scholarly journals The alcohol-solubility of the anti-dermatitis, more heat-stable vitamin B2 constituent of the vitamin B complex

1930 ◽  
Vol 24 (6) ◽  
pp. 1744-1747 ◽  
Author(s):  
Harriette Chick ◽  
Alice Mary Copping
Keyword(s):  
Vitamin B ◽  
Vitamin B2 ◽  
Heat Stable

scholarly journals NUTRITIONAL DEFICIENCIES AS A CAUSE OF ELEVATED BLOOD PRESSURE IN RATS (WITH ESPECIAL REFERENCE TO THE VITAMIN B2 COMPLEX)

1942 ◽  
Vol 76 (1) ◽  
pp. 1-14 ◽  
Author(s):  
Royall M. Calder
Keyword(s):  
Blood Pressure ◽  
Dietary Factors ◽  
Nutritional Deficiencies ◽  
Vitamin B ◽  
Elevated Blood ◽  
Vitamin B2 ◽  
Nutritional Factors ◽  
Especial Reference ◽  
Heat Stable ◽  
Excessive Intake

The effects of dietary deficiencies on the blood pressure of rats were studied, with especial reference to vitamin B deficiencies. A deficiency of the entire vitamin B complex was followed by a slight fall in blood pressure. A deficiency of only thse heat-stable fractions was followed by a significant and persistent rise in pressure, which could be reversed by restoring these factors to the diet. Partial deficiencies were followed by a higher rise of blood pressure than were complete deficiencies, perhaps because of the debilitating effects of the latter. Even an excessive intake of the heat-stable fractions of the vitamin B complex did not prevent entirely a rise of pressure if the diet was otherwise deficient. Under the latter conditions, the rise in pressure was slower and less marked than in those animals with a deficiency of the vitamin B2 complex only. It therefore appears that, while a deficiency of the vitamin B2 complex plays a dominant rôle in causing a rise of blood pressure in rats, other dietary factors as yet undefined are also involved. From analogy with other deficiency states, it is possible that thsese undefined nutritional factors cause their effects by interfering with absorption and utilization of the vitamin B2 complex.

WILDIERS' BIOS AND THE LACTIC ACID BACTERIA: THE RELATION OF BIOS TO THE WATER-SOLUBLE B-VITAMINS

1938 ◽  
Vol 16b (2) ◽  
pp. 46-53 ◽  
Author(s):  
Blythe Alfred Eagles ◽  
Olga Okulitch ◽  
Arthur Stephen Kadzielawa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Water Soluble ◽  
Vitamin B ◽  
Physical And Chemical Properties ◽  
Heat Stable ◽  
Physical And Chemical ◽  
Growth Of Animals ◽  
And Chemical Properties

The influence of three distinct activators prepared from tomatoes, yeast, or liver, on the metabolism of two species of lactic acid bacteria has been studied. One of these activators is Bios II A, and the other two have been shown to be components constituting Bios II B. On the basis of their physical and chemical properties, it is suggested that the growth stimulants required by the lactic acid bacteria are identical with certain of the heat-stable accessory food factors of the Vitamin-B complex essential for the growth of animals.

Vitamin D2, Ergosterol, and Vitamin B2 Content in Commercially Dried Mushrooms Marketed in China and Increased Vitamin D2 Content Following UV-C Irradiation

2017 ◽  
Vol 87 (5-6) ◽  
pp. 1-10 ◽  
Author(s):  
Guocheng Huang ◽  
Weixi Cai ◽  
Baojun Xu
Keyword(s):  
Vitamin D ◽  
Edible Mushrooms ◽  
Vitamin B ◽  
Vitamin D2 ◽  
Vitamin B2 ◽  
Ergosterol Content ◽  
Oyster Mushrooms ◽  
Uv C

Abstract. Mushrooms are a great source of vitamin D and vitamin B2; however, the content of these vitamins in dried mushrooms has not fully been investigated. Thus, the objectives of this study were to determine the contents of vitamin D2, ergosterol, and vitamin B2 in commercially dried edible mushrooms in China and to investigate the effect of UV-C irradiation on fresh mushrooms. Among the 35 species of dried mushrooms considered for this study, the average ergosterol content was 1.98 mg/g, while the average vitamin D2 content was 16.88 µg/g. The average vitamin B2 content in dried mushrooms was 12.68 µg/g. Fresh shaggy ink caps and oyster mushrooms, when exposed to UV-C at 254 nm at a dose of 0.25 J/cm2 for 10, 30, and 60 min, showed significantly (p < 0.05) increased vitamin D2 content (229.7 and 67.0 µg/g, respectively) as compared to its fresh counterparts. The conversion of ergosterol to vitamin D2 induced by UV-C irradiation at 0.25 J/cm2 was significant (p < 0.05). In conclusion, dried commercial mushrooms have higher contents of ergosterol and vitamin D2 than fresh mushrooms. UV-C radiation can be used to increase vitamin D2 content in mushrooms.

Vitamin B2: Riboflavin

2011 ◽  
Vol 16 (2) ◽  
pp. 88-90 ◽  
Author(s):  
Bruce A Buehler
Keyword(s):  
Dairy Products ◽  
Normal Diet ◽  
Vitamin B ◽  
Vitamin B2 ◽  
Migraine Headaches ◽  
Adequate Food ◽  
Age Related ◽  
Dark Green

Riboflavin (vitamin B2) is not synthesized by vertebrates and must be supplied by diet. It is found in most foods, with the highest content in dairy products, meat, and dark green vegetables. Deficiency rarely occurs alone where adequate food is available and usually occurs as a multinutrient deficiency. Some conditions and medications can decrease effectiveness or levels of riboflavin. Supplementation is rarely needed to prevent ariboflavinosis when a normal diet is consumed. Supplementation for decreased frequency of migraine headaches and prevention of age related cataracts could be beneficial. There is no known toxicity.

196. The influence of various fodder supplements on the production and the nutritive value of winter milk

1938 ◽  
Vol 9 (3) ◽  
pp. 273-309 ◽  
Author(s):  
S. Bartlett ◽  
A. G. Cotton ◽  
K. M. Henry ◽  
S. K. Kon
Keyword(s):  
Dairy Cows ◽  
Nutritive Value ◽  
Vitamin B ◽  
Vitamin B2 ◽  
Measurable Effect ◽  
Essential Factor ◽  
Series Of Experiments ◽  
Growth Promoting ◽  
The Difference ◽  
Effect On Yield

1. An experiment is described in which comparisons were made between the effect of (a) mangels (control feeding), (b) artificially dried grass, (c) sprouted maize, and (d) kale used as dietary supplements on the production and nutritive properties of the milk of dairy cows.2. No significant differences were found between any of the foods in their effect on yield of milk, or its content of fat or solids-not-fat.3. The feeding of kale and of artificially dried grass markedly increased the colour and vitamin A content of the milk, but sprouted maize had no more effect in this respect than mangels.4. As compared with the feeding of mangels, sprouted maize and artificially dried grass had no measurable effect on the vitamin B complex level of the milk.5. The vitamin B2 (complex) level was more variable and was lowest in the milk from the sprouted maize cows. It is not known, however, whether the difference was due to the feeding or to differences in the cows themselves.6.The same statement applies to figures for the vitamin C level which was highest in the sprouted maize milk.7. The growth-promoting properties of the milks produced on mangels, artificially dried grass and sprouted maize were compared. The milks were fed, supplemented either with minerals alone, or with minerals plus sugar as a source of energy. In one series of experiments the milks were given adlibitum, in another the intake was “equalized.” No differences were found and it is concluded that under English conditions, this technique does not disclose the presence in milk of a new essential factor.

scholarly journals Studying the effect of potato products in extending the period of potato storage

2021 ◽  
Vol 258 ◽  
pp. 04021
Author(s):  
Nasiba Ibragimova ◽  
Sayyora Murodova ◽  
Denis Otanazarov ◽  
Mutabar Khojanazarova
Keyword(s):  
Bacillus Subtilis ◽  
Pseudomonas Stutzeri ◽  
Saline Soils ◽  
Vitamin B ◽  
Potato Storage ◽  
Vitamin B2 ◽  
Climate Conditions ◽  
And Storage ◽  
Potato Products ◽  
Different Levels

In this research, the cultivation and storage of potatoes grown in saline soils of Khorezm region at different levels with biopreparations, such as Bist (Pseudomonas putida) and Zamin-M (Bacillus subtilis, Bacillus megaterium and Pseudomonas stutzeri), were studied. In the experimental variants, there was 1.381 mg/kg of vitamin C, followed by 0.112 mg/kg of vitamin B6, 0.089 mg/kg of vitamin PP, 0.481 mg/kg of vitamin B12 and 0.092 mg/kg of vitamin B2 when Zamin-M was applied. Potatoes, which were treated with Zamin-M, contained 0.45% Fructose, 0.87% Glucose, 0.92% Sucrose, 0.04% Maltose, and it was higher than other biopreparations. During storage, the number of diseased nodules was 21.8% when treated with Earth ointment, it was 20% when treated with Bist, and it was 19.8% when treated with Zamin-M. The results showed that Zamin-M was suitable in soil and climate conditions of Khorezm region, especially for storage of potato, and it was found that Zamin-M contained microorganism, which activate the synthesis of phytohormones operating under stress. In comparison, the tested Zamin-M extended the shelf life of potatoes by 25% than the control variants.

Sign in / Sign up

Export Citation Format

Share Document