material and methods. 76 adolescents aged 14–17 of the Irkutsk region were examined by the cross-sectional study method. Actual nutrition was studied by the 24-hour nutrition reproduction method. The content of substrates with unsaturated double bonds (DB), diene conjugates (DC), ketodienes and conjugated trienes (KD and CT), thiobarbituric acid reacting species (TBARS), α-tocopherol, retinol, reduced (GSH) and oxidized glutathione (GSSG), total blood antioxidant activity (TAA), superoxide dismutase (SOD) activity in blood by spectrophotometry and fluorometry methods were analyzed. Results. The adolescents’ diet did not meet the principles of a balanced diet – there was reduced protein intake, an imbalance of unsaturated fatty acids, A, C, D, B vitamins deficiency. An excessive element in the diet was sodium. The content of substrates with DB, KD and CT and TBARS increased significantly in the studied group of adolescents, the concentration of DC decreased. Parameters of antioxidant defense both decreased (TAA, retinol content) and increased (α-tocopherol, GSH concentration). Correlation analysis showed relationships between DB and vitamin B1, B2 content; DC level and calories, carbohydrate and vitamin B1 content; concentration of KD and CT and fats, TAA and vitamin A and β-carotene level; level of α-tocopherol in blood and vitamin E in food; GSH and vitamin K; SOD activity and vitamin H content. Multiple negative correlations were between GSSG and fat, vitamins B1, B9, C, K food concentration were found.Conclusions. The calculated vitamin consumption indicators allow to reveal nutritional deviations in adolescents and to connect them with the real provision of the body with these metabolites.