Thiamin vitamin sources

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). 

Thiamine (Vitamin B.). Citrus products are also good sources of thiamine. They proviae comparable amount or more of vitamin B, than foods that are known suppliers of this nutrient on the basis of nutrient density as measured by the Index of Nutrient Quality (INQ) (64). Listed in Table XI are the INQ of some common foods. The vegetables have high INQ since the index is calculated on unit nutrient per KCal, but citrus products are higher in INQ than some other fruits. Wholewheat bread, usually considered as a source of vitamin B. has an INQ much lower than that of orange juice. Thiamine in canned orange juice is rather stable. 

OCtOtiamine [inn, jan] is a long-acting oral thiamine VITAMIN analogue (vitamin B source). 

Fig. M-42.Meat is a good source of thiamin (vitamin B-1). (Studies by the University of Wisconsin supported by National Live Stock and Meat Board)...

The idea that azolium salts could serve as nucleophilic catalysts dates back to the pioneering work of Ugai, who in 1943 demonstrated that thiamine (vitamin Bl) isolated from natural sources catalyzed the benzoin condensation of ben-zaldehyde. The elegant mechanistic work of Breslow established the currently understood mechanism for thiamine s catalytic reaction, and provided the first suggestion of the resonance structure represented by the N-heterocyclic carbene (NHC) (Scheme 14.1) ... 

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

The sohd product and its aqueous solutions are mildly acidic and irritate the skin, eyes, and mucous membranes. The soHd material when moist generates the pungent, irritating odor of sulfur dioxide. Food-grade sodium metabisulfite is permitted ia those foods that are not recognized as sources of vitamin B, with which sulfur dioxide reacts (316) (see Vitamins,THIAMINE). 

In terms of amino acids bacterial protein is similar to fish protein. The yeast s protein is almost identical to soya protein fungal protein is lower than yeast protein. In addition, SCP is deficient in amino acids with a sulphur bridge, such as cystine, cysteine and methionine. SCP as a food may require supplements of cysteine and methionine whereas they have high levels of lysine vitamins and other amino acids. The vitamins of microorganisms are primarily of the B type. Vitamin B12 occurs mostly hi bacteria, whereas algae are usually rich in vitamin A. The most common vitamins in SCP are thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, choline, folic acid, inositol, biotin, B12 and P-aminobenzoic acid. Table 14.4 shows the essential amino acid analysis of SCP compared with several sources of protein. 

Rice bran is the richest natural source of B-complex vitamins. Considerable amounts of thiamin (Bl), riboflavin (B2), niacin (B3), pantothenic acid (B5) and pyridoxin (B6) are available in rice bran (Table 17.1). Thiamin (Bl) is central to carbohydrate metabolism and kreb s cycle function. Niacin (B3) also plays a key role in carbohydrate metabolism for the synthesis of GTF (Glucose Tolerance Factor). As a pre-cursor to NAD (nicotinamide adenine dinucleotide-oxidized form), it is an important metabolite concerned with intracellular energy production. It prevents the depletion of NAD in the pancreatic beta cells. It also promotes healthy cholesterol levels not only by decreasing LDL-C but also by improving HDL-C. It is the safest nutritional approach to normalizing cholesterol levels. Pyridoxine (B6) helps to regulate blood glucose levels, prevents peripheral neuropathy in diabetics and improves the immune function. 

Vitamins such as thiamin, biotin, and vitamin Bj2 are often added. Once again, the requirements of anaerobes are somewhat greater, and a more extensive range of vitamins that includes pantothenate, folate, and nicotinate is generally employed. In some cases, additions of low concentrations of peptones, yeast extract, casamino acids or rumen fluid may be used, though in higher concentrations, metabolic ambiguities may be introduced since these compounds may serve as additional carbon sources. 

Vitamin deficiency of Bj leads to the disease known as Beriberi. However, nowadays in the Western hemisphere, vitamin Bj deficiency is mainly found as a consequence of extreme alcoholism. In fact, the vitamin absorption by the gut is decreased and its excretion is increased by alcohol. Alcohol also inhibits the activation of vitamin Bj to its coenzyme form, thiamine pyrophosphate ester (TPP). There is no evidence of adverse effects of oral intake of thiamine [417]. The main food sources of vitamin Bj are lean pork, legumes, and cereal grains (germ fraction). It is soluble in water and stable at higher temperature and at pH lower than 5.0, but it is destroyed rapidly by boiling at pH 7.0 or above. 

The answer is B. While all of the listed conditions are consistent with lethargy and developmental defects, the lactic acidosis rules out pyruvate kinase deficiency. Thiamine and niacin deficiencies are unlikely due to the lack of effect of vitamin supplementation. Excess pyruvate is the source of the elevated alanine in the serum. The clinical findings are thus consistent with pyruvate carboxylase deficiency, which is associated with severe hypoglycemia due to fasting due to impaired gluconeogenesis. 

Wehmeyer et al. (1969) published results on the content of B vitamins (thiamine, riboflavin, and nicotinic acid), vitamin C, and p-carotene and foimd that the morama bean is a good source of both B vitamins and vitamin C, but a poor source of p-carotene. Holse et al. (2010) investigated the content of the eight vitamin E isomers and found that the vitamin E composition in morama beans is dominated by y-tocopherol with 59-234 ng/g, followed by a- and p-tocopherols with 14- 8 gg/g and 1.1-3.3 ng/g, respectively. Eurthermore, traces of 8-tocopherol as well as p- and y-tocotrienols were present in some samples. The remaining two tocotrienols (a- and 8-) were not present in the beans. The presence of a-, p-, and y-tocopherols in the morama bean was also foimd by Mitei et al. (2009) who examined morama oil and by Dubois et al. (1995) who examined two samples of T.fassoglense. 

Potatoes are an excellent source of carbohydrates and contain significant amounts ofphosphorus, potassium, calcium, and vitamins, especially vitamin C. Potato protein content, at over 10%, is relatively close to that of wheat flour (11%) also, thanks to their lysine, methionine, cystine and cysteine contents, potatoes are a valuable supplement to cereal proteins. For instance, potatoes provide a significant source of proteins (10-15% of total requirements), a major source of vitamin C, an important source of energy, and also minerals like iron and other vitamins such as thiamin, nicotinic acid, riboflavin, and pro-vitamin A (p carotene) (Salunkhe and Kadam, 1991). 

I thiamine) and C (ascorbic acid) are partially destroyed by heal, while Bj, and Bn, are relatively heat-stable. Vitamin B iribollavin) is heat-stable but it is quickly destroyed by light. In spite of the varying sensitivity of the w ater-soluble vitamins toward heat, pasteurized milk is a good source of all the milk vitamins except C. 

The determination of vitamins in pharmaceutical preparations continues to receive considerable attention. The voltammetric oxidation of vitamin A at a carbon paste electrode in the presence of vitamin E, a potential source of error in the assay, has been described [142,143]. Other assays involve the polaro-graphic determination of niacinamide [144-146], menadione (vitamin K3) [147], riboflavin (vitamin B2) [148], thiamine, riboflavin, and nicotinamide in multivitamin preparations [149], and multivitamins [150]. 

A good source of vitamins A and C, thiamine, riboflavin, and potassium... 

A good source of vitamin C, with useful amounts of vitamin B6, folate, thiamine, iron, and magnesium... 

Thiamin is important as a component of the coenzyme thiamin pyrophosphate (TPP) (cocarboxylase). Good sources are lucerne, grains and yeast. A deficiency is less frequently encountered than deficiencies of other vitamins, since thiamin occurs in abundance in whole grains which make up the major part of poultry diets. A diet deficient in thiamin results in nervous disorders in both young and old birds, and eventual paralysis of the peripheral nerves (polyneuritis). 

---