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TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI

Yıl 2024, Cilt: 49 Sayı: 3, 453 - 465, 15.06.2024
https://doi.org/10.15237/gida.GD23146

Öz

B vitaminleri, enerji, bağışıklık, sinir sistemi, hücre bölünmesi ve homosistein metabolizmalarında rol oynayan, suda çözünür, organik besinlerdir. Tam tahıllar, B1, B2, B3, B5, B6, B9 vitaminleri bakımından zengindirler. B vitaminleri, tahılların ruşeym, tohum kabuğu ve alöron tabakalarında bulunur. B vitaminlerinin önerilen günlük alım miktarı 0.1-20 mg/gün arasındadır. Tahıl işleme yöntemlerinin vitamin içeriğini etkilediği bildirilmiştir. B vitaminleri yetersiz beslenmenin önlenmesinde başvurulan besin ögeleridir. Biyoerişilebilirlik, sindirim sisteminde, gıdadan enzim hidrolizi ile salınan bir besin maddesinin ince bağırsakta emilim için hazır bulunmasıdır. Biyoyararlılık, sindirilen gıdalardaki besin ögelerinin ince bağırsak epitel hücrelerinden absorbe edildikten sonra kan dolaşımına geçmesidir. Kinoa, amarant ve karabuğday glutensiz pseudo-tahıllardır. Pseudo-tahılların B vitamini miktarı bakımından iyi bir kaynak olduğu belirtilmiştir. Tahıl ürünlerinin B vitaminleri bakımından zenginleştirilmesi için fortifikasyon işlemi uygulanmaktadır. Biyofortifikasyon, tahılların B vitamini içeriklerinin artırılması için son yıllarda uygulanan yeni bir yöntemdir. Bu derlemenin amacı, tahıl ve pseudo-tahıllarda bulunan B vitaminlerinin biyoerişilebilirliği ve biyoyararlılığını son bilimsel çalışmalara göre incelemektir.

Kaynakça

  • Acar, O., Izydorczyk, M.S., McMillan, T., Yazici, M.A., Imamoglu, A., Cakmak, I., Koksel, H. (2023). A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties. Cereal Chemistry, 100, 1192-1202.
  • Afonso, C., Cardoso, C., Gomes-Bispo, A., Ferreira, I., Rego, A., Coelho, I., Motta, C., Prates, J.A.M., Castanheria, I., Bandarra, N.M. (2023). Fatty acids, selenium and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibilty as factors. Food Chemistry, 403, 134455.
  • Akça, S. N., Sargın, H. S., Mızrak, Ö. F., Yaman, M. (2019). Determination and assessment of the bioaccessibility of vitamins B1, B2, and B3 in commercially available cereal-based baby foods. Microchemical Journal, 150, 104192.
  • Alam, C., Hoque, T., Sangha, V., Bendayan, R. (2020). Nuclear respiratory factor-1 (NRF-1) upregulates the expension and function of reduced folate carrier (RFC) at the blood-brain barrier. FASEB Journal, 10516-10530.
  • Ball, G. F. M. (2006). Vitamins in Foods: Analysis, Bioavailability, and Stability. CRC Press, Taylor & Francis Group, Boca Raton, USA, ISBN: 9781574448047, Chapter 7-14, pp. 149-285.
  • Bationo, F., Humblot, C., Songré-Ouattara, L. T., Le Merrer, F. M., Chapron, M., Kariluoto, S., Hemery, Y. M. (2020). Total folate in West African cereal-based fermented foods: bioaccessibility and influence of processing. Journal of Food Composition and Analysis, 85, 103309.
  • Bock, P. D., Daelemans, L., Selis, L., Raes, K., Vermeir, P., Eeckhout, M., Bockstale, F. V. (2021). Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds. Foods, 10, 651.
  • Bourgin, M., Kepp, O., Kroemer, G. (2022). Immunostimulatory effects of vitamin B5 improve anticancer immunotherapy. Oncoimmunology, 11(1): 2031500.
  • Buffıère, C., Hiolle, M., Peyron, M-A., Richard, R., Meunier, N., Batisse, C., Remond, D., Dupont, D., Nau, F., Pereira, B., Savary-Auzeloux, I. (2021). Food matrix structure (from biscuit to custard) has an impact on folate bioavailability in healthy volunteers. European Journal of Nutrition, 60, 411-423.
  • Carling, R.S., Turner, C. (2019). Methods for assessment of biotin (vitamin B7). In “Laboratory Assessment of Vitamin Status”, Edt: Dominic Harrington, Academic Press, ISBN: 978-0-12-813050-6, Chapter 10, 193-217.
  • Çatak, J. (2019). Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition. Journal of Animal Science and Technology, 61(3): 138-146.
  • Demir, B., Gürbüz, M., Çatak, J., Uğur, H., Duman, E., Beceren, Y., Yaman, M. (2023). In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables. Food Chemistry, 398: 133944.
  • Ede, G., Ayaz, A. (2016). B12 Vitamini ve folik asitdin adipozite üzerine etkisi. Beslenme ve Diyet Dergisi, 44(1):47-54.
  • Etcheverry, P., Grusak, M.A., Fleige, L.E. (2012). Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E. Frontiers in Physiology, 3: Article 317, 1-22.
  • Fărcaş, A. C., Socaci, S. A., Chiş, M. S., Martínez-Monzó, J., García-Segovia, P., Becze, A., Török, A. L., Kadarı, O., Coldea, T. E., Igual, M. (2022). In vitro digestibility of minerals and B group vitamins from different brewers’spent grains. Nutrients, 14(17), 3512.
  • Fitzpatrick, T. B., Chapman, L. M. (2020). The importance of thiamine (vitamin B1) in plant health: From crop yield to biofortification. Journal of Biological Chemistry, 295(34): 12002-12013.
  • Garg, M., Sharma, N., Sharma, S., Kapoor, P., Kumar, A., Chunduri, V., Arora, P. (2018). Biofortified crops generated by breeding, agronomy, and transgenic approaches are improving lives of millions of people around the world. Frontiers in Nutrition, 5:12.
  • Garg, M., Sharma, A., Vats, S., Tiwari, V., Kumari, A., Mishra, V., Krishania, M. (2021). Vitamin in cereals: A critical review of content, health effects, processing losses, bioaccessibility, fortification and biofortification strategies for their improvement. Frontiers in Nutrition, 8: 586815.
  • Hrubša, M., Siatka, T., Nejmanová, I., Vopršalová, M., Krčmová, L. K., Matoušová, K., Javorská, L., Macáková, K., Mercolini, L., Remião, F., Máťuš, M., Mladěnka, P. (2022). Biological properties of vitamins of the B-complex, Part 1: Vitamins B1, B2, B3 and B5. Nutrients, 14(3): 484.
  • Huda, M. N., Lu, S., Jahan, T., Ding, M., Jha, R., Zhang, K., Zhang, W., Georgiev, M. I., Park, S. U., Zhou, M. (2021). Treasure from garden: Bioactive compounds of buckwheat. Food Chemistry, 335: 127653.
  • Joshi, D.C., Chaudhari, G.V., Sood, S., Kant, L., Pattanayak, A., Zhang, K. (2019). Revisiting the versatile buckwheat: Reinvigorating genetic gains through integrated breeding and genomics approach. Planta, 250(3): 783–801.
  • Karakas, F. P., Keskin, Ç. N., Agil, F., Zencirci, N. (2021). Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. Dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (Triticum aestivum L.) cultivars by LC-ESI-MS/MS analysis. Journal of Cereal Science, 98: 103177.
  • Kennedy, D.O. (2016). B vitamins and the brain: Mechanism, dose and efficacy-A review. Nutrients, 8(2): 68. Kerns, J.C., Arundel, C., Chawla, L.S. (2015). Thiamin deficiency in people with obesity. Advances in Nutrition, 6(2): 147-153.
  • 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. Y., Lee, D. Y., Kang, J. H., Kim, J. H., Kim, H. W., Oh, D. H., Jeong, J. W., Kim, B. K., Hur, S. J. (2022). Effect of age-related in vitro human digestion with gut microbiota on antioxidative activity and stability of vitamins. LWT-Food Science and Technology, 159, 113243.
  • Liang, Q., Wang, K., Shariful, I., Ye, X., Zhang, C. (2020). Folate content and retention in wheat grains and wheat-based foods: Effects of storage, processing, and cooking methods. Food Chemistry, 333: 127459.
  • Lindschinger, M., Tatzber, F., Schimetta, W., Schmid, I., Lindschinger, B., Cvirn, G., Stanger, O., Lamont, E., Wonisch, W. (2019). A randomized pilot trial to evaluate the bioavailability of natural versus synthetic vitamin B complexes in healthy humans and their effects on homocysteine, oxidative stress, and antioxidant levels. Hindawi Oxidative Medicine and Cellular Longevity, 12: 6082613.
  • Lopez-Gamez, G., Martinez-Elez, P., Martin-Belloso, O., Soliva-Fortuny, R. (2021). Recent advances toward the application of non-thermal technologies in food processing: An insight on the bioaccessibility of health-related constituents in plant-based products. Foods, 10: 1538.
  • Lyon, P., Strippoli, V., Fang, B., Cimmino, L. (2020). B Vitamins and one-carbon metabolism: Implications in human health and disease. Nutrients, 12(9): 2867.
  • Mihhalevski, A., Nisamedtinov, I., Hälvin, K., Oseka, A., Paalme, T. (2013). Stability of B-complex vitamins and dietary fiber during rye sourdough bread production. Journal of Cereal Science, 57: 30-38.
  • Mikkelsen, K, Apostolopoulos (2019). Vitamin B1, B2, B3, B5, and B6 and the immune system. In “Nutrition and Immunity”, Edts: Mahmoudi, M., Rezaei, N., Springer Cham, ISBN: 978-3-030-16072-2, Chapter 7, p. 115-125.
  • Murakami, T., Yutani, A., Yamano, T., Iyota, H., Konishi, Y. (2014). Effects of popping on nutrient contents of amaranth seed. Plant Foods for Human Nutrition, 69: 25-29.
  • Németh, R., Tömösközi, S. (2021). Rye: Current state and future trends in research and applications. Acta Alimentaria, 50(4): 620-640.
  • Neves, D. A., de Sousa Lobato, K. B., Angelica, R. S., Filho, J. T., de Oliveria, G. P. R., Godoy, H. T. (2019). Thermal and in vitro digestion stability of folic acid in bread. Journal of Food Composition and Analysis, 84: 103311.
  • Onyambu, M. Z., Nawiri, P. M., Nyambaka, N. H., Noah, M. N. (2021). In vitro bioaccessibility of the vitamin B series from thermally processed leafy African indigenous vegetables. Hindawi Journal of Food Quality, 5540724, 1-8.
  • Petrovska-Avramenko, N., Karklina, D., Gedrovica, I. (2017). Water soluble vitamins B1, B2 and B3 in triticale and hull-less barley grains. 11th Baltic Conference on Food Science and Technology, FOODBALT 2017, Jelgava, Latvia, April 27–28.
  • Ramamoorthy, K., Sabui, S., Srinivasan, P., Al-Juburi, S., Pham, Q., Chu, B. D., Simoes, R. D., Fleckenstein, J. M., Said, H. M. (2021). Effect of chronic alcohol exposure on gut vitamin B7 uptake: Involvement of epigenetic mechanisms and effect of alcohol metabolites. American Journal of Physiology Gastrointestinal and Liver Physiology, 321: G123-133.
  • Rodriguez, J. P., Rahman, H., Thushar, S., Singh, R. K. (2020). Healthy and resilient cereals and pseudo-cereals for marginal agriculture: Molecular advances for improving nutrient bioavailability. Frontiers in Genetics, 11: 49.
  • Roy, P., Deb, D., Suganya, A., Roy, B., Pradeep, T., Saha, T. (2023). Endangered indigenous rice varieties as a source of B vitamins for the undernourished population. Cereal Chemistry, 100, 887-894.
  • Rybicka, I., Gliszczyńska-Świglo, A. (2017). Gluten-free flours from different raw materials as the source of vitamin B1, B2, B3 and B6. Journal of Nutritional Science and Vitaminology, 63(2): 125-132.
  • Sezgin, Y. (2019). Vitamin B12 yetersizliğine yaklaşım. Konuralp Tıp Dergisi, 11(3): 482-488.
  • Stach, K., Stach, W., Augoff, K. (2021). Vitamin B6 in health disease. Nutrients, 13: 3229.
  • Suwannasom, N., Kao, I., Pruss, A., Gerorgieva, R., Bäumler, H. (2020). Riboflavin: The health benefits of a forgotten natural vitamin. International Journal of Molecular Sciences, 21(3): 950.
  • Tekin, M., Cengiz, M. F., Abbasov, M., Aksoy, A., Canci, H., Akar, T. (2018). Comparison of some mineral nutrients and vitamins in advanced hulled wheat lines. Cereal Chemistry, 95: 436-444.
  • Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., Martínez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: A review. Journal of the Science of Food Agriculture, 90: 2541-2547.
  • Xu, J., Patassini, S., Begley, P., Kilisesi, S., Waldvogel, H. J., Hatası, R. LM., Unwin, R. D., Cooper, G.J.S. (2020). Cerebral deficiency of vitamin B5 (D-pantothenic acid; pantothenate) as a potentially-reversible cause of neurodegeneration and dementia in sporadic Alzheimer’s disease. Biochemical and Biophysical Research Communications, 527(3): 676-681.
  • Yaman M. (2019). Farklı ekmek çeşitlerinde doğal olarak bulunan vitamin B1, B2 ve B6’nin in vitro biyoerişebilirliğinin incelenmesi. European Journal of Science and Technology, 16: 758-764.
  • Yaman, M., Mızrak, Ö. F. (2019). Determination and evaluation of in vitro bioaccessibility of the pyridoxal, pyridoxine and pyridoxamine forms of vitamin B6 in cereal-based baby foods. Food Chemistry, 298: 125042.
  • Yaman, M., Çatak, J., Uğur, H., Gürbüz, M., Belli, İ., Tanyıldız, S.N., Yıldırım, H., Cengiz, S., Yavuz, B.B., Kişmiroğlu, C., Özgür, B., Yaldız, C.M. (2021). The bioaccessibility of water soluble vitamins: A review. Trends in Food Science & Technology, 109: 552-563.
  • Zaupa, M., Scazzina, F., Dall’Asta, M., Calani, L., Del Rio, D., Bianchi, M.A., Melegari, C., De Albertis, P., Tribuzio, G., Pellegrini, N., Brighenti, F. (2014). In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions. Journal of Agricultural and Food Chemistry, 62: 1543-1549.

B VITAMINS OF CEREAL AND PSEUDOCEREALS: THEIR BIOACCESSIBILITY AND BIOAVAILABILITIES

Yıl 2024, Cilt: 49 Sayı: 3, 453 - 465, 15.06.2024
https://doi.org/10.15237/gida.GD23146

Öz

B vitamins, which are water soluble, organic nutrients, play roles in energy, immunity, neural system, cell division and homocystein metabolisms. Wholegrain cereals are rich of B1, B2, B3, B5, B6, B9 vitamins. B vitamins are available in the germ, seed coat and aleurone layers of cereals. Recommended dietary allowance of B vitamins are in the range of 0.1-20 mg/day. It is reported that cereal processing methods influence the vitamin contents of cereals. B vitamins are referred nutrient compounds in the prevention of malnutrition. Bioaccessibility is defined as releasing of nutrient from the food matrix with enzyme hydrolysis in the gastrointestinal system and available in small intestine to be absorbed. Bioavailability is defined as transportation of nutrients liberated from foods through the blood stream after absorption from the epithelial cells of small intestine. Quinoa, amaranth and buckwheat are gluten-free pseudocereals. It was indicated that pseudocereals are good sources in terms of B vitamin contents. Cereal products are fortified for enrichment of B vitamins. Biofortification is a new method practiced recently in order to increase B vitamin contents of cereals. The aim of this review is to investigate bioaccessibility and bioavailability of B vitamins available in cereal and pseudocereals according to recent scientific works.

Kaynakça

  • Acar, O., Izydorczyk, M.S., McMillan, T., Yazici, M.A., Imamoglu, A., Cakmak, I., Koksel, H. (2023). A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties. Cereal Chemistry, 100, 1192-1202.
  • Afonso, C., Cardoso, C., Gomes-Bispo, A., Ferreira, I., Rego, A., Coelho, I., Motta, C., Prates, J.A.M., Castanheria, I., Bandarra, N.M. (2023). Fatty acids, selenium and vitamin B12 in chub mackerel (Scomber colias) as nourishment considering seasonality and bioaccessibilty as factors. Food Chemistry, 403, 134455.
  • Akça, S. N., Sargın, H. S., Mızrak, Ö. F., Yaman, M. (2019). Determination and assessment of the bioaccessibility of vitamins B1, B2, and B3 in commercially available cereal-based baby foods. Microchemical Journal, 150, 104192.
  • Alam, C., Hoque, T., Sangha, V., Bendayan, R. (2020). Nuclear respiratory factor-1 (NRF-1) upregulates the expension and function of reduced folate carrier (RFC) at the blood-brain barrier. FASEB Journal, 10516-10530.
  • Ball, G. F. M. (2006). Vitamins in Foods: Analysis, Bioavailability, and Stability. CRC Press, Taylor & Francis Group, Boca Raton, USA, ISBN: 9781574448047, Chapter 7-14, pp. 149-285.
  • Bationo, F., Humblot, C., Songré-Ouattara, L. T., Le Merrer, F. M., Chapron, M., Kariluoto, S., Hemery, Y. M. (2020). Total folate in West African cereal-based fermented foods: bioaccessibility and influence of processing. Journal of Food Composition and Analysis, 85, 103309.
  • Bock, P. D., Daelemans, L., Selis, L., Raes, K., Vermeir, P., Eeckhout, M., Bockstale, F. V. (2021). Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds. Foods, 10, 651.
  • Bourgin, M., Kepp, O., Kroemer, G. (2022). Immunostimulatory effects of vitamin B5 improve anticancer immunotherapy. Oncoimmunology, 11(1): 2031500.
  • Buffıère, C., Hiolle, M., Peyron, M-A., Richard, R., Meunier, N., Batisse, C., Remond, D., Dupont, D., Nau, F., Pereira, B., Savary-Auzeloux, I. (2021). Food matrix structure (from biscuit to custard) has an impact on folate bioavailability in healthy volunteers. European Journal of Nutrition, 60, 411-423.
  • Carling, R.S., Turner, C. (2019). Methods for assessment of biotin (vitamin B7). In “Laboratory Assessment of Vitamin Status”, Edt: Dominic Harrington, Academic Press, ISBN: 978-0-12-813050-6, Chapter 10, 193-217.
  • Çatak, J. (2019). Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition. Journal of Animal Science and Technology, 61(3): 138-146.
  • Demir, B., Gürbüz, M., Çatak, J., Uğur, H., Duman, E., Beceren, Y., Yaman, M. (2023). In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables. Food Chemistry, 398: 133944.
  • Ede, G., Ayaz, A. (2016). B12 Vitamini ve folik asitdin adipozite üzerine etkisi. Beslenme ve Diyet Dergisi, 44(1):47-54.
  • Etcheverry, P., Grusak, M.A., Fleige, L.E. (2012). Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B6, B12, D, and E. Frontiers in Physiology, 3: Article 317, 1-22.
  • Fărcaş, A. C., Socaci, S. A., Chiş, M. S., Martínez-Monzó, J., García-Segovia, P., Becze, A., Török, A. L., Kadarı, O., Coldea, T. E., Igual, M. (2022). In vitro digestibility of minerals and B group vitamins from different brewers’spent grains. Nutrients, 14(17), 3512.
  • Fitzpatrick, T. B., Chapman, L. M. (2020). The importance of thiamine (vitamin B1) in plant health: From crop yield to biofortification. Journal of Biological Chemistry, 295(34): 12002-12013.
  • Garg, M., Sharma, N., Sharma, S., Kapoor, P., Kumar, A., Chunduri, V., Arora, P. (2018). Biofortified crops generated by breeding, agronomy, and transgenic approaches are improving lives of millions of people around the world. Frontiers in Nutrition, 5:12.
  • Garg, M., Sharma, A., Vats, S., Tiwari, V., Kumari, A., Mishra, V., Krishania, M. (2021). Vitamin in cereals: A critical review of content, health effects, processing losses, bioaccessibility, fortification and biofortification strategies for their improvement. Frontiers in Nutrition, 8: 586815.
  • Hrubša, M., Siatka, T., Nejmanová, I., Vopršalová, M., Krčmová, L. K., Matoušová, K., Javorská, L., Macáková, K., Mercolini, L., Remião, F., Máťuš, M., Mladěnka, P. (2022). Biological properties of vitamins of the B-complex, Part 1: Vitamins B1, B2, B3 and B5. Nutrients, 14(3): 484.
  • Huda, M. N., Lu, S., Jahan, T., Ding, M., Jha, R., Zhang, K., Zhang, W., Georgiev, M. I., Park, S. U., Zhou, M. (2021). Treasure from garden: Bioactive compounds of buckwheat. Food Chemistry, 335: 127653.
  • Joshi, D.C., Chaudhari, G.V., Sood, S., Kant, L., Pattanayak, A., Zhang, K. (2019). Revisiting the versatile buckwheat: Reinvigorating genetic gains through integrated breeding and genomics approach. Planta, 250(3): 783–801.
  • Karakas, F. P., Keskin, Ç. N., Agil, F., Zencirci, N. (2021). Profiles of vitamin B and E in wheat grass and grain of einkorn (Triticum monococcum spp. monococcum), emmer (Triticum dicoccum ssp. Dicoccum Schrank.), durum (Triticum durum Desf.), and bread wheat (Triticum aestivum L.) cultivars by LC-ESI-MS/MS analysis. Journal of Cereal Science, 98: 103177.
  • Kennedy, D.O. (2016). B vitamins and the brain: Mechanism, dose and efficacy-A review. Nutrients, 8(2): 68. Kerns, J.C., Arundel, C., Chawla, L.S. (2015). Thiamin deficiency in people with obesity. Advances in Nutrition, 6(2): 147-153.
  • 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. Y., Lee, D. Y., Kang, J. H., Kim, J. H., Kim, H. W., Oh, D. H., Jeong, J. W., Kim, B. K., Hur, S. J. (2022). Effect of age-related in vitro human digestion with gut microbiota on antioxidative activity and stability of vitamins. LWT-Food Science and Technology, 159, 113243.
  • Liang, Q., Wang, K., Shariful, I., Ye, X., Zhang, C. (2020). Folate content and retention in wheat grains and wheat-based foods: Effects of storage, processing, and cooking methods. Food Chemistry, 333: 127459.
  • Lindschinger, M., Tatzber, F., Schimetta, W., Schmid, I., Lindschinger, B., Cvirn, G., Stanger, O., Lamont, E., Wonisch, W. (2019). A randomized pilot trial to evaluate the bioavailability of natural versus synthetic vitamin B complexes in healthy humans and their effects on homocysteine, oxidative stress, and antioxidant levels. Hindawi Oxidative Medicine and Cellular Longevity, 12: 6082613.
  • Lopez-Gamez, G., Martinez-Elez, P., Martin-Belloso, O., Soliva-Fortuny, R. (2021). Recent advances toward the application of non-thermal technologies in food processing: An insight on the bioaccessibility of health-related constituents in plant-based products. Foods, 10: 1538.
  • Lyon, P., Strippoli, V., Fang, B., Cimmino, L. (2020). B Vitamins and one-carbon metabolism: Implications in human health and disease. Nutrients, 12(9): 2867.
  • Mihhalevski, A., Nisamedtinov, I., Hälvin, K., Oseka, A., Paalme, T. (2013). Stability of B-complex vitamins and dietary fiber during rye sourdough bread production. Journal of Cereal Science, 57: 30-38.
  • Mikkelsen, K, Apostolopoulos (2019). Vitamin B1, B2, B3, B5, and B6 and the immune system. In “Nutrition and Immunity”, Edts: Mahmoudi, M., Rezaei, N., Springer Cham, ISBN: 978-3-030-16072-2, Chapter 7, p. 115-125.
  • Murakami, T., Yutani, A., Yamano, T., Iyota, H., Konishi, Y. (2014). Effects of popping on nutrient contents of amaranth seed. Plant Foods for Human Nutrition, 69: 25-29.
  • Németh, R., Tömösközi, S. (2021). Rye: Current state and future trends in research and applications. Acta Alimentaria, 50(4): 620-640.
  • Neves, D. A., de Sousa Lobato, K. B., Angelica, R. S., Filho, J. T., de Oliveria, G. P. R., Godoy, H. T. (2019). Thermal and in vitro digestion stability of folic acid in bread. Journal of Food Composition and Analysis, 84: 103311.
  • Onyambu, M. Z., Nawiri, P. M., Nyambaka, N. H., Noah, M. N. (2021). In vitro bioaccessibility of the vitamin B series from thermally processed leafy African indigenous vegetables. Hindawi Journal of Food Quality, 5540724, 1-8.
  • Petrovska-Avramenko, N., Karklina, D., Gedrovica, I. (2017). Water soluble vitamins B1, B2 and B3 in triticale and hull-less barley grains. 11th Baltic Conference on Food Science and Technology, FOODBALT 2017, Jelgava, Latvia, April 27–28.
  • Ramamoorthy, K., Sabui, S., Srinivasan, P., Al-Juburi, S., Pham, Q., Chu, B. D., Simoes, R. D., Fleckenstein, J. M., Said, H. M. (2021). Effect of chronic alcohol exposure on gut vitamin B7 uptake: Involvement of epigenetic mechanisms and effect of alcohol metabolites. American Journal of Physiology Gastrointestinal and Liver Physiology, 321: G123-133.
  • Rodriguez, J. P., Rahman, H., Thushar, S., Singh, R. K. (2020). Healthy and resilient cereals and pseudo-cereals for marginal agriculture: Molecular advances for improving nutrient bioavailability. Frontiers in Genetics, 11: 49.
  • Roy, P., Deb, D., Suganya, A., Roy, B., Pradeep, T., Saha, T. (2023). Endangered indigenous rice varieties as a source of B vitamins for the undernourished population. Cereal Chemistry, 100, 887-894.
  • Rybicka, I., Gliszczyńska-Świglo, A. (2017). Gluten-free flours from different raw materials as the source of vitamin B1, B2, B3 and B6. Journal of Nutritional Science and Vitaminology, 63(2): 125-132.
  • Sezgin, Y. (2019). Vitamin B12 yetersizliğine yaklaşım. Konuralp Tıp Dergisi, 11(3): 482-488.
  • Stach, K., Stach, W., Augoff, K. (2021). Vitamin B6 in health disease. Nutrients, 13: 3229.
  • Suwannasom, N., Kao, I., Pruss, A., Gerorgieva, R., Bäumler, H. (2020). Riboflavin: The health benefits of a forgotten natural vitamin. International Journal of Molecular Sciences, 21(3): 950.
  • Tekin, M., Cengiz, M. F., Abbasov, M., Aksoy, A., Canci, H., Akar, T. (2018). Comparison of some mineral nutrients and vitamins in advanced hulled wheat lines. Cereal Chemistry, 95: 436-444.
  • Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., Martínez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: A review. Journal of the Science of Food Agriculture, 90: 2541-2547.
  • Xu, J., Patassini, S., Begley, P., Kilisesi, S., Waldvogel, H. J., Hatası, R. LM., Unwin, R. D., Cooper, G.J.S. (2020). Cerebral deficiency of vitamin B5 (D-pantothenic acid; pantothenate) as a potentially-reversible cause of neurodegeneration and dementia in sporadic Alzheimer’s disease. Biochemical and Biophysical Research Communications, 527(3): 676-681.
  • Yaman M. (2019). Farklı ekmek çeşitlerinde doğal olarak bulunan vitamin B1, B2 ve B6’nin in vitro biyoerişebilirliğinin incelenmesi. European Journal of Science and Technology, 16: 758-764.
  • Yaman, M., Mızrak, Ö. F. (2019). Determination and evaluation of in vitro bioaccessibility of the pyridoxal, pyridoxine and pyridoxamine forms of vitamin B6 in cereal-based baby foods. Food Chemistry, 298: 125042.
  • Yaman, M., Çatak, J., Uğur, H., Gürbüz, M., Belli, İ., Tanyıldız, S.N., Yıldırım, H., Cengiz, S., Yavuz, B.B., Kişmiroğlu, C., Özgür, B., Yaldız, C.M. (2021). The bioaccessibility of water soluble vitamins: A review. Trends in Food Science & Technology, 109: 552-563.
  • Zaupa, M., Scazzina, F., Dall’Asta, M., Calani, L., Del Rio, D., Bianchi, M.A., Melegari, C., De Albertis, P., Tribuzio, G., Pellegrini, N., Brighenti, F. (2014). In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions. Journal of Agricultural and Food Chemistry, 62: 1543-1549.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Hububat Teknolojisi
Bölüm Makaleler
Yazarlar

Erkan Yalçın 0000-0002-7417-9088

Hülya Gündüztepe Bu kişi benim 0000-0001-9554-5668

Ayşenur Arslan 0000-0003-1658-746X

Yayımlanma Tarihi 15 Haziran 2024
Gönderilme Tarihi 26 Aralık 2023
Kabul Tarihi 25 Nisan 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 49 Sayı: 3

Kaynak Göster

APA Yalçın, E., Gündüztepe, H., & Arslan, A. (2024). TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI. Gıda, 49(3), 453-465. https://doi.org/10.15237/gida.GD23146
AMA Yalçın E, Gündüztepe H, Arslan A. TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI. GIDA. Haziran 2024;49(3):453-465. doi:10.15237/gida.GD23146
Chicago Yalçın, Erkan, Hülya Gündüztepe, ve Ayşenur Arslan. “TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI”. Gıda 49, sy. 3 (Haziran 2024): 453-65. https://doi.org/10.15237/gida.GD23146.
EndNote Yalçın E, Gündüztepe H, Arslan A (01 Haziran 2024) TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI. Gıda 49 3 453–465.
IEEE E. Yalçın, H. Gündüztepe, ve A. Arslan, “TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI”, GIDA, c. 49, sy. 3, ss. 453–465, 2024, doi: 10.15237/gida.GD23146.
ISNAD Yalçın, Erkan vd. “TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI”. Gıda 49/3 (Haziran 2024), 453-465. https://doi.org/10.15237/gida.GD23146.
JAMA Yalçın E, Gündüztepe H, Arslan A. TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI. GIDA. 2024;49:453–465.
MLA Yalçın, Erkan vd. “TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI”. Gıda, c. 49, sy. 3, 2024, ss. 453-65, doi:10.15237/gida.GD23146.
Vancouver Yalçın E, Gündüztepe H, Arslan A. TAHIL VE PSEUDO-TAHILLARIN B VİTAMİNLERİ: BİYOERİŞİLEBİLİRLİK VE BİYOYARARLILIKLARI. GIDA. 2024;49(3):453-65.

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