Dairy riboflavin

FMN. The main dietary sources of riboflavin are milk and dairy products. In addition, because of its intense yellow color, riboflavin is widely used as a food additive. 

Milk is an excellent source of calcium, phosphorus, riboflavin (vitamin B2), thiamine (vitamin Bl) and vitamin B12, and a valuable source of folate, niacin, magnesium and zinc (Food Standards Agency, 2002). In particular, dairy products are an important source of calcium, which is vital for maintaining optimal bone health in humans (Prentice, 2004). The vitamins and minerals it provides are all bioavailable (i.e. available for absorption and use by the body) and thus milk consumption in humans increases the chances of achieving nutritional recommendations for daily vitamins and mineral intake (Bellew et al., 2000). 

A Cheddar-type cheese retains 48% of total solids of milk, 96% casein, 4% soluble proteins, 94% fat, 6% lactose, 6% H20, 62% calcium, 94% vitamin A, 15% thiamin, 26% riboflavin, and 6% vitamin C (National Dairy Council 1979). The lactose content varies in freshly prepared cheeses and decreases rapidly during ripening, completely disappearing in four to six weeks. The enzymes and ripening agents responsible for the rate and extent of fat and protein breakdown are fully discussed in Chapter 12, and vitamin variation is discussed in Chapter 7. 

Patton, S. 1954. The mechanism of sunlight flavor formation in milk with special reference to methionine and riboflavin. J. Dairy Sci. 37, 446-452. 

Riboflavin also may adsorbed on growing lactose crystals and alter the crystalline habit. Since it is naturally present in the whey from which lactose hydrate is made and is present in all dairy foods, its influence on lactose crystallization may be of special interest. Adsorption is dependent upon concentration of riboflavin in solution, on degree of lactose supersaturation and on temperature (Leviton 1943, 1944 Michaels and Van Krevald 1966). No adsorption occurs below a certain minimum (critical) concentration of riboflavin (2.5 uglml), but adsorption increases linearly with riboflavin concentration above this critical level. Increasing the temperature of crystallization results in reduced riboflavin adsorption. Adsorption is favored at lower supersat-... 

Under experimental or laboratory conditions, the intensity and duration of exposure to fluorescent light may be more extreme than those generally encountered in the retail dairy case. The real question is whether there is a meaningful nutritional difference in the riboflavin content of milk packaged in clear plastic versus paperboard at the retail level. Reif et al. (1983) analyzed the riboflavin content of milk in paperboard or plastic containers purchased in California retail outlets. They showed that the average riboflavin content (1.5 mg/liter) was similar to that reported in the literature and was unaffected by the type of packaging material. 

The many diverse components of milk have demonstrable effects on human health. Perhaps, the most commonly associated component of dairy food is that of dietary calcium. Dairy products provide the most significant contribution to dietary calcium intake in the modem Western diet. It has been estimated that dairy products contribute to >72% of dietary calcium in the United States (Huth et al., 2006). Calcium is an important mineral for maintenance of optimal bone health (Bonjour et al., 2009) and is an integral component of key metabolic pathways relating to, for example, muscle contraction both in skeletal and smooth muscle (Cheng and Lederer, 2008). Further, dairy products contribute other essential nutrients in the diet, such as proteins, phosphorus, potassium, zinc, magnesium, selenium, folate, riboflavin, vitamin B12, and vitamin A (Haug et al., 2007 Huth et al., 2006). Low-fat milk alternatives are fortified with vitamin A and vitamin D which is added to milk and fermented milk in many countries making it an important source for vitamin D (Huth et al., 2006). 

Deger, D., Ashoor, S.H. 1987. Tight induced changes in taste, appearance, odor and riboflavin content of cheese. J. Dairy Sci. 70, 1371-1376. 

Korycka-Dahl, M., Richardson, T. 1978. Photogeneration of superoxide anion in serum of bovine milk and in model systems containaing riboflavin and amino acids. J. Dairy Sci. 61, 400 107. 

Parks, O.W., Allen, C. 1977. Photodegradation of riboflavin to lumichrome in milk exposed to sunlight. J. Dairy Sci. 60, 1038-1041. 

Saidi, B., Warthesen, J.J. 1995. Effect of heat and homogenization on riboflavin photolysis in milk. Int. Dairy J. 5, 635-645. 

We are of the opinion that at least in young women such as those we have studied, riboflavin requirements of females who are undertaking aerobic exercise can be met by normal food sources of riboflavin. Rich food sources of riboflavin in the U.S. diet include milk, cheese, yogurt, fortified breakfast cereals, and to a lesser extent, enriched bread. The riboflavin content of commonly consumed foods is shown in Table I. We assume, however, that it might be difficult for exercisers to meet their riboflavin requirements if for one reason or another they were unable to consume milk or other dairy products. 

Riboflavin is synthesized by all green plants and by mosi bacteria and fungi. Although yeast is the richest source, cgg . dairy products, legumes, and meats arc the major sources in the diet. The precursor is a guanosinc phosphate derivative, but the exact synthetic steps leading to the vitamin arc nia understood completely. 

Vitamin B complex is the collective term for a number of water-soluble vitamins found particularly in dairy products, cereals and liver.Vitamin B (thiamine) is used by mouth for dietary supplement purposes and by injection in emergency treatment of Wernicke-Korsakoff syndrome. Vitamin B2 (riboflavin) is a constituent of the coenzyme FAD (flavine adenine dinucleotide) and FMN (flavine mononucleotide) and is therefore important in cellular respiration. Vitamin Be (pyridoxine) is a coenzyme for decarboxylases and transamination, and is concerned with many metabolic processes. Overdose causes peripheral neuropathy. It may be used medically for vomiting and radiation sickness and for premenstrual tension. Pyridoxine has a negative interaction with the therapeutic use of levodopa in parkinsonism by enhancing levodopa decarboxylation to dopamine in the periphery, which does not then reach the brain. The antitubercular drug isoniazid interferes with pyridoxine, and causes a deficiency leading to peripheral neuritis that may need to be corrected with dietary supplements. Vitamin B ... 

Riboflavin is a potent photosensitizer and catalyses a number of oxidative reactions in milk, e.g. fatty acids, proteins (with the formation of 3-methyl thiopropanal from methionine which is responsible for light-induced off-flavour) and ascorbic acid. Milk and dairy products should be protected from light by suitable packaging and exposure to UV light should be minimized. 

COW (milk from Jersey and Guernsey cows contains more riboflavin than Holstein milk). Summer milk generally contains slighly higher levels of riboflavin than winter milk. Interspecies variations in concentration are also apparent. Raw sheep s milk contains about 0.32 mg per 100 g while the mean value for pasteurized goats milk (0.13 mg per 100 g) is lower human milk contains 0.03 mg per 100 g. Dairy products also contain significant amounts... 

Plants and microorganisms synthesize riboflavin naturally. Some foods rich in riboflavin are brewer s yeast, dark green vegetables, mushrooms, legumes, nuts, milk and other dairy products, sweet potatoes, and pumpkins. Bacteria that live in the human digestive tract are also able to synthesize some riboflavin, but not enough to meet the body s requirement for the vitamin. 

Sources. Riboflavin is found in a variety of foods, including dairy products, meat, vegetables, and cereals. Therefore, riboflavin deficiency is uncommon in Western countries. Riboflavin is easily destroyed by exposure to light. Up to 50% of the riboflavin in milk contained in a clear glass bottle can be destroyed after 2h of exposure to bright sunlight. 

Water-Soluble Vitamins. Vitamin G (ascorbic acid) functions in the formation of collagen, wound healing, metabolic functions, and other roles. Foods high in vitamin G include citrus fruits, strawberries, cantaloupe, and cruciferous vegetables. B vitamins are important in energy metabolism. Thiamin (Bj) is called the antineuritic vitamin. Riboflavin (B ), rarely deficient in the diet, is found most abundantly in milk and dairy products. Niacin (Bj) is prevalent in meats, poultry, fish, peanut butter, and other foods. Other major B vitamins include folic acid (B ), B, and Bj2-... 

The inadequate intake of riboflavin is usually associated with populations whose diet is lacking dairy products and meat. In fact, Hughes and Sanders (1979) reported that vegetarians have a lower intake of riboflavin compared... 

The inadequate intake of riboflavin seems to be the main cause for the deficiency of this vitamin, being common in populations whose diet lack dairy products and meat, and in anorexic individuals. Digestion and intestinal absorption disorders are other causes of disability, as observed in individuals with lactose intolerance, tropical sprue, coeliac disease and intestinal resection, as well as gastrointestinal and biliary obstruction. Other disorders such as diarrhoea, infectious enteritis and irritable bowel syndrome can cause poor absorption by increasing intestinal motility. Riboflavin deficiency also occurs in conditions such as chronic alcoholism, diabetes mellitus and inflammatory bowel diseases. 

Riboflavin is widely distributed in foods, with dairy and meat as the main contributors for its dietary intake. 

Only populations whose diet is lacking dairy products and meat are at risk of riboflavin deficiency. 

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