Source Of Niacin Research Articles

Validating nutrient selection for product-group-specific nutrient indices for use as functional units in life cycle assessment of foods.

The ability to provide adequate nutrition is considered a key factor in evaluating the sustainability of foods and diets. Nutrient indices are used as functional units (FU) in life cycle assessment of foods to include nutritional performance in the environmental assessment of a product. Several general and food-group-specific nutrient indices exist but many lack validation, particularly when used as FU. In addition, the nutrient selection strategies and reference units for nutrient intake can vary considerably among studies. To validate intake-based product-group-specific nutrient indices previously developed for protein (NR-FIprot) and carbohydrate (NR-FIcarb) foods and for fruits and vegetables (NR-FIveg), we applied principal component analysis to investigate correlations between nutrients in foods and dishes representing a typical Finnish diet. The reference amounts for meal components were based on a plate model that reflected Finnish dietary recommendations. The portion sizes for the different food groups were anchored at 100 g, 135 g and 350 g for proteins, carbohydrates and fruits/vegetables, respectively. Statistical modelling largely validated the NR-FI indices, highlighting protein foods as sources of niacin, vitamin B12 and Se, carbohydrate foods as sources of Mg, Fe and phosphorous, and fruits/vegetables as sources of potassium, vitamin K, vitamin C, fibre and thiamine. However, in contrast to the intake-based approach applied in NR-FIprot, the dietary recommendation-based validation process suggested that fruits and vegetables should be favoured as sources of riboflavin and vitamin B6.

Analysis of the gut microbiome to validate a mouse model of pellagra.

Pellagra is caused by an abnormal intake and/or use of niacin, but its phenotypes are diverse. The phenotypes of pellagra can also be atypical, such as nausea. We previously reported a mouse model of pellagra-related nausea. However, the mechanism of this model is unclear. In this study, we found that the gut microbiota, which is thought to be a source of niacin, played an important role in the development of pellagra-related nausea in germ-free mice. We also investigated the gut microbiome. We compared urinary niacin metabolite levels and the dermal response between mice fed a normal diet and those fed a low-niacin diet to investigate the putative trigger of pellagra. Epoxyeicosatrienoic and hydroxyeicosatetraenoic acid levels were higher in mice fed a low-niacin diet compared with those fed a normal diet. Furthermore, histological studies indicated a dermatological response to the low-niacin diet. Interestingly, higher levels of oxidised fatty acids in response to the germ-free state were also observed. These findings indicate successful establishment of our newly established mouse model of pellagra via the gut microbiota. We believe that this model could enable the discovery of the putative cause of pellagra and phenotypes of pellagra that have not been recognised yet.

Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study

In 2006, the European Commission approved nutrition and health claim regulations of foods to stimulate healthier choices. To document how commercial, minced beef meat complied with regulations, meat samples from 72 carcasses were analysed. These samples were a source of niacin (B3), pyridoxine (B6), phosphorus and iron (cow meat only), and a rich source of protein, monounsaturated fat, vitamin B12 and zinc. A potential exists for establishing beef meat as a source of vitamin K, iron and selenium. The meat's nutrient relevance for young women when ingesting 150 g of raw beef mince/day was estimated. Increased levels of riboflavin (B2), pantothenic acid (B5), iron and selenium beyond presently observed, would better support this group's recommended nutrient intake. If the bioactivity of 25-OH-vitamin D3 could be used in calculations, vitamin D3 in the minced meat would add positively to the intake of vitamin D3 that was 49% of the recommended intake.

Safety of nicotinamide riboside chloride as a novel food pursuant to Regulation (EU) 2015/2283 and bioavailability of nicotinamide from this source, in the context of Directive 2002/46/EC.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Allergens (NDA) was asked to deliver an opinion on nicotinamide riboside chloride as a novel food (NF) pursuant to Regulation (EU) 2015/2283, including an evaluation of the safety of its use in food supplements as a source of niacin, and the bioavailability of nicotinamide from this source, in the context of Directive 2002/46/EC. The NF, a synthetic form of nicotinamide riboside, is proposed to be used in food supplements for the healthy adult population at levels up to 300 mg/day. The production process, composition, specifications, batch‐to‐batch variability and stability of the NF do not raise safety concerns. Animal and human data indicate that the NF contributes to the nicotinamide body pool. There are no concerns regarding genotoxicity. Human studies do not raise safety concerns. The proposed maximum use level corresponds to an amount of nicotinamide, which is sixfold lower than the tolerable upper intake level (UL) set for adults, excluding pregnant and lactating women. The margin of exposure (MoE) of 70 derived from repeated dose toxicity studies with rats and dogs is considered sufficient for the adult population, excluding pregnant and lactating women. Regarding these two population groups, the MoE of 76 derived from a developmental toxicity study in rats is considered insufficient in the absence of data which could justify accepting a MoE lower than 100. The Panel concludes that the NF is safe under the proposed conditions of use for the healthy adult population, excluding pregnant and lactating women, and that an intake of the NF up to 230 mg/day is safe for pregnant and lactating women. The Panel also concludes that the NF is a source from which nicotinamide, a form of niacin, is bioavailable.

The evaluation of selected shellfish as a source of niacin in nutrition and therapy of modern human

Abstract Introduction The presence of fish and seafood in the diet of people at high risk of heart disease, pregnant women and the elderly is conducive to the preservation of health. Food originating from the sea is a good source of niacin and should be consumed by all, regardless of age and/or physiological state. Therefore, it is recommended by physicians and nutritionists. Aim The aim of this study was to determine the content of niacin in selected seafood and to evaluate these products as a potential source of niacin. Material and methods The content of niacin was determined by the microbial method. The vitamin was extracted from the analyzed samples using enzymatic hydrolysis. Results A portion of 100 g seafood implements the standard daily requirement in range of 4.43%–8.21% for women and 3.88%–7.19% for men, respectively. Discussion Fish and seafood consumption has a tendency to increase all over the world, whereas in some countries (Poland) it persists insufficient with a declining tendency. Considering high nutritive value, the analyzed shellfish are recommended as valuable ingredient of diet. Increased consumption of seafood might contribute to reduce the risk of civilization diseases morbidity. Conclusion The niacin analysis that was conducted showed differences between the various types of seafood. Among the analyzed seafood, the best source of niacin came from the meat of clams.

Effects of high levels of dietary niacin from nicotinic acid on growth and meat quality of finishing pigs raised during summer (2014)

A total of 1,232 pigs (PIC 337 × 1050; initially 59.4 lb) were used in a 98-d study to evaluate the influence of increasing dietary niacin supplementation on growth, body temperatures, and meat quality of pigs raised in a commercial facility during the summer. There were 28 pigs per pen and 11 pens per treatment. Basal diets contained corn, soybean meal, and dried distillers grains with solubles (DDGS). The four dietary treatments were formed by adding increasing levels of nicotinic acid as the source of niacin (Lonza, Allendale, NJ) at 14, 172, 331, and 490 mg/lb of complete feed. On d 57, 58, and 59, rectal temperatures and skin temperatures on the top of the shoulder and rump were collected from 2 pigs per pen (1 barrow and 1 gilt). On d 98, 2 pigs per pen (1 barrow and 1 gilt) were visually selected as the heaviest pigs in the pen and were harvested for carcass and meat quality data. Carcass traits, pH decline, and subjective loin color and marbling scores were measured at a commercial abattoir. Afterward, a 15.7-in. segment of the loin was used for meat quality analysis, including measurements of ultimate pH and purge loss. Boneless chops (1 in. thick) were cut from the loin segment and were used to determine 24-h drip loss, subjective color and marbling, objective lean color values (L*, lightness; a*, redness; and b*, yellowness), and muscle niacin concentrations. Average daily temperatures within the barn ranged from 63.8 to 85.5°F throughout the length of the study, with daily low temperatures from 59.9 to 81.0°F and daily high temperatures from 66.1 to 93.3°F. Overall, temperature was cooler than expected for the facility compared with normal seasonal increases associated with the summer months. Time × day interactions (P < 0.01) were observed for rectal, shoulder, and rump temperatures; however, body temperature was not consistently influenced by dietary niacin concentrations during the collection period. Overall (d 0 to 98), increasing dietary niacin did not influence ADG or F/G, but it tended (linear; P = 0.07) to increase ADFI. Increasing niacin supplementation did not influence carcass traits; however, for meat quality, it did increase (linear; P < 0.01) pH decline at 45 min and 21 h postmortem. Increases (linear; P < 0.05) in a* and b* were observed for chops from pigs fed increasing niacin, but subjective chop color scores were not affected by increasing niacin supplementation. In summary, dietary niacin above the animal’s requirement estimate did not consistently influence rectal or skin temperatures and had negligible influences on growth performance, carcass traits, and meat quality parameters.; Swine Day, Manhattan, KS, November 20, 2014

Inability to assess the safety of niacin‐enriched yeast added for nutritional purposes as a source of niacin in food supplements and the bioavailability of niacin from this source, based on the supporting dossier

Inability to assess the safety of niacin‐enriched yeast added for nutritional purposes as a source of niacin in food supplements and the bioavailability of niacin from this source, based on the supporting dossier

Inositol hexanicotinate (inositol hexaniacinate) as a source of niacin (vitamin B3) added for nutritional purposes in food supplements

Inositol hexanicotinate (inositol hexaniacinate) as a source of niacin (vitamin B3) added for nutritional purposes in food supplements

Kinetics of Niacin Supplements in Lactating Dairy Cows

The kinetics of niacin supplements in lactating dairy cows and the stability of supplements during in vitro fermentation were examined. Four multiparous Holstein cows (200 DIM) with ruminal and duodenal cannulas were fed a TMR either unsupplemented or supplemented with 12 g/d of nicotinic acid, 12 g/d of nicotinamide, or 6 g/d combination of each niacin source in a 4 × 4 Latin square design. Ruminal and duodenal concentrations of nicotinic acid increased with niacin supplementation, but DMI, yields of milk and FCM, most measures of milk composition, ruminal VFA, and plasma NEFA and BHBA concentrations were unaffected by niacin supplementation at this stage of lactation. Apparent digestibilities of most nutrients were greater when both sources of niacin were supplemented than when either source was supplemented separately. Duodenal nicotinic acid concentrations were higher for cows supplemented with nicotinamide than for cows receiving nicotinic acid, but the opposite was true for nicotinic acid concentrations in plasma. The results of both experiments indicated that nicotinamide was converted rapidly to nicotinic acid by microorganisms in the reticulorumen. Supplementation with either nicotinic acid or nicotinamide effectively can increase the amount of nicotinic acid available to the cow; however, some source effects remain to be explained.

Niacin in dairy and beef cattle nutrition.

Niacin functions metabolically as a component of the coenzymes NAD and NADP. Sources of niacin are feedstuffs and the enzymatic conversion of tryptophan and quinolinic acid into niacin. Niacin is synthesized by the microflora in the rumen of ruminants. Recent research suggests that microbial production of niacin may not be sufficient for the requirements of high producing cows. Supplemental niacin given to cows in early lactation may reduce the rate of fat mobilization, decrease the concentration of ketones in blood and increase blood glucose level. Niacin supplementation may increase propionate concentration and decrease butyrate concentration in rumen liquor. Ruminal microbial protein synthesis was enhanced by niacin. Not all experiments showed such clear results. The positive metabolic effects of niacin supplementation have resulted in most studies in an improved milk yield (3-4%) especially during early lactation. The milk constituents were mostly uninfluenced or only minimally increased. Reasons for the high variations of results are differences in ration formulation, level of milk performance, stage of lactation, age of cows, body conditions, level and duration of niacin supplementation and specific experimental conditions. Niacin supplemented cows lost less body weight during early lactation, were less days open and required fewer pellets per pregnancy. It would appear that niacin supplementation of about 6 grams per animal per day (200-400 mg per kg dry matter) for the first 60 to 100 days of lactation may be beneficial in selected high producing cows or heifers. In beef cattle niacin supplementation would appear to be beneficial (approximately 1 g per animal per day or about 100 mg per kg dry matter) when the body weight of bulls is lower than 300 kg, when the diets are poor in protein (10 tp 12% crude protein of dry matter) and during dietary adaptation periods.

Increased bitter taste detection thresholds in Yucatan inhabitants related to coffee as a dietary source of niacin

Increased bitter taste detection thresholds in Yucatan inhabitants related to coffee as a dietary source of niacin

Hydroxyanthranilic Acid as a Source of Niacin in the Diets of the Chick, Guinea Pig and Hamster

Hydroxyanthranilic Acid as a Source of Niacin in the Diets of the Chick, Guinea Pig and Hamster

Synthesis and metabolism of quinolinic acid ring labeled with tritium.

Summary1. Quinolinic acid was labeled in the 4, 5, and 6 positions with tritium by the neutron recoil method. 2. Intraperitoneal injection of labeled quinolinic acid into rats was followed by excretion of labeled N1 methylnicotinamide in urine during the next 24 hours. Tritium contents of excreted N1 methylnicotinamide in 2 experiments indicated that 7.6 and 23.6% originated from the injected labeled quinolinic acid. The evidence is definite that quinolinic acid can serve in the rat as a source of niacin. 3. Most of the injected quinolinic acid was exreted as such in the urine. Quinolinic acid isolated from urines of 2 rats had specific activities of 103 and 112% of injected quinolinic acid. The increase in specific activity suggests that tritium-labeled quinolinic acid may have been less rapidly metabolized than the unlabeled substance.

The Niacin Content of Fresh and Stored Shell Eggs

NIACIN (nicotinic acid) is of extreme, importance in nutrition. A dietary deficiency of niacin may result in pellagra in man (Fouts et al. 1937), black tongue in dogs (Elvehjem et al. 1937), and black tongue and perosis in chicks (Briggs et al. 1942, 1943).The niacin level in eggs is low. Values of 17 to 21 μg. per yolk and 56 to 64 μg. per albumen (Dann and Handler, 1941), 0.73 to 0.90 μg. per gm. of whole egg (Snell and Quarles, 1941), 0.76 μg. per gm. of albumen and 0.35 μg. per gm. of yolk (Teply et al., 1942), and 0.72 μg. per gm. of whole egg (Cheldelin and Williams, 1942) have been reported on a fresh egg basis. When compared with values of 20 to 100 μg. per gm. of grains and meats, eggs are seen to be relatively unimportant as a source of niacin in the human .