Eukaryotes convert riboflavin to flavin adenine dinucleotide, which serves as a coenzyme for glutathione reductase and other enzymes. Glutathione reductase mediates the regeneration of reduced glutathione, which plays an important role in scavenging free radicals and reactive oxygen species. Here we tested the hypothesis that riboflavin deficiency decreases glutathione reductase activity in HepG2 liver cells, causing oxidative damage to proteins and DNA, and cell cycle arrest. As a secondary goal, we determined whether riboflavin deficiency is associated with gene expression patterns indicating cell stress. Cells were cultured in riboflavin-deficient and riboflavin-supplemented media for 4 days. Activity of glutathione reductase was not detectable in cells cultured in riboflavin-deficient medium. Riboflavin deficiency was associated with an increase in the abundance of damaged (carbonylated) proteins and with increased incidence of DNA strand breaks. Damage to proteins and DNA was paralleled by increased abundance of the stress-related transcription factor GADD153. Riboflavin-deficient cells arrested in G1 phase of the cell cycle. Moreover, oxidative stress caused by riboflavin deficiency was associated with increased expression of clusters of genes that play roles in cell stress and apoptosis. For example, the abundance of the pro-apoptotic pleiomorphic adenoma gene-like 1 gene was 183% greater in riboflavin-deficient cells compared with riboflavin-sufficient controls. We conclude that riboflavin deficiency is associated with oxidative damage to proteins and DNA in liver cells, leading to cell stress and G1 phase arrest.

Energy restriction increases stress resistance and lifespan in Drosophila melanogaster and other species. The roles of individual nutrients in stress resistance and longevity are largely unknown. The vitamin biotin is a potential candidate for mediating these effects, given its known roles in stress signaling and gene regulation by epigenetic mechanisms, i.e. biotinylation of histones. Here, we tested the hypothesis that prolonged culture of Drosophila on biotin-deficient (BD) medium increases stress resistance and lifespan. Flies were fed a BD diet for multiple generations; controls were fed a biotin-normal diet. In some experiments, a third group of flies was fed a BD diet for 12 generations and then switched to control diets for 2 generations to eliminate potential effects of short-term biotin deficiency. Flies fed a BD diet exhibited a 30% increase in lifespan. This increase was associated with enhanced resistance to the DNA-damaging agent hydroxyurea and heat stress. Also, fertility increased significantly compared with biotin-normal controls. Biotinylation of histones was barely detectable in biotin-deprived flies, suggesting that epigenetic events might have contributed to effects of biotin deprivation.

This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The ‘difference‐from‐control’ test was the method adopted in this study involving 24–29 trained panelists. Combinations included blind control, two levels of sodium reduction, and two levels of flavor enhancers in sodium‐reduced recipes. In the sodium‐reduced recipes, two levels of NaCl, 0.48% and 0.55%, for chicken rice, and 0.76% and 0.86% for mee soto (equivalent to 31% and 22% reduction in NaCl), were used. Monosodium glutamate (MSG) or Ajiplus ® (a blend of MSG and nucleotides) at 0.20% and 0.40% were added to the recipes comprising a reduction of 40% in NaCl (equivalent to 31% and 22% reduction in sodium, respectively) compared with the control. It was found that the inclusion of MSG or Ajiplus ® in 40% NaCl‐reduced recipe resulted in a significant increase in perception of umami taste (P < 0.05) when compared to the control. By adding flavor enhancers into the 40%‐reduced salt chicken rice recipes, the perception of saltiness was significantly increased when compared to 22% and 31% sodium reduced recipes. Similarly for mee soto broth, there was a significant increase in perception of chicken flavor, umami taste, mouthfeel sensation, and sweet taste (P < 0.05) with a decrease in the perception of sour and bitter taste when compared to control. By adding 0.40% MSG into the 40%‐reduced salt recipes, the perception of saltiness was maintained when compared with control.

No abstract