Vitamin B6 In Foods Research Articles

Analysis of vitamin B12 in foods ‐ development and application of stable isotope dilution assays for naturally occurring cobalamins

Analysis of vitamin B12 in foods ‐ development and application of stable isotope dilution assays for naturally occurring cobalamins

Vitamin B12 in Foods, Food Supplements, and Medicines-A Review of Its Role and Properties with a Focus on Its Stability.

Vitamin B12, also known as the anti-pernicious anemia factor, is an essential micronutrient totally dependent on dietary sources that is commonly integrated with food supplements. Four vitamin B12 forms-cyanocobalamin, hydroxocobalamin, 5'-deoxyadenosylcobalamin, and methylcobalamin-are currently used for supplementation and, here, we provide an overview of their biochemical role, bioavailability, and efficacy in different dosage forms. Since the effective quantity of vitamin B12 depends on the stability of the different forms, we further provide a review of their main reactivity and stability under exposure to various environmental factors (e.g., temperature, pH, light) and the presence of some typical interacting compounds (oxidants, reductants, and other water-soluble vitamins). Further, we explore how the manufacturing process and storage affect B12 stability in foods, food supplements, and medicines and provide a summary of the data published to date on the content-related quality of vitamin B12 products on the market. We also provide an overview of the approaches toward their stabilization, including minimization of the destabilizing factors, addition of proper stabilizers, or application of some (innovative) technological processes that could be implemented and contribute to the production of high-quality vitamin B12 products.

Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples

ABSTRACT The amount of vitamin B6 in foods is reported in the literature as the sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. The levels of the PL, PM, and PN forms of vitamin B6 are different from each other. The aim of the present study was to reveal how cooking methods affect PL, PM, and PN levels in cooked fish samples. Therefore, the widely consumed fish species European anchovy (Engraulis encrasicolus), gilthead seabream (Sparus aurata), and Atlantic bonito (Sarda sarda) were cooked using grilling and baking techniques. The measurable PN amount was negligible. However, significant destruction of both PL and PM in all cooked fishes was detected. The loss in PL ranged from 54 to 97%, while the loss in PM was between 19 and 78%. The loss of PL in baked Atlantic bonito (97%) was significantly higher than in the other fish samples (p < .05). The cooking loss of total vitamin B6 in anchovy, gilthead seabream, and Atlantic bonito was 64, 55, and 85% when grilled and 61, 60, and 89% when baked, respectively.

Pyridoxal, pyridoxamine, and pyridoxine cooking loss: Characterizing vitamin B 6 profiles of chicken meats before and after cooking

In the literature, the level of vitamin B6 in foods is given as sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. There is little information on vitamin B6 profiles in raw and cooked chickens. Since the levels of PL, PM, and PN forms of vitamin B6 are different in chickens, knowing the amount of these forms is essential after cooking. The PL, PM, PN, and total vitamin B6 concentrations in chickens were determined by HPLC. The cooking loss of total vitamin B6 was ranged between 55% and 89%, and the values were significantly higher than those reported previously. The PL and PM losses in chickens were ranged from 50% to 92% and from 70% to 96%, respectively. The PN was found to be negligible. This is the first report on the cooking loss of vitamin B6 vitamers in chicken meats commonly consumed in Turkey. Practical applications The present study aimed to reveal the potential vitamin B6 losses in chickens due to the widely used cooking methods. As a useful practical application for the food industry, this obtained results can be successfully integrated on the packages' surface, which can be easily seen from the consumers. Thus, the consumers can cook the foods depending on this cooking conditions and methods, especially at home. The loss of pyridoxal, pyridoxamine, and pyridoxine can be effectively protected by these practices at home and in the industrial applications.

Food Additives (Hypochlorous Acid Water, Sodium Metabisulfite, and Sodium Sulfite) Strongly Affect the Chemical and Biological Properties of Vitamin B12 in Aqueous Solution.

Food additives, such as hypochlorous acid water, sodium metabisulfite, and sodium sulfite, strongly affect the chemical and biological properties of vitamin B12 (cyanocobalamin) in aqueous solution. When cyanocobalamin (10 μmol/L) was treated with these compounds, hypochlorous acid water (an effective chlorine concentration of 30 ppm) rapidly reacted with cyanocobalamin. The maximum absorptions at 361 and 550 nm completely disappeared by 1 h, and vitamin B12 activity was lost. There were no significant changes observed in the absorption spectra of cyanocobalamin for 0.01% (w/v) sodium metabisulfite; however, a small amount of the reaction product was formed within 48 h, which was subsequently identified as sulfitocobalamin through high-performance liquid chromatography. Similar results were shown for sodium sulfite. The effects of these food additives on the vitamin B12 content of red shrimp and beef meats were determined, revealing no significant difference in vitamin B12 content of shrimp and beef meats with or without the treatment even in hypochlorous acid water. The results suggest that these food additives could not react with food vitamin B12 in food, as most of this vitamin present in food is its protein-bound form rather than the free form.

Association of Helicobacter pylori infection and vitamin B12 deficiency

H. pylori infection is strongly related with chronic gastritis of the stomach, which causes impairment in gastric acid and secretion of pepsin, and linked to male absorption of food-vitamin B12. The most important virulence genes accompanying stomach and intestine disease are (cag A and vac A). Aim of the study: To evaluate the rate of gastric ulcer infection with H. pylori and its detect CagA gene in H.pylori isolated from gastritis. Materials and Methods: A total of 200 biopsy patients aged from (10- ≥ 60) years were collected from Baqubah teaching hospitals. They were suffering from gastric upset and attended to endoscopic unit of department of medicine. Questioners including, sex, age, smoking, presence of cancer, and biopsies of gastric tissue were collected from the corpus or the ant rum or corpus and ant rum of the patient's stomach. Three biopsies were taken from each patient. Histopathologic study, gram staining, and rapid urease test working for each patients. Serology Test Serum Enzyme-Linked Immunosorbent Assay Testing (ELISA).

Vitamin B12 Deficiency in Helicobacter pylori Infected Patients

Background: H. pylori infection is strongly related with chronic gastritis of the antrum of the stomach, which causes impairment in gastric acid and pepsin secretion, and is thus linked to malabsorption of food-vitamin B12. H. pylori can cause an individual to have a vitamin B12 deficiency. It is also a known contributor to gastritis ulcers and it can prevent the stomach from being able to absorb the vitamin B12 you consume and leads to a deficiency of vitamin B12. The purpose of this study is to determine the frequency of vitamin B12 deficiency in Helicobacter pylori infected patients. Methods: All patients aged 17 - 65 years, of either gender were evaluated for urine vitamin B12 level by human vitamin B12 ElSA kit. The data were analyzed in statistical software (SPSS) and the P-value = 0.05 was considered as statistically significant. Results: Of one hundred subjects, 65 (65%) were males, while 35 (35%) were females. 31 (36.0%) H. pylori infected patients had normal vitamin B12 level and 55 (64%) were Vitamin B12 deficiency in 86 (86%). H. pylori infected patients with a significant difference (P value Helicobacter pylori infected patients.

Identification of Vitamin B12 Deficiency in Helicobacter pylori Infected Patients

Background: H. pylori infection is strongly related with chronic gastritis of the antrum of the stomach, which causes impairment in gastric acid and pepsin secretion, and is thus linked to malabsorption of food-vitamin B12. H. pylori can cause an individual to have a vitamin B12 deficiency. It is also a known contributor to gastritis ulcers and it can prevent to the stomach from being able to absorb the vitamin B12 you consume and leads to a deficiency of vitamin B12. The purpose of this study is to determine the frequency of vitamin B12 deficiency in Helicobacter pylori infected patients. Methods: All patients above 13 years of age, of either gender with Helicobacter pylori infection were evaluated for urine vitamin B12 level by human vitamin B12 ElSA kit. The data was analyzed in statistical software (SPSS) and the P-value=0.05 was considered as statistically significant. Results: One hundred and twenty nine (129) Helicobacter pylori infected patients with means age 44.3176 ± 15.9114 (males) and 49.6308 ± 15.1612 (females) were enrolled and evaluated. Sixty seven (52%) H. pylori infected patients had normal vitamin B12 level, 31 (47%) were males and 36 (53%) were females. Whereas sixty tow (48%) H. pylori infected patient had low vitamin B12 level, 42 (67%) were males and 20 (33%) were females with (p-value 0.02). Conclusions: The frequency of vitamin B12 deficiency observed in H. pylori infected patients in this study (48%). However, there is a significant difference between H. pylori infected male patients and female patients who had deficient in vitamin B12 (68%, 32% respectively) with p value (0.01*).

Clinical Practice Guidelines for Healthy Eating for the Prevention and Treatment of Metabolic and Endocrine Diseases in Adults: Cosponsored by the American Association of Clinical Endocrinologists/The American College of Endocrinology and the Obesity Society Executive Summary

J. Michael Gonzalez-Campoy, MD, PhD, FACE1; Sachiko T. St. Jeor, PhD, RD2; Kristin Castorino, DO3; Ayesha Ebrahim, MD, FACE4; Dan Hurley, MD, FACE5; Lois Jovanovic, MD, MACE6; Jeffrey I. Mechanick, MD, FACP, FACN, FACE, ECNU7; Steven M. Petak, MD, JD, MACE, FCLM8; Yi-Hao Yu, MD, PhD, FACE9; Kristina A. Harris10; Penny Kris-Etherton, PhD, RD11; Robert Kushner, MD12; Maureen Molini-Blandford, MPH, RD13; Quang T. Nguyen, DO14; Raymond Plodkowski, MD15; David B. Sarwer, PhD16; Karmella T. Thomas, RD17

Biologically Active Vitamin B12 Compounds in Foods for Preventing Deficiency among Vegetarians and Elderly Subjects

The usual dietary sources of vitamin B12 are animal-source based foods, including meat, milk, eggs, fish, and shellfish, although a few plant-based foods such as certain types of dried lavers (nori) and mushrooms contain substantial and considerable amounts of vitamin B12, respectively. Unexpectedly, detailed characterization of vitamin B12 compounds in foods reveals the presence of various corrinoids that are inactive in humans. The majority of edible blue-green algae (cyanobacteria) and certain edible shellfish predominately contain an inactive corrinoid known as pseudovitamin B12. Various factors affect the bioactivity of vitamin B12 in foods. For example, vitamin B12 is partially degraded and loses its biological activity during cooking and storage of foods. The intrinsic factor-mediated gastrointestinal absorption system in humans has evolved to selectively absorb active vitamin B12 from naturally occurring vitamin B12 compounds, including its degradation products and inactive corrinoids that are present in daily meal foods. The objective of this review is to present up-to-date information on various factors that can affect the bioactivity of vitamin B12 in foods. To prevent vitamin B12 deficiency in high-risk populations such as vegetarians and elderly subjects, it is necessary to identify plant-source foods that contain high levels of bioactive vitamin B12 and, in conjunction, to prepare the use of crystalline vitamin B12-fortified foods.

Determination of Pyridoxine in Dietary Supplements by Liquid Chromatography with UV, Fluorescence, and Mass Spectrometric Detection: Single-Laboratory Validation

A single-laboratory validation was performed for a method that determines pyridoxine, one of the B6 vitamers, in dietary supplements using LC and UV, fluorescence, or MS detection. The method was adapted for use with either HPLC or ultra-performance LC (UPLC). Pyridoxine is extracted from samples using 0.1 M formic acid, and specific conditions are adjusted for each of the different types of supplement materials examined. Reversed-phase chromatography with C18-based columns is used in both HPLC and UPLC. Fluorescence detection, often used in chromatographic analyses of vitamin B6 in foods, was successfully used here, but offered no great advantages over UV detection in the supplement materials tested. MS detection was also satisfactory, although use of an internal standard was required. Accuracy of the method was demonstrated in several ways, including use of a standard reference material. Precision and repeatability of the method were found acceptable by analysis of variance and HorRat repeatability calculations.

Immunodipstick based gold nanosensor for vitamin B12 in fruit and energy drinks

The aim of the work is to develop a gold nanoparticle-based immunodipstick for the rapid detection of vitamin B12 in food samples. The membrane was coated with capturing reagents, that is, Bovine serum albumin–vitamin B12 conjugate and was dipped in different concentrations of vitamin B12 solution containing vitamin B12 IgY antibodies labeled with gold nanoparticles (GNPs). The intensity of color development was inversely proportional to the vitamin B12 concentration with maximum intensity at zero vitamin B12 concentration. The visible detection limit of vitamin B12 was determined to be 1 ng ml−1. GNPs of definite size were synthesized and conjugation efficiency of the GNP–protein conjugates was confirmed qualitatively and quantitatively through gel electrophoresis, flocculation assay, UV-visible, fluorescence spectroscopy, Fourier-transform infrared spectroscopy and transmission electron microscopy. The detection limit of this method is higher than the conventional method, enzyme-linked immunosorbent assay. The results of fruit drinks spiked with 1, 10 and 100 ng ml−1 of vitamin B12 and labeled drinks were in good agreement with those obtained by ELISA. The reproducibility and stability were checked. The simple and non-instrumental dipstick method may further be extended to the screening of other forms of vitamin B12 in food.

All-enzymatic HPLC method for determination of individual and total contents of vitamin B6 in foods

Background: There is a need for a reliable and accurate method for quantification of each of the seven individual vitamin B6 compounds including pyridoxine-β-glucoside in foods.Objective: To determine pyridoxal (PL), pyridoxamine (PM), pyridoxine (PN), pyridoxal 5′-phosphate (PLP), pyridoxamine 5′-phosphate (PMP), pyridoxine 5′-phosphate (PNP), and pyridoxine-β-glucoside (PNG) in foods.Design: By specific enzymatic treatment, each of the seven vitamin B6 compounds was all converted into 4-pyridoxolactone, which is a highly fluorescent compound. In total, seven separate, enzymatic steps were performed for each sample. Separation and quantification were performed with reversed-phase high performance liquid chromatography (HPLC) coupled with fluorescence detection. For each sample type the result was corrected for the recovery based on spiked samples. The method was applied for analyses of chicken liver, chicken white meat, egg yolk, egg white, dried anchovy, carrots, and garlic.Results: The recovery varied from 14 to 114% in chicken liver, chicken white meat, egg yolk, egg white, dried anchovy, carrot, and garlic. Each food showed a characteristic distribution of the seven vitamin B6 compounds. The PNG was only found in low amounts; that is, 17–29 nmol vitamin B6/g in the plant-derived foods, carrot and garlic. Only egg white showed a lower content, 3 nmol/g. Overall the content in chicken liver, chicken white meat, and egg yolk had a total content of vitamin B6 between 42 and 51 nmol/g. Both PM and PMP were high in the chicken liver. In contrast, PL and PLP were high in the chicken white meat. The main vitamin B6 in the egg yolk was PLP. The dried anchovy contained high amounts of PLP and PMP and a total content of 144 nmol/g.Conclusions: The enzymatic-based HPLC method was applied for the determination of seven vitamin B6 compounds in foods. Their distribution in the foods varied significantly.

Vitamin B12content analysis of favorite Korean restaurant foods, convenient foods and bakery products

There is a limitation to estimate vitamin B12 intake due to the lack of data on vitamin B12 content of Korean commer- cial foods. In this study, vitamin B12 content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin B12 content, 3.50 and 2.96 μg/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and 0.32 μg/100 g of vitamin B12, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin B12 content, 1.93 and 1.44 μg/100 g, re- spectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and 0.13 μg/100 g of vitamin B12, respectively. One serving of haejanggguk, yookejang, chuo- tang and galbitang had 5.97, 2.04, 2.63 and 1.91 μg of vitamin B12, respectively. One serving of samgetang and sulong- tang had 2.89 μg and 6.64 μg of vitamin B12. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul- nangmyeon had 18.8, 1.21 and 0.38 μg of vitamin B12, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and 0.54-1.11 μg of vitamin B12, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and 0.54 μg of vitamin B12, respectively. A plain bagel and a waffle contained 0.13 and 0.17 μg/100 g of vita- min B12, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin B12. In conclusion, these results should contribute to improving the present food vitamin B12 content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin B12 intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin B12 and health. (Korean J Nutr 2012; 45(6): 588 ~ 599)

Effects of Cooking Methods on the Retention of Vitamin B6 in Foods, and the Approximate Cooking Loss in Daily Meals

Effects of Cooking Methods on the Retention of Vitamin B6 in Foods, and the Approximate Cooking Loss in Daily Meals

The bioavailability of vitamin B6 in foods.

Journal Article The Bioavailability of Vitamin B6 in Foods Get access J.F. Gregory, III, Ph D, J.F. Gregory, III, Ph D Search for other works by this author on: Oxford Academic PubMed Google Scholar J.R. Kirk, Ph D J.R. Kirk, Ph D Search for other works by this author on: Oxford Academic PubMed Google Scholar Nutrition Reviews, Volume 39, Issue 1, January 1981, Pages 1–8, https://doi.org/10.1111/j.1753-4887.1981.tb06700.x Published: 01 January 1981

Opinion on Pyridoxal 5'-phosphate as a source for vitamin B6 added for nutritional purposes in food supplements - Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food.

Opinion on Pyridoxal 5'-phosphate as a source for vitamin B6 added for nutritional purposes in food supplements - Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food.

Determination of Vitamin B12 in Food Products by Liquid Chromatography/UV Detection with Immunoaffinity Extraction: Single-Laboratory Validation

A fast and simple method to determine vitamin B12 in foods is presented. The method allows, in addition to the determination of added cyanocobalamin, the determination of natural vitamin B12 forms, making it also applicable to nonfortified products, especially those that are milk-based. Vitamin B12 is extracted in sodium acetate buffer in the presence of sodium cyanide (100 degrees C, 30 min). After purification and concentration with an immunoaffinity column, vitamin B12 is determined by liquid chromatography with UV detection (361 nm). The method has been validated in analyses of a large range of products: milk- and soy-based infant formulas, cereals, cocoa beverages, health care products, and polyvitamin premixes. The method showed appropriate performance characteristics: linear response over a large range of concentrations, recovery rates of 100.8 +/- 7.5% (average +/- standard deviation), relative standard deviation of repeatability, RSDr, of 2.1%, and intermediate reproducibility, RSDiR, of 4.3%. Limits of detection and quantitation were 0.10 and 0.30 microg/100 g, respectively, and correlation with the reference microbiological assay was good (R2 = 0.9442). The proposed method is suitable for the routine determination of vitamin B12 in fortified foods, as well as in nonfortified dairy products. It can be used as a faster, more selective, and more precise alternative to the classical microbiological determination.

Analysis of Vitamin B12 in Food by Silica Gel 60 TLC and Bioautography with Vitamin B12-Dependent Escherichia coli 215

To evaluate whether certain foods contain vitamin B12 or inactive corrinoids, a simple technique, bioautography with vitamin B12-dependent Escherichia coli mutant after separation of the sample by silica gel 60 thin-layer chromatography, is available. By using the method, vitamin B12-compounds found in some edible cyanobacteria are readily identified. This bioautography has great advantages (simplicity, speed, and inexpensiveness) for the analysis of vitamin B12-compounds in food.

Efficacy and Safety of Fortification and Supplementation with Vitamin B12: Biochemical and Physiological Effects

Long known as an uncommon but serious medical disorder requiring medical management, vitamin B12 deficiency is now seen to be common worldwide, but it is in a quite different form than traditionally envisioned. Most of the newly recognized deficiency is subclinical in nature, its health impact and natural history are uncertain, and its prevalence has been greatly inflated by also including persons with "low-normal" vitamin B12 levels, few of whom are deficient. The spread of folic acid fortification has also introduced concerns about folate's potentially adverse neurologic consequences in persons with undetected vitamin B12 deficiency. Fortification with vitamin B12 may prove more complicated than fortification with folic acid, however, because the bioavailability of vitamin B12 is limited. Bioavailability for those who need the vitamin B12 the most is especially poor, because they often have malabsorption affecting either classical intrinsic factor-mediated absorption or food-vitamin B12 absorption. Moreover, new evidence shows that many elderly persons respond poorly to daily oral doses under 500 microg (1 microg = 0.74 nmol), even if they do not have classical malabsorption, which suggests that proposed fortification with 1 to 10 microg may be ineffective. Those least in need of vitamin B12 usually have normal absorption and are thus at greatest risk for whatever unknown adverse effects of high-dose fortification might emerge, such as the effects of excess accumulation of cyanocobalamin. Studies are needed to define the still unproven health benefits of vitamin B12 fortification, the optimal levels of fortification, the stability of such fortification, interactions with other nutrients, and any possible adverse effects on healthy persons. The answers will permit formulation of appropriately informed decisions about mandatory fortification or (because fortification may prove a poor choice) about targeted supplementation in subpopulations with special needs for additional vitamin B12, such as vegetarians, nursing mothers, and the elderly.