Nicotinic acid in cereals

Abstract

1. The amide, tyrosine, tryptophan, cyst(e)ine, methionine, arginine, histidine and lysine contents of protein preparations from senescent leaves of Trifolium 8ubterraneum, expressed as percentages of the protein N occurring in these for'ms, were found to be 5-39-5-71, 2-80-2-90, 1-65-1-85 (best 1-80), 1-42-1-47, 1-02-1-13, 13-5, 4-26 and 5-72, respectively.2. From comparison of these values with those previously found for non-senescent material (arginine, histidine and lysine values were not available) and from other considerations, it has been concluded tentatively thatthe onset of senescence was accompanied by an increase in the cyst(e)ine and possibly in the tyrosine content, and a decrease in the methionine content of the whole protein in the tissues.We wish to thank Mr D. S. Riceman for providing the leaf material used in this work.

REVIEW: Effects of Germination on the Nutritional Profile of Gluten‐Free Cereals and Pseudocereals: A Review

“…Moongngarm and Saetung (2010) noted decreases in thiamin, niacin, and pyridoxine in brown rice germinated for 24 hr (Table III). In contrast, niacin increased in germinated rice (Klatzkin et al 1948). In other studies, both Moongngarm and Saetung (2010) and Chattopadhyay and Banerjee (1952) reported (2007).…”

Food

“…It is of interest to note that nicotinamide could not be detected in bran by this method even after digestion (76), indicating that the precursor of nicotinic acid in bran is the free acid rather than the amide. Emphasis is placed on the use of sufficient blanks in the chemical determination of nicotinic acid in cereals in order to avoid the interference responsible for the discrepancy between chemical and microbiological assays (74).…”