Riboflavin Content Research Articles

Development and Evaluation of Amylase Rich Malted Mixes (ARMMS) to Improve the Nutritional and Health Status of Pre School Children

Two types of readytouse (RTE) amylase rich malted mixes (ragi or wheat mixed with green gram) were formulated and laddu, roti, kheer and porridge were suitably prepared and analyzed for overall acceptability. The results of organoleptic evaluation rated between very poor (1) to very good (5) for all the sensory attributes such as appearance, colour, flavor, texture and overall acceptability were measured. The results of physical parameters reveal that malting decreased grain length, width, kernel weight (0.45 to 19.0 g), volume (0.50 –31.2 ml), hardness (1.12 to 5.9 kg/cm 2 ) and reduced the bulk density. Wheat malted mix had significantly higher (P<0.05) fat (2.27 g), carbohydrate (98.0 g) and calorie (396 kcal) content. Significantly higher (P<0.05) calcium (440 Original Research Article Khader and Maheswari; AJAEES, 4(3): 259-265, 2015; Article no.AJAEES.2015.026 260 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content was observed in ragi malted mix compared to native and germinated grains. When compared to the native grains and malted mixes germinated green gram had significantly higher protein (33.0 g), fiber (11.5 g), iron (8.0 g) and vitamin C (157.8 mg) content.

Effect of Semiarid Environment on Some Nutritional and Antinutritional Attributes of Calendula (Calendula officinalis)

Stressful environments have been shown to affect the metabolism in some plants. In the present study, we assessed whether semiarid environment (saline and saline alkaline soil) could affect the nutritional (total proteins, phenolics and riboflavin contents, and catalase activity) and antinutritional (hydrogen peroxide and malondialdehyde contents) properties differently in different plant parts (leaves, flowers, and roots) of calendula. Although salinity decreased plant biomass, it did not affect total protein and phenolics contents in the calendula. All plant parts were rich in riboflavin contents. However, plants grown under saline-alkali soil had relatively more riboflavin contents in the flowers. Salinity increased hydrogen peroxide (H2O2) concentration in the flowers and roots, whereas saline-alkali soil did not affect it. Plants exposed to both saline and saline-alkali soil had greater catalase activity in the flowers and leaves. Plants exposed to salinity had higher malondialdehyde (MDA) contents in the flowers compared with nonsaline and saline-alkali conditions. Nonetheless, the possibility of safely using different parts of calendula as nutraceutical was in the order flower &gt; root &gt; leaf. Overall, the results suggested that plant can be grown in mild saline-alkali (EC ≤ 7; pH = 8.5) soils without affecting its nutraceutical properties.

Seasonal variation in content of riboflavin and major minerals in bulk milk from three Danish dairies

Milk is an important source of vitamins and minerals in Western diets. Both genetic and management factors influence the mineral content of milk. Furthermore, milk contains relatively high levels of riboflavin. However, little is known about factors influencing variation in riboflavin level in milk. The seasonal variation in the content of riboflavin, calcium, phosphorus and magnesium of bulk tank milk from one organic and two conventional dairies was therefore investigated. Results showed lower mineral contents for milk from the organic dairy compared with milk from the conventional dairies. For all minerals, there was a significant effect of season, whereas the riboflavin content varied only significantly across the year in milk from the organic dairy, resulting in lower levels during summer and higher levels during the indoor winter period. Despite this variation, milk from the organic dairy generally contained more riboflavin than milk from the two conventional dairies.

Ascorbic Acid, Thiamin, Riboflavin, and Vitamin B6 Contents Vary between Sweetpotato Tissue Types

Sweetpotato is considered a good source of ascorbic acid (vitamin C) and certain B vitamins. These water-soluble vitamins (WSV) play essential roles in sustaining human health. Besides the root, sweetpotato vegetative tissues are also edible and considered high in nutritional value. Despite the availability of general reference values for sweetpotato WSV content in the root and leaves, little is known about the distribution of these vitamins in specific sweetpotato root and vegetative tissues. The objective of this study was to determine the ascorbic acid (AA), thiamin (B1), riboflavin (B2), and vitamin B6 content in a range of foliar tissues including buds, vines, young petioles, young leaves, mature petioles, and mature leaves and root tissues including the skin, cortex, and pith tissue at the proximal, distal, and center regions of the root. Among foliar tissues of ‘Beauregard’ sweetpotatoes, the AA content was highest in young leaves (108 to 139 mg/100 g fresh weight) and lowest in mature petioles (7.2 to 13.9 mg). No thiamin was detected in foliar tissue, whereas mature leaves contained the highest riboflavin and vitamin B6 content (0.22 to 0.43 mg and 0.52 to 0.58 mg, respectively). In root tissues of ‘Beauregard’ and ‘LA 07-146’ sweetpotatoes, the AA content was lower in the skin (1.9 to 5.6 mg and 2.54 to 3.82 mg, respectively). The AA content in the cortex and pith tissue at the proximal, distal, and center of the root was generally similar. The thiamin content was variable among root tissues, whereas the skin contained the highest riboflavin content and the lowest vitamin B6 content across root tissues of both cultivars. The results of this study confirmed earlier reports suggesting that sweetpotato leaves can be a good source of multiple WSV in the human diet.

Riboflavin accumulation and molecular characterization of cDNAs encoding bifunctional GTP cyclohydrolase II/3,4-dihydroxy-2-butanone 4-phosphate synthase, lumazine synthase, and riboflavin synthase in different organs of Lycium chinense plant.

Riboflavin (vitamin B2) is the precursor of flavin mononucleotide and flavin adenine dinucleotide—essential cofactors for a wide variety of enzymes involving in numerous metabolic processes. In this study, a partial-length cDNA encoding bifunctional GTP cyclohydrolase II/3,4-dihydroxy-2-butanone-4-phosphate synthase (LcRIBA), 2 full-length cDNAs encoding lumazine synthase (LcLS1 and LcLS2), and a full-length cDNA encoding riboflavin synthase (LcRS) were isolated from Lycium chinense, an important traditional medicinal plant. Sequence analyses showed that these genes exhibited high identities with their orthologous genes as well as having the same common features related to plant riboflavin biosynthetic genes. LcRIBA, like other plant RIBAs, contained a DHBPS region in its N terminus and a GCHII region in its C-terminal part. LcLSs and LcRS carried an N-terminal extension found in plant riboflavin biosynthetic genes unlike the orthologous microbial genes. Quantitative real-time polymerase chain reaction analysis showed that 4 riboflavin biosynthetic genes were constitutively expressed in all organs examined of L. chinense plants with the highest expression levels found in the leaves or red fruits. LcRIBA, which catalyzes 2 initial reactions in riboflavin biosynthetic pathway, was the highest transcript in the leaves, and hence, the richest content of riboflavin was detected in this organ. Our study might provide the basis for investigating the contribution of riboflavin in diverse biological activities of L. chinense and may facilitate the metabolic engineering of vitamin B2 in crop plants.

Riboflavin Supplementation Improves Energy Metabolism in Mice Exposed to Acute Hypoxia

This study investigated the effects of riboflavin on energy metabolism in hypoxic mice. Kunming mice were fed diets containing riboflavin at doses of 6, 12, 24 and 48 mg/kg, respectively for 2 weeks before exposure to a simulated altitude of 6000 m for 8 h. Changes of riboflavin status and energy metabolism were assessed biochemically. Simultaneously, a (1)H nuclear magnetic resonance (NMR) based metabolomic technique was used to track the changes of plasma metabolic profiling. It was found that the content of hepatic riboflavin was decreased and erythrocyte glutathione activation coefficient was elevated significantly under hypoxic condition. Meanwhile, increased plasma pyruvate, lactate, beta-hydroxybutyrate and urea, as well as decreased plasma carnitine were observed. Riboflavin supplementation improved riboflavin status remarkably in hypoxic mice and decreased plasma levels of pyruvate, free fatty acids and beta-hydroxybutyrate significantly. Plasma carnitine was increased in response to riboflavin supplementation. Results obtained from (1)H NMR analysis were basically in line with the data from biochemical assays and remarkable changes in plasma taurine, choline and some other metabolites were also indicated. It was concluded that riboflavin requirement was increased under acute hypoxic condition and riboflavin supplementation was effective in improving energy metabolism in hypoxic mice.

The production of Pleurotus sajor-caju in peach palm leaves (Bactris gasipaes) and evaluation of its use to enrich wheat flour

The aim of this study was to evaluate of Pleurotus sajor-caju production in peach palm leaves and the addition of different fractions of mushroom powder to wheat flour to increase its nutritional value without changing its characteristics. The best yield (48.4%), biologic efficiency (4.5%), and Pr (0.36 g/day) values were obtained using 20% inoculum fraction and 10% rice bran fraction. The Pleurotus sajor-caju fruiting body cultivated under these conditions had the following composition in 100 g: 29.91 g (carbohydrates), 42.92 g (proteins), 1.24 g (lipids), 15.93 g (fibers), 7.42 g (ashes), 1.6 g (phosphorus), 2.7 g (potassium), 8.73 mg (iron), 23.75 mg (sodium), 0.34 mg (thiamine), and 0.57 mg (riboflavin). The wheat flour with mushroom powder had reduced sugar content, but it did not have increased fat content. The fiber, protein, phosphorus, potassium, iron, and riboflavin contents were increased mainly when 10% mushroom powder was added to the wheat flour. Furthermore, this flour does not undergo drastic alterations in its physicochemical characteristics such as in moisture, wet gluten, color, and falling number.

Surface Modification of Carbon Felt Electrodes for Enhanced Biofilm Formation in Microbial Fuel Cells

Shewanella oneidensis is a gram-negative facultative anaerobe that has served as a valuable model in the design of microbial fuel cells (MFCs). It is known that this organism possesses the ability of transferring electrons to insoluble substrates such as manganese and iron oxides.Bacteria-electrode interactions represent an important set of parameters that influence biofilm formation, which in turn, will dictate substrate oxidation, current production, and metal oxide reduction rates1. Furthermore, it has been reported that the degree of hydrophilicity of the electrode significantly influences biofilm formation and MFC performance2.Previous work indicates that biofilms of Shewanella anaerobically formed on carbon felt electrodes by applying external potential of -0.3V vs Ag/AgCl for 24 hours exhibit significantly higher current densities than those 5-hour biofilms3. Furthermore, it has been reported that current generation strongly depends on the electrochemical accessible surface area of the electrode, i.e. the carbon structures utilized as working electrodes.For this study, we looked at surface modifications that can increase anode hydrophilicity and contribute to the enhancement of its electrochemical accessible surface area (ECSA). Carbon felt material has been chosen for these electrode characterization studies due to its high surface area. UV/ozone treatment has been preformed on the carbon electrode surface, making these electrodes more hydrophilic, thus yielding significant increase in biofilm formation (Fig. 1) and current production. Oxygen containing groups were introduced at the surface of the carbon felt with this simple modification procedure. The performed XPS studies showed a direct correlation between UV/ozone exposure times and oxygen content (Table 1). Cyclic voltammetry of the ozone-treated carbon felt electrodes prior to bacterial inoculation also indicated increase of the ECSA with increasing UV/ozone exposure until 20 min of ozonation, after which the ECSA decreases most likely due to surface disruption.The electrochemical studies of Shewanella anodes modified for different ozonation periods showed that the 20 min exposed electrodes performed the best. During the anode polarization, a current of approximately 60 μA was generated, which represented three times higher the current from our previously reported achievements3(Fig. 2).Contact angle measurements were carried out to study the changes of the surface hydrophobicity as a function of ozonation time. Bacterial coverage was calculated based on the SEM images, taken after the electrochemical studies. The riboflavin production during electrodes polarization was also monitored, as it was previously demonstrated3. Information from XPS analysis along with contact angle measurements, riboflavin content, bacterial coverage and ECSA were combined and processed through principal component analysis (PCA) in order to identify the most important parameter possessing the biggest impact on the final anode performance. This procedure is a valuable tool for the process of information to be used for further anode optimization.

The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II

The effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05).

Greenhouse gas emissions of realistic dietary choices in Denmark: the carbon footprint and nutritional value of dairy products

BackgroundDairy products are important in a healthy diet due to their high nutritional value; they are, however, associated with relatively large greenhouse gas emissions (GHGE) per kg product. When discussing the need to reduce the GHGE caused by the food system, it is crucial to consider the nutritional value of alternative food choices.ObjectiveThe objective of this study was to elucidate the role of dairy products in overall nutrition and to clarify the effects of dietary choices on GHGE, and to combine nutritional value and GHGE data.MethodsWe created eight dietary scenarios with different quantity of dairy products using data from the Danish National Dietary Survey (1995–2006). Nutrient composition and GHGE data for 71 highly consumed foods were used to estimate GHGE and nutritional status for each dietary scenario. An index was used to estimate nutrient density in relation to nutritional recommendation and climate impact for solid food items; high index values were those with the highest nutrient density scores in relation to the GHGE.ResultsThe high-dairy scenario resulted in 27% higher protein, 13% higher vitamin D; 55% higher calcium; 48% higher riboflavin; and 18% higher selenium than the non-dairy scenario. There was a significant correlation between changes in calcium and changes in vitamin D, selenium, and riboflavin content (P=0.0001) throughout all of the diets. The estimated GHGE for the dietary scenario with average-dairy consumption was 4,631 g CO2e/day.ConclusionsWhen optimizing a diet with regard to sustainability, it is crucial to account for the nutritional value and not solely focus on impact per kg product. Excluding dairy products from the diet does not necessarily mitigate climate change but in contrast may have nutritional consequences.

Scientific Opinion on the safety and efficacy of vitamin B2 (80 %) as riboflavin produced by Bacillus subtilis for all animal species, based on a dossier submitted by VITAC EEIG

The additive riboflavin (80 %) is produced by fermentation of a genetically modified Bacillus subtilis strain. Neither the production strain nor its recombinant DNA was detected in the final product. Therefore, the final product does not give rise to any safety concern with regard to the genetic modification. The additive is safe for the target animals with a wide margin of safety provided that the current use levels for riboflavin are not exceeded. Setting a maximum content for riboflavin in complete feed is not considered necessary. Toxicological studies with the additive under assessment show that it has a low toxicity. The use of the additive in animal nutrition will not significantly alter the riboflavin content of food of animal origin. The FEEDAP Panel considers that the use of the additive in animal nutrition is not of safety concern for consumers. The FEEDAP Panel considers that the additive is an irritant to skin, eyes and the respiratory tract. It is unlikely to cause skin sensitisation. Workers might be exposed to a respirable dust when handling riboflavin, which should be regarded as being potentially harmful to their health. The use of the additive in animal nutrition does not pose a risk to the environment. The additive is regarded as an effective source of riboflavin in covering the animal's requirement when administered orally.

Oxidative stability of yogurt with added lutein dye

This study evaluated the effect of adding lutein dye on the oxidative stability of yogurt during 35d of refrigerated storage, in the presence and absence of light. Yogurts manufactured without and with the equivalent of 1.5mg of lutein in 120g of the final product were characterized for their total carotenoid and riboflavin contents, and the behaviors of both riboflavin and lutein were monitored during storage. A decrease in riboflavin content occurred, with concurrent appearance of its derived-oxidation products in the yogurts without added lutein and exposed to light during storage. The yogurts with added lutein dye showed constant lutein and riboflavin contents throughout storage both for the samples stored under light and for those stored in the dark. Yogurts (120g) with the addition of 0.5, 1.5, and 2.5mg of lutein dye were evaluated for their sensory acceptance, and the statistical analysis showed no differences between the samples for the attributes of aroma and flavor. These results indicate that the added lutein remained stable throughout the storage period and conferred protection for the riboflavin against photooxidation, preserving the quality of the yogurts.

Corneal Cross-linking: Intrastromal Riboflavin Concentration in Iontophoresis-Assisted Imbibition Versus Traditional and Transepithelial Techniques

To determine differences in riboflavin concentration in the anterior, intermediate, and posterior stroma after 3 corneal cross-linking imbibition techniques (standard epithelial [epi]-off, epi-on, and iontophoresis-assisted administration) of 0.1% riboflavin. Experimental laboratory investigation of human cadaver corneas not suitable for transplantation. Ten corneas underwent imbibition with epi-on (n = 3), epi-off (n = 3), iontophoresis (n = 3), and saline exposure (control; n = 1). Femtosecond laser was used to produce 3 8-mm discs of the superficial (0-150 μm), intermediate (150-300 μm), and deep stroma (>300 μm). Riboflavin concentration was measured with high-performance liquid chromatography. The main outcome measure was riboflavin concentration at the 3 evaluated depths. The overall stromal concentration of riboflavin was 34.1 ± 7.1 μg/g in epi-off, 7.2 ± 3.7 μg/g in epi-on, and 15.0 ± 5.1 μg/g in iontophoresis. The mean riboflavin content in the superficial slice in the epi-off group was about 2-fold greater than that of the iontophoresis group (50.5 ± 5.3 μg/g and 23.6 ± 2.5 μg/g, respectively) and 4-fold greater than that of the epi-on group (11.7 ± 3.3 μg/g). Similar differences among the 3 groups were observed for the intermediate and posterior stromal slices, presenting an evident reduction of riboflavin concentration with increasing depth in all groups. Slice depth-dependent decrease in riboflavin concentration was statistically significant (general linear model (GLM); F1,6 = 62.265, P < .001), as was the group-dependent variation (GLM; F2,6 = 20.268, P = .002) and the slice depth group interaction (GLM; F2,6 = 18.004, P = .002). Corneal cross-linking transepithelial iontophoresis imbibition yielded greater and deeper riboflavin saturation with respect to conventional epi-on, while maintaining the advantages of avoiding epithelial removal and shorter procedure time, but did not reach concentrations obtained with standard epi-off.

Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese

Food is exposed to light during processing, packaging, distribution and retail storage, resulting in deterioration of the product quality. Milk and other dairy products are among the most sensitive due to the high content of riboflavin, vitamin B2, which is an efficient photosensitizer for oxidative processes. Photooxidation in cheese induces degradation of nutritional quality such as proteins, lipids, and vitamins. Moreover, it causes formation of off-flavours, off-odours and gradual bleaching. The objective of this study was to evaluate the effect of light exposition on sliced Asiago d’allevo cheese (lowland vs alpine) aerobically packaged stored for 336 h under both fluorescent light and in the dark. Alpine cheese showed higher b * (P<0.001) and a * indexes (P<0.001) and also a higher lipid oxidation (P<0.01) than lowland one. Riboflavin content was significantly higher (P<0.001) in lowland cheese. Cheese samples exposed to the light were significantly lighter (P<0.001) than those exposed in the dark and they also showed a decrease in yellowness (P<0.001) and redness (P<0.001) as well as in riboflavin content (P<0.001). Lipid oxidation did not produce statistically significant change. Storage time significantly affected riboflavin content (P<0.001), TBARs (P<0.001) and cheese colour (P<0.001). Results suggest that light exposition had a pronounced effect on cheese characteristics.

Variability in Nutritional Traits in Tetrapleura tetraptera (Schum and Thonn.)Taub. From Cross River State, Nigeria

2 Abstract: Tetrapleura tetraptera (Schum. and Thonn.) is highly valued for its nutritional and medicinal attributes. However, the plant grows wild in the forest and is getting gradually wiped out with no substantial conservation or breeding efforts made. For any meaningful progress to be made in this direction, the nature of variation in this crop must be ascertained. In this study, dry pods of twenty accessions of Tetrapleura tetraptera collected from six local government areas in Cross River State were evaluated for variation in nutrient and phytochemical composition. Genetic component analysis showed that these attributes had more genetic than non-genetic factors contributing to the variability which indicates considerable scope for selection among the studied accessions. High estimates of broad sense heritability with relatively high genetic advance were obtained for saponin, riboflavin and niacin contents, indicating that these attributes were under the control of additive gene effect. Therefore, the plant can be improved with respect to these attributes through direct selection. Principal Component Analysis showed that all the attributes examined contributed maximally to the observed diversity among these accessions. Four clusters emerged with the following accessions: AKA3 from cluster1, IKM1 from cluster3, AKP3 from cluster2, AKP5 from cluster3 and BOK1 from cluster 4 identified as superior based on multiple trait performance suggesting that selection of superior accessions may be carried out for more than one trait. This technique will broaden the genetic base of T. tetraptera germplasm for domestication and varietal development.

Effect of Storage and Insect Infestation on the Mineral and Vitamin Contents of Wheat Grain and Flour

The objective of this study was to evaluate how storage and Sitophilus granarius L. infestation affects mineral and vitamin (thiamin and riboflavin) contents of wheat grain and flour obtained from the wheat. Wheat samples were infested with nonsexed S. granarius at a rate of two adults per kilogram, and stored for 6 mo at 30 +/- 1 degrees C and 70 +/- 5% relative humidity. Every 30 d, samples of wheat were collected and evaluated for insect population, mineral, thiamin, and riboflavin contents. Flour milled from these wheat samples was also evaluated for mineral, thiamin, and riboflavin contents. None of the analyses performed on the uninfested wheat and flour samples showed any noticeable change during the storage period. The insect population of the infested wheat samples increased during the storage period. The ratio of the mineral contents to dry matter significantly increased in the infested wheat and flour samples during the infestation period, whereas thiamin and riboflavin contents considerably decreased. The feeding habits of S. granarius and the distribution of minerals and vitamins in the wheat grain caused the changes observed in the levels of these compounds. The effects of infestation were greatest in the latter stages, during which the insect population increased greatly.

Riboflavin deprivation inhibits macrophage viability and activity – a study on the RAW 264.7 cell line

Riboflavin, or vitamin B2, as a precursor of the coenzymes FAD and FMN, has an indirect influence on many metabolic processes and determines the proper functioning of several systems, including the immune system. In the human population, plasma riboflavin concentration varies from 3·1 nM (in a moderate deficiency, e.g. in pregnant women) to 10·4 nM (in healthy adults) and 300 nM (in cases of riboflavin supplementation). The purpose of the present study was to investigate the effects of riboflavin concentration on the activity and viability of macrophages, i.e. on one of the immunocompetent cell populations. The study was performed on the murine monocyte/macrophage RAW 264.7 cell line cultured in medium with various riboflavin concentrations (3·1, 10·4, 300 and 531 nM). The results show that riboflavin deprivation has negative effects on both the activity and viability of macrophages and reduces their ability to generate an immune response. Signs of riboflavin deficiency developed in RAW 264.7 cells within 4 d of culture in the medium with a low riboflavin concentration (3·1 nM). In particular, the low riboflavin content reduced the proliferation rate and enhanced apoptotic cell death connected with the release of lactate dehydrogenase. The riboflavin deprivation impaired cell adhesion, completely inhibited the respiratory burst and slightly impaired phagocytosis of the zymosan particles. In conclusion, macrophages are sensitive to riboflavin deficiency; thus, a low riboflavin intake in the diet may affect the immune system and may consequently decrease proper host immune defence.

Vitamīnu satura izmaiņas pilngraudu rudzu maizes ražošanā / Changes in Vitamin Content during the Whole Grain Rye Bread Processing

Abstract Whole grain rye bread is a historically rich item in Latvian culture, and Latvians are rightly proud of the rye bread tradition they have cultivated. Much international research has shown that regular intake of rye bread positively influences the consumer health. Latvia has a long history of rye bread preparation, but lacks information about changes in vitamin content during the manufacturing process - from the beginning of baking till the end product - bread. The aim of the study was to investigate the changes in vitamin content during the whole grain rye bread production process. The object of the research work: traditional Latvian whole grain rye bread, the dough of which is prepared with scald and natural yeast and then baked in a wood-fired clay oven. AOAC standard methods were used to determine the content of thiamine (B1 vitamin), riboflavin (B2 vitamin), niacin (B3 vitamin), and α-tocopherol (E vitamin). The content of vitamins was analyzed in whole grain rye flour, leavened rye flour dough, and rye bread baked for 30, 45, 60 and 75 minutes. Bread crust and crumb were analyzed separately. The content of B complex vitamers in whole grain rye flour and bread was determined using LC-MS combined with stable isotope dilution assay. The study showed that whole grain rye bread contains a wide range of B complex vitamins. During the whole grain rye bread processing it was observed that, compared to vitamin content in flour, thiamine content reduced by 36%, but content of riboflavin, niacin and α-tocopherol increased by 53%, 40% and 6% respectively.

Riboflavin Accumulation and Characterization of cDNAs Encoding Lumazine Synthase and Riboflavin Synthase in Bitter Melon (Momordica charantia)

Riboflavin (vitamin B2) is the universal precursor of the coenzymes flavin mononucleotide and flavin adenine dinucleotide--cofactors that are essential for the activity of a wide variety of metabolic enzymes in animals, plants, and microbes. Using the RACE PCR approach, cDNAs encoding lumazine synthase (McLS) and riboflavin synthase (McRS), which catalyze the last two steps in the riboflavin biosynthetic pathway, were cloned from bitter melon (Momordica charantia), a popular vegetable crop in Asia. Amino acid sequence alignments indicated that McLS and McRS share high sequence identity with other orthologous genes and carry an N-terminal extension, which is reported to be a plastid-targeting sequence. Organ expression analysis using quantitative real-time RT PCR showed that McLS and McRS were constitutively expressed in M. charantia, with the strongest expression levels observed during the last stage of fruit ripening (stage 6). This correlated with the highest level of riboflavin content, which was detected during ripening stage 6 by HPLC analysis. McLS and McRS were highly expressed in the young leaves and flowers, whereas roots exhibited the highest accumulation of riboflavin. The cloning and characterization of McLS and McRS from M. charantia may aid the metabolic engineering of vitamin B2 in crops.

English

Information of preschool children (400), pregnant women (100) and lactating women (100) was collected.&nbsp; Anthropometric, hemoglobin, clinical and morbidity assessments were carried out before &amp; after supplementation.&nbsp; Amylase Rich Malted Mixes (ARMMs) 2 types (Ragi/Wheat) were formulated and suitable products namely&nbsp;laddu, roti, kheer&nbsp;and&nbsp;porridge&nbsp;were prepared using formulated malted mixes. Malting decreased grain length, width, kernel weight (0.45 to 19.0g), volume (0.50 &ndash;31.2 ml) and hardness (1.12 to 5.9 kg/cm2), thus reduced the bulk density of the malted mixes. Chemical composition revealed that, the significant increase (P&lt;0.05) in fat (2.27 g), carbohydrate (98.0 g) and calorie (396 kcal) content of wheat malted mix. However significant increase was observed in calcium (440 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content of ragi malted mix. Germinated greengram had significantly higher protein (33.0 g), fibre (11.5 g), iron (8.0 g) and vitamin C (157.8 mg) content. The selected preschool children, pregnant women &amp; lactating women were divided into 3 groups.&nbsp; Group II and III fed with ragi malted mix &amp; wheat malted mix respectively served as the experimental groups and remaining group I served as the control group. Significant increase was observed in weight of preschool children and lactating women after supplementation. Hemoglobin level in pregnant and lactating women significantly increased (P&lt;0.01) after supplementation. Considerable reduction (50%) in the incidence of PEM, vitamin A, B vitamins, vitamin C and iron deficiency symptoms in experimental groups. After supplementation, morbidity rate decreased to 50% both the Group II and III. Key words:&nbsp;Malted foods, chemical composition, physical parameter.