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Investigation of In Vitro Bioaccessibility of Naturally Available Vitamins B1, B2 and B6 in Different Bread Varieties

Year 2019, Issue: 16, 758 - 764, 31.08.2019
https://doi.org/10.31590/ejosat.593444

Abstract

Grain products; meets a large part of the daily energy requirement. It also contains high amounts of water-soluble vitamins B1, B2 and B6. However, the bioavailability of these vitamins are different. The aim of this study is to investigate the bioaccessibility of vitamins B1, B2 and B6 in white, whole wheat, whole wheat and oat bread in our diet in simulated mouth, stomach and small intestine environment. Vitamin contents were determined by High Performance Liquid Chromatography (HPLC). The bioaccessibility of vitamin B1 was between 45% and 73%, while the bioaccessibility of vitamin B2 was between 56% and 75%. The lowest bioaccessibility was found in oat bread in vitamins B1 and B2. In vitamin B6, bioaccessibility was between 56% and 67%. The highest bioaccessibility was found in PN form and the lowest in PL and PM form. In addition, the bioaccessibility of vitamins B1, B2 and B6 in oat bread was lower than other bread types. As a result, vitamin B levels obtained from bread do not correlate with our daily energy needs. Therefore, in our daily nutrition, foods rich in B group vitamins can be consumed with bread.

References

  • Arkbage, K., Verwei, M., Havenaar, R., & Witthöft, C. (2003). Bioaccessibility of folic acid and (6 S)-5-methyltetrahydrofolate decreases after the addition of folate-binding protein to yogurt as studied in a dynamic in vitro gastrointestinal model. The Journal of nutrition, 133(11), 3678-3683.
  • Arslan, P., Mercanlıgil, S., Gökmen Özel, H., Çıtak Akbulut, G., Dönmez, N., & Çiftçi, H. (2006). Nutritional habits and nutritional patterns of participants of the Turkish Adult Risk Factor Survey 2003-2004. Archives of the Turkish Society of Cardiology, 34(6), 331-339.
  • Ball, G.F.M. (2006). Analysis, Bioavailability, and Stability, Second Edition, CRC Press Taylor & Francis Group, Boca Raton, FL, 189-205.
  • Eittenmiller, R.R., Lin,Y.W.O., Landen, Jr. (2008) Vitamin B1, B2, B3, Vitamin analysis for food the health and food sciences, Second Ed. CRC Press, New York, 471-488.
  • Food, & Nutrition Board. (1998). Dietary reference intakes: a risk assessment model for establishing upper intake levels for nutrients. National Academies Press.
  • G.F.M. Ball. (2004) Vitamin B1, B2, B3, Vitamins: Their Role in the Human Body. Blackwell Publishing Ltd, Oxford, UK, 273-309.
  • Hur, S. J., Lim, B. O., Decker, E. A., & McClements, D. J. (2011). In vitro human digestion models for food applications. Food Chemistry, 125(1), 1-12.
  • Kall, M. A. (2003). Determination of total vitamin B6 in foods by isocratic HPLC: a comparison with microbiological analysis. Food Chemistry, 82(2), 315-327.
  • Köseoğlu, S. Z. A. (2019). A comparison of blood glucose and insulin responses in subjects with non-insulin dependent diabetes mellitus consuming potato alone, and potato with sunflower oil. Avrupa Bilim ve Teknoloji Dergisi, (15), 440-449.
  • Kurek, M. A., Wyrwisz, J., Karp, S., & Wierzbicka, A. (2017). Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread. Journal of cereal science, 77, 166-171.
  • Lee, S. J., Lee, S. Y., Chung, M. S., & Hur, S. J. (2016). Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods. Journal of Functional Foods, 22, 113-121.
  • Magaletta, R. L., DiCataldo, S. N., Liu, D., Li, H. L., Borwankar, R. P., & Martini, M. C. (2010). In vitro method for predicting glycemic index of foods using simulated digestion and an artificial neural network. Cereal chemistry, 87(4), 363-369.
  • Ndaw, S., Bergaentzle, M., Aoude-Werner, D., & Hasselmann, C. (2000). Extraction procedures for the liquid chromatographic determination of thiamin, riboflavin and vitamin B6 in foodstuffs. Food Chemistry, 71(1), 129-138.
  • Tang, X., Cronin, D. A., & Brunton, N. P. (2006). A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC. Journal of Food Composition and Analysis, 19(8), 831-837.
  • Turkomp .2019. www.turkomp.gov.tr, erişim tarihi 01.07.2019
  • TZOB, (2012) Kalori Tüketiminde Türkiye 15’inci. Yayın No: Kasım-2012, 2012: p. 44 Ankara.
  • Ünalsan, R., (1994) Household Food Consumption Expenditure (TC, DİE 1994 Hane Halkı Tüketim Harcamaları Anketi Sonuçlarından) [Master of Science Thesis]. Middle East Technical University, Department of Food Enginering.
  • Van den Berg, H., van der Gaag, M., & Hendriks, H. (2002). Influence of lifestyle on vitamin bioavailability. International journal for vitamin and nutrition research, 72(1), 53-59.
  • Wang, Q., & Ellis, P. R. (2014). Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties. British Journal of Nutrition, 112(2), 4-13.
  • Yaman, M., Mızrak, Ö. F., Çatak, J., & Sargın, H. S. (2019). In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products. Food Science and Biotechnology, 1-8.

Farklı Ekmek Çeşitlerinde Doğal Olarak Bulunan Vitamin B1, B2 ve B6’nın İn vitro Biyoerişebilirliğinin İncelenmesi

Year 2019, Issue: 16, 758 - 764, 31.08.2019
https://doi.org/10.31590/ejosat.593444

Abstract

Tahıl ürünleri; günlük enerjini gereksiniminin büyük bir kısmını karşılar. Bunun yanında yüksek miktarda suda çözenebilen vitaminlerden olan B1, B2 ve B6 vitamini içermektedir. Fakat bu vitaminlerin vücuttaki biyoyararlılıkları ve biyoerişiliebilirlilikleri farklıdır. Bu çalışamanın amacı beslenmemizde yer alan beyaz, tam buğday, kepekli ve yulaflı ekmekte bulunan vitamin B1, B2 ve B6,’nın biyoerişilebilirliklerinin in vitro olarak simüle edilmiş ağız, mide ve ince bağırsak ortamında incelemektir. Çalışmada vitamin içerikleri Yüksek Performanlı Sıvı Kromatografisi (HPLC) ile belirlenmiştir. B1 vitamininin biyoerişilebilirliği %45 ile %73 arasında bulunurken B2 vitaminini biyoerişilebilirliği %56 ile %75 arasında bulundu. İstatiksel olarak değerlendirildiğinde en düşük biyoerişilebilirlik B1 ve B2 vitamininde de yulaflı ekmekte bulunmuştur. Vitamin B6’da ise biyoerişilebilirlik %56 ile %67 arasında bulunmuştur. En yüksek biyoerişilebilirlik PN formunda bulunurken en düşük PL ve PM formunda bulunmuştur. Bunun yanında yulaf içeren ekmeklerdeki vitamin B1, B2 ve B6 biyoerişilebilirliği diğer ekmek türlerine göre daha düşük bulunmuştur. Sonuç olarak ekmekten almış olduğumuz B grup vitamin seviyeleri günlük enerji ihtiyacımız ile bir parelellik göstermemektedir. Dolayısıyla günlük beslememizde ekmeğin yanında B grup vitamin yönünden zengin besinler tüketilebilir.

References

  • Arkbage, K., Verwei, M., Havenaar, R., & Witthöft, C. (2003). Bioaccessibility of folic acid and (6 S)-5-methyltetrahydrofolate decreases after the addition of folate-binding protein to yogurt as studied in a dynamic in vitro gastrointestinal model. The Journal of nutrition, 133(11), 3678-3683.
  • Arslan, P., Mercanlıgil, S., Gökmen Özel, H., Çıtak Akbulut, G., Dönmez, N., & Çiftçi, H. (2006). Nutritional habits and nutritional patterns of participants of the Turkish Adult Risk Factor Survey 2003-2004. Archives of the Turkish Society of Cardiology, 34(6), 331-339.
  • Ball, G.F.M. (2006). Analysis, Bioavailability, and Stability, Second Edition, CRC Press Taylor & Francis Group, Boca Raton, FL, 189-205.
  • Eittenmiller, R.R., Lin,Y.W.O., Landen, Jr. (2008) Vitamin B1, B2, B3, Vitamin analysis for food the health and food sciences, Second Ed. CRC Press, New York, 471-488.
  • Food, & Nutrition Board. (1998). Dietary reference intakes: a risk assessment model for establishing upper intake levels for nutrients. National Academies Press.
  • G.F.M. Ball. (2004) Vitamin B1, B2, B3, Vitamins: Their Role in the Human Body. Blackwell Publishing Ltd, Oxford, UK, 273-309.
  • Hur, S. J., Lim, B. O., Decker, E. A., & McClements, D. J. (2011). In vitro human digestion models for food applications. Food Chemistry, 125(1), 1-12.
  • Kall, M. A. (2003). Determination of total vitamin B6 in foods by isocratic HPLC: a comparison with microbiological analysis. Food Chemistry, 82(2), 315-327.
  • Köseoğlu, S. Z. A. (2019). A comparison of blood glucose and insulin responses in subjects with non-insulin dependent diabetes mellitus consuming potato alone, and potato with sunflower oil. Avrupa Bilim ve Teknoloji Dergisi, (15), 440-449.
  • Kurek, M. A., Wyrwisz, J., Karp, S., & Wierzbicka, A. (2017). Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread. Journal of cereal science, 77, 166-171.
  • Lee, S. J., Lee, S. Y., Chung, M. S., & Hur, S. J. (2016). Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods. Journal of Functional Foods, 22, 113-121.
  • Magaletta, R. L., DiCataldo, S. N., Liu, D., Li, H. L., Borwankar, R. P., & Martini, M. C. (2010). In vitro method for predicting glycemic index of foods using simulated digestion and an artificial neural network. Cereal chemistry, 87(4), 363-369.
  • Ndaw, S., Bergaentzle, M., Aoude-Werner, D., & Hasselmann, C. (2000). Extraction procedures for the liquid chromatographic determination of thiamin, riboflavin and vitamin B6 in foodstuffs. Food Chemistry, 71(1), 129-138.
  • Tang, X., Cronin, D. A., & Brunton, N. P. (2006). A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC. Journal of Food Composition and Analysis, 19(8), 831-837.
  • Turkomp .2019. www.turkomp.gov.tr, erişim tarihi 01.07.2019
  • TZOB, (2012) Kalori Tüketiminde Türkiye 15’inci. Yayın No: Kasım-2012, 2012: p. 44 Ankara.
  • Ünalsan, R., (1994) Household Food Consumption Expenditure (TC, DİE 1994 Hane Halkı Tüketim Harcamaları Anketi Sonuçlarından) [Master of Science Thesis]. Middle East Technical University, Department of Food Enginering.
  • Van den Berg, H., van der Gaag, M., & Hendriks, H. (2002). Influence of lifestyle on vitamin bioavailability. International journal for vitamin and nutrition research, 72(1), 53-59.
  • Wang, Q., & Ellis, P. R. (2014). Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties. British Journal of Nutrition, 112(2), 4-13.
  • Yaman, M., Mızrak, Ö. F., Çatak, J., & Sargın, H. S. (2019). In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products. Food Science and Biotechnology, 1-8.
There are 20 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Mustafa Yaman 0000-0001-9692-0204

Publication Date August 31, 2019
Published in Issue Year 2019 Issue: 16

Cite

APA Yaman, M. (2019). Farklı Ekmek Çeşitlerinde Doğal Olarak Bulunan Vitamin B1, B2 ve B6’nın İn vitro Biyoerişebilirliğinin İncelenmesi. Avrupa Bilim Ve Teknoloji Dergisi(16), 758-764. https://doi.org/10.31590/ejosat.593444