Water-soluble vitamins in milk and milk products

Gregory, Margaret E.

doi:10.1017/s0022029900015223

Cited by 18 publications

(3 citation statements)

References 41 publications

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“…It is significant since milk is an excellent source of B vitamins with the notable exception of these two vitamins (275). However, there are some contradictory reports as well (73,274,(276)(277)(278)(279).…”

Section: Enhanced Availability Of Nutrientsmentioning

confidence: 99%

Acidophilus milk products: Manufacture and therapeutics

Mital

Garg

1992

Food Reviews International

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Consumption of acidophilus milk products as a dietary adjunct is considered to impart many health benefits. These include (i) control of intestinal infections, (ii) stabilization of intestinal microflora, (iii) control of serum cholesterol level, (iv) prevention of colon cancer, and (v) enhanced availability of nutrients. However, L. acidophilus grows slowly in milk, which results in overgrowth of other microorganisms present. Hence, acidophilus milk products are characterized by an unpleasant flavor and are not acceptable as a normal component of diet. Attempts have, therefore, been made to manufacture acceptable acidophilus milk products possessing wider consumer appeal. The manufacturing and therapeutical aspects of acidophilus milk products are discussed in this review.

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Section: Enhanced Availability Of Nutrientsmentioning

confidence: 99%

Acidophilus milk products: Manufacture and therapeutics

Mital

Garg

1992

Food Reviews International

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“…Cow's colostrum also contains somewhat less of these vitamins than does transitional milk, but then there is a decrease in later samples (Hartman & Dryden, 1965) which was not observed in the baboon. The thiamin, riboflavin, folate and vitamin B,, contents of baboon colostrum were of the same order as in the other samples, although a slight increase in thiamin could be discerned as lactation progressed and transitional milk was perhaps highest in riboflavin; in contrast, human colostrum is comparatively rich in riboflavin and vitamin B1, but poor in thiamin and folate (Gregory, 1975), while cow's colostrum is rich in all four of these vitamins (Hartman & Dryden, 1965). Any differences between the nicotinic acid and biotin contents of colostrum and milk in baboons or in the other species appear to be of little significance.…”

Section: Resultsmentioning

confidence: 52%

The B-vitamin content of baboon (Papio cynocephalus) milk

Buss

Ford²,

Scott³

1977

Br J Nutr

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1. The B-vitamins in milk from baboons (Papio cynocephalus) at various stages of lactation were measured microbiologically.2. Mature milk contained, on average (pg/ml): thiimin 0.18, riboflavin 0.74, nicotinic acid 3.2, folate 0.03, vitamin BE 0.70, vitamin BI9 0.002, pantothenic acid 2.63, biotin 0.0065.3. Colostrum contained much less vitamin BI and pantothenic acid than mature milk; otherwise, there were only slight changes in composition as lactation progressed. Neither these changes, nor the absolute values, resembled those for human or cow's milk. 4.The average daily secretion of B-vitamins in milk represented less than 10 % of the mother's dietary intake; that of folate was less than 0.5 % of the mother's dietary intake.

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“…It has been postulated that during the fermentation process microbial biosynthesis can improve the B-vitamin contents of dairy products [1]. Today, yoghurt contributes the main portion of consumed fermented milk products.…”

Section: Introductionmentioning

confidence: 99%

Influence of a Probiotic Yoghurt on the Status of Vitamins B1, B2 and B6 in the Healthy Adult Human

et al. 2001

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Background/Aims: The main reason for this study was to determine whether yoghurt bacteria, being rich in some water-soluble vitamins, release them or utilize vitamins from their surroundings. Our study was trying to determine for the first time, if the viable bacteria of probiotic yoghurt are able to influence the parameters of the B-vitamin (B₁, B₂, B₆) status of the healthy adult human. Methods: The test yoghurt was commercially available probiotic yoghurt prepared with Streptococcus thermophilus and Lactobacillus acidophilus, enriched with Lactobacillus casei GG. Different chemical forms of all investigated B-vitamins were determined by HPLC methods. In order to determine the influence of the yoghurt flora, each of 12 subjects consumed four yoghurt portions 125 g each ( = 500 g) a day, containing thermally inactivated cultures during the first 2-week period and yoghurt without heat treatment during the second 2-week period. Results: The heat treatment of the probiotic yoghurt caused negligible changes in vitamin contents. The plasma levels of thiamin decreased significantly (p < 0.01) after the first 2-week period and kept on decreasing during the second 2-week period. A similar trend was found in the urinary excretion. The plasma levels of the B₂-vitamers were different. The flavin adenine dinucleotide concentrations increased significantly (p < 0.01) after the consumption of heat-treated yoghurt and decreased significantly (p < 0.05) after the following 2 weeks, in which the subjects received the untreated yoghurt. In contrast, the flavin mononucleotide plasma levels decreased during the first 2-week period and increased during the second part of the study, but the change was not statistically significant. The free riboflavin concentrations in plasma and urine showed a continuous but not significant increase. The concentrations of pyridoxal-5-phosphate in plasma increased after the consumption of yoghurt with the inactivated bacteria and decreased in the second part of the study. However, the differences were not significant. The excretion of thiamin, B₂- and B₆-vitamers in the faeces did not significantly change throughout the study period (p > 0.05). Conclusions: Our observations show that the bacterial flora of the examined yoghurt does not influence the vitamin B₁, B₂ and B₆ status of man. It seems likely that even lactobacilli of the ‘probiotic’ type which are vitamin B consumers can decrease the bioavailability of these vitamins for man. Obviously a thermal death of the cells did not induce a release of physiologically active vitamins.

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Water-soluble vitamins in milk and milk products

Cited by 18 publications

References 41 publications

Acidophilus milk products: Manufacture and therapeutics

Acidophilus milk products: Manufacture and therapeutics

The B-vitamin content of baboon (Papio cynocephalus) milk

Influence of a Probiotic Yoghurt on the Status of Vitamins B<sub>1</sub>, B<sub>2</sub> and B<sub>6</sub> in the Healthy Adult Human

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