Gastrointestinal Handling of Water‐Soluble Vitamins

Said, Hamid M.; Nexø, Ebba

doi:10.1002/cphy.c170054

Cited by 34 publications

(18 citation statements)

References 227 publications

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“…The active transport system involves ThTR-1 and ThTR-2. 108 The passive transport is proportional to the thiamine concentration in the intestinal lumen. 109 Where epithelial and endothelial linings are made up by tight junctions, only small molecules can pass through by simple passive diffusion.…”

Section: The Journey Of Thiamine Through the Bodymentioning

confidence: 99%

“…Free thiamine and TMP are then transported out of the cell into the plasma. 64,112 The release of thiamine into plasma has been ascribed to ThTR-1, 108 but other transporters may be involved. As an organic cation, thiamine can be transported by organic cation/antiport systems into the enterocyte.…”

Section: The Journey Of Thiamine Through the Bodymentioning

confidence: 99%

“…Free thiamine in the cationic form crosses the cell membrane with help of ThTR-1. 108 The mechanism by which TMP crosses the cell membrane is not well described. RFC (SLC19A1) has been implicated (Table 4).…”

Section: The Journey Of Thiamine Through the Bodymentioning

confidence: 99%

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Wernicke’s encephalopathy — from basic science to clinical practice. Part 1: Understanding the role of thiamine

Ott

Werneke

2020

Therapeutic Advances in Psychopharmacology

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Wernicke’s encephalopathy (WE) is an acute neuropsychiatric state. Untreated, WE can lead to coma or death, or progress to Korsakoff syndrome (KS) – a dementia characterized by irreversible loss of anterograde memory. Thiamine (vitamin B1) deficiency lies at the heart of this condition. Yet, our understanding of thiamine regarding prophylaxis and treatment of WE remains limited. This may contribute to the current undertreatment of WE in clinical practice. The overall aim of this review is to identify the best strategies for prophylaxis and treatment of WE in regard to (a) dose of thiamine, (b) mode of administration, (c) timing of switch from one mode of administration to another, (d) duration of administration, and (e) use of magnesium along thiamine as an essential cofactor. Evidence from randomized controlled trials and other intervention studies is virtually absent. Therefore, we have to resort to basic science for proof of principle instead. Here, we present the first part of our clinical review, in which we explore the physiology of thiamine and the pathophysiology of thiamine deficiency. We first explore both of these in their historical context. We then review the pharmacodynamics and pharmacokinetics of thiamine, exploring the roles of the six currently known thiamine compounds, their transporters, and target enzymes. We also explore the significance of magnesium as a cofactor in thiamine-facilitated enzymatic reactions and thiamine transport. In the second (forthcoming) part of this review, we will use the findings of the current review to make evidence-based inferences about strategies for prophylaxis and treatment of WE.

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Section: The Journey Of Thiamine Through the Bodymentioning

confidence: 99%

Section: The Journey Of Thiamine Through the Bodymentioning

confidence: 99%

See 1 more Smart Citation

Wernicke’s encephalopathy — from basic science to clinical practice. Part 1: Understanding the role of thiamine

Ott

Werneke

2020

Therapeutic Advances in Psychopharmacology

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“…B vitamins are widely distributed in foods, and they function mostly as coenzymes to aid the body in obtaining energy from food. Vitamins are supplied both by diet and by the gut microbiota (Said and Nexo, 2018). Vitamin deficiency occurs as a result of insufficiency of vitamin in the diet or as a result of certain disorder that prevent the intake or proper functioning of the vitamins.…”

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confidence: 99%

Nutritional Analysis of Three Commonly Consumed Varieties of Sorghum (<i>Sorghum bicolor L.</i>) in Bauchi State, Nigeria

Mohammed¹,

Mabudi²,

Murtala³

et al. 2019

Journal of Applied Sciences and Environmental Management

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Three sorghum samples (yellow, red, and white sorghums) were analyzed for their proximate, vitamin (B1, B3, B6) and mineral element (Mg, Na, K, Ca, Fe, Zn, Cu and Mn) compositions. Vitamins and mineral compositions were determined using HPLC and AAS respectively. The results of the proximate analysis revealed that there was no significant difference (p ≤ 0.05) in the ash, crude fibre, crude protein and carbohydrate content of the three samples. The difference in the moisture and fat content were significant (p ≤ 0.05). The moisture content of white and red sorghum and white and yellow sorghums was significantly different (p ≤ 0.05) while the difference in the moisture of red and yellow sorghums was not significant (p ≤ 0.05). The fat content of white and red sorghum are significantly different (p ≤ 0.05) while the difference between the fat content of white and yellow and red and yellow sorghums were not significant (p ≤ 0.05). White sorghum has higher percentage of moisture and fat 11.90±0.36 & 9.26±1.81 respectively. Red sorghum has higher percentage of ash and protein 2.32±0.68 & 6.08±0.40 respectively. Yellow sorghum has higher percentage of fibre and carbohydrate 2.41±1.44 & 73.53±1.87 respectively. The HPLC vitamin analysis showed that sorghum has low vitamin B1 (thiamine), B3 (niacin), B6 (pyridoxine) content and did not meet the recommended dietary allowance of the world health organization, although red sorghum was richer in all the vitamins analyzed, followed by yellow sorghum and then white sorghum which has the lowest vitamin content. The AAS results for the mineral elements revealed that all the three sorghum varieties contains all the mineral elements analyzed except for white sorghum which does not show any trace of copper. Statistical analysis on the mineral elements of the three sorghum showed that there were no significant difference (p ≤ 0.05) in all the mineral elements analysed with respect to each of the samples except for calcium that showed a significant difference (p ≤ 0.05). The difference in the calcium content between white and red sorghum and red and yellow sorghum was significant (p ≤ 0.05) while the difference was not significant (p ≤ 0.05) between the white and yellow sorghum. It was also found that the three sorghum varieties are richer in potassium, zinc and sodium and low in the other mineral elements analyzed. The proximate analysis revealed that sorghum samples contain appreciable nutrient contents and vitamin analysis shows that red sorghum is nutritionally more valuable than the white and yellow sorghum.

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“…This is why human gut commensals have been known to be important producers of vitamins, which are necessary as essential coenzymes for a wide class of metabolic reactions. Thus, gut microbes can synthesize vitamin K2, as well as water-soluble B-vitamins such as folic acid, niacin, biotin, pantothenic acid, cobalamin, pyridoxine, riboflavin, and thiamine [74,75].…”

Section: Dietary Carbohydrates Fibers and Vitaminsmentioning

confidence: 99%

Gut Microbiota Metabolism and Interaction with Food Components

Vernocchi

Chierico

Putignani

2020

IJMS

129

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The human gut contains trillions of microbes that play a central role in host biology, including the provision of key nutrients from the diet. Food is a major source of precursors for metabolite production; in fact, diet modulates the gut microbiota (GM) as the nutrients, derived from dietary intake, reach the GM, affecting both the ecosystem and microbial metabolic profile. GM metabolic ability has an impact on human nutritional status from childhood. However, there is a wide variability of dietary patterns that exist among individuals. The study of interactions with the host via GM metabolic pathways is an interesting field of research in medicine, as microbiota members produce myriads of molecules with many bioactive properties. Indeed, much evidence has demonstrated the importance of metabolites produced by the bacterial metabolism from foods at the gut level that dynamically participate in various biochemical mechanisms of a cell as a reaction to environmental stimuli. Hence, the GM modulate homeostasis at the gut level, and the alteration in their composition can concur in disease onset or progression, including immunological, inflammatory, and metabolic disorders, as well as cancer. Understanding the gut microbe–nutrient interactions will increase our knowledge of how diet affects host health and disease, thus enabling personalized therapeutics and nutrition.

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Gastrointestinal Handling of Water‐Soluble Vitamins

Cited by 34 publications

References 227 publications

Wernicke’s encephalopathy — from basic science to clinical practice. Part 1: Understanding the role of thiamine

Wernicke’s encephalopathy — from basic science to clinical practice. Part 1: Understanding the role of thiamine

Nutritional Analysis of Three Commonly Consumed Varieties of Sorghum (<i>Sorghum bicolor L.</i>) in Bauchi State, Nigeria

Gut Microbiota Metabolism and Interaction with Food Components

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