Chemical Stability and Reaction Kinetics of Two Thiamine Salts (Thiamine Mononitrate and Thiamine Chloride Hydrochloride) in Solution

Two types of thiamine (vitamin B1) salts, thiamine mononitrate (TMN) and thiamine chloride hydrochloride (TClHCl), are used to enrich and fortify food products. Both of these thiamine salt forms are sensitive to heat, alkali, oxygen, and radiation, but differences in stability between them have been noted. It was hypothesized that stability differences between the two thiamine salts could be explained by differences in solubility, solution pH, and activation energies for degradation. This study directly compared the stabilities of TMN and TClHCl in solution over time by documenting the impact of concentration and storage temperature on thiamine degradation and calculating reaction kinetics. Solutions were prepared containing five concentrations of each thiamine salt (1, 5, 10, 20, and 27 mg/mL), and three additional concentrations of TClHCl: 100, 300, and 500 mg/mL. Samples were stored at 25, 40, 60, 70, and 80 °C for up to 6 months. Degradation was quantified over time by high-performance liquid chromatography, and percent thiamine remaining was used to calculate reaction kinetics. First-order reaction kinetics were found for both TMN and TClHCl. TMN degraded significantly faster than TClHCl at all concentrations and temperatures. For example, in 27 mg/mL solutions after 5 days at 80 °C, only 32% of TMN remained compared to 94% of TClHCl. Activation energies and solution pHs were 21–25 kcal/mol and pH 5.36–6.96 for TMN and 21–32 kcal/mol and pH 1.12–3.59 for TClHCl. TClHCl degradation products had much greater sensory contributions than TMN degradation products, including intense color change and potent aromas, even with considerably less measured vitamin loss. Different peak patterns were present in HPLC chromatograms between TMN and TClHCl, indicating different degradation pathways and products. The stability of essential vitamins in foods is important, even more so when degradation contributes to sensory changes, and this study provides a direct comparison of the stability of the two thiamine salts used to fortify foods in environments relevant to the processing and shelf-life of many foods

July 2004 Report of Progress

Progress of each ALS-NSCORT project given by each project lead. 10 pages

February 2005 Report of Progress

Progress of each ALS-NSCORT project given by each project lead. 8 pages

May 2004 Report of Progress

Progress of each ALS-NSCORT project given by each project lead. 11 pages

Albuminuria According to Status of Autoimmunity and Insulin Sensitivity Among Youth With Type 1 and Type 2 Diabetes

OBJECTIVETo evaluate whether etiologic diabetes type is associated with the degree of albuminuria in children with diabetes.RESEARCH DESIGN AND METHODSSEARCH is an observational, longitudinal study of children with diabetes. Youth with newly diagnosed diabetes were classified according to diabetes autoantibody (DAA) status and presence of insulin resistance. We defined insulin resistance as an insulin sensitivity score <25th percentile for the United States general youth population. DAA status was based on positivity for the 65-kD isoform of glutamate decarboxylase and insulinoma-associated protein 2 antigens. The four etiologic diabetes type groups were as follows: DAA+/insulin-sensitive (IS) (n = 1,351); DAA+/insulin-resistant (IR) (n = 438); DAA−/IR (n = 379); and DAA−/IS (n = 233). Urinary albumin:creatinine ratio (UACR) was measured from a random urine specimen. Multivariable regression analyses assessed the independent relationship between the four diabetes type groups and magnitude of UACR.RESULTSAdjusted UACR means across the four groups were as follows: DAA+/IS = 154 μg/mg; DAA+/IR = 137 μg/mg; DAA−/IR = 257 μg/mg; and DAA−/IS = 131 μg/mg (P < 0.005). Only DAA−/IR was significantly different. We performed post hoc multivariable regression analysis restricted to the two IR groups to explore the contribution of DAA status and insulin sensitivity (continuous) to the difference in UACR between the IR groups. Only insulin sensitivity was significantly associated with UACR (β = −0.54; P < 0.0001).CONCLUSIONSIn youth with diabetes, the DAA−/IR group had a greater UACR than all other groups, possibly because of the greater magnitude of insulin resistance. Further exploration of the relationships between severity of insulin resistance, autoimmunity, and albuminuria in youth with diabetes is warranted

Project 13: Food Processing and Packaging

6 slides Provider Notes:Submitted by Lisa Maue

Planned Experiments for Determining Effects of Radiation on Characteristics of Wheat Cultivars--EAC Presentation 2004

1 slide Related Documents:WM1, WM2, WM3, WM

Planned Experiments for Radiation Effects on Lipids and Antioxidants--EAC Presentation 2004

Determination of the adverse effects of radiation on foods is an integral part in the development of a food system for a long-term space mission. An extended inter-planetary mission to Mars, as proposed by NASA, will require a five year shelf life for prepackaged foods for the return flight. Understanding the effects of adverse conditions to which these products will be exposed is necessary to enable development of high quality foods. Ionizing radiation is a primary concern not only for human health but also for food quality and functionality. Free radicals from this radiation participate in the initiation step of lipid oxidation. This oxidative process leads to the development of odors and off-flavors in the food matrix. One goal of this study is to quantify the extent of lipid oxidation and the effects on fatty acid profile caused by exposure to gamma-radiation. The second objective is to characterize the effects that gamma-radiation has on different antioxidants and their effective biological status. Antioxidants have been deemed an important part of the diet for long-term space travel due to the increased radiation exposure. Antioxidants are free radical scavenging compounds that may help negate some otherwise inevitable deleterious health effects. Antioxidants may also be incorporated into food product formulations where they can work alone or synergistically to reduce effects from free radicals and maintain product quality. 1 slide Related Documents:WM1, WM2, WM3, WM

Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels

Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the retrogradation of wheat starch gels. The effects of 20 sweeteners selected based on common food usage and stereochemical structures of interest, and ranging in concentration from 10 to 50%w/w, on the retrogradation of wheat starch gels were monitored spectrophotometrically over time. The sweeteners were sucrose, xylose, ribose, glucose, galactose, fructose, mannose, mannitol, L-sorbose, xylitol, tagatose, allulose, maltose, lactose, isomaltulose, isomalt, sorbitol, maltitol, and raffinose. Retrogradation rates and amounts were compared by Avrami equation rate constants (k = 0.1–0.7) and absorbance values measured on day 28 (Abs = 0.1–1.0), respectively. Both sweetener concentration and type significantly affected retrogradation. Gels made with sugar alcohols and high sweetener concentrations (≈≥40%) tended to retrograde more and faster, whereas gels made with sugars and low sweetener concentrations tended to have lower retrogradation rates and amounts. Sweeteners with more equatorial and exocyclic hydroxyl groups (e.g., glucose and maltitol) and those with larger molar volumes (e.g., isomaltulose and raffinose) tended to increase the rate and amount of retrogradation, particularly at higher concentrations. The impact of sweeteners on retrogradation was a balance of factors that promoted retrogradation (intermolecular interactions and residual short-range molecular order) and inhibiting behaviors (interference at crystallization sites), which are influenced by sweetener concentration and structure. Understanding which sweeteners at which concentrations can be used to promote or inhibit retrogradation is useful for product formulation strategies