Pantothenic acid content of 75 processed and cooked foods

Walsh, Joan Howe; Wyse, Bonita W.; Hansen, R.G.

doi:10.1016/s0002-8223(21)04766-0

Cited by 40 publications

(5 citation statements)

References 4 publications

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“…Vitamin B5, also known as pantothenic acid, is available in a variety of plants and animal products and unprocessed grains ( 92 ). Food-derived vitamin B5 is converted to pantethine and then to Acetyl CoA and acyl carrier protein ( 93 ). These two compounds are critical in burning fats and carbohydrates in energy metabolism.…”

Section: Vitamin B5mentioning

confidence: 99%

Intermediate role of gut microbiota in vitamin B nutrition and its influences on human health

Wan

Zheng²,

Zhu³

et al. 2022

Front. Nutr.

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Vitamin B consists of a group of water-soluble micronutrients that are mainly derived from the daily diet. They serve as cofactors, mediating multiple metabolic pathways in humans. As an integrated part of human health, gut microbiota could produce, consume, and even compete for vitamin B with the host. The interplay between gut microbiota and the host might be a crucial factor affecting the absorbing processes of vitamin B. On the other hand, vitamin B supplementation or deficiency might impact the growth of specific bacteria, resulting in changes in the composition and function of gut microbiota. Together, the interplay between vitamin B and gut microbiota might systemically contribute to human health. In this review, we summarized the interactions between vitamin B and gut microbiota and tried to reveal the underlying mechanism so that we can have a better understanding of its role in human health.

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Section: Vitamin B5mentioning

confidence: 99%

Intermediate role of gut microbiota in vitamin B nutrition and its influences on human health

Wan

Zheng²,

Zhu³

et al. 2022

Front. Nutr.

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“…In further studies, Burger et al (38) and Schroeder et al (39) analyzed pantothenic acid contents in various fruits and also fruit juices after deep temperature storage. Likewise, a loss of pantothenic acid was followed in processed and preserved fruit products by Walsh et al (40). Until now, sea buckthorn berries and related products such as juice and juice concentrate were not investigated regarding pantothenic acid content, its stability, and processing effects on the vitamin content.…”

Section: Introductionmentioning

confidence: 99%

Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Gutzeit

Klaubert

Rychlik

et al. 2007

J. Agric. Food Chem.

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A stable isotope dilution assay for quantification of pantothenic acid in sea buckthorn berries, juice, and concentrate using a four-fold labeled isotopologue of vitamin B5 as the internal standard was adopted using reversed phase liquid chromatography-mass spectrometry with electrospray ionization. Because of a rapid sample clean up procedure without the necessity of external calibration, this methodology permits the accurate analysis of a high number of samples within a short time. Sea buckthorn juice was stored at 25 and 40 degrees C for up to 7 days to determine the effects of storage temperature on the stability of pantothenic acid. Analysis of kinetic data suggested that the degradation follows a first-order model. The results of the experiments showed that storage of sea buckthorn juice for 7 days at ambient temperature (25 degrees C) already resulted in a significant degradation of pantothenic acid of about 18%. The processing effects of juice production and subsequent concentration revealed a decrease of about 6-7% in the juice and of 23% in the juice concentrate.

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“…In the human diet, pantothenic acid is ubiquitous and is widely distributed in foods of both plant and animal origin. Major sources include meat, offal (liver and kidney), eggs, milk, cheese, nuts, mushrooms, yeast, whole grain cereals, legumes, cruciferous vegetables (such as broccoli or cauliflower), avocado, potatoes, and tomatoes [ 445 , 672 , 687 , 688 , 689 , 690 , 691 , 692 , 693 ]. The main contributors to pantothenic acid intakes are meat products, bread, milk-based products, and vegetables because of the quantities consumed [ 471 , 692 , 694 ].…”

Section: Pantothenic Acid—vitamin Bmentioning

confidence: 99%

“…Food processing may alter the content of pantothenic acid [ 415 , 688 ]. The milling of cereals, in which grains, such as wheat, rice, and corn, are dehulled and ground into smaller pieces or flours to improve palatability, reduce cooking time, and create food products, but remove grain parts rich in micronutrients, resulting in considerable losses of pantothenic acid [ 99 , 109 , 445 , 464 , 687 , 704 ].…”

Section: Pantothenic Acid—vitamin Bmentioning

confidence: 99%

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

et al. 2022

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This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.

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Pantothenic acid content of 75 processed and cooked foods

Cited by 40 publications

References 4 publications

Intermediate role of gut microbiota in vitamin B nutrition and its influences on human health

Intermediate role of gut microbiota in vitamin B nutrition and its influences on human health

Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5

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