Riboflavin Content Research Articles

Benzenedicarboxylic acid upregulates O48814 and Q9FJQ8 for improved nutritional contents of tomato and low risk of fungal attack.

Tomato is an important food item and a cocktail of phytonutrients. In the current study, metabolites from a non-pathogenic fungal species Penicillium oxalicum have been exploited to obtain nutritionally augmented tomato fruits from the plants to better withstand against Alternaria alternata infection. Initially, bioactivity-guided assay and chromatographic analyses identified the bioactive metabolites of P. oxalicum [benzenedicarboxylic acid (BDA) and benzimidazole]. Then, ≥3 times elevated quantities of vitamins and other nutritional elements (protein, fat, fibers, and carbohydrates) were achieved by the foliar application of BDA. The maximum increase (625.81%) was recorded in riboflavin contents; however, thiamine showed the second highest enhancement (542.86%). Plant metabolites analysis revealed that jasmonic acid contents were boosted 121.53% to significantly enhance guaiacyl lignin defenses along with the reduction in coumarin contents. The protein profile analysis explored three most actively responding protein species toward BDA applications, (i) palmitoyltransferase protein Q9FLM3; (ii) serine/threonine-protein kinase O48814; and (iii) E3 ubiquitin-protein ligase Q9FJQ8. The O48814 improved plant defenses; whereas, Q9FJQ8 protein was negatively regulating cysteine-type endopeptidase activity and assisted plant to resist schedule alterations. Tomato cultivar with more active innate metabolism was found to be more responsive toward BDA. Furthermore, the bioactive compounds were enriched by using the two-step extraction method of ethyl acetate and chloroform, respectively. Penicillium oxalicum a non-pathogenic fungal species, produced BDA, induced nutritional contents in tomato and protected it against Alternaria alternata. The current study is the first report on the bioactivity of BDA and benzimidazole concerning the nutritional enhancement and plant defense improvement. © 2019 Society of Chemical Industry.

Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana)

Campolay ( Pouteria campechiana ) has complete content of fiber, starch, calcium, phosphorus, caroten oid , thiamin, riboflavin, niacin, and vitamin C. The presence of this ingredient makes Campolay potentially an alternative functional food ingredient. Campolay processing in flour products wa s done to extend shelf life, improve functional properties, and diversify products, thus expanding use. Resistant starch (RS) is a starch that is not able to be digested by digestive enzyme and resistant to gastric acid that it is able to reach colon to be fermented by probiotic bacteria. RS is classified as insoluble fiber source and is able to decrease the glycemic index and cholesterol, preventing the colon cancer, and helping the absorption of mineral. The aim of this study is to produce the resistant starch of campolay flour through autoclaving-cooling cycle treatment . Slices of campolay were autoclaved (121 o C, 15 min utes ) and cooled (4 o C, 24 h ours ). The treatment was done for one, two and three cycles. Then, the campolay slices were dried (70 o C, 7 hours), milled and sifted (100 mesh) to obtain modified campolay flour. The modified Campolay flour was analyzed for amylose content, total starch, reducing sugar content, Rapid Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch / RS levels, starch digestibility with three replications. The treatment of 1 cycle of autoclaving -cooling (AC-1S) resulted t he highest levels of resistant starch (36.23% bk) when compared to other treatments . It could increase the resistance of starch levels by 2.4-fold compared to the control treatment (15, 31% bk).

Evaluation of Proximate and Mineral Constituents in Different Commercial Cultivars and Local Varieties of Ananas comosus (L.) Merr. from Kerala

ABSTRACT There are different commercial cultivars and local varieties of pineapple in Kerala. Little information is available on the nutritional quality of these commercial cultivars and local varieties. The physicochemical properties such as moisture content, total ash, pH and titratable acidity, biochemical characteristics such as total carbohydrate, total sugar, reducing sugar, nonreducing sugar, crude fiber, total protein, total lipid, riboflavin, and ascorbic acid, mineral contents were estimated in different varieties of pineapple from Kerala. In physicochemical analysis, cultivar MD2 had the highest pH and moisture content, but cultivar Kew had low pH but high titratable acidity. Ash content was the highest in the cultivar Amritha. In biochemical characteristics, the total carbohydrate, total sugar, reducing sugar and riboflavin contents were the highest in cultivar Kew. Crude fiber content was highest in cultivar Mauritius. Cultivar MD2 showed the highest lipid and vitamin C content. Non-reducing sugar and protein content was the highest in Ananas comosus var. bracteatus green. In addition, the elements K, Ca, Na, and Mg are the major minerals found in all cultivars. Traces of the elements Fe, Zn, Al, Mn, Cu, Cr, As Pb are also present.

Lumiflavin increases the sensitivity of ovarian cancer stem-like cells to cisplatin by interfering with riboflavin.

Here, we used lumiflavin, an inhibitor of riboflavin, as a new potential therapeutic chemosensitizer to ovarian cancer stem‐like cells (CSCs). This study demonstrates that the enrichment of riboflavin in CSCs is an important cause of its resistance to chemotherapy. Lumiflavin can effectively reduce the riboflavin enrichment in CSCs and sensitize the effect of cisplatin Diamminedichloroplatinum (DDP) on CSCs. In this study, CSCs of human ovarian cancer cell lines HO8910 were separated using a magnetic bead (CD133+). We also show the overexpression of the mRNA and protein of riboflavin transporter 2 and the high content of riboflavin in CSCs compared to non‐CSCs (NON‐CSCs). Moreover, CSCs were less sensitive to DDP than NON‐CSCs, whereas, the synergistic effect of lumiflavin and DDP on CSCs was more sensitive than NON‐CSCs. Further research showed that lumiflavin had synergistic effects with DDP on CSCs in increasing mitochondrial function damage and apoptosis rates and decreasing clonic function. In addition, we found that the combination of DDP and lumiflavin therapy in vivo has a synergistic cytotoxic effect on an ovarian cancer nude mice model by enhancing the DNA‐damage response and increasing the apoptotic protein expression. Notably, the effect of lumiflavin is associated with reduced riboflavin concentration, and riboflavin could reverse the effect of DDP in vitro and in vivo. Accordingly, we conclude that lumiflavin interfered with the riboflavin metabolic pathways, resulting in a significant increase in tumour sensitivity to DDP therapy. Our study suggests that lumiflavin may be a novel treatment alternative for ovarian cancer and its recurrence.

Maize Dek33 encodes a pyrimidine reductase in riboflavin biosynthesis that is essential for oil-body formation and ABA biosynthesis during seed development.

The maize (Zea mays) defective kernel 33 (dek33) mutant produces defective and occasionally viviparous kernel phenotypes. In this study, we cloned Dek33 by positional cloning and found that it encodes a pyrimidine reductase in riboflavin biosynthesis. In dek33, a single-base mutation (G to A) in the C-terminal COG3236 domain caused a premature stop codon (TGA), producing a weak mutant allele with only a truncated form of the DEK33 protein that occurred at much lower levels that the completed WT form, and with a reduced riboflavin content. The dek33 mutation significantly affected oil-body formation and suppressed endoreduplication. It also disrupted ABA biosynthesis, resulting in lower ABA content that might be responsible for the viviparous embryo. In addition, our results indicated that the COG3236 domain is important for the protein stability of DEK33. Yeast two-hybrid experiments identified several proteins that interacted with DEK33, including RGLG2 and SnRK1, suggesting possible post-translational regulation of DEK33 stability. The interaction between DEK33 and these proteins was further confirmed by luciferase complementation image assays. This study provides a weak mutant allele that can be utilized to explore cellular responses to impaired riboflavin biosynthesis during seed development. Our findings indicate that the COG3236 domain might be an essential regulatory structure for DEK33 stability in maize.

Riboflavin Bioavailability Varies with Milk Type and Is Altered in Self-Reported Dairy Intolerance States (P24-012-19)

ObjectivesRiboflavin, the most abundant and bioavailable B-vitamin present in milk, is highly sensitive to degradation; thus, riboflavin content may vary depending on processing or the type of milk. Milk is one of the richest dietary source of riboflavin, making sufficient intake more challenging for those with dietary restrictions, such as lactose and dairy intolerant populations. Additionally, these individuals experience altered digestive function following dairy intake which may alter the bioavailability of ingested nutrients. Therefore, this study investigated whether B-vitamin bioavailability from milk is altered by milk type or processing, and whether this bioavailability is diminished in individuals with lactose and dairy intolerance. MethodsThe study recruited self-reported milk tolerant and intolerant young women (n = 40). All participants underwent a lactose challenge (50 g) for classification as dairy tolerant (DT, n = 10), lactose intolerant (LI, n = 10) or non-lactose dairy intolerant (NLDI, n = 20; self-reported dairy intolerance, but lactose tolerant). All participants ingested 750 mL of conventional milk (CM), lactose-free conventional milk (LF-CM) and a2 MilkTM (A2M) in a double-blind randomized crossover controlled trial. Plasma samples collected at fasting and hourly until 3 hours were analyzed for B-vitamins using high performance liquid chromatography coupled with mass spectrometry. ResultsOnly plasma riboflavin concentrations increased following all types of milk ingestion in all groups. Riboflavin concentrations were higher post CM (P < 0.05) at all postprandial time points than LF-CM and A2M (time x treatment interaction, P = 0.010) in all groups; however, the incremental area under the curve (iAUC) following CM was only higher than A2M (P = 0.001) but not LF-CM. NLDI subjects had lower postprandial riboflavin concentrations and iAUC (group x treatment interaction, P = 0.040; iAUC P = 0.049) than LI individuals. ConclusionsRiboflavin from CM is more bioavailable than LF-CM or A2M indicating that riboflavin content depends on the milk type or processing. However, regardless of milk type, decreased bioavailability may put NLDI individuals at increased risk of riboflavin inadequacy compared to LI people. Funding SourcesAgResearch, The a2 Milk Company, High Value Nutrition, Riddet Institute.

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

SummaryMicrobial fermentation as an excellent food processing technology has been used for improving the flavour and nutritional feature of food material. In this study, we compared the differences in the nutrient profile of bee pollen (rape bee pollen, Brassica campestris L., BP) fermented with different species of microbes, such as lactic acid bacteria (LAB), yeast, and the two mixed. Based on the nutritional components and multivariate statistical analysis, yeast fermentation has more advantage for BP than fermentation with LAB or mixed microbes. The yeast‐fermented BP has an 83.5% reduction in fructose and 87.4% reduction in glucose, while phenolic compounds, oligopeptides and fatty acids were increased by 9.3%, 68.8% and 18.2%, respectively, compared with the BP without fermentation. The contents of riboflavin, nicotinic acid, nicotinamide and free amino acids in the pollen fermented by yeast were 2.4, 39.6, 4.6 and 4.8 times higher than those in raw BP, respectively. Additionally, in the fermentation process, wall‐breaking pollen showed more advantages in the transformation of nutrients, free amino acid increased by 11% at least, more low molecular weight peptides produced and nicotinic acid and nicotinamide increased by 7% at least, compared with fermented BP. Taken together, these results showed that BP with yeast fermentation has great potential in obtaining high available nutritional products.

Isotope dilution method for determination of vitamin B2 in human plasma using liquid chromatography–tandem mass spectrometry

Vitamin B2 (riboflavin) is an essential constituent of the coenzymes flavin mononucleotide and flavin adenine dinucleotide and is critical for human metabolism and energy production. Liquid chromatography separation, then tandem mass spectrometry detection (LC-MS/MS) is a highly specific technique that enables quick analysis. An isotope dilution method for determination of riboflavin in human plasma using LC-MS/MS has been developed and validated in this study. In this method, 100 μL of plasma were added of 75 μL of an internal standard and treated with 125 μL of 0.1 M zinc sulfate. The analysis was performed using an Agilent 6460C tandem mass spectrometer system operated in the positive-ion mode. Chromatography separation performance was obtained with an Agilent 1290 UHPLC equipped with a Poroshell 120 SB-Aq column (100 mm × 2.1 mm × 2.7 μm) at a flow rate of 350 μL·min−1. Riboflavin was measured within an instrument run time of 2.5 min. Riboflavin content was found to follow a linear trend in the 0.5 to 50.0 ng·mL−1 range and dilution was validated for samples that exceed the last point of the calibration curve until two times. The intra-day relative standard deviation (RSD) was less than 10% and inter-day RSD was less than 11%. The average of recovery was 90.5–99.5%. A sensitive and selective method has been developed and validated successfully for quantitative analysis of riboflavin in human plasma with a simple sample extraction method and short execution time. The method is reliable and can be applied in clinical diagnosis of deficiency and supplementation monitored of this vitamin.

Genome-wide exploration of Escherichia coli genes to promote Chlorella vulgaris growth

Microalgal interactions with bacteria are ubiquitous, and are crucial for algal survival. Nevertheless, the detailed mechanisms underpinning the bacterial interactions and their beneficial consequences are unclear. In the current study, we studied the interactions of the model microalga Chlorella vulgaris with a model prokaryote Escherichia coli. We employed a complete set of E. coli K-12 ORF archive (ASKA) library overexpressing a complete set of E. coli K-12 open reading frames to identify the target bacterial genes whose products enhance C. vulgaris growth. During three successive screening rounds, 32 genes were selected whose overexpression resulted in >1.4-fold increase in algal chlorophyll a content. Four genes ribA, ribD, ribE and ssuE that exerted a growth-promoting effect on C. vulgaris were finally identified. These genes were involved in the bacterial riboflavin biosynthesis pathway, which was validated by determining the riboflavin content in the four selected E. coli clones and confirmed by the analysis of the growth-promoting effect of synthetic riboflavin on C. vulgaris. Collectively, these observations revealed a new bacterial determinant involved in microalgae growth promotion. The genome-wide high-throughput screening system provided insight into the long-term adaptation of C. vulgaris to bacterial interactions.

Порівняльна характеристика фізико-хімічних показників козиного і коров‘ячого молока промислового призначення

The aim of the article is to determine the Ukrainian criteria to assess the quality and technological potential of goat’s milk that is the restraining factor of the industrial production of the above raw milk and the products of its processing. The standard methods of research were used to determine the comparative physical and chemical composition of goat’ milk and cow’s milk. It has been found that goat’s milk was characterized by higher content of fat, protein, lactose and dry matter, respectively, by 3%, 3% and 9% as compared to cow’s milk. It provided its high density – 1,033 g/cm3 . The acidity of goat’s milk was lower than that of cow’s milk and it was the result of its powerful buffer capacity, due to high content of protein, calcium and phosphorus salts. No significant difference between the values of the content of protein (total protein) in the goat’s milk and cow’s milk was detected in the summer period of time (р ≤ 0,95). The content of milk sugar in the cow’s milk and goat’s milk was stable in spring, summer and autumn. However, the milk produced in winter was also richer in milk sugar as compared to the milk produced in the other seasons. The mass fraction of dry matter in cow’s milk ranged from 12,3 % to 13,2 %, whereas the content of dry matter in the goat’s milk ranged from 12,4 % to 15,0 %. The content of dry matters in the goat’s milk was higher in winter as compared to the analogous parameter in the spring, summer and autumn periods of the year by 1,2; 2,65 and by 1,26 %, respectively, (р ≤ 0,95) and it exceeded the above parameter in the cow’s milk in all the seasons by 1,43, 1,40 and 1,8 % (Р ≥ 0,95), respectively. No trustworthy difference in the content of dry matter in the goat’s and cow’s milk in summer was revealed (р ≤ 0,95). Goat’s milk was a little denser than the cow’s milk during all the seasons. The highest density was observed in winter 31,0˚ А and the lowest value was in summer - 28,8˚А. The spring milk was less dense as compared to the autumn milk, it was 29,0 и 29,8 ˚А, respectively. Goat’s milk contained more mineral substances such as Na, K, Ca as compared to the cow’s milk by 6,0, by 10,4 and by 8,8 % (Р ≥ 0,95), the content of magnesium was higher by 1,3 (Р ≥ 0,95), whereas the content of Fe in the goat’s milk was a little lower (Р ≤ 0,95). The content of iodine in goat’s milk exceeded the analogue parameter in cow’s milk. The content of vitamins A, В1 and C was higher in goat’s milk than in cow’s milk. The goat’s milk only yielded up to cow’s milk in riboflavin (vitamin B) content. It should be pointed out that the lower content of carotene in goat’s milk as compared to the above parameter in cow’s milk is connected with the ability of the goat’s body to convert it into retinol (vitamin A) more effectively. The results of the conducted research have widened the existing knowledge about the content and quality of goat’s milk that is produced in Ukraine and they have been the basis to create normative and technical documentation for goat’s milk as raw material and the products of its processing.

Quantification of Riboflavin and Pyridoxine in a Mixed Solution at a High Concentration by Fluorescence Spectrophotometry

A new method of quantifying the contents of riboflavin (RF) and pyridoxine (PY) in their mixed solution was introduced in this study. A mathematical model was established to calculate the actual concentration of PY (Z) based on the apparent concentrations of PY (Y) and RF (X), which were quantified directly when RF and PY were mixed together. First, a linear relationship was found between Y and Z with a high coefficient, which defines fluorescence quenching efficiency. Second, a curvilinear equation was established between the apparent concentration of X and the fluorescence quenching efficiency (k) of PY. The actual concentration of PY could be obtained by using the two equations. The established mathematical model was verified, and the relative error of the calculated PY value was below 2.5%. The upper limit of fluorescence spectrophotometry quantification was up to 20 μg/mL for both RF and PY. Compared with RP-HPLC, this method is convenient in terms of sample pretreatment, as well as saves organic solvents and time.

Antioxidant peptides (

The effect of the addition of rennet from different origin (animal, plant and microbial) on the release of potential antioxidant peptides was evaluated in hard cow milk cheese. After cheese making, chemical parameters, colour, TBARs and riboflavin content were determined in the final product. Antioxidant activity of the water soluble extracts from cheese was evaluated by the DPPH radical scavenging and metal chelating activity assays. Separation of peptide fractions (<3 kDa) was performed by RP-HPLC and fractions with potential antioxidant activity were analyzed by LC-MS/MS for further identification of peptides. Results suggested that colour and riboflavin content were affected by the type of rennet used (P < .05). On the other hand, extracts of cheese with microbial rennet showed the highest antioxidant activity (P < .05). Only nine fractions isolated from the extracts showed either DPPH radical scavenging or metal chelating activities. Peptides EIVPN and DKIHPF, previously reported in other studies by showing ACE-inhibitory activity, were identified in these fractions and revealed high metal chelating activity. Moreover, a new peptide, with also high metal chelating activity, has been identified (VAPFPQ). In conclusion, it would be worthwhile to synthesis these peptides and confirm their antioxidant and metal chelating activities.

Nutritional evaluation of animal feed infested with Aleuroglyphus ovatus and Tyrophaghus putrescentiae

Compound feed for animals are produced in the feed industry based on grains, seed oil, by-products of animal origin, which are sources of carbohydrates, fats, proteins, and are attractive foods to species which infest them, causing changes in energy, feed nutrition composition, and in their hygienic-sanitary quality. The objective of this study was to evaluate the nutritional profile of feeds infested with Aleuroglyphus ovatus and Tyrophaghus putrescentiae, and identify the preference of these mites for raw materials used to prepare the feeds. Mitefauna were evaluated in poultry, cattle, and pork feeds. In the feeding preference test, species were offered the possibility to choose between rice (R), soybean (S) and wheat bran (W), meat meal (M), milled maize (C), and animal feed colonizer fungi (F). To evaluate the nutritional profile of feeds with A. ovatus and T. putrescentiae, the contents of either extract (fat), crude fiber, ash, crude protein, riboflavin, thiamine, and moisture, as well as the presence of fungi and yeasts, were evaluated. The predominant and most abundant species was T. putrescentiae (60%), followed by Cheyletus malaccensis (20%) and A. ovatus (8%). Aleuroglyphus ovatus preferred M, C and R, whereas T. putrescentiae preferred M, F, and R. Aleuroglyphus ovatus reduced fat content by 72%, and protein by 3.93%. Ash increased by 28.35% and 40.56%, while T. putrescentiae decreased fat by 35.11%, protein by 6.06%, and moisture by 13.53%. Tyrophaghus putrescentiae increased the concentration of crude fiber by 13.40% and caused changes in vitamins at 60 days, increasing thiamine concentration by 38.57% and reducing riboflavin by 50%.

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potentiality, seven riboflavin-producing Andean Lactic Acid Bacteria (LAB) were tested for tolerance to food stresses commonly encountered during food fermentation. Moreover, the LAB strains investigated were screened for spontaneous riboflavin overproducing derivatives. Lactobacillus plantarum M5MA1-B2 with outstanding response to stress, was selected to improve riboflavin content in an in situ fortification approach. The combination of L. plantarum M5MA1-B2 riboflavin overproducing strain with milk kefir starter in oat, lead to cover, for one serving of 100 g, 11.4% of Recommended Dietary Allowance (RDA). Besides, addition of L. plantarum M5MA1-B2 improved performance of water kefir in oat and maize matrices. Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) analysis provided the on-line Volatile Organic Compounds profiles supporting the best combination of starter, LAB and cereal matrix for novel functional foods development.

A reexamination on the deficiency of riboflavin accumulation in Malpighian tubules in larval translucent mutants of the silkworm, Bombyx mori.

A variety of insects accumulate high contents of riboflavin (vitamin B2) in their Malpighian tubules (MTs). Although this process is known to be genetically controlled, the mechanism is not known. In the 1940s and the 1950s, several studies showed that riboflavin contents were low in the MTs of some Bombyx mori (silkworm) mutants with translucent larval skin mutations (e.g., w-3, od, oa, and otm) and that genes responsible for these translucent mutations also affected riboflavin accumulation in the MTs. Since the 2000s, it has been shown that the w-3 gene encodes an ABC transporter, whereas genes responsible for od, oa, and otm mutations encode for the biogenesis of lysosome-related organelles. These findings suggest that some genes of ABC transporters and biogenesis of lysosome-related organelles may control the accumulation of riboflavin in MTs. Therefore, we reexamined the effects that translucent mutations have on the accumulation of riboflavin in MTs by using the translucent and wild-type segregants in mutant strains to measure the specific effect that each gene has on riboflavin accumulation (independent of genomic background). We used nine translucent mutations (w-3oe, oa, od, otm, Obs, oy, or, oh, and obt) even though the genes responsible for some of these mutations (Obs, oy, or, oh, and obt) have not yet been isolated. Through observation of larval MTs and measurements of riboflavin content using high-performance liquid chromatography, we found that the oa, od, otm, and or mutations were responsible for low contents of riboflavin in MTs, whereas the Obs and oy mutations did not affect riboflavin accumulation. This indicates that the molecular mechanism for riboflavin accumulation is similar but somewhat different than the mechanism responsible for uric acid accumulation in epidermal cells. We found that the genes responsible for oa, od, and otm mutations were consistent with those already established for uric acid accumulation in larval epidermis. This suggests that these three genes control riboflavin accumulation in MTs through a mechanism similar to that of uric acid accumulation, although we do not yet know why the or mutation also controls riboflavin accumulation.

Quality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends

ABSTRACTThis study was carried to evaluate the quality attributes and acceptability of cookies produced from rice (Oryza glaberrima) and soybeans (Glycine max) flour blends, a gluten-free product. Simplex lattice design was used for product formulation that provided five experimental runs of rice flour and soy beans flour composites. Five composite flour samples were mixed in the following ratios 100:0, 95:5, 90:10, 85:15 and 80:20. Cookie samples produced from the combinations were evaluated for proximate, anti-nutrients, amino acids and vitamins profile analyses and sensory evaluation. Results showed (P ≤ 0.05) that the protein contents in % ranged from 8.94 ± 0.01 to 17.51 ± 0.03% while tannin, phytates, trypsin inhibitors and protease inhibitors in mg/100g ranged from 34.63 ± 0.06 to 70.82 ± 0.06, 69.82 ± 0.08 to 98.83 ± 0.09, 30.62 ± 0.02 to 69.61 ± 0.08 and 28.27 ± 0.02 to 64.79 ± 0.08, respectively. The thiamine, niacin and riboflavin contents in mg/100g for the cookies produced from rice and soybean flour blends with 0%, 5%, 10%, 15%, and 20% soy beans flour substitution were 0.41 ± 0.01, 0.53 ± 0.01, 0.59 ± 0.01, 0.68 ± 0.01 and 0.77 ± 0.01 for thiamine, 3.22 ± 0.02, 3.31 ± 0.02, 3.63 ± 0.02, 3.74 ± 0.02 and 3.89 ± 0.02 for niacin, 0.18 ± 0.00, 0.30 ± 0.00, 0.46 ± 0.01, 0.58 ± 0.01 and 0.70 ± 0.01 for riboflavin, respectively. The results of sensory evaluation also showed that increase in the level of soy beans flour in the composite rice flour improved overall acceptability of the cookies. Furthermore, cookies with 85% rice flour and 15% soybean flour had the highest overall acceptability value of 7.6. Cookies with 85% rice flour and 15% soybean flour also had the highest ratings in terms of crispiness, texture, flavour, taste and colour.

Exemplary calculations of native thiamine (vitamin B1) and riboflavin (vitamin B2) contents in common cereal-based diets for monogastric animals

B vitamins, such as thiamine and riboflavin, are often supplemented in diets for farm animals to prevent deficiencies. However, information on the content of these two B vitamins in organic feedstuffs is scarce. Recently, up-to-date information was published by our group. The objective of this work was to use present data to determine the native contents of thiamine and riboflavin in diets used for monogastric animal feeding in organic farming. We used the results of our recent study on the native thiamine and riboflavin contents of organic wheat (Triticum aestivum L.), rye (Secale cereale L.), triticale (Triticosecale L.), barley (Hordeum vulgare L.), oats (Avena sativa L.), field peas (Pisum sativum L.), field beans (Vicia faba L.), and blue lupins (Lupinus angustifolius L.) from various variety field trials, which were conducted throughout Germany over 3 years, to calculate the minimum and maximum native amounts of thiamine and riboflavin in exemplary practical diets for swine and poultry. We found that exemplary common cereal-based diets in organic farming exceeded the thiamine recommendations for swine and poultry. However, riboflavin was deficient in most exemplary diets. To increase native riboflavin contents in the diet (i.e. for 100% organic diets), feedstuffs other than cereals and home-grown grain legumes are needed in monogastric animal feeding. In organic farming, roughage plays an important role. The inclusion of grass-clover silage has the potential to increase the native riboflavin contents in the diet. Evaluation of the use of grassland-derived or other products as suppliers of B vitamins, especially for monogastric animal feeding in organic farming, seems promising to improve riboflavin supply.

Development and Bioactivity Evaluation of Antioxidant Jiaosu with Compound Fruit and Vegetable

The antioxidant Jiaosu selected the fruits and vegetables with strong antioxidant capacity as raw material, meanwhile, the strain of Lactobacillus rhamnosus 217-1, 217-3, 217-8, which had the ability to remove cholesterol was selected as the fermentation strain with high glutathione production. After fermentation time and other processes were optimized, the content of total sugar, polyphenol, proanthocyanidin, and riboflavin and antioxidant capacity of Jiaosu were tracked and tested. The results showed that the fermentation time of antioxidant Jiaosu developed was 14 days, the total sugar content of antioxidant Jiaosu was 13.31mg/ml, the content of polyphenol was 0.554mg/mL, the riboflavin was 0.0514mg/ml, the original anthocyanin was 1.975mg/mL, and the antioxidant capacity reached a high level. Therefore, the compound fruit and vegetable Jiaosu developed in this thesis retains the nutrients in the original fruits and vegetables, and simultaneously transforms the macromolecules into the small molecules that are beneficial to the body's absorption and metabolism through the biodegradation and conversion of probiotics. At the same time, a secondary active metabolite is also produced, further increasing the active ingredient and function of the developed antioxidant Jiaosu product.

Utilization of lentil, pea, and faba bean hulls in Turkish noodle production.

Turkish noodles (erişte) were substituted with green lentil (Lens culinaris), red lentil (L. culinaris), faba bean (Vicia faba), and pea (Pisum sativum) hulls at the level of 2.5, 5, and 10% and the effects of the substitution on proximate composition, mineral composition, colour, cooking properties, thiamine and riboflavin contents, texture and sensory properties of the noodles were investigated. Crude ash, dietary fibre, Ca and Mg contents of the noodles significantly increased with pulse hull substitution regardless of the hull type compared to control. Lightness or brightness (L*) values of the noodles showed a general decreasing trend with increasing pulse hull substitution excluding pea hull. L* value of the pea hull substituted noodles was higher than that of the control. Water absorption and swelling volume of the noodles remarkably increased with pea hull substitution. Thiamine and riboflavin contents of the control noodles and the noodles substituted with the noted hull types up to 10% were very close to each other. Noodles substituted with faba bean hull at the level of 10% showed the highest hardness, gumminess, and chewiness values. Pea hull substitution up to 10% did not significantly affected the sensory (appearance, texture and overall acceptability) scores of the panellists.

Effect of variety and environment on the amount of thiamine and riboflavin in cereals and grain legumes

Comprehensive information on B vitamin contents in cereals and grain legumes used for animal feeding is scarce. Thus, the objective of this study was to determine the contents of thiamine and riboflavin uniformly in a selection of cereals and grain legumes. Additionally, the evaluation of varietal and environmental effects on the amounts of both B vitamins was targeted. We analysed contents of thiamine and riboflavin with HPLC in 855 samples of different organically cultivated cereal and grain legume cultivars. Since the sample set was unbalanced, it had to be adapted for further statistical analyses. Data of 541 samples of ten cereal and grain legume cultivars was used to assess the influence of variety and environment with generalized linear models. Cereal grains contained 1.27–3.53 mg thiamine and 0.62–1.58 mg riboflavin/kg DM, which was less than expected from table values. Thiamine and riboflavin contents of grain legumes were mostly comparable with table values. Their thiamine contents ranged from 2.55 to 8.97 mg and their riboflavin contents from 1.00 to 3.84 mg/kg DM. Furthermore, variety, harvest site, and/or year affected B vitamin contents in all cultivars of our sample set. Due to wide variations of the contents of thiamine and riboflavin, we recommend to express values in food- and feed tables as ranges and to mention the number of underlying analysed samples. It must be considered that thiamine contents of cereal grains might be lower than expected from food- and feed tables.