Biochemical Fluorometric Method for the Determination of Riboflavin in Milk

Zandomeneghi, Maurizio; Carbonaro, Laura; Zandomeneghi, Giorgia

doi:10.1021/jf070811n

Cited by 20 publications

(14 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As mentioned above, flavins intensely absorb light and fluoresce, making these properties important in most assays (30,503,549). More complicated is assaying individual flavins within mixtures.…”

Section: Methodsmentioning

confidence: 99%

“…Thus, different approaches have been proposed, e.g., paper (30,56), ion-exchange (536), and thin-layer (147) chromatography, paper (533) and capillary (186) electrophoresis, specific RF extraction by 2-phenylethanol (478), or separation on silica gel and other resins (93). Currently, flavins are separated by high-performance liquid chromatography (379,503,549) with subsequent fluorescence detection, approaches that are approved by AOAC International (240).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Genetic Control of Biosynthesis and Transport of Riboflavin and Flavin Nucleotides and Construction of Robust Biotechnological Producers

Abbas

Sibirny

2011

Microbiol Mol Biol Rev

316

272

View full text Add to dashboard Cite

SUMMARY Riboflavin [7,8-dimethyl-10-(1′- d -ribityl)isoalloxazine, vitamin B 2 ] is an obligatory component of human and animal diets, as it serves as the precursor of flavin coenzymes, flavin mononucleotide, and flavin adenine dinucleotide, which are involved in oxidative metabolism and other processes. Commercially produced riboflavin is used in agriculture, medicine, and the food industry. Riboflavin synthesis starts from GTP and ribulose-5-phosphate and proceeds through pyrimidine and pteridine intermediates. Flavin nucleotides are synthesized in two consecutive reactions from riboflavin. Some microorganisms and all animal cells are capable of riboflavin uptake, whereas many microorganisms have distinct systems for riboflavin excretion to the medium. Regulation of riboflavin synthesis in bacteria occurs by repression at the transcriptional level by flavin mononucleotide, which binds to nascent noncoding mRNA and blocks further transcription (named the riboswitch). In flavinogenic molds, riboflavin overproduction starts at the stationary phase and is accompanied by derepression of enzymes involved in riboflavin synthesis, sporulation, and mycelial lysis. In flavinogenic yeasts, transcriptional repression of riboflavin synthesis is exerted by iron ions and not by flavins. The putative transcription factor encoded by SEF1 is somehow involved in this regulation. Most commercial riboflavin is currently produced or was produced earlier by microbial synthesis using special selected strains of Bacillus subtilis , Ashbya gossypii , and Candida famata . Whereas earlier RF overproducers were isolated by classical selection, current producers of riboflavin and flavin nucleotides have been developed using modern approaches of metabolic engineering that involve overexpression of structural and regulatory genes of the RF biosynthetic pathway as well as genes involved in the overproduction of the purine precursor of riboflavin, GTP.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Genetic Control of Biosynthesis and Transport of Riboflavin and Flavin Nucleotides and Construction of Robust Biotechnological Producers

Abbas

Sibirny

2011

Microbiol Mol Biol Rev

316

272

View full text Add to dashboard Cite

show abstract

“…Moreover, the fluorescence spectroscopy has higher sensitivity when compared to other spectroscopic techniques [ 17 , 18 ] in terms of changes in chemical surrounding (i.e., pH, temperature, solvent, and chemical composition of the food matrix), conformational properties (in particular for macromolecules, such as proteins), and fluorophores minimum detectable concentration (up to the order of ppb). To date, the FFF method has been successfully used for the study of several food matrices [ 18 ], such as vegetable oil [ 19 ], milk and dairy products [ 20 , 21 ], wine [ 22 , 23 ], cereals [ 24 , 25 ], and honey [ 26 , 27 , 28 , 29 , 30 ]. However, only one study on bee pollen has been reported based on FFF spectroscopy [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

et al. 2020

View full text Add to dashboard Cite

Bee pollen is made by honey bees (Apis Mellifera) from the pollen of plants and flowers and represents an apiary product enriched in essential amino acids, polyphenols, omega-3, and omega-6 fatty acids. This study investigated the botanical origin, micronutrient profile, and antioxidant activity of bee pollen samples (n = 10) harvested in Lucca and Massa Carrara (Tuscany, Italy) between 2016 and 2017. The palynological analysis showed that bee pollen samples were composed of nine botanical families. Front-face fluorescence spectroscopy was performed on bee pollen samples in bulk, without any treatment, and in ethanol extracts to determine the characteristic fluorescent profile and, to identify the main chemical compounds with biological activity. The main chemical compounds detected were polyphenols (mainly flavonoids and phenolic acids), hydro-soluble vitamins (B2, B3, B6, and B9), amino acids, and pigments. Furthermore, the antioxidant activity was investigated, and one of the two Viburnum pollens resulted in the highest polyphenols and flavonoids content (20.15 ± 0.15 mg GAE/g fw and 23.46 ± 0.08 mg CE/g fw, respectively). However, Prunus and Eucalyptus families showed the highest in vitro (190.27 ± 8.30 µmol Fe2+/g) and ex vivo (54.61 ± 8.51 CAA unit) antioxidant capacity, respectively. These results suggested that Tuscan bee pollen, depending on the botanical family, is rich in essential nutrients and potential nutraceutical product.

show abstract

“…Thiamine (vitamin B 1 ) and riboflavin (B 2 ) are water-soluble vitamins that are commonly found in a variety of foods as free (thiamine and riboflavin) and phosphorylated forms (thiamine mono and di-phosphate e TMP and TDP and riboflavin 5 0 -phosphate e FMN) (Bilic and Sieber, 1990;Valls et al, 1999;Vinas et al, 2003aVinas et al, ,b, 2004Zandomeneghi et al, 2007). These biologically active vitamers are associated with a range of enzyme complexes involved in metabolism (Bender, 2003).…”

Section: Introductionmentioning

confidence: 99%

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

Hucker

Wakeling

Vriesekoop

2012

Journal of Cereal Science

View full text Add to dashboard Cite

Biochemical Fluorometric Method for the Determination of Riboflavin in Milk

Abstract: Front-face fluorescence; riboflavin; apo-riboflavin-binding protein; milk fluorescence.

Cited by 20 publications

References 18 publications

Genetic Control of Biosynthesis and Transport of Riboflavin and Flavin Nucleotides and Construction of Robust Biotechnological Producers

Genetic Control of Biosynthesis and Transport of Riboflavin and Flavin Nucleotides and Construction of Robust Biotechnological Producers

Antioxidant, Nutraceutical Properties, and Fluorescence Spectral Profiles of Bee Pollen Samples from Different Botanical Origins

Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content

Contact Info

Product

Resources

About