Investigations on the intestinal availability of native thiamin in selected foods and feedstuffs

Abstract

The aim of the present study was to investigate the precaecal digestibility as a quantitative measure for the intestinal availability of naturally occurring thiamin from selected foods and feedstuffs. Therefore, three experiments were conducted to examine the following foods and feedstuffs: Eggs, bananas, white cabbage, corn, milk, fish, barley, soybeans, rice, wheat bran, brewer's yeast, rye and soybean meal. The foods and food processing procedures were made with regard to their relevance in human and animal nutrition. For all experiments male pigs with an initial live weight between 33 and 40 kg were fitted with an end-to-end ileo-rectal anastomosis with preserved ileo-caeco-colicvalve. Three weeks after surgery, the digestibility trials were carried out from week 4 to week 9 and week 12 to week 17 after surgery. The animals were fed the individual experimental diets for a period of 12 days while digesta were collected twice a day quantitatively during the final 5 days of this period. Precaecal digestibility for thiamin from all tested foods and feedstuffs was within a range from 73% to 94% with the highest values from boiled soybeans, boiled rice and barley, and the lowest value from steamed fish. In comparison with the animal products the plant products show on average a nearly equal precaecal digestibility for thiamin (87.3% versus 83.5%). Moreover, all tested foods and feedstuffs exhibit a relatively good intestinal availability of thiamin.

Benfotiamine, thiamine monophosphate chloride and thiamine pyrophosphate chloride, as sources of vitamin B1 added for nutritional purposes to food supplements - Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food (ANS)

“…Using this model, the prececal digestibility of thiamine from different foods was determined. The prececal digestibility of thiamine from fish (73%), milk powder (88%) and boiled eggs (82%) was similar to that of rice, soybeans, barley (all 94%), white cabbage, corn (81%) and bananas (77%) (Roth-Maier et al, 1999). It follows from these results that the phosphate esters of thiamine are about as bioavailable as thiamine itself.…”

“…Prececal digestibility of thiamine from various foods and feedstuffs was investigated in male pigs fitted with an end-to-end ileo-rectal anastomosis with preserved ileo-caeco-colicvalve (Roth-Maier et al, 1999). All the tested foods and feedstuffs, which would contain all forms of thiamine including thiamine pyrophosphate, exhibited a relatively good intestinal availability of thiamine.…”

Physio-Pathological Consequences of Marginal or Severe Thiamin Deficiencies in Western Countries and the Potential of Cereal Products in Their Prevention

“…Intestinal absorption has been studied using pigs fitted with an end-to-end ileo-rectal anastomosis, in order to eliminate endogenous thiamin synthesis by intestinal flora [88]. These authors showed a very good precaecal digestibility of thiamin for wheat bran (92%), barley (94%) and rye (84%).…”

Translocation of Barley β-amylase into Rice Grains during Cooking Rice Mixed with Barley (Mugimeshi)

“…In Japan, Korea, Nepal, and Ethiopia, barely has been traditionally consumed with rice (as Mugimeshi in Japan), with vegetables (as Bori in Korea), as barley tea, or as thin-baked bread (as Tsampa in Tibet and Injera in Ethiopia). Even though barley provides more nutrients such as vitamins, minerals, and dietary fiber than polished rice (Roth-Maier et al, 1999, Roth-Maier et al, 2002, barley consumption in Japan has been decreasing during the last fifty years, presumably due to its non-sticky texture and cardboard-like flavor in Mugimeshi (Hambraeus and Nyberg, 2005, Kuroda et al, 2005, Kaneko et al, 2013. Development of barley cultivars with enhanced taste as well as novel effective cooking methods are thus highly desired.…”