Food Biotechnology Dr. Kamal E. M. Elkahlout Applications of Biotechnology to Food Products 3
Food Biotechnology Dr. Kamal E. M. Elkahlout Food Biochemistry 5 Vitamins and minerals
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Transcript of Food Biotechnology Dr. Kamal E. M. Elkahlout Food Biochemistry 5 Vitamins and minerals
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Food BiotechnologyDr. Kamal E. M. Elkahlout
Food Biochemistry 5 Vitamins and minerals
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Vitamins Micronutrients
Minor components but essential constituents in foods absence in diet affect the health of people absorption levels affects its bioavailability
which also affects cell function and thus health
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CategoriesFat-solubleDissolve in fatCan be stored
Water-solubleDissolve in waterCarried in bloodstream, not stored
A, D, E, K C and B-complex vitamins
A and D excess can be harmfulE and K usually not
Excess amounts may cause extra work on kidneys
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Thiamin (B1) Functions:
Helps produce energy from carbs
Sources: Whole-grain and
enriched grain products
Beef Liver
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Thiamine (B1)Deficiency
Decrease in activity of enzymes. Beriberi (neurological and cardiac
symptoms (severe) sources: legumes seeds, pericarp and germ of cereals, yeast, vegemite, milk and whole grain bread
Loss in cooking water, due to heat, change in pH,
metal ions and ionic strength. Also destroyed by sulfites .(added to fruits &
veg to prevent browning)
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Riboflavin (B2) Functions:
Produce energy Changes tryptophan
(amino acid) into niacin
Sources: Liver Yogurt and milk Enriched grains Eggs Green, leafy veggies
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Riboflavin
Deficiencylead to accumulation of amino acids so
there is decrease of glutathione reductase activity in red cells
Stability Unstable when exposed to uv light
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Niacin Functions:
Helps body use sugars/fatty acids
Helps enzymes function normally
Produces energy
Sources: Foods high in protein
typically (poultry, fish, beef, peanut butter, legumes)
Enriched and fortified grains
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Nicotinamide (Niacin)Deficiency Serious is pellagra (affects skin, digestion and
nervous system – dermatitis, diarrhea and dementia)Stability quite stable in heat and processAvailability increases slightly during baking due to
alkaline conditions (baking powder)Loss occurs in cooking water due to leaching.
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Pyridoxine (B6) Functions:
Helps body make non-essential amino acids
Helps turn tryptophan into niacin and serotonin
Help produce body chemicals (insulin, hemoglobin, etc)
Sources: Chicken Fish Pork Liver Whole grains Nuts Legumes
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Pyridoxine (B6)
Deficiency Results in protein metabolic disorders eg
haemoglobin synthesis
Loss during cooking in cooking water extensive loss in dried milk due to interaction
with sulfhydryl groups of proteins
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Vitamin B12 (cobalamin) Functions:
Works with folate to make RBC’s
In many body chemicals and cells
Helps body use fatty acids/amino acids
Sources: Animal products Meat Fish Poultry Eggs Milk, other dairy
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Cobalamin, B12
Stability
Quite stable to food processing and cooking at pH4-6
However,destroyed in alkaline media or in the presence of reducing agents E.g. Ascorbic acid and SO2
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Folate (folic acid) Functions:
Produces DNA and RNA, making new body cells
Works with vitamin B12 to form hemoglobin
May protect against heart disease
Lowers risk of neural tube defects in babies
Controls plasma homocystine levels (related to heart disease)
Sources: Fortified and enriched
grains and breakfast cereals
Orange juice Legumes Green, leafy veggies Peanuts Avacados
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Folic acid (Folacin, B9 )Deficiency leads to anaemia
Loss vitamin C helps preserve folic acid in food, loss
in milk due to oxidative process. However, no destruction during blanching of vegetables.
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Biotin Functions:
Produces energy Helps body use
proteins, carbs, and fats from foods
Helps maintain steady blood sugar level,helps strengthen hair and nails
Sources: Wide variety of foods Eggs Liver Wheat germ Peanuts Cottage cheese Whole grain bread
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BiotinDeficiency rare except in people who eat large
amounts of raw egg (cooking releases biotin from protein)
Stable vitamin-loss occurs during processing and storage.
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Pantothenic Acid Helps produce
energy Helps the body use
proteins, fat, and carbs from food
Sources: Found in almost all
foods Meat, poultry, fish Whole grain cereals Legumes Milk Fruits, veggies
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Pantothenic acid, B5
Deficiency is rare
Loss 10% during milk processing also during
cooking of vegetables due to leaching
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Vitamin C Functions:
Helps produce collagen (connective tissue in bones, muscles, etc)
Keeps capillary walls, blood vessels firm
Helps body absorb iron and folate
Healthy gums
Heals cuts and wounds
Protects from infection, boosts immunity
Antioxidant Sources
Citrus fruits Other fruits, veggies
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Ascorbic acid (C)Deficiency leads to scurvy-failure of wounds to heal
Stability Very unstable-readily oxidised to
dehydroascorbic acid and then oxidized to2, 3-diketogulonic acid which has no biological function.
Alkaline pH increases loss, high temperatures increases loss.
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Fat Soluble VitaminsStored in the fatty tissues-eg liver
Accumulated Soluble in fat-need fat to be absorbed
in body and can lead to toxicityNot required daily
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Vitamin A (and carotenoids) Functions:
Normal vision Protects from
infections Regulates immune
system Antioxidant
(carotenoids) Carrotinoids Used in
food industry as a colorant (orange) (label friendly)
Food sources: Liver Fish oil Eggs Fortified milk or other
foods Red, yellow, orange,
and dark green veggies (carotenoids)
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Vitamin ALoss
High temperatures and oxygen affect stability. quite stable in food processing and storage
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Vitamin D (the sunshine vitamin) Functions:
Promotes absorption of calcium and phosphorus
Responsible for calcium deposition in bone matrix
Regulates cell growth Plays role in immunity
Sources: Sunlight (10 – 15 mins
2x a week) Salmon with bones Milk Orange juice
(fortified) Fortified cereals
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Calciferol, cholecalciferol (vitamin D)Deficiency- impaired bone formation-increased
secretion of Ca and P leading to osteomalacia (weakening and softening)
Excessive intake hypercalcaemia-calcium deposition in
various organs.
Loss Sensitive to oxygen and light
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Vitamin E Functions:
Antioxidant, may lower risk for heart disease and stroke, some types of cancers
Protects fatty acids and vitamin A
Sources: Vegetable oils Foods made from oil
(salad dressing, margarine)
Nuts Seeds Wheat germ Green, leafy veggies
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α –tocopherol, (vitamin E)Stablity Quite stable except for autoxidation. loss in activity in commercial deep fried
frozen foods
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Vitamin K Functions:
Helps blood clot Helps body make
some other proteins
Sources: Body can produce on
its own (from bacteria in intestines)
Green, leafy veggies Some fruits, other
veggies, and nuts
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Vitamin KDeficiency- reduced acitivity of prothrombin-leads to
hemorrhage
Loss Destroyed by light and alkali Stable to atmospheric oxygen and heat
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What Are Minerals? Regulate body processes Give structure to things in the body No calories (energy) Cannot be destroyed by heat constituents which remain as ash after
incineration of plant and animal tissues
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Categories of minerals Major minerals
Calcium Phosphorus Magnesium Electrolytes (sodium,
chloride, potassium)
Trace minerals Chromium Copper Flouride Iodine Iron Manganese Selenium Zinc
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Sodium Maintains osmotic pressure of extracellular
fluid Present mostly as an extracellular
constituents Activates enzymes such as amalyse Excess intake-hypertension Food sources-salt,meat,milk Deficiency-various disorders Requirement-300-350mg
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Potassium, KRegulates osmotic pressure within cells, involved in cell membrane transport
Sources-major sources are potatoes and molasses, white bread is potassium deficient
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Magnesium (mg) Roles: Constituents and activator of many
enzymes including Conversion of energy-rich phosphate
compounds Stabilizer of plasma, intracellular
membranes and nucleic acids Life-supporting element Requirement-300-350mg Deficiency-various disorders
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Calcium Ca essential nutrient:
abundant in skeleton and other tissues building and maintenance of bones blood clotting and muscle contraction
Requirement is 0.8-1.0g
Major sources are milk and other dairy products, however low in fruits and vegetables, cereals, meat, fish and eggs
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Chloride, Cl Role
It serves as a counter ion for Na in extracellular fluid and for hydrogen ions in gastric juice
Its absorption is rapid as its excretion in urine
Food sources-salt-NaCl
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Phosphate, PHas a role in metabolism
Calcium :phosphate ratio should be 1 in food
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Trace elements Iron, Fe Present in haemoglobin and myoglobin pigments
Present in other enzymes as peroxidase, catalase, hydroxylases and flavine
Deficiency causes anemia Iron from vegetable sources –poorly absorbed-
called non haem iron Iron from animal sources-haem iron well absorbed Vitamin C increases absorption Phytates in bran impairs absorption.
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Problems on fortification of food with iron
Higher chance of oxidation in wheat flour and decreased baking ability
Catalyses oxidation of fat or oil, increased turbidity of wine and supports growth of iron –requiring bacteria
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Copper, Cu Component of a no. of oxidoreductase
(SOD, tyrosinase, urinase, amine oxidase Bound to ceruloplasmin in plasma (catalyses
oxidn of Fe2+ to Fe3+- form transported by transferrin protein to Fe pool in liver
Catalyses oxidative destruction of ascorbic acid
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Zinc, Zn Component of certain enzymes such as
alcohol dehydrogenase, lactate dehydrogenase, malate dehydrogenase, etc
Zn poisoning due to food kept in Zn-plated metal containers
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Manganese (Mn)Metal activator for pyruvate carboxylase
Activates enzymes as arginase, amino peptidase, alkaline phosphatase, etc
Relatively non-toxic
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Cobalt, Co Component of vitamin B 12
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Chromium, Cr Helps in the utilisation of glucose Activates phosphoglucomutase Increase activity of insulin deficiency cause
decrease glucose tolerance Increase risk of CVD
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Selenium, Se Is an antioxidant Enhance tocopherol activity Component of glutathione peroxidase Protect membranes from oxidative
destruction
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FluorineRequired for growth and reproduction
Inhibits tooth decay by retarding solubilization of tooth enamel and inhibiting enzyme involved in dental caries
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Iodine, I Utilised in thyroid gland in biosynthesis of
hormone thyroxine Deficiency results in goiter (enlargement of
thyroid gland)
Good sources are seafoods
Fortification-Iodization of common salt (100μg to 1-10g NaCl – combat the deficiency
Higher amounts are toxic – affect reproduction and lactation in animals