Bioverfügbarkeit eines natürlichen versus eines synthetischen Vitamin-B- Komplexes und deren Auswirkungen auf metabolische Prozesse

Lindschinger, Meinrad; Tatzber, Franz; Schimetta, Wolfgang; Schmid, Irene; Lindschinger, Barbara; Cvirn, Gerhard; Fuchs, Norbert; Markolin, Gertrude; Lamont, Eugenia; Wonisch, Willibald

doi:10.1007/s15006-020-0230-4

Cited by 8 publications

(10 citation statements)

References 18 publications

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“…Also, some studies show that chemically synthesized vitamins can even have a negative effect on human health. For example, high consumption of foods enriched with chemically synthesized folic acid, not the natural form, in some people can lead to masking vitamin B12 deficiency, leukemia, arthritis, and an increased risk of cancer [6]. At the same time, synthetic vitamins are quite expensive due to the large number of stages of production.…”

Section: Introductionmentioning

confidence: 99%

The Combination of In Vitro Assessment of Stress Tolerance Ability, Autoaggregation, and Vitamin B-Producing Ability for New Probiotic Strain Introduction

et al. 2022

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The health benefits of probiotics are beyond doubt. The positive effects of lactobacilli and bifidobacteria on the function of many body systems have been repeatedly proven by various studies. To completely realize the potential of probiotic microorganisms, the strains should be tested by the greatest combination of characteristics that contribute to the wellness of the host. In this work, for the first time, a combined assessment of the probiotic properties and vitamin B-producing potential of various species and strains of bifidobacteria and lactobacilli was carried out. The presence of an additional advantage, such as vitamin-producing ability, can prevent vitamin deficiency both at the level of the consumption of fermented foods, when the enrichment will occur naturally on the spot, and during colonization by these intestinal strains, when synthesis will occur in vivo. To select potential probiotics, the stress tolerance ability of 16 lactic acid bacteria and bifidobacteria strains to low pH values, bile, and proteolytic enzymes, as well as their ability to autoaggregate, were studied under conditions of modeling the gastrointestinal tract in vitro. The ability of the strains to extracellularly accumulate water-soluble B vitamins was evaluated by capillary electrophoresis. Among the tested strains of bifidobacteria, B. adolescentis VKPM AC-1662 is of interest; it was characterized by the greatest stress tolerance ability and the ability to autoaggregate, in addition to the extracellular synthesis of riboflavin and pyridoxine. Among lactic acid bacteria, L. sakei VKPM B-8936 demonstrated the greatest tolerance to low pH, L. plantarum VKPM B–11007 to duodenal conditions, L. acidophilus VKPM B-2213 to pepsin, and L. salivarius VKPM B–2214 to pancreatin. The highest percentage of autoaggregation was observed in L. salivarius VKPM B-2214, which also accumulated the largest amount of pantothenic acid, but it was sensitive to stress conditions. The obtained results could be used to create new products enriched with probiotics and B vitamins.

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Section: Introductionmentioning

confidence: 99%

The Combination of In Vitro Assessment of Stress Tolerance Ability, Autoaggregation, and Vitamin B-Producing Ability for New Probiotic Strain Introduction

et al. 2022

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“…vitamins) [4,6]. Indeed, the natural vitamins extracted from plants such as: fruits, aromatic herbs, etc.…”

Section: Issn: 2056-8339mentioning

confidence: 99%

“…The fact that natural B vitamins lowered homocysteine levels even more significantly than synthetic analogs may be due to the even greater complexity of natural vitamin complexes of plant origin and their interactions. This is an aspect that should not be underestimated, since the B vitamins synthesized by plants have a much wider spectrum of bound and chemically heterogeneous organic compounds than their chemically degenerate laboratory analogues [4].…”

Section: Vitamin B6 Concentration Measurement In Human Blood: Studymentioning

confidence: 99%

“…A report from the American Institute of Medicine has shown that vitamin E of RRR configuration, the natural form, has a higher biological activity than the other forms, and was therefore retained mainly in plasma and tissues [3]. The vitamins B, except the vitamin B12, which is formed exclusively by bacteria, are synthesized mainly in plants [4,5]. Plant vitamins of the B complex exhibit greater chemical and biochemical diversity than their laboratory analogues (synthetic guajava L.), holy basil leaf (Ocimum tenuiflorum L.), curry tree leaf (Murraya koenigii (L.) Spreng.…”

Section: Introductionmentioning

confidence: 99%

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Bioavailability of natural and synthetic vitamins: A significant difference on Oxidative Stress Status (OSS)

Meziane¹,

Magand²,

Mathé³

et al. 2021

Integr Food Nutr Metab

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During the past few years, experiments have been in progress to study the bioavailability of vitamins and minerals provided by nature and chemistry. Vitamins and minerals extracted from plants associated with natural phytonutrients compounds was developed as supplement allowing better compatibility with human physiology. This Natural formula (Arkovital ® Pur'Energie) was studied by evaluating the antioxidant activities and comparing them to a formula which contain identical synthetic vitamins and minerals (Synthetic formula). Two clinical studies were conducted respectively on 6 (study 1) and 50 volunteers (study 2) with mean age 45 ± 7 years and 32 ± 12 years, respectively. Volunteers received, for 14 days, 2 pills of Arkovital ® Pur' Energie or 2 capsules of the synthetic formula. Efficacy was evaluated using the PAOT ® Skin Technology method (which measures the total antioxidant activity of supplements), classical analysis methods and electrochemical method (able to evaluate of skin oxidative stress status (SOSS) with PAOT Skin ® score). Measurements were taken on Day 0 and Day 15 on fasten volunteers. For the study 1, blood samples were taken from volunteers for monitoring of two oxidative stress biomarkers (vitamins C, E) and vitamin B6. The two studies demonstrate that natural vitamins and minerals contained in Arkovital ® Pur'Energie have a higher antioxidant power than synthetic vitamins and minerals. After 14 days of supplementation, the antioxidant status of people who received Arkovital ® Pur' Energie is increased significantly (p<0.05) by a factor of 2 compared to the synthetic formula. Oxidative stress biomarkers (vitamin C and E) monitoring in the study 1, did not shown a significant difference (p<0.05) between natural and synthetic formula which could be due to the small volunteers number in each group. The rate of B6 increased 6 times for volunteers who took Arkovital ® Pur'Energie and only by 4 times for those who took the synthetic supplement that after 14 days of supplementation.

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“…Время от времени среди населения и даже медицинских работников возникает недоверие к добавленным витаминам, что тормозит решение проблемы коренного улучшения пищевого статуса и здоровья населения нашей страны. Сравнительное исследование биодоступности витаминов группы В продемонстрировало сопоставимое усвоение натуральных (проросшие зерна квиноа Chenopōdium quīnoa) и синтетических витаминов группы В (В 1 , В 6 , В 9 и В 12 ), сопровождавшееся увеличением их уровня в сыворотке крови и снижением концентрации гомоцистеина, повышение которого является фактором риска развития сердечно-сосудистых заболеваний [26,27]. Использованный для обогащения сульфат железа хорошо растворим в воде и обладает хорошей усвояемостью [28].…”

Section: объекты и методы исследованияunclassified

Prospects for Increasing the Vitamin Value of Food Concentrates: Bouillon Cubes

Shatnyuk¹,

Vrzhesinskaya

Kodencova

et al. 2020

Food Processing: Techniques and Technology

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Introduction. The lack of micronutrients in the diet of the Russian population continues to arouse the interest of the scientific community in the development of fortified foods. The range of enriched products on the domestic market remains quite poor. Bouillon cubes are popular in home cooking and catering. The data of the scientific and technical literature indicate an almost complete absence of micronutrients, e.g. vitamins, minerals, and trace elements, in bouillon cubes, with the exception of iodine when the formulation included iodized salt. There have also been successful attempts to fortify bouillon cubes with iron. Taking into consideration the high level of vitamin B deficiency in Russian population, the research objective was to assess the possibility of fortification of dry food concentrates to obtain bouillons rich in vitamins and iron. Study objects and methods. The research featured dry food concentrate “Dry bouillon with chicken flavor” and the vitamin and mineral premix “Kolos Forte” containing five B vitamins and iron in the form of sulfate. The content of vitamin B1 was determined fluorometrically by thiochrome method, and vitamin B2 was determined by fluorometric titration with riboflavin-binding protein. Results and discussion. The premix was selected based on a thorough analysis and systematization of the material on the research topic. The addition of a vitamin-mineral premix to the food concentrate did not affect the sensory properties of both dry concentrate and reconstituted bouillon. The added vitamins proved highly stable, amounting to 95–100%. The vitamin-mineral premix containing B vitamins and iron made it possible to increase the content of these micronutrients in a 200 mL bouillon portion to 19–30% of the recommended daily intake. Conclusion. The diet of different population groups still remains poor in micronutrients, which makes food fortification an urgent task. The present article offers a comparative analysis of the nutritional value of chicken broths and those obtained from cubes fortified with vitamin and mineral premix. The vitamin value of one portion of reconstituted broth fortified with a vitamin and mineral premix which contained 19–30% of the recommended daily intake of vitamins and iron proved 2–5 times higher than that of actual meat broths. The research resulted in a new formulation for bouillon cubes with a vitamin-mineral premix containing five B vitamins and iron. The increased micronutrient value of the developed fortified product made it possible to recommend it as an additional source of vitamins and iron.

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Bioverfügbarkeit eines natürlichen versus eines synthetischen Vitamin-B- Komplexes und deren Auswirkungen auf metabolische Prozesse

Cited by 8 publications

References 18 publications

The Combination of In Vitro Assessment of Stress Tolerance Ability, Autoaggregation, and Vitamin B-Producing Ability for New Probiotic Strain Introduction

The Combination of In Vitro Assessment of Stress Tolerance Ability, Autoaggregation, and Vitamin B-Producing Ability for New Probiotic Strain Introduction

Bioavailability of natural and synthetic vitamins: A significant difference on Oxidative Stress Status (OSS)

Prospects for Increasing the Vitamin Value of Food Concentrates: Bouillon Cubes

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