Vitamin B12 Content Research Articles

English

Potatoes have attracted great interest as a feasible solution to food insecurity and climate change in Kenya. Many varieties have been developed but their nutritional value and suitability for domestic and industrial use are not sufficiently studied. A comparative study of physical attributes (tuber weight, size, shape, eye depth and number, specific gravity, colour) and nutrient composition (proximate, minerals, vitamins, and simple sugars) of three varieties (Unica, Shangi and Dutch robjin) were evaluated using standard methods. Shangi and Unica had lengths above 50 mm recommended for French fry processing, but had deep eyes (1.54-2.98 mm). Unica had a red skin colour while Shangi was yellow. Both varieties had yellow coloured flesh. The specific gravity of the varieties ranged from 1.08-1.12. Shangi and Unica were suitable for processing based on their physical attributes except for eye-depths. Dutch robjin had the highest content of protein (1.76%), carbohydrates (20.43%), total ash (1.10%), crude fibre (1.11%), iron (0.87 mg/100 g), thiamine (0.036 mg/100 g), niacin (0.93 mg/100 g), pyridoxine (1.92 mg/100 g) and folic acid (34.62 µg/100 g). Unica had the highest zinc (0.41 mg/100 g) and calcium (8.51 mg/100 g) contents. Reducing sugar content across the three varieties was within recommended range for processing (97.75-107.53 mg/100 g). There was a significant (p<0.05) varietal difference in most of the nutrient components. Dutch Robjin showed the best nutritional quality.   Key words: Potato quality, Solanum tuberosum L., physical characteristics, nutrient content, food composition.

ACCEPTABILITY AND NUTRIENTS CONTENT (VITAMIN B12 AND FOLIC ACID) OF SUBTITUTED SNACK BAR WITH PURPLE SWEET POTATO (IPOMOEA BATATAS L.) ENRICHED WITH NUTRITIONAL YEAST AS HEALTHY VEGAN FOOD

Vegan are group of people who have high risk of megaloblastic anaemia because of vitamin B12 and folic acid defi ciency. Purple sweet potato (Ipomoea Batatas L.) and nutritional yeast are rich vitamin B12 and folic acid, therefore can be formulated into healthy food, such as snack bar for vegan. The purpose of this study is to determine the eff ect of purple sweet potato substitution and nutritional yeast addition on acceptability and availability of vitamin B12 and folic acid of snack bar. The type of research of formulation was true experimental design (Complete Randomize Design) with 1 formula control and 2 modifi ed formula. This research was carried out for 3 months (December 2018-March 2019) in Nutrition Laboratory Universitas Airlangga. The panelists are 38 people who affi liated with vegan community Yayasan Buddha Maitreya Surabaya. Statistical analysis used Kruskall Wallis test and Mann Whitney test with 5% signifi cance level. The results of organoleptic test showed that the most preferred formula by panelists was F2 with an average value of 3,6. There are diff erences in terms of smell characteristic (p=0.017) and taste characterictic (p=0.021). F2 have the highest content of vitamin B12 and folic acid, which are 1.58 mcg and 1,62 mcg, respectively, for 50 gram snack bar. The study showed that the best optimization (acceptability and nutrient content) in formula is F2 (substitution of 20% of purple sweet potato and addition 9 g of nutritional yeast). Therefore, snack bar with purple sweet potato substitution and nutritional yeast enrichment is feasible as an alternative healthy snack for vegan.

Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients.

Edible orthopterans (grasshoppers, crickets, and locusts) are major delicacies, especially across sub-Saharan Africa. Their promotion as food ingredients is increasingly gaining momentum. This study evaluates the nutritional profiles of three widely consumed orthopterans: Gryllus bimaculatus, Locusta migratoria, and Schistocerca gregaria after blanching and oven-drying. All three species had high protein (65.3, 54.2, and 61.4% on a dry matter (DM) basis for G. bimaculatus, L. migratoria, and S. gregaria, respectively) and fat contents. Oleic (22.9–40.8%) and palmitic (26.1–43.0%) were the two most abundant fatty acids. All essential amino acids (in mg/100 g protein) were present, with glutamic acid (120–131), alanine (90.2–123), and leucine (82.3–84.6) being the most abundant. The minerals (in mg/100 g dry matter) potassium (796–1309) and phosphorus (697–968) were moderately high, and iron (4.60–7.31), zinc (12.7–24.9), manganese (0.40–7.15), and copper (1.20–4.86) were also observed in the samples. Vitamin B12 contents were high (0.22–1.35 µg/100 g dry matter). Our findings demonstrate that the excellent nutritional profile of the three processed insects could serve as promising alternative ingredients for improving food and nutritional security.

Pseudovitamin B12 and factor S are the predominant corrinoid compounds in edible cricket products

In this study, we determined the vitamin B12 content of commercially-available edible insect products using a bioassay based on Lactobacillus delbrueckii ATCC 7830. Although the vitamin content of giant water bug, bee larva, grasshopper, and weaver ant products was low, we found that diving beetle and cricket products contained relatively high amounts of vitamin B12 (approximately 89.5 and 65.8 µg/100 g dry weight, respectively). In the cricket products most widely circulated as foods, specific corrinoid (vitamin B12) compounds were extracted and identified using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS). Despite the bioassay detecting high vitamin B12 content (approximately 50–75 µg/100 g dry weight) in these cricket products, UPLC–MS/MS analysis indicated that pseudovitamin B12 and 2-methylmercaptoadenyl cobamide (also known as factor S) were actually the predominant corrinoid compounds (~74% and ~21%, respectively), with authentic vitamin B12 making up only 5% of total corrinoids.

Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food

ABSTRACT The aim of this study was to assess the possibility of using selected bacterial strains (lactic acid bacteria – LAB) isolated from traditional fermented plant-origin food, to produce potentially functional (probiotic and/or synbiotic) cereal-based vegan desserts. The scope of the study included: optimization of the recipe and fermentation conditions of cereal raw materials, taking into account the an adequate concentration of the number of probiotic bacteria in the product at a minimum level of 6 log CFU g−1), an accepted sensory quality of the final product after the fermentation process and estimation of microbiological and sensory quality of developed products after 21 days refrigerated storage. The level of vitamin B12 in fresh products and after refrigerated storage was also determined. The results showed that it is possible to develop safe, potentially functional cereal-based vegan desserts with an appropriate number of LAB bacteria, accepted sensory quality and content of vitamin B12.

A Comparative Study on Nutritional Composition and Biological Activities of the Leafand Flower of Ocimum sanctum Linn

Various parts of Ocimum sanctum Linn. Such as leaves, seeds, roots, fruits, barks, flowers etc., were widely used in traditional medicine to cure a wide range of diseases over the decades. Although several studies include phytochemical screening, antibacterial, antifungal and hyperglycemic activity of Ocimum sanctum. Some parts of Ocimum sanctum remain to be elucidated. The present study includes nutritional analysis, antibacterial activity, antifungal activity and antidiabetic effect of Ocimum sanctum leaves and flowers. From nutritional investigation, the proximate composition moisture, ash, lipid, total sugar, crude fiber, starch, total phenols, vitamin C, vitamin B1 and vitamin B2 contents of leaves were 84.78%, 12.72%, 0.5%, 60%, 14.8%, 13.90%, 0.37%, 14%, 0.48%, 0.24% respectively. On the other hand, moisture, ash, lipid, total sugar, crude fiber, starch, total phenols, vitamin C, vitamin B1, and vitamin B2 contents of flowers were 71.56%, 25.56%, 0.02%, 77%, 5.38%, 16.10%, 0.25%, 42%, 0.27%, 0.33%, respectively. The leaves and flowers also contain significant amounts of Ca, Zn, P, and iron. Ocimum sanctum showed activity against both gram negative bacteria and pathogenic fungi. Leaves and stem extracts showed antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Sarcina lutea, Pseudomonas aeruginosa. These extracts also showed antifungal activity against Aspergillus niger, Candida albicans and Saccharomyces cerevisiae. Both leaves and flowers showed significant weight gains in Steptozotocin-induced diabetic rats compared to vehicle control rats. Finally, the extract treatment remarkably reduced blood glucose level in diabetic rats compared to vehicle control rats. Therefore, Ocimum sanctum could be considered as an effective and alternative treatment for bacterial, fungal infections and diabetes.

Chromatographic Estimation of Water Soluble Vitamins in Wild Edible Plants

A reversed-phase high performance liquid chromatographic technique has been developed for the simultaneous quantitation of water soluble vitamins in 10 potent wild edible plants consumed by the tribal people of North-eastern region in India. The chromatographic separations of vitamins were assessed on Acclaim C18 column using a mobile phase of acetonitrile and aqueous trifluoro acetic acid solution with gradient elution. The experimental results exhibited that for different plants, the vitamin C content ranged between 0.15 ± 0.003 to 8.10 ± 0.03 mg/100g dry plant material (DPM). The vitamin B2 content was determined high in C. album (2.64 ± 0.03 mg/100g DPM) and significant amount of vitamin B9 (1.44 ± 0.03 mg/100g) was detected in E. acuminata. The results showed that these plants are rich sources of vitamins, which can contribute immensely to nutrition and food security. The high percentage of recovery and low limit of detection confirm the suitability of the method for simultaneous estimation of vitamins in these 10 wild edible plants.

Micronutrients profiles and nutraceutical potential of developed instant zero “Zobo” blends for a diabetics

Abstract Zobo is a locally produced drink, which possesses numerous health and nutritional potential benefits, especially for the diabetics. Up to date, Zobo is still being produced at cottage level and sold in re-used plastic bottles; apart from short shelf life, this poses the problem of contamination which may lead to food poisoning. This scenario, which limits the acceptability and consumption of the product, served as the driving force for this study. Three different Instant Zero Zobo Blends (IZZB) were developed from Roselle flower (Hibiscus sabdariffa), pineapple, date, garlic, and ginger using the methods of infusion, dehydration, and pulverization. DPPH and FRAP antioxidant activities, minerals, and vitamin contents of the products were determined using standard analytical procedures. DPPH values ranged from 44.92 to 69.88%, while FRAP value ranged from 2.53 to 3.23 Mg/GAE/g. Sodium, calcium, potassium, magnesium, iron and zinc contents ranged from 58.57 to 65.27 ppm, 17.07–20.47 ppm, 275.43–350.53 ppm, 15.34–21.31 ppm, 0.85–1.37 ppm, and 0.64–1.12 ppm, respectively. The vitamin B1 content was 0.71–0.73 mg/100 g while vitamin C content is negligible. The developed zobo drink has appreciable antioxidant activities and a good array of mineral elements. This study has established the possibility of producing convenient, ready to drink, shelf-stable zobo drink with nutraceutical potential.

Biochemical Markers of Folate Metabolism Disorders in Schizophrenia in the Russian Population

Abstract—A range of foreign studies have shown that, in schizophrenia, hyperhomocysteinemia occurs more frequently than in the general population. Hyperhomocysteinemia may be an integrated marker of folate metabolism disorders (as a result of vitamin deficiency and/or genetic predisposition) or involved in the pathogenesis of the disease through several possible molecular mechanisms. In Russia, similar studies have not been conducted. In addition, there are conflicting results of studies on genetic factors involved in folate and homocysteine metabolism in schizophrenia. The aim of this study was to evaluate an association of serum homocysteine, folate, and cobalamin levels with schizophrenia in the Central part of Russia (Nizhny Novgorod region). For this purpose, 50 patients with schizophrenia and 36 healthy volunteers were randomly selected. The levels of homocysteine, folates and cobalamin (B12) were measured in blood serum. The concentration of homocysteine was measured using the Сobas analyzer (Roche Diagnostics) with an enzymatic assay. The content of folate and vitamin B12 was determined by chemiluminescent microparticle immunoassay (Architect, Abbott lab. S.A). It was found that the level of homocysteine was significantly higher in the patients than in the control group (p = 0.0041), and folate levels were significantly lower (p = 0.0072). The level of homocysteine in the patients had a weak negative statistically significant correlation with both folate level (ρ = –0.38; p = 0.0063) and with B12 level (ρ = –0.36; p = 0.0082). Homocysteine level was significantly higher in men than in women in the entire studied population (Z = –2.1068, p = 0.0351), as well as in subgroups of patients (Z = –2.11; p = 0.035) and healthy controls (z = 3.4; p = 0.00067). The data suggest the need for further investigation of hyperhomocysteinemia and other biochemical markers of folate metabolism disorders in schizophrenia in the Russian population and the development of ways to correct them to optimize the treatment of this mental disorder.

Technology of vegetable dishes with the use of biologically active raw materials

The article presents the production technology, recipe composition of Zeppelin “Tasty potatoes”. The expediency of using biologically active raw materials in the developed technology is substantiated. A set of data characterizing the quality of the developed dish is obtained, its high nutritional value is proved. Based on studies of organoleptic parameters of the developed samples, the rational concentration of dietary supplements in the recipe of Zeppelin “Tasty potatoes” was determined: soy flour – 2.5%, parsley root – 3%, which gives the developed food products improved taste and consistency compared to control through the use biologically active raw materials. Based on the analysis of the chemical composition, we can conclude that the addition of soy flour and parsley root to the zeppelin dish increases its nutritional value: increases the protein content – by 31%, mono- and disaccharides – by 34%, dietary fiber – by 21%, unsaturated fatty acids – by 21%. The content of vitamins B1 increased by 24%, vitamin E – by 31%, vitamin C – by 18%. Of minerals, the amount of calcium increased by 38%, magnesium by 28%, and iron by 31%. According to the results of the research it is established that the developed zeppelins “Tasty potatoes” with the use of biologically active raw materials – soy flour and parsley root, which have a high content of dietary fiber, unsaturated fatty acids, minerals, vitamins, developed culinary products can be recommended for nutrition in the daily diets of people working in heavy industry, living in environmentally polluted areas and all segments of the population.

ВМІСТ БІОХІМІЧНОЇ СКЛАДОВОЇ В НАСІННІ КУНЖУТА ЗАЛЕЖНО ВІД ЙОГО ЗАБАРВЛЕННЯ

On a global scale, work is constantly be carried out to create functional products, which have a wider spectrum of action, as well as a narrow focus on a specific organ, disease or category of the population. One of the possible ways to improve the nutritional structure of the population of our country is the use of non-traditional raw materials, food additives, and complex bakery improvers in the production of bakery products. These raw materials must contain a significant amount of easily digestible protein, vitamins, unsaturated fatty acids, minerals and nutrients. The purpose of the study was to study the feasibility of using non-traditional raw materials for baking - sesame seed flour, assessing its chemical composition, for further use in the baking industry in developing technology for bakery products with altered chemical composition and preventive properties. The definition of fats allowed to establish the following pattern: in black their content was 38.2 g, white 37.1 g, in dark and light brown — 35.4 and 36.4 g, gold — 36.8 g. Carbohydrate content varied from 26.87 g for black, up to 26.50 g for gold. In the studied samples, the water content did not vary significantly and was in the range of 0.7 and 0.8 g. Ash compounds ranged from 4.0 g to 4.5 g. It was found that the highest content of basic nutrients in the studied samples was the highest in black and white sesame seeds. The content of vitamins B2 and B5, depending on the color in sesame had the following indicators: black — 0.298 and 3.090 mg, white — 0.285 and 2.925, dark and light brown — 0.267 and 2.725 and 0.245 and 2.565 mg, and gold — 0.275 and 2, 815 mg. The results of research in the determination of Cu in sesame flour indicate that its content was as follows: black — 1611 mcg, w

Development of thiamine-rich snacks from brown rice using extrusion technology

PurposeSnack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn necessitates the need to optimize the conditions for development of brown-rice-based snacks. The aim of this study was to optimize the extrusion cooking conditions for development of brown-rice-based extrudates.Design/methodology/approachExtrusion conditions were optimized through design expert using central composite rotatable design (CCRD) experimental design. The effect of feed moisture (10–22%), screw speed (215–385 rpm) and barrel temperature (95–160 °C) on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), breaking strength (BS) and instrumental color (L*, a*, b*) was evaluated.FindingsAll the system and product responses were significantly (p < 0.01) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination (R2 = 0.992). The optimum extrusion conditions obtained by numerical optimization for development of snacks were moisture content of 12%, screw speed of 350 rpm and temperature of 133 °C. The vitamin B1 content of brown-rice-based snacks was 0.45 mg/100 (50% of RDA) whereas no vitamin B1 was detected in white-rice-based snacks used as control.Practical implicationsThe developed snacks contain 0.45 mg/100 g of vitamin B1. If a person on an average consumes 150 g of snacks in a day, 50% of RDA (1.2 mg/day) for vitamin B1 can be sufficed. Therefore, developed snacks can prove to be a viable vehicle to reduce the vitamin B1 deficiency burden among the target population. Large-scale production and consumption of such type of snacks could improve the nutritional status of vitamin B1 deficient people. Furthermore, it can also provide a good opportunity for snack industry to develop nutritious snacks through utilization of brown rice.Originality/valueBrown rice flour contains nutrients such as iron, calcium, zinc, sodium and vitamin B1 in appreciable portions and was thus explored for development of nutritious snacks. Moreover, developed snacks recorded an overall acceptability of 4.70 out of 5, which depicts it is acceptable for mass production and consumption.

Effects of Dietary Vitamin B6 Restriction on Hepatic Gene Expression Profile of Non-Obese and Obese Mice.

Although vitamin B6 is contained in various foods, its deficiency is one of the most common micronutrient deficiencies worldwide. Furthermore, patients with obesity and cardiovascular disease are more likely to have suboptimal vitamin B6 status than healthy people. Therefore, we investigated the effects of dietary vitamin B6 restriction on hepatic gene expression and function in obese mice. C57BL/6J male mice were fed a low-fat (LF) or high-fat (HF) diet in combination with sufficient (7 mg pyridoxine/kg diet) or insufficient (1 mg) amounts of vitamin B6 for 16 weeks. Analysis of microarray data revealed that expressions of 4000 genes were significantly altered by the experimental diets (LF7, LF1, HF7, and HF1). The effects of dietary fat content on gene expressions were markedly greater than vitamin B6 content. Only three differentially expressed genes (DEGs) were overlapped between the LF1/LF7 and HF1/HF7 comparison. In the LF1/LF7 comparison, 54 upregulated DEGs were enriched in gene ontology (GO) terms associated with the sterol metabolic process and 54 downregulated DEGs were enriched in GO terms associated with immune response. In HF1/HF7 comparison, 26 upregulated DEGs were enriched in GO terms associated with amino acid catabolic process. High-fat consumption downregulated gene expressions associated with vitamin B6-dependent pathways. In conclusion, our data suggest that obesity may differentially regulate vitamin B6-associated metabolic pathways in the body.

Improvement in vitamin B12 status of Wistar rats by supplementing the diet with Chlorella vulgaris biomass.

The sources of bioavailable vitamin B12 are limited, and most of them are animal-derived. Chlorella vulgaris, a freshwater microalga, is known for immune system boosting, nutraceutical properties and presence of a natural form of vitamin B12. The present study focused on the in vivo evaluation of the Chlorella biomass as a source of bioavailable vitamin B12 to alleviate the vitamin B12 deficiency status of Wistar rats. Experimental animals were evaluated for the vitamin B12 deficiency-related circulatory marker (serum vitamin B12) and functional markers (plasma homocysteine and urinary methylmalonic acid), haematological and histological changes. The results showed that an increase of 2.4-fold in urinary methylmalonic acid (13.01 ± 0.89 µmoles moles of creatinine-1), 2.6-fold in plasma homocysteine (17.18 ± 3.57 µmole L-1), and 48% decrease in serum vitamin B12 levels (252.69 ± 1.46pgmL-1) in vitamin B12 deficient group compared to control animals. The Chlorella biomass supplementation in the diet led to the restoration of the functional and circulatory markers, hematological parameters, and vitamin B12 content of kidney and liver to control levels. The Chlorella biomass supplementation increased the erythrocyte precursors and MAST cells in the bone marrow and also normalized the histological features of kidney, liver, and lung tissues. The results suggest that the vitamin B12 from the Chlorella biomass was bioavailable and facilitated the improvement of vitamin B12 status in deficient rats.

Physical pre-treatments as a tool for enhancing nutritional functionality of germinated legumes

Physical treatments applied prior to germination were reported to influence the functionality of different seeds. The aim of the present study was to investigate the effect of pulsed light (43.2 J/cm2), stationary magnetic field (50mT, 1h), and ultrasounds (130W/38 kHz, 15 min), pre-germination treatments on the functionality of different pulses, such as green lentils, chickpeas and broad beans. The ultrasounds and magnetic field pre-treated pulses exhibited similar antioxidant activity after germination, while pulsed light was the most efficient in increasing the content of total phenols. Regardless of the applied pre-treatment, chickpea germination resulted in increased vitamin B1 content. Although vitamin C was not quantified in raw seeds, important amounts were detected in germinated lentils and pulsed light treated broad beans. Protein digestibility was also influenced by the applied treatments before germination. The most advanced protein digestibility was registered for pulsed light treated samples. Overall, the pulsed light treatment was the most efficient in enhancing the nutritional functionality of legumes.

Vitamin B2 concentration in cow milk: Quantification by a new UHPLC method and prediction by visible and near-infrared spectral analysis

Until now, there are few information on vitamin B2 concentration variability in milk. In this study, a novel analytical method to quantify total vitamin B2 in milk was developed and applied on 676 samples. In parallel, spectral analysis (colorimetry and near infrared spectroscopy) were performed to develop prediction models of vitamin B2 concentration in milk. The analytical method includes an acid and enzymatic extraction followed by vitamin B2 quantification by Ultra High Performance Liquid Chromatography coupled with fluorimetry. Samples analysis showed a wide range of concentration from 0.78 to 4.58 mg/L with a mean of 2.09 ± 0.48 mg/L. Two prediction models based on colorimetric analysis allow estimation of vitamin B2 concentration in milk. Thus, this work shows an analytical method and, for the first time, a prediction method to enable enhancement of researches on vitamin B2 content of milk and its variation factors.

Short communication: Influence of intramuscular injection of vitamin B12 in early-lactation dairy cows on Mozzarella cheese quality and vitamin B12 stability

The current study explored the effect of intramuscular injection of vitamin B12 (VB12) in early-lactation dairy cows on subsequent low-moisture part-skim Mozzarella cheese quality and VB12 levels during cheese processing and storage. Twenty-four peripartum dairy cows were blocked based on parity and milk yield and randomly assigned into 2 treatments: basal diet (CON) and basal diet with an intramuscular injection of 10 mg of VB12 per cow per week (VB12). Raw milk was collected to determine VB12 content and then used to make low-moisture part-skim Mozzarella cheese 8 wk after injection. The VB12 content of raw milk and cheese was determined using ultra-performance liquid chromatography coupled with tandem mass spectrometry. We found that VB12 content was significantly increased in milk (15.43 vs. 3.30 ng/mL) and fresh cheese (3.72 ng/g vs. undetectable) from the VB12 group compared with the CON group. However, approximately 70% of VB12 was lost in the whey during cheese making, and no VB12 was detectable in either cheese treatment after 8 wk of storage. Furthermore, no significant differences were observed in fat and protein contents in the cheese between the 2 groups. For cheese color, the b* value increased and the a* value decreased slightly in fresh VB12 cheese. Functional properties of stretchability, flowability, and meltability of VB12 cheese were initially comparable to that of CON cheese, but higher flowability and meltability was observed in VB12 cheese after 8 wk of storage. In summary, intramuscular injection of VB12 in early-lactation dairy cows increases the content of VB12 in milk and fresh cheese with no adverse effect on cheese quality, but substantial VB12 is lost during cheesemaking and declines rapidly during storage.

Ways of nutritional value increasing of distillary grain fiber

In the process of grain processing for ethyl alcohol, practically only carbohydrates are consumed, which are presented mainly in the form of starch. The remaining components (protein, fats, fiber, minerals) in transit pass into the grain fiber remaining after distillation of the alcohol from the mash. Distillery grain fiber surpasses wheat bran in its indicators, since during the processing it is enriched with biomass of alcohol yeast. In addition, there is a technological possibility of its additional enrichment with protein, amino acids, and vitamins due to changes in the modes of alcoholic fermentation. The aim of the work was to assess the influence of the mode and conditions of alcoholic fermentation on the composition of distillery grain fiber. Material and methods. Under laboratory conditions, samples of grain fiber of alcohol production were obtained by the method of fermentation samples from wheat under various fermentation conditions. In the obtained samples, the following parameters were determined: protein according to Barnstein, crude protein, vitamins B1, B2, B6, E, as well as the amino acid composition. The volume fraction of ethyl alcohol, the mass concentration of fermentable carbohydrates, and the concentration of yeast cells were determined in intermediate products of alcohol production. Results and discussion. Studies on the effect of yeast from various manufacturers on fermentation rates, biomass growth and grain fiber composition showed the advantage of race Y-717 in terms of alcohol accumulation (11.5% vol.), Fermentation rate (56 hours) and yeast cell concentration (260 million/cm3), which was 15-30% more than in other options. However, from the point of view of increasing the content of protein according to Barnstein and crude protein in samples of grain fiber with yeast Y-717, an increase of only 3-4% was noted compared with other options. This was associated with a decrease in the concentration of yeast by 72 h of fermentation due to autolysis. Studies on the influence of the initial yeast concentration on the growth of biomass, the fermentation rate and grain fiber indices showed that with an increase in the initial yeast concentration from 15 to 45 million/cm3, the fermentation time reduced to 48 h, the biomass growth at the end of fermentation was 20%, the protein in grain fiber increased by 15%, the content of vitamins B1, B2, B6 and E as well as amino acids increased by 13-17%. Conclusion. According to the results of the studies, the technological possibility of enriching distillery grain fiber with protein, amino acids, and vitamins due to a change in the fermentation process during the processing of grain raw materials to alcohol is shown. In particular, this could be achieved through the use of yeast with a high growth rate, by increasing the concentration of yeast biomass, shortening the fermentation period and preventing yeast autolysis at the maturation stage.

Plant-based milks: the dental perspective.

Background Consumption of plant-based milk in the UK is increasing at the expense of cow's milk. Cow's milk consumption has traditionally been advocated by the dental profession as 'good for teeth'.Aims To identify the range of plant-based milks available in the UK and compare their nutritional benefits with cow's milk. A secondary aim was to explore reasons behind the increase in popularity of plant-based milks and discuss dental relevance.Methods Branded plant-based milks available in UK supermarkets were identified and nutritional data collected. Data were obtained from product labelling and manufacturer websites. The sample was collected in December 2019.Results Eighty-two products were identified. Differences were observed between plant-based and cow's milk, in particular regarding calcium, iodine, vitamin B12 and sugar content. Sugar content varied from 0-7.6 g/100 ml.Conclusions Dairy is a key source of dietary iodine and many plant-based milks contain much lower levels. Many plant-based milks contain free sugars which are cariogenic. Dentists should be aware of this emerging market and be able to advise patients accordingly.

국내재배 포도품종의 비타민 B₁, B₂ 및 B₃의 함량

한국에서 재배되는 포도 16품종에 함유된 수용성 비타민 B₁, B₂ 및 B₃의 함량을 HPLC/DAD 및 HPLC/FLD법으로 정량 분석하였다. 분석법의 재현성 검증을 위하여 조제 강화분유를 이용한 주기적 in-house quality control을 수행하였고, 분석법의 정확성 및 회수율은 표준인증물질에 대한 회수율을 확인하여 분석법의 신뢰성을 확인하였다. 한국에서 재배되는 포도 16품종에 함유된 비타민 B₁, B₂ 및 B₃의 분석 결과, 비타민 B₁은 국내 육성 품종인 ‘청수’ 품종이 0.199±0.001 ㎎/100 g을 함유하여 가장 높은 함량을 나타내었고, ‘진옥’, ‘탐나라’ 및 ‘머루포도’ 품종에서는 비타민 B₁이 검출되지 않았다. 비타민 B₂의 경우 ‘샤이니스타’(0.166±0.000 ㎎/100 g) 품종이 가장 높은 함량을 나타내었고, 총 분석된 16개의 품종 중 10품종에서 비타민 B₂가 존재하지 않음을 확인하였다. 비타민 B₃의 경우 외국 도입 품종인 ‘머루포도’(0.353±0.004 ㎎/100 g) 및 ‘캠벨얼리’(0.322±0.007 ㎎/100 g)가 높은 함량을 나타내었고, 비타민 B₂와 같은 양상으로 10품종에서는 검출되지 않았다. 한편, 수용성 비타민 B₁, B₂ 및 B₃ 성분의 함량 분석 결과를 이용하여 주성분 분석을 수행한 결과, 국내 육성 품종과 외국 도입품종은 뚜렷하게 구별되는 양상을 확인할 수 있었으며, 이 결과로 볼 때 한국에서 재배되는 포도의 수용성 비타민 B₁, B₂ 및 B₃ 성분의 함량은 품종에 따라 함량 차이가 다양함을 알 수 있다. 이 결과는 향후 한국 표준식품성분표 제10개정 출판을 위한 기초자료로 사용될 것이며, 대국민 식품 영양성분 정보 전달에 기여할 수 있을 것으로 판단된다.