Niacin Content Research Articles

The effects of pyridine and pyrazine carboxylic acids derivatives on the growth of Lemna paucicostata 151.

The effects of pyridine and pyrazine carboxylic acids derivatives on growth, floral induction, and the contents of niacin and NAD in the short-day plant Lemna paucicostata 151 were investigated. Among the compounds which promoted plant growth, cinchomeronic acid and trigonelline were the most effective. Picolinic acid was the strongest inhibitor of plant growth among tested. These effects may be concerned with the biosynthesis and metabolism of NAD. The results obtained in this study suggested that the substituents on the third position of the pyridine ring require large volume and high electronegativity to promote plant growth. Floral induction was observed with nicotinamide, isonicotinamide, pyrazinamide, etc.

The kinetics of growth of Proteus vuigaris in nicotinic acid‐limited cultures

Proteus vulgaris is shown to take up nicotinic acid in the early stage of growth in amounts greater than needed for growth. The time variation of the specific nicotinic acid content of the cells, calculated by dividing the amount of nicotinic acid taken up from the liquid medium by the mass of cells present at that time, is interpreted to define two parameters, the maximum specific nicotinic acid content, f(1), and the minimum content required for growth, f(2) The difference, E, between these parameters is the specific nicotinic acid content capable of supporting growth for three doublings after depletion of nicotinic acid from the medium. A kinetic model for the system is developed based upon two stages of growth, a stage in which the cells accumulate from the medium their maximum nicotinic acid content, and a stage in the nicotinic acid-depleted medium in which cell growth occurs at the expense of the cell-bound nicotinic acid.

ニジマスの卵発生過程における水溶性ビタミン含有量およびトランスアミナーゼ活性の変化

To know a physiological role of vitamin in the development of fish eggs, changes in the con-tents of ascorbic acid, pantothenic acid, biotin, niacin and vitamin B6, and activities of glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) in developing rainbow trout eggs were determined. The ascorbic acid content rapidly decreased by half level on third day after fertilization, thereafter the vitamin tended to decrease during development. The sac fry, when a substantial amount of the yolk had disappeared, retained the ascorbic acid and was about one fourth of that of the initial eggs. The amounts of thiamine, pantothenic acid and biotin were reduced by half during the course of development, while niacin content tended to increase after hatching. The amounts of vitamin B6 decreased by about 45% during the course of the development. Some variation of the composition were found: the concentration of pyridoxal decreased appreciably, while those of pyridoxal 5'-phosphate, pyridoxamine 5'-phosphate and pyridoxamine increased in the course of development. The activities of GOT and GPT were very low in the early stages of development. After hatching, the activities of the vitamin B6 enzymes increased greatly.

Food chemical analysis of tempeh prepared from South African-grown soybeans

Tempeh was prepared from locally grown soybeans of the cultivars Hutton and Prima, using the mould strain Rhizopus oligosporus NRRL 2549. The purpose of this food chemical study was to investigate the nutritionally beneficial changes which are brought about during fermentation, pending the probable introduction of the product to the South African market. Tempeh, fermented for 24, 48 and 72 h, together with unfermented controls and whole soybeans, were analysed for the proximate composition, phytic acid, specific carbohydrate materials including starch, mono- and oligosaccharides, minerals, thiamine, riboflavin and nicotinic acid; losses in dry mass occurring during fermentation were determined for tempeh made from Prima soybeans. Processing of soybeans into tempeh brought about favourable nutritional changes including reduction in the levels of phytic acid, starch and the flatulence-causing oligosaccharides stachyose and raffinose; whereas thiamine concentrations were reduced, riboflavin and nicotinic acid contents increased during fermentation. Brief comment is made on toxicological investigations concerning R. oligosporus. Tempeh was found to be an acceptable product that could be employed to promote greater utilisation of soybeans for human consumption in this country.

Thiamin, Riboflavin, and Nicotinic Acid Contents of Tropical Root Crops from the South Pacific

ABSTRACTThe thiamin, riboflavin, and nicotinic acid contents of sweet potato (Ipomea batatas, taro (Colocasia esculenta), giant taro (Alocasia macrorrhiza), giant swamp taro (Cyrtosperma chamissonis), taro (Xan‐thosoma spp), yam (Dioscorea alata and D. esculenta) were determined for fresh and 40°C dried material obtained from six South Pacific countries. Losses on drying at 40°C for 2‐3 days were 10‐15% for the three vitamins. Sweet potato contained the largest amount of thiamin (40‐120 μg/100g fresh weight) and along with Colocasia esculenta and Xanthosoma spp. the largest amounts of nicotinic acid. The root crops provided inadequate amounts of thiamin, riboflavin, and nicotinic acid with values ranging from 12‐123, 12‐59 and 220‐1310 Hg/100g fresh weight, respectively. Losses on cooking were about the same for all vitamins and root crops, with about a 20% loss on boiling (water retained) or baking and about a 40% loss on boiling (water discarded).

Effect of fermentation on the thiamin, riboflavin and niacin contents of melon seed ( Citrullus vulgaris) and African oil bean seed ( Pentaclethra macrophylla)

An automated thiochrome method and high performance liquid chromatography (HPLC) with fluorescence detection were used to determine thiamin and riboflavin, respectively, in unfermented, and fermented melon seeds ( Citrullus vulgaris) and African oil bean seeds ( Pentaclethra macrophylla). Niacin was determined microbiologically. In all the methods used, fermentation significantly increased the content of thiamin, riboflavin and niacin in African oil bean seeds and thiamin and riboflavin in melon seeds. There was no change in the niacin content of melon seeds.

Chemical composition and nutritive value of spray dried permeate powder

Reconstituted skimmed milk (10% TS) was ultrafiltered, and the permeate was concentrated threefold by reverse osmosis and then spray dried at different temperatures (145–195° C). The drying conditions had no effect on the moisture content or the major constituents of permeate powder. The powder was mainly lactose (85%) with 6.35460% ash. A small percentage of the lactose in the permeate powder was present as a‐lactose. Sodium, potassium and citrate were present in high concentrations nearly equivalent to their average percentage in skimmed milk. The calcium, magnesium and inorganic phosphorus contents of permeate powder were also determined. The thiamine, riboflavin and niacin contents of permeate powder averaged 0.445, 0.947 and 0.729 mg/100 g respectively. The drying temperatures had no effect on the vitamin contents of the powder. The permeate powder had average Fe, Zn, Mn and Cu contents of 94.7, 21.1, 3.1 and 9.5 Fg/100 g respectively.

A Foodborne Outbreak Traced to Niacin Overenrichment

In September 1983, the Vermont Department of Health identified seven employees who developed facial and skin flushing and erythema within minutes of eating lunch in a hospital cafeteria. None had vomiting or diarrhea. Because of the unusual nature of the symptoms, a case-control study was undertaken. All symptomatic individuals were interviewed regarding symptoms and food consumption. A case was defined as anyone who experienced visible erythema after lunch at the hospital on September 16. For each case, two friends who had eaten lunch in the cafeteria on the same day were selected as controls. All ill persons had consumed beef-rice soup, which was significantly associated with illness (P<0.001). The median time from consumption of soup to onset of symptoms was 10 min. The nature of symptoms and the brief incubation period suggested a toxic reaction to niacin. The niacin content per serving of soup consumed was determined to be 162 mg (12 times the total daily recommended amount of 13 mg). The niacin content of the enriched rice used to make the soup was 2,636 mg per pound (160 times the amount declared by the manufacturer). The excess niacin was traced to inadequate mixing of rice with enrichment powder at the processing plant. The investigation underscores the potential for toxic effects from foods which are improperly enriched.

Influence of dietary change from a niacin- and protein-free diet to a niacin-free 30% casein diet on niacin formation from tryptophan in rats.

Niacin formation from tryptophan was compared in two groups of rats, one fed a niacin- and protein-free diet (group A) and the other, niacin-free 30% casein diet (group B) for one day after preliminary feeding of a niacin- and protein-free diet for three days (experiment I). In the other experiment, L-tryptophan was added to the last day's diets (experiment II). NAD and the total niacin contents in liver as well as urinary excretion of pyridine compounds were significantly higher in group I-B than in group I-A. L-Tryptophan supplementation reversed the total niacin content in liver, while total tryptophan intake was about two times higher in group II-B. Since the activities of kynurenine metabolizing enzymes had not changed, we considered that it was not due to a difference in kynurenine metabolism. Urinary excretion of quinolinic acid tended to be higher in group II-A than in group II-B. However, quinolinate phosphoribosyltransferase activity did not differ significantly. On the other hand, the activities of α-amino-β-carboxymuconate-ε-semialdehyde decarboxylase (ACMSDase) in both liver and kidneys were found to be significantly higher in group II-B than in group II-A. This might be responsible for the lower content of liver total niacin in group II-B.

The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan

Rye, wheat, barley, rice, maize and sorghum were milled into more or less refined fractions, and the content of thiamin, riboflavin, vitamin B6, folate, biotin, niacin and tryptophan were determined. Differences in vitamin content between the different cereal grains were rather small. Refining resulted in marked losses of all vitamins studied. On average, 70%–80% of the vitamins were lost during the milling process. The lowest vitamin content was found in highly refined rice, containing only about 5% of the folate and 10% of the niacin present in brown rice. Maize had a low content of tryptophan, and the concentration was greatly reduced by degerming. For the other cereal grains, milling had only a slight effect on tryptophan concentrations.

An automated photometric method for determining niacin and niacinamide content in grain and cereals

The subject of this report is an automated photometric method for the determination of the content of total niacin in grain and cereal food. The customary coupling reagent sulfanilic acid has been replaced by 1,3-dimethylbarbituric acid; CNCl is produced in the flow through system directly from KCN and chloramine T. The composition of reagents, the procedure and the analytical manifold are specified. 30 analyses/h can be performed. The accuracy and reproducibility of the automated method is good. In a range of 0.5-4.0 micrograms/ml niacin and a total content of 10-135 mg niacin/kg dry matter an average variation coefficient of vk = 0.74% (n = 10) was obtained. When lack of homogeneity of samples and variation in alkaline hydrolysis are included average vk to +/- 2.43% at the same range of niacin. The content of total niacin in various kinds of grain and in enriched ready to eat cereal foods was determined.

Effect of Feeding Three Levels of Riboflavin, Niacin and Vitamin B6 to Male Chickens on the Nutrient Composition of Broiler Breast Meat

ABSTRACTSixty day‐old male chicks were fed three rations differing in riboflavin (R), vitamin B6, and niacin (N) content. The three rations were: (1) an adjusted basal ration containing R, B6 and N 10% above National. Research Council recommendations, (2) a ration containing 75% of the 3 vitamins as in (1), and (3) with 125% of the 3 vitamins as in (1). Birds were grown for 51 days and the breast meat harvested and analyzed for proximate composition, 3 vitamins and 9 minerals. No significant differences in the nutrient content of meat were found attributable to the dietary treatments. Results indicated that broiler meat composition was fairly constant even though birds consumed wide differences in R, B6 and N.

Relationship between Niacin Contents in Diets and Blood NAD Values in Rats.

Relationship between Niacin Contents in Diets and Blood NAD Values in Rats.

Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitamins.

Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined. (a) Spray-dried whole milk containing 25 g water/kg was stored at 60 degrees and 70 degrees and sampled weekly to 9 weeks. (b) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37 degrees in nitrogen and in oxygen. Samples were taken for analysis at intervals during storage. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, 'reactive lysine' and 'lysine as lactulosyl-lysine'. Storage at 60 degrees caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B6 and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B12. At 70 degrees the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks. At 37 degrees and 40 g water/kg there was little change in total and 'reactive' lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present but at low concentration. There was considerable loss of folate (72%) and ascorbate (91%) during storage for 30 d in O2, but no significant loss in N2. Thiamin fell by approximately 12% in 57 d, equally in O2 and N2. The content of the remaining vitamins was unchanged. At 100 g water/kg there were progressive Maillard changes. During 27 d in N2 the colour changed from cream to pale brown, but in O2 there was no perceptible colour change. Total lysine fell by 20% in 27 d, and 'reactive lysine' by 30%. Folate was stable during 16 d in N2, but largely (94%) destroyed in O2. Ascorbic acid was also destroyed in N2 as in O2. Thiamin fell by 41% in 27 d, equally in O2 and N2. Vitamin B6 was more labile, especially in N2, falling by 71% in 16 d. With skimmed-milk powder containing 100 g water/kg, storage at 37 degrees in O2 and N2 gave much the same results as for the corresponding whole-milk powder. The presence of milk fat had no marked effect on the stability of the water-soluble vitamins. Destruction of vitamins was clearly linked to the progress of Maillard-type reactions and was strongly influenced by time and temperature of storage, moisture content and, in some instances, by the presence of O2.

Nutritional value of some canned tomato juice and concentrates

Fresh tomatoes, juice and concentrate were analysed chemically. The canned tomato products were not a good source of vitamin C, but their niacin content was higher than that of the fresh tomatoes. Thiamin was not affected by the canning process, but riboflavin was, and vitamin A was slightly affected. Nine elements: Ca, Cu, Fe, Mg, Mn, Ni, K, Na and Zn, were determined in the fresh tomato and its products, but Pb was found only in the final products.

Preliminary Evaluations of a New Type of Kishk Made From Whey

ABSTRACTAn acceptable whey‐based kishk was prepared by mixing fermented whey with parboiled wheat at a ratio of 3:1 (v/w). Amino acid analyses for both total and free amino acids indicated that both kishks had adequate amino acid balances for a nutritious food. The riboflavin content of the whey‐kishk was 0.14 mg/100g whereas it was only 0.08 mg/100g in the yogurt‐kishk. The niacin contents were 3.17 mg and 3.36 mg/100g of yogurt‐based kishk and whey‐based kishk, respectively.

Effects of Post‐Harvest Handling and Processing on Vitamin Contents of Peas

ABSTRACTVitamin contents of peas were measured at various stages of raw product handling, during 1976–1979 seasons, on different cultivars, on different sizes of peas, at various stages of processing, and at different processing plants. Some cultivar differences were shown in ascorbic acid, carotene, and folic acid, and different sizes of peas contained significantly different amounts of ascorbic acid, carotene, and thiamin contents. Profound effects were observed during blanching and thermal processing of peas. Ascorbic acid, thiamin, vitamin B6, and niacin contents of canned peas were significantly (95% level) lower than those of fresh peas. Also some significant differences in vitamin contents of canned peas among different processing plants were observed.

Duration of cereal aphid populations and the effects on wheat yield and breadmaking quality

SUMMARYField‐caged and open‐plot populations of the aphid Sitobion avenae on winter wheat (cv. Maris Widgeon) were sampled approximately twice‐weekly in the summer of 1978. Cage populations began at growth stage 10.2 (Feekes scale) (Zadoks, G. S. 52); they were removed by spraying with pirimicarb at growth stages 10.54 (71), 11.1–11.2 (77) and 11.2–11.3 (85) respectively. All cage populations reduced mean weight per grain but the effect per aphid unit was lowest in the population of longest duration. Although the aphid index in the open plots was higher than that in the early cage treatment, yield was unaffected. Cage infestations affected the breadmaking quality of the grain: percentage flour extraction was reduced and there was an increase in colour, nicotinic acid content and thiamine (vitamin B1) content of the flour; percentage nitrogen in the flour was unaffected but there was a reduction in baking value and in the high molecular weight glutenin content; infestation also reduced α‐amylase activity. Different aspects of grain quality did not change in parallel with one another or with yield changes and thus damage thresholds will vary according to the yield/quality measure under consideration.

VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONS

ABSTRACTBroilers of two strain crosses, of both sexes and from three production regions, were analyzed for their total vitamin B, and niacin contents. Overall average values and standard deviation for breast meat without skin on a wet basis were 0.583 ± 0.045 mg/100g for B, and 11.39 ± 0.79 mg/100g for niacin. Vitamin B, content of thigh meat was 0.257 ± 0.020 mg/100g and niacin content was 5.21 ± 0.60 mg/100g. Broilers from one production region had up to 16% less niacin and 10% less vitamin B, in the thigh and breast tissues than broilers from the other two regions. On regional average basis, 100g of raw breast meat contributed about 27–30% of U.S. RDA of B, and 53–6070 of U.S. RDA of niacin; corresponding values for thigh meat were 13% and 23–28%. There were no significant differences in the vitamin content between sexes or between strains. However, there were interactions of strain × region, strain × sex, region × sex, and strain × region × sex for each of the vitamins in breast or thigh meat.

Physiological changes associated with gall formation inPongamia pinnata, Diospyros melanoxylon andArgeria chosiana

In all the three plants selected, viz.,Pongamia, Diospyros andArgeria there appears to be a specific reduction in riboflavin (B2), niacin, protein, protein nitrogen, soluble nitrogen and total nitrogen contents of gall tissues, thus perhaps indicating that the insect larvae may preferentially feed on these nutrients of the leaf. There also appears to be a general reduction in reducing sugar content although it is not so significant. Increased starch content is noticed inPongamia.