Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

Toyosaki, Toshiyuki; Mineshita, Takeshi

doi:10.1111/j.1365-2621.1988.tb07859.x

Cited by 11 publications

(4 citation statements)

References 15 publications

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“…Riboflavin is also known to possess antioxidant activity both in free form and bound form. Its addition to the fortified beverage might have also contributed to antioxidant activity (Toyosaki & Mineshita, 1988). The TFC of the fortified beverages is main aspect of this research work.…”

Section: Resultsmentioning

confidence: 99%

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Sharma

Mazumdar

Keshav

2021

Food Processing Preservation

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The market demand of fortified or functional food is increasing nowadays because of health-consciousness of consumers (Charalampopoulos et al., 2002). Beverages have been fortified with micronutrients like calcium, iron, zinc, etc. and vitamins and proteins. Beverages are also fortified with herbal extracts, phytochemicals and dietary fibers (Ahmad & Ahmed, 2019;Gruenwald, 2009). Sattu is a popular food product made from roasted Bengal gram in some eastern parts of India like Uttar Pradesh, Bihar, West Bengal, and Odisha. It is used to make traditional drink called Sattu sharbat, which is digestive and thirst quenching. It is rich in protein, dietary fiber and minerals but low in phytochemicals (Jukanti et al., 2012).Phytochemicals inhibit the activity reactive oxygen species (ROS) and prevent chronic diseases like cardiovascular disease, diabetes, cancer, Alzheimer's etc. (Holst & Williamson, 2008). Hence, the phytochemicals (e. g., flavonoids) must be incorporated into the food, as they possess antioxidant activity (Erlund, 2004). Rutin is a flavonoid belonging to subcategory flavones. It has anticarcinogenic, antispasmodic, antiviral, antitumor properties and inhibits lipid peroxidation (Yang et al., 2008). Rutin was not detected in the UPLC analysis of chickpea varieties (Fratianni et al., 2014). Hence, chickpea products can be fortified with rutin to increase the flavonoid content

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Section: Resultsmentioning

confidence: 99%

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Sharma

Mazumdar

Keshav

2021

Food Processing Preservation

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“…Previous studies indicated the accumulation of LPO products in the liver (Taniguchi and Hara 1983), lenses (Bates 1991) and erythrocytes (Levin et al 1990) in riboflavin-deficient rats, which indicated a poor antioxidant defense caused by riboflavin deficiency. In vitro studies also indicated that riboflavin was shown to inhibit the formation of hydroperoxides (such as H 2 O 2 and ROOH) (Toyosaki and Mineshita 1988). The mechanism may be that riboflavin can quench free radicals through its reversion from reduced form to oxidized form (Toyosaki 1992).…”

Section: Discussionmentioning

confidence: 96%

Effects of dietary riboflavin levels on antioxidant defense of the juvenile grouper Epinephelus coioides

Huang

Liu

et al. 2008

Fish Physiol Biochem

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This study was conducted to evaluate the effects of dietary riboflavin on antioxidant defense in the juvenile grouper Epinephelus coioides. Graded levels of riboflavin (0.9, 1.6, 4.4, 6.7, 12.9 and 19.4 mg kg(-1) dry diet) were fed to grouper juveniles (mean weight: 14.90 +/- 0.46 g) for 12 weeks. Higher levels of liver thiobarbituric acid reactive substances (TBARS) content were observed in grouper fed low doses (0.9 and 1.6 mg kg(-1) diet) of riboflavin. Both liver glutathione reductase (GR) activity and its activation coefficient (GR-AC) poorly responded to riboflavin deficiency. In addition, other indices of the glutathione-dependent defense system, including the activities of glutathione peroxidase (GSH-PX) and glutathione-S-transferase (GST), and the content of glutathione (GSH), were also non-significantly affected by dietary riboflavin levels. However, the activities of liver superoxide dismutase (SOD) and catalase (CAT) were significantly lower in fish fed 0.9 mg kg(-1) diet, with a positive correlation between the different groups. In conclusion, the present study indicated that the juvenile grouper fed the riboflavin-unsupplemented diet was susceptible to lipid peroxidation (LPO), with lower SOD and CAT activities in the liver. However, the glutathione-dependent defense system of grouper was not affected by dietary riboflavin levels.

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“…They suggested that the antimutagenic effect of riboflavin can, at least in part, result from its direct scavenging activity on free radicals produced by mutagens. In vitro studies have also indicated that riboflavin itself has an antioxidant nature, independent of its action as the GR coenzyme ( 47 ) . The suggested mechanism could be the deactivation of hydroperoxide through the reversion of riboflavin from the reduced form (dihydroriboflavin) to the oxidised form (Fig.…”

Section: Effect Of Riboflavin Status On Lipid Peroxidationmentioning

confidence: 99%

Riboflavin (vitamin B₂) and oxidative stress: a review

2014

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Oxidative stress is involved in the development of many chronic diseases. One of the main factors involved in oxidative stress reduction is increased antioxidant potential. Some nutrients such as vitamin C, vitamin E and carotenoids are known to act as antioxidants; however, riboflavin is one of the neglected antioxidant nutrients that may have an antioxidant action independently or as a component of the glutathione redox cycle. Herein, studies that have examined the antioxidant properties of riboflavin and its effect on oxidative stress reduction are reviewed. The results of the reviewed studies confirm the antioxidant nature of riboflavin and indicate that this vitamin can protect the body against oxidative stress, especially lipid peroxidation and reperfusion oxidative injury. The mechanisms by which riboflavin protects the body against oxidative stress may be attributed to the glutathione redox cycle and also to other possible mechanisms such as the conversion of reduced riboflavin to the oxidised form.

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Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

Cited by 11 publications

References 15 publications

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Effects of dietary riboflavin levels on antioxidant defense of the juvenile grouper Epinephelus coioides

Riboflavin (vitamin B₂) and oxidative stress: a review

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Antioxidant Effects of Protein‐Bound Riboflavin and Free Riboflavin

Cited by 11 publications

References 15 publications

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Effects of dietary riboflavin levels on antioxidant defense of the juvenile grouper Epinephelus coioides

Riboflavin (vitamin B2) and oxidative stress: a review

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Riboflavin (vitamin B₂) and oxidative stress: a review