Source Of Riboflavin 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.

Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix.

Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with Rhizopus. A variety of substrates can be processed into tempe in the presence of other microorganisms. In this study, grass pea seeds with the addition of flaxseed oil cake (20% w/w) were either fermented using individual mould strains-Rhizopus oryzae, R. oligosporus, and Mucor indicus-or cofermented with the moulds and Lactiplantibacillus plantarum. In the obtained products, the content of dietary fibre, B group vitamins, and the level of peptides and antioxidant potential in aqueous extracts were measured. Moreover, peptides, angiotensin I convertase inhibitor, and antioxidant activity were determined after in vitro digestion. The effect of digestates on the differentiation of enterocytes was also investigated. Fermentation generally resulted in a decrease in the dietary fibre, especially the insoluble fraction (30-50%). The product obtained with R. oryzae was the best source of riboflavin and thiamine among all tested. The fermentation process promoted the accumulation of water-soluble peptides and antioxidant compounds. After in vitro digestion, the largest amount of antioxidant and antiradical compounds was released from tempe obtained with R. oryzae. However, the enrichment of the products with antioxidants resulting from solid-state fermentation did not simply translate into an improvement in antioxidant potential after digestion. Generally, fermentation carried out in the presence of L. plantarum brought positive effects only in the case of R. oligosporus DSM 1964. Digestion products obtained from R. oryzae tempe had a positive effect on the viability of Caco-2 cells differentiated into enterocytes. Interestingly, a higher activity of differentiation markers (alkaline phosphatase and sucrase-isomaltase) was observed under the influence of digestate of R. oryzae and L. plantarum tempe.

Saffron: from medicine to industry

Functional foods provide health benefits beyond just basic nutrition and play a role in reducing the risk of disease or in improving overall health. These foods include health-promoting ingredients or natural components found in conventional foods, fortified, enriched or enhanced foods. The most effective way to reap the benefits of functional foods is to eat a balanced diet that contains multiple contributing to good health. Nutrients include fiber, potassium, folate, vitamin B, magnesium, vitamin C and antioxidants such as carotenoids and anthocyanins. High fiber foods help maintain healthy cholesterol levels. Folate decreases homocysteine, an amino acid which, at high levels, can lead to artery damage. Potassium helps maintain normal blood pressure level, antioxidants protects the cells from damage caused by unstable molecules known as free radicals, the antioxidant carotenoid lycopene can help prevent the oxidation of LDL “bad” cholesterol. The anti-inflammatory diet protects from heart disease, arthritis, diabetes, allergies and much more. Spices are food additives and help to improve health due to their antidiabetic potential and also their hypoglycemic effects in controlling diabetes. Furthermore, the phenolic compounds in spices give flavor, taste, aroma, and color to food. However spices do much more. They can fight many diseases, such as cancer, diabetes and high blood sugar, as well as improving overall health. Adding spices such as saffron, basil, oregano, garlic, turmeric, and rosemary to the diet may reduce the risk of chronic health problems. Saffron as a functional food protects the cells from damage caused by unstable molecules known as free radicals. It also provides nutrients‒they play a role in reducing the risk of disease or in improving overall health. Crocetinglycosyl esters are responsible for its characteristic colour. In regard to the characteristic bitter taste, it is postulated to be due to the presence of a glycoside named picrocrocin. Finally an extensive group of compounds are responsible for saffron aroma, mainly ketones and terpenicaldehydes amongst which safranal stands out due to its high proportion. Kashmir saffron is unique in the world owing to the high concentration of crocin (366), safranal (59) and picrocrocin (121). Saffron is also a rich source of proteins, vitamins (riboflavin and thiamine), potassium, iron, copper, zinc, sodium and manganese thus imparting antioxidant property to it. Saffron has been found to be the richest source of riboflavin (100 μg g-1). Harvested from dried dark red stigmas of saffron flowers, it finds its use not only as a spice for flavouring and coloring food but also for treating several diseases. It contains carotenoids attributing it an anticancer, antitumour effect and immunomodulatory properties. Among the constituents of saffron extract, crocetin derivatives are mainly responsible for pharmacological activities. As a drug it is considered astringent, stimulant of metabolism, refrigerant, diuretic, antihusteric, stomachic, antiseptic and spasmodic. Due to presence of crocetin it indirectly helps to reduce cholesterol level in the blood and severity of atherosclerosis, thus reducing the chances of heart attacks. The crocetin present in saffron is found to increase the yield of antibiotics. Two compunds of safranal viz., 3,5,5trimethyl 2hydroxy-1, 4-cyclohesadion-2-ene and 2,4,4-trimethyl 1 3-formyl-6-hydroxy 2,5 cyclohexadion-1ene are supposed to increase antibacterial and antiviral physiological activity in the body. Because of the modern industrial methods, the food chain has become more complex increasing the possibility of chemical contamination of food products. Modern applied research methods are an essential part of the technology to produce ready and semi ready to use saffron products of nutritional value in order to satisfy the potential needs of the consumers.

Safety and efficacy of vitamin B2 (riboflavin and riboflavin 5’‐phosphate ester monosodium salt) produced by Bacillus subtilis for all animal species based on a dossier submitted by DSM

Riboflavin is produced by two genetically modified Bacillus subtilis strains. Neither the production strains nor their recombinant DNA were detected in the final riboflavin products. Riboflavin 5’-phosphate sodium is prepared by phosphorylation of riboflavin. The additives are safe for target animals with a wide margin of safety provided that the current use levels for riboflavin are not exceeded. Toxicological studies with the additive under assessment show that it has a low toxicity and do not indicate a genotoxic potential. The use of the additives in animal nutrition will not significantly alter the riboflavin content of food of animal origin. The EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) considers that the use of the additives in animal nutrition is not of safety concern for consumers. The additives containing riboflavin and riboflavin 5’-phosphate sodium are not irritant to skin and eyes. In the absence of data, the FEEDAP Panel cannot conclude on skin sensitisation. Riboflavin is a recognised photosensitiser, which may elicit skin and eye photoallergic reactions. Workers might be exposed to a respirable dust when handling riboflavin and riboflavin 5’-phosphate sodium; in the absence of data on inhalation toxicity, the FEEDAP Panel cannot conclude on a possible risk by inhalation. The use of riboflavin and riboflavin 5’-phosphate sodium in animal nutrition does not pose a risk to the environment. The additives are regarded as an effective source of riboflavin in covering the animal’s requirement when administered orally.

Riboflavin in Nutrition, Food Processing, and Analysis - A Review

<p>Riboflavin is an essential micronutrient in the human diet. Because riboflavin is water soluble and not stored in appreciable amounts in the body, sources of riboflavin must be constantly consumed. In the United States many cereal grains are being fortified with riboflavin. In this review we briefly discuss the chemistry of riboflavin, the role of riboflavin in nutrition and health, effects of food processing and storage and means of measuring riboflavin in food and animal feeds.</p>

Facts About Riboflavin

Did you know that mushrooms are a good source of riboflavin? Riboflavin is one of the B vitamins, also known as vitamin B2. We need riboflavin to use the carbohydrates, fats, and proteins in the foods we eat. Riboflavin helps us use these nutrients for energy in our bodies and additionally functions as an antioxidant. Riboflavin also is needed to properly use the vitamins niacin, folate, and vitamin B6. For more facts about riboflavin, check out this revised 2-page fact sheet written by R. Elaine Turner and Wendy J. Dahl, and published by the UF Department of Family, Youth and Community Sciences, April 2012. FCS8668/FY211: Facts about Riboflavin (ufl.edu)

The Contribution of Milk and Milk Products to Micronutrient Density and Affordability of the U.S. Diet

Background: To be successful, dietary guidance needs to identify foods that are nutrient rich, affordable, and appealing. Analyses of dietary surveys on “what we eat in America” can now be supplemented by analyses of nutrient density as well as nutrient cost.Objective: To explore the relative contribution of 9 food groups to energy and nutrient intakes and to assess the relative cost of selected nutrients by major food group.Method: Dietary intake data were provided by the 4 cycles of the continuous National Health and Nutrition Examination Survey (NHANES 2001–2002, 2003–2004, 2005–2006, and 2007–2008). Research on the nutritive value and cost of U.S. foods was made possible by the merging of the U.S. Department of Agriculture (USDA) Food and Nutrition Database for Dietary Studies (FNDDS 2.0) with the USDA food prices database. Nutrient densities were calculated per 100 kcal. Nutrient costs were calculated as the dollar cost of meeting 10% daily value for a given nutrient.Results: Despite their low energy contribution (10%–13% of energy), milk and milk products contributed 47% of calcium, 42% of retinol, and 65% of vitamin D to the diets of children and adults. Milk and milk products were among the top sources of riboflavin, phosphorous, and vitamin B12. Cost analyses showed that milk and milk products were by far the lowest-cost source of dietary calcium and were among the lowest-cost sources of riboflavin and vitamin B12. Vegetables and fruit were the lowest-cost sources of vitamin C, whereas dry beans and legumes were the lowest-cost sources of fiber.Conclusion: The nutrients-per-calorie and nutrient cost metrics can help identify affordable nutrient-rich foods.

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

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

Quantification of the bioavailability of riboflavin from foods by use of stable-isotope labels and kinetic modeling

Background:Discrepancies have been reported between estimates of the prevalence of riboflavin deficiency based on intakes of riboflavin and estimates based on measures of riboflavin status. One reason for this may be an overestimate of the bioavailability of riboflavin from foods, about which relatively little is known.Objective:We aimed to quantify the bioavailability of riboflavin from milk and spinach by using stable-isotope labels and a urinary monitoring technique and by a plasma appearance method based on kinetic modeling.Design:Twenty healthy women aged 18–65 y were recruited for a randomized crossover study performed with extrinsically labeled (13C) milk and intrinsically labeled (15N) spinach as sources of riboflavin. An intravenous bolus of labeled riboflavin was administered with each test meal to assess the apparent volume of distribution of riboflavin in plasma.Results:No significant differences were noted in riboflavin absorption from the spinach meal and from the milk meal according to either the urinary monitoring technique (60 ± 8.0% and 67 ± 5.4%, respectively; P= 0.549) or the plasma appearance method (20 ± 2.8% and 23 ± 5.3%, respectively; P= 0.670).Conclusions:A large fraction of newly absorbed riboflavin is removed by the liver on “first pass.” The plasma appearance method therefore underestimates riboflavin bioavailability and should not be used to estimate riboflavin bioavailability from foodstuffs. Urinary monitoring suggests that riboflavin from spinach is as bioavailable as is riboflavin from milk.

Riboflavin uptake by human-derived colonic epithelial NCM460 cells.

Normal microflora of the large intestine synthesize a number of water-soluble vitamins including riboflavin (RF). Recent studies have shown that colonic epithelial cells possess an efficient carrier-mediated mechanism for absorbing some of these micronutrients. The aim of the present study was to determine whether colonic cells also possess a carrier-mediated mechanism for RF uptake and, if so, to characterize this mechanism and study its cellular regulation. Confluent monolayers of the human-derived nontransformed colonic epithelial cells NCM460 and [(3)H]RF were used in the study. Uptake of RF was found to be 1) appreciable and temperature and energy dependent; 2) Na(+) independent; 3) saturable as a function of concentration with an apparent K(m) of 0.14 microM and V(max) of 3.29 pmol x mg protein(-1) x 3 min(-1); 4) inhibited by the structural analogs lumiflavin and lumichrome (K(i) of 1.8 and 14.1 microM, respectively) but not by the unrelated biotin; 5) inhibited in a competitive manner by the membrane transport inhibitor amiloride (K(i) = 0.86 mM) but not by furosemide, DIDS, or probenecid; 6) adaptively regulated by extracellular RF levels with a significant and specific upregulation and downregulation in RF uptake in RF-deficient and oversupplemented conditions, respectively; and 7) modulated by an intracellular Ca(2+)/calmodulin-mediated pathway. These studies demonstrate for the first time the existence of a specialized carrier-mediated mechanism for RF uptake in an in vitro cellular model system of human colonocytes. This mechanism appears to be regulated by extracellular substrate level and by an intracellular Ca(2+)/calmodulin-mediated pathway. It is suggested that the identified transport system may be involved in the absorption of bacterially synthesized RF in the large intestine and that this source of RF may contribute toward RF homeostasis, especially that of colonocytes.

Effect of cow milk factor(s) on the bioavailability of non-milk riboflavin in rats

The influence of milk factor(s) on the bioavailability of non-milk riboflavin was assessed using riboflavin-deficient young rats. Milk retentate prepared by 28 h dialysis of raw cows' milk (3·5% fat) was used as the source of milk factor(s). The repletion test diets provided contained (A) pure riboflavin (300 μg), (B) undialysed raw milk (300 μg), (C) milk retentate alone (75 μg bound riboflavin) or (D) milk retentate (75 μg) plus pure riboflavin (225 μg), as the source of riboflavin, for 15 days. Total hepatic riboflavin content and erythrocyte glutathione reductase (EGR) activity were selected as response criteria. Groups B and D, which received undialysed milk and milk retentate supplemented with pure riboflavin, respectively, had significantly (P < 0·05) greater total hepatic riboflavin content and EGR activity restoration than A. The estimate of the influence of milk factor(s) on the availability of non-milk riboflavin from other dietary sources after correcting for baseline data on total hepatic riboflavin content and EGR activity restoration, showed that bioavilability of non-milk riboflavin was enhanced in the presence of milk factor(s).

Riboflavin content of Malaysian leaf vegetables

Riboflavin deficiency appears to be widespread throughout Southeast Asia where polished rice is the dietary staple. To determine the potential value of green leaves in increasing the dietary intake of riboflavin, over 40 species of Malaysian leaf vegetables, cultivated and wild, were analyzed for the vitamin. The average riboflavin content of cultivated leaf vegetables ranged from 0.1 to 0.3 mg per 100 g edible portion. For non‐cultivated leaves, the average riboflavin content ranged from 0.4 to 1.2 mg per 100 g and these values compare favorably with other foods considered good sources of riboflavin. It was concluded that green leaves contain significant amounts of riboflavin and greater use of these vegetables should be encouraged.

Corn Distillers Dried Grains with Solubles in Rations for High-Producing Hens

SLOAN (1940) reported that a special distillers dried grains with solubles (solvent extracted) fed in combination with meat scraps and soybean meal could satisfactorily contribute one-fourth of the protein in a chick starting ration. When fed at a 30 percent level as the only protein supplement, growth was unsatisfactory. Sloan (1941) extended these findings and found that distillers dried grains with solubles could be substituted on a weight for weight basis for dried skim milk as a source of riboflavin. In this latter study he concluded that this material could comprise 12 to 15 percent of the total crude protein in rations for growing chicks and laying hens.D’Ercole et al., 1939; Shea et al., 1941; Dickens et al., 1941; Parkhurst et al., 1942, 1945; and Nelson et al., 1944; confirmed and extended the observations of Sloan. These workers showed that distillers dried grains with solubles was a source of …

B-COMPLEX VITAMIN SUPPLEMENTATION OF PIG RATIONS BASED ON BARLEY GROWN ON GREY WOODED SOILS

Ninety-two sows and two hundred and sixteen pigs were employed in four gestation-lactation and three growing-finishing experiments to determine the adequacy of barley grown on the Grey Wooded soils of the Peace River region in northwestern Canada, as a source of riboflavin, pantothenic and nicotinic acid in swine rations. Vitamin B12 was assessed as a dietary essential in the all-plant rations. In the gestation-lactation experiments sow gains during gestation were greater in the B-vitamin supplemented lot and a trend toward heavier weaning weights of pigs was evident. Vitamin supplementation increased the level of vitamin B12 in sow’s milk collected 1 week post-partum and of both riboflavin and pantothenic acid collected 1 week and 6 weeks post-partum. Nicotinic acid content of sows’ milk was unaffected by supplementation. There was a highly significant decrease in riboflavin level in both control and supplemented lots between 1 and 6 weeks following parturition. The decrease was greatest in the unsupplemented lot.B-vitamin supplementation did not affect growing period gains or pig carcass quality in the growing-finishing experiments. However, certain significant growth responses were noted in the finishing period.The data indicate that the basal rations employed contained adequate riboflavin, pantothenic and nicotinic acid to support normal gestation, lactation and growth in Yorkshire swine.

The Riboflavin Content of Fresh and Stored Shell Eggs

EGGS are considered to be one of the better sources of riboflavin in the human diet (Hawk et al., 1947). The only data available concerned with changes in the riboflavin content of shell eggs during storage are those of Antoniani et al. (1948). A study of changes in the vitamin content of shell eggs stored for periods up to 12 months was started in our laboratories about two years ago. Data have already been reported on choline (Evans and Davidson, 1951), niacin (Evans et al., 1951a), and vitamin B6 (Evans et al., 1951b). The present paper contains data on changes in the riboflavin content of eggs during 12 months of cold storage.EXPERIMENTALLaying White Leghorn hens were housed in individual laying cages and fed a ration composed of ground corn 34.5, ground oats 20.0, wheat bran 15.0, flour middlings 10.0, dehydrated alfalfa 3.0, meat scraps 3.0, dried milk 2.0, .

Biological Availability of Certain Foods as Sources of Riboflavin

Biological Availability of Certain Foods as Sources of Riboflavin

The Comparative Value of Chocolate and Whole Milk as a Source of Riboflavin for the Rat

The Comparative Value of Chocolate and Whole Milk as a Source of Riboflavin for the Rat

Fermented Grain Products as a Source of Riboflavin

(1949). Fermented Grain Products as a Source of Riboflavin. World's Poultry Science Journal: Vol. 5, No. 1, pp. 20-23.

The Thiamine and Riboflavin Content of Whole Wheat, Nonenriched and Enriched Flours and of Breads Made Therefrom: Two Figures

A study was made of the relative thiamine and riboflavin content of whole wheat, nonenriched and enriched flour of common origin and of breads made therefrom. Four hundred and fifty young rats constituting 38 experimental groups were used in the study. All animals were subjected to a 2-week adaptation period before being placed on experiment. The feeding period was of 8 weeks duration unless death of experimental subject intervened. The results, as a whole, show that flour, enriched in accordance with the present formula, is definitely superior to nonenriched flour with respect to thiamine and riboflavin, and is somewhat superior to whole wheat with respect to these vitamins. While the amount of thiamine contributed by ground whole wheat and by enriched flour, when the flours composed 30% of the diet, is only slightly less than that required for optimal growth in young rats, the amount of riboflavin contributed is definitely insufficient. However, the enriched flour was found to contain more riboflavin than the original wheat. Breads made from ground wheat and from enriched flour show good retention of thiamine and riboflavin as indicated by growth tests and by vitamin assays. Dark bread and milk bread, as prepared and used in these studies, were found to be definitely inferior to breads made from ground whole wheat or from enriched flour as sources of thiamine, and somewhat less inferior as sources of riboflavin.

Enhancing the Riboflavin Content of Mare's Milk

ALTHOUGH cow's milk is generally considered one of the best natural sources of riboflavin, Holmes and his co-workers,1 in a study of the vitamin content of mare's milk, found that draft (Percheron) mares produced milk containing extremely little riboflavin. The riboflavin levels varied from 0.05 to 0.20 mg. per liter of milk, with averages of 0.09, 0.11, and 0.13 mg. for the three mares used in the study. These values were less than one tenth those found for milk produced by cows that grazed in the same pastures and were fed hay grown in the same or adjacent fields to . . .