The Effect of Simulated Gastrointestinal Digestive System on the Biodegradation of B Group Vitamins in Bread

Overview

Journal Heliyon

Specialty Social Sciences

Date 2022 Oct 25

PMID 36281396

Authors

Jale Catak

Merve Nur Gizlici

Affiliations

Soon will be listed here.

Abstract

Today, there is a growing interest in the consumption of whole grain products and the development of bread enriched with vitamins that have functional properties. Considerable losses arise in naturally found vitamins with food processing. Therefore, it is recommended to add vitamins to bread to obtain a satisfactory level. The aim of the current research was to investigate and assess the bioaccessibilities of the vitamins B, B, B, and B in enriched commercial whole wheat breads by an digestion model. The average bioaccessibility of vitamin B, B, B, and B in enriched breads after digestion was 80%, 64%, 79%, and 64%, respectively. After digestion, the bioaccessibilities of vitamins were affected. Mainly, vitamins B and B had the lowest bioaccessibility than vitamins B and B. bioaccessibility was 70.9-90.2%, 54.2-89.7%, 42.1-94.9%, and 44.1-92.5% for vitamins B, B, B, and B, respectively in enriched commercial whole wheat bread. Vitamin B was seen with predominantly higher levels among the breads. Knowing the content of these vitamins in breads after digestion is necessary for the healthy nutrition of the population and for determining daily intake.

Citing Articles

Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability.

Dordai L, Simedru D, Cadar O, Becze A Foods. 2023; 12(12).

PMID: 37372509 PMC: 10297024. DOI: 10.3390/foods12122300.

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