Thiamin (vitamin B1)

Ball, G. F. M.

doi:10.1007/978-1-4899-3414-7_7

Cited by 3 publications

(3 citation statements)

References 42 publications

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“…The cellular regulation of the intestinal uptake of thiamin and its transport mechanism are less recognized than for other important nutritive substances. The absorption of the vitamin by Caco-2 cells was found to involve a carrier-mediated process (2,28). The present experiments show similarities to the study on riboflavin.…”

supporting

confidence: 81%

“…Such high concentra- Papp average, average apparent permeability coefficient; SD, standard deviation; SS, statistical significance, the same letters stand for statistically in significant differences; A-B, apical-basolateral direction of transport; B-A, basolateral-apical direction of transport. 1 Experiments prepared at concentration of vitamin B1 ~380 M. 2 The concentration of thiamin c~345 M. tions could shift the transport mechanism into the passive.…”

mentioning

confidence: 99%

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Transport of High Concentration of Thiamin, Riboflavin and Pyridoxine across Intestinal Epithelial Cells Caco-2

Zielińska‐Dawidziak

Grajek

Olejnik

et al. 2008

J Nutr Sci Vitaminol

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SummaryIn this study, we examined the intestinal uptake of thiamin (vitamin B 1 ), riboflavin (vitamin B 2 ) and pyridoxine (vitamin B 6 ) administered at high concentration using intestinal epithelial Caco-2 cells as an in vitro model of drugs and food absorption. The effect of vitamin concentration, culture age, transport direction and incubation temperature on vitamin transport was determined. The vitamin transport was expressed as an apparent permeability coefficient and changes in cumulative fraction transported across epithelial membrane in time. It was found that transepithelial transport of these vitamins is dependent on the experimental factors. At low concentrations an active transport mechanism was observed, whereas at high vitamin concentration a passive transport dominated. At high vitamin concentration the transepithelial flux of vitamins in both directions was similar, which proves the mechanism of passive transport.

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supporting

confidence: 81%

mentioning

confidence: 99%

Transport of High Concentration of Thiamin, Riboflavin and Pyridoxine across Intestinal Epithelial Cells Caco-2

Zielińska‐Dawidziak

Grajek

Olejnik

et al. 2008

J Nutr Sci Vitaminol

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“…Considering that the noted vitamins are present mostly in bran and germ, one can expect higher increase in thiamine content rather than riboflavin in GF breads with IRGF incorporation. However, thiamine is much more susceptible to heat compared to riboflavin (Ball, ) and therefore it might have been lost during infrared stabilization and baking processes.…”

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confidence: 99%

The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation

Özer

Tuncel

2018

Cereal Chem

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Immature rice grain, which is one of the by-products of paddy milling process, was used in gluten-free bread production at the levels of 0% (control) 30%, 50%, 70%, and 100% after being stabilized using infrared radiation (at 1,600 W for 4 min). The effects of the infrared stabilized immature rice grain flour (IRGF) substitution on proximate composition, cooking properties, crumb and crust color, mineral composition, B 1 and B 2 vitamins, tocopherols, gamma-oryzanol, texture, and sensory properties of the breads were evaluated. Insoluble dietary fiber, Mg, Mn, K, and Fe contents of the breads remarkably increased with IRGF incorporation (p < 0.05). Tocopherol content of the breads substituted with IRGF at the level of 100% was 77% higher than that of the control bread, whereas no notable variation was observed for vitamin B 1 with regard to IRGF substitution (p > 0.05). Gamma-oryzanol content of the breads made from IRGF (100%) was about three times higher than that of the tocopherol content. Hardness, adhesiveness, gumminess, and chewiness of the breads pronouncedly increased with the incorporation of IRGF at the level of 50% or higher. Gluten-free bread substituted with IRGF at the level of 30% was the most preferred bread with respect to consumers' overall acceptance. K E Y W O R D SB vitamins, gamma-oryzanol, gluten-free bread, immature rice, infrared stabilization, tocopherol

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A Cluster of Polyneuropathy and Wernicke-Korsakoff Syndrome in a Bariatric Unit

Chaves¹,

Faintuch²,

Kahwage³

et al. 2002

obes surg

158

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Thiamine-related neurologic derangements were a cause for much concern and prolonged morbidity in this series, but responded to vitamin B1 replenishment. A high degree of clinical suspicion in bariatric patients and urgent therapeutic intervention whenever postoperative vomiting persists for several days, especially during the first 2-3 months after operation, are the safest approach to these uncommon episodes. It is speculated whether peculiarities in the regional diet of this area in Brazil could have influenced the high incidence of the neurologic aberrations.

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Thiamin (vitamin B1)

Cited by 3 publications

References 42 publications

Transport of High Concentration of Thiamin, Riboflavin and Pyridoxine across Intestinal Epithelial Cells Caco-2

Transport of High Concentration of Thiamin, Riboflavin and Pyridoxine across Intestinal Epithelial Cells Caco-2

The effects of infrared stabilized immature rice grain flour in gluten‐free bread preparation

A Cluster of Polyneuropathy and Wernicke-Korsakoff Syndrome in a Bariatric Unit

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