Vitamin degradation

In general, it is very difficult reliably to extract and quantitate multiple vitamins from complex food systems, due to their diverse physical and chemical properties. Consequently, the extraction of the vitamins from the food matrix is usually the greatest challenge of vitamin analysis. This is especially true for the naturally occurring vitamins, which are often bound to other food constituents, such as carbohydrates or proteins. To prevent vitamin degradation or loss, the extraction conditions should complement the labile nature of the vitamins. Indiscriminate mixing and matching of extraction and quantitation methods is not recommended, since the extraction conditions can affect subsequent separation and quantitation steps. 

Over time, diagrams were developed relating water activity with enzyme activity, dormancy of stored seed, loss of dry product crispness by moisture absorption, pigments and vitamins degradation, nonenzymatic browning, and fat oxidation. Response curves generally are not linear, and readers working with food or feed formulations are referred to the technical literature about their products. 

Many biochemical reactions can be induced by temperature increase in foods Maillard reactions, vitamin degradation, fat oxidation, denaturation of thermally unstable proteins (resulting in variation of solubility or of the germinating power of grains, for example), enzyme reactions (which can either be promoted or inhibited), and so on. Some of these biochemical reactions generate components suitable, for example, for their sensory properties (flavor development) others may be more or less undesirable for nutritional or potential toxicity reasons (vitamin losses, changes in color, taste or aroma, formation of toxic compounds). All the reactions are linked to the simultaneous evolution of product composition, temperature and water content (or chemical potential, or water activity), these factors varying diflferently from one point to another, from the center to the surface of the products. 

Flavored milks also have added gums, sugar, and vitamins. The gums impart viscosity and stability to the milk system. They influence flavor through their interaction with the flavorings and imparting viscosity. Vitamins may add off-notes associated with vitamin degradation. 

As noted by Robinson and Strachan (1), after considerable activity in the period 1885 to 1895 thiazolecarboxylic acids received little attention until 1935. Isolation of 4-methyl-5-thiazolecarboxylic acid after degradation of vitamin Bj gave new interest to the chemistry of these compounds. 

The quaHty, ie, level of impurities, of the fats and oils used in the manufacture of soap is important in the production of commercial products. Fats and oils are isolated from various animal and vegetable sources and contain different intrinsic impurities. These impurities may include hydrolysis products of the triglyceride, eg, fatty acid and mono/diglycerides proteinaceous materials and particulate dirt, eg, bone meal and various vitamins, pigments, phosphatides, and sterols, ie, cholesterol and tocopherol as weU as less descript odor and color bodies. These impurities affect the physical properties such as odor and color of the fats and oils and can cause additional degradation of the fats and oils upon storage. For commercial soaps, it is desirable to keep these impurities at the absolute minimum for both storage stabiHty and finished product quaHty considerations. 

Nicotinamide is incorporated into NAD and nicotinamide is the primary ckculating form of the vitamin. NAD has two degradative routes by pyrophosphatase to form AMP and nicotinamide mononucleotide and by hydrolysis to yield nicotinamide adenosine diphosphate ribose. 

In 1933, R. Kuhn and his co-workers first isolated riboflavin from eggs in a pure, crystalline state (1), named it ovoflavin, and deterrnined its function as a vitamin (2). At the same time, impure crystalline preparations of riboflavin were isolated from whey and named lyochrome and, later, lactoflavin. Soon thereafter, P. Karrer and his co-workers isolated riboflavin from a wide variety of animal organs and vegetable sources and named it hepatoflavin (3). Ovoflavin from egg, lactoflavin from milk, and hepatoflavin from Hver were aU. subsequently identified as riboflavin. The discovery of the yeUow en2yme by Warburg and Christian in 1932 and their description of lumiflavin (4), a photochemical degradation product of riboflavin, were of great use for the elucidation of the chemical stmcture of riboflavin by Kuhn and his co-workers (5). The stmcture was confirmed in 1935 by the synthesis by Karrer and his co-workers (6), and Kuhn and his co-workers (7). 

Fertile sources of carotenoids include carrots and leafy green vegetables such as spinach. Tomatoes contain significant amounts of the red carotenoid, lycopene. Although lycopene has no vitamin A activity, it is a particularly efficient antioxidant (see Antioxidants). Oxidation of carotenoids to biologically inactive xanthophyUs represents an important degradation pathway for these compounds (56). 

Subsequent synthesis of Vitamin D metaboUtes kivolved oxidative degradation of the vitamin D molecule to obtain the C- and D-ring portion with the kitact side chain. Recombkiation of this molecule with an appropriate stmcture containing the A-ring was then carried out by a Wittig-type condensation. 

Vitamin E was first described ia 1922 and the name was originally applied to a material found ia vegetable oils. This material was found to be essential for fertility ia tats. It was not until the early 1980s that symptoms of vitamin E deficiency ia humans were recognized. Early work on the natural distribution, isolation, and identification can be attributed to Evans, Butt, and Emerson (University of California) and MattiU and Olcott (University of Iowa). Subsequentiy a group of substances (Eig. 1), which fall iato either the family of tocopherols or tocotrienols, were found to act like vitamin E (1 4). The stmcture of a-tocopherol was determined by degradation studies ia 1938 (5). 

Protein G. This vitamin K-dependent glycoproteia serine protease zymogen is produced ia the Hver. It is an anticoagulant with species specificity (19—21). Proteia C is activated to Proteia by thrombomodulin, a proteia that resides on the surface of endothefial cells, plus thrombin ia the presence of calcium. In its active form, Proteia selectively iaactivates, by proteolytic degradation. Factors V, Va, VIII, and Villa. In this reaction the efficiency of Proteia is enhanced by complex formation with free Proteia S. la additioa, Proteia activates tissue plasminogen activator, which... 

Molecular distillation occurs where the vapor path is unobstmcted and the condenser is separated from the evaporator by a distance less than the mean-free path of the evaporating molecules (86). This specialized branch of distillation is carried out at extremely low pressures ranging from 13—130 mPa (0.1—1.0 p.m Hg) (see Vacuum technology). Molecular distillation is confined to appHcations where it is necessary to minimize component degradation by distilling at the lowest possible temperatures. Commercial usage includes the distillation of vitamins (qv) and fatty acid dimers (see Dimeracids). 

The first example is the plasma-borne retinol-binding protein, RBP, which is a single polypeptide chain of 182 amino acid residues. This protein is responsible for transporting the lipid alcohol vitamin A (retinol) from its storage site in the liver to the various vitamin-A-dependent tissues. It is a disposable package in the sense that each RBP molecule transports only a single retinol molecule and is then degraded. 

Among the D vitamins, multiple fluonne substituents in the side chain of 25-hydroxy-D3 (4) markedly increases bone resorptive activity [21, 22] The enhanced activity may be due to blockade of degradation caused by the presence of fluorine in specific positions. 

CYP24 is a 25-hydroxyvitamin D3 24-hydroxylase that degrades vitamin D metabolites. 

In addition, Montenegro et al., (2007) determined that the photosensitized RF-mediated degradation of vitamins A, D3, and RF itself in skimmed milk was strongly reduced by the addition of small amounts of lycopene-gum arabic-sucrose microcapsules, prepared by spray-drying. Under these conditions, the bulk properties of the skimmed milk were unmodified. The main photoprotection mechanism of the milk vitamins was the efficient quenching of the 3Rf by the protein moiety of GA. Small contributions (<5%) to the total photoprotection percentage was due to both inner filter effect and 1O2 quenching by the microencapsulated lycopene. 

LDL when oxidized is recognized to play a crucial role in the development of atherosclerosis. It was thought that flavonoids could also protect LDL against oxidation, especially by limiting the degradation of vitamin E, the main antioxidant in LDL. Other beneficial effects of flavonoids have been reported inhibition of platelet... 

Because of its fundamental role as a precursor of vitamin A and the availability of P-carotene standard in crystalline form, the thermal degradation of P-carotene in model systems has been a subject of intense research. 

One of the organisms fulfills the need for a growth requirement by the other, for example, vitamin requirements of one organism that is provided by the other. Examples are provided by biotin in cocultures of Methylocystis sp. and Xanthobacter sp. (Lidstrom-O Connor et al. 1983), and thiamin in cocultures of Pseudomonas aeruginosa and an undefined Pseudomonas sp. that degraded the phosphonate herbicide glyphosate (Moore et al. 1983). 

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