• KOREAN POULTRY JOURNAL
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• v.24 no.1 s.267
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• pp.124-127
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• 1992

비타민(vitamin)이라는 말은 비타민을 처음 발견한 Casimir Funk에 의해서 명명되었는데 생명체에 없어서는 안될 긴요한(vital) 물질이면서 아미노기(-$NH{_2}$)를 함유하고 있는 아민(amine)이라는 뜻으로 vital amine을 줄여서 vitamine이라고 하였다. 그 뒤에 끝의 e가 없어져서 오늘날에는 vitamin이라고 쓰고 있다. Funk가 처음 발견한 비타민은 오늘날 비타민 $B{_1}$이라고도 불리는 티아민(thiamin)이었으며 모든 비타민을 일시에 발견한 것은 아니다. 티아민이 처음 발견된 후에 수십년에 걸쳐서 많은 사람들에 의해서 여러 가지의 다른 비타민이 발견되어서 오늘날에는 14가지 종류의 비타민이 알려지고 있다. 이중에서 처음으로 발견되었던 티아민이 아민이었기 때문에 비타민이라는 말이 명명되었는데 그 뒤에 다른 비타민들의 화학구조가 밝혀짐에 따라 모든 비타민이 다 아민은 아니라는 사실을 알게 되었다. 그럼에도 불구하고 아직까지 비타민이라는 용어는 그대로 사용하고 있는 것이다.

• Journal of the Korean Wood Science and Technology
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• v.28 no.1
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• pp.48-54
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• 2000

The effects of thiamin on vegetative mycelial growth and fruit body formation of Lentinuia edodes were investigated in basal peptone-glucose liquid medium in relation to the uptake of thiamin. Thiamin was essential for fruit body formation, and the minimum requirements for thiamin were estimated to be approximately 10 ${\mu}g$/L. The vegetative mycelial growth was little influenced by the addition of thiamin in the range of 1.5 ${\mu}g$~1.5 mg/L. While the mycelium was successively transferred to fresh peptone-glucose-agar medium three times, the repression of mycelial growth was not significant. Even in cases using vitamin-free casamino acid or glutamic acid as a nitrogen source instead of peptone, a thiamin deficiency for mycelial growth did not occur as a result of transferring the mycelia to fresh media. Almost all of the thiamin contained in the media accumulated in the mycelia during the first 3 weeks of a 9-week incubation. These results suggest that only trace amounts of thiamin are required for vegetative mycelial growth in Lentinula edodes and that almost all thiamin added to a basal medium will be used for fruit body formation.

• Food Science and Preservation
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• v.6 no.4
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• pp.500-505
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• 1999

The investigation was carried out to identify the active constituent in yeast extract for fruit body formation of Lentinula edodes. The result suggests that free thiamin which is hewn as the active substance for the fruiting of L edodes, was detected but thiamin mono, di, three phosphates were not detected in the yeast extract produced by Difco Co.. Therefore, the thiamin content of the yeast extract was determined, the yeast extract was fractionated to five portion by the post-column fluorescence method. The content of thiamin in yeast extract( 1g) was 0.436mg as thiamin hydrochloride. It was found that 76% of the total thiamin(0.332mg) was contained in fraction II. About 20% of the total thiamin(0.087mg) was present in fraction I, but not in fractions III, IV and V. In accordance with the contents of thiamin in the fractions, the fruit body formation was the highest by the treatment of fraction II(100%) and followed by fraction I (60%), V(50%), III(30%). Thiamin did not influence for the vegetative mycelial growth of L. edodes, but be used for fruit body formation.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.411-414
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• 1990

Antithiamin activities of BHA, BHT PG and TBHQ of synthetic phenolic antioxidants at various pH's and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and $38^{\circ}C$, but antithiamin activity was stronger at $60^{\circ}C$ than at $38^{\circ}C$ under the same pH. Meanwhile, the destruction of thiamin incubated at $38^{\circ}C$ was more rapid at pH 7 than at pH 4, and the destruction of thiamin at pH 7 was much more rapid at $60^{\circ}C$ than at $38^{\circ}C$. BHA and BHT had little, or extremely slight antithiamin activity. Antithiamin activity of PG was comparatively strong, but TBHQ had the strongest antithiamin activity among synthetic phenolic antioxidants examined.

• Korean Journal of Veterinary Research
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• v.34 no.1
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• pp.69-75
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• 1994

Pregnant CD-1 mice were exposed to methylmercury in the drinking water at concentration of 20ppm with subcutaneous treatment of thiaminHCl(vitamin $B_1$) (100mg, 200mg or 300mg/ kg b.w.) or BAL(5.0 mg/kg b.w.) under the alone or combined base at the therapeutic agents from day 6 to 15 of gestation. Fetal growth parameters, including body weight and crown-rump length in the mice exposed to mercury, were reduced as placental weight compared to those in the control group(no treatment). The incidence of dead fetuses/resorption and malformed fetuses(especially cleft palate) was also increased even in the group treated with thrapeutic agents as well as in the mercury only treated group. However, all kinds of alteration indicated above, possibly induced by mercury, reduced/or decreased significantly compared to those of control. A subtle indication of maternal toxicity was noted in most experimental animals as evidenced by decreased water consumption and increased relative liver weight. The present study confirmed that methylmercuric chloride is embrytoxic and teratogenic in CD-1 mice when administered during organogenesis and that thiamin administration may have therapeutic application for the treatment or prevention against of deleterious effects induced by mercury during gestation period.

• Journal of the Korea Convergence Society
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• v.13 no.2
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• pp.93-101
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• 2022

Based on the nutritional component analysis data of the Rural Development Administration, the change in the main nutrients of vegetables for 40 years from 1981 to 2021 was investigated. Nutrients that showed a decreasing tendency during the investigation period in fruit vegetables were calcium, iron, thiamine, riboflavin, and ascorbic acid, etc. In root vegetables, it tended to decrease in calcium, thiamine, riboflavin, niacin, and ascorbic acid, etc. In leaf vegetables, it tended to decrease in iron, niacin, and ascorbic acid, etc. In leaf and stem vegetables, it tended to decrease in energy, phosphorus, iron, thiamine, riboflavin, niacin, and ascorbic acid, etc. In particular, it has been confirmed that vitamin reductions such as thiamine, riboflavin, niacin, and ascorbic acid, which have important meanings in vegetable intake, have occurred in vegetables over the past 40 years.

• Korean Journal of Microbiology
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• v.55 no.1
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• pp.17-24
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• 2019

Bacteria in the polar region are under strong light and ultraviolet radiation. In this study, we investigated the effects of light on the growth of a psychrophilic bacterium, Sphingomonas sp. PAMC 26621, isolated from an Arctic lichen Cetraria sp. The growth of the strain in the light was lower than that in the dark. Surprisingly, thiamine increased the growth of Sphingomonas sp. PAMC 26621 in M9 minimal medium under light conditions. Thiamine increased the growth of the strain in a concentration-dependent manner along with ascorbic acid. N-acetylcysteine had no effect on the growth of the strain in the light. Thiamine and ascorbic acid also increased the activities of glucose-6-phosphate dehydrogenase and superoxide dismutase. The results of this study indicate that thiamine provided by the lichen symbiosis system plays an important role in light-induced oxidative stress in this Arctic bacterium as an antioxidant. Our study provide insight into the biochemistry and physiology of Arctic bacteria under strong light and ultraviolet radiation.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.319-331
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.434-439
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• 1997

The changes in thiamin content of an experimental product, 'Nuhbiani' were measured at the end of the process of simulated home prepared precook/storage/reheat system. The retention of thiamin in Nuhbiani after reheating by pan or microwave were compared. Statistical analyses indicated that there were no significant differences in thiamin contents due to the method of precooking and reheating. However, there were significant thiamin losses due to the storage period but no differences between the storage conditions. There were significant thiamin losses after 7 days of refrigeration (p < .05). The points causing significant thiamin losses in food product flow were precooking and 7 days of refrigerated storage.

• Journal of Nutrition and Health
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• v.25 no.6
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• pp.450-460
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• 1992

The study was performed to investigate the effect of corn bran as a fiber source on the utilization of thiamin niacin and pantothenic acid in human subjects for 8 weeks. Four different corn bran diets were fed : dry milled fine(DF) dry milled coarse(DC) wet milled fine(WF) and wet milled coarse(WC) Basal diet no corn bran bread added was employed as a control Apparent recovery of each B complex vitamin in urine was estimated to evaluate the vitamin and compared. The utilziation of three B vitamins was affected by the corn bran treatment. Dry milled corn bran had a higher recovery rate of thiamin(dry milled : 233% wet milled : 1.70%) than those receiving wet milled corn bran. Similar recovery pattern of niacin(dry milled : 1.94% wet milled : 1.50%) to that of thiamin was also observed. Particle size seemed to affect the vitamin utilization regardless of type of corn bran. Coarse bran gave a lower recovery value than fine corn bran in genreral. For pantothenic acid the recovery of the vitamin was affected to a greater extent by particle size of corn bran than by type of corn bran milling(fine: 60.22% coarse : 51.51%) Groups consuming wet milled corn bran\ulcorner(5`.57%) excreted more NDF than those fed dry milled corn bran(42.29%) Dry milled corn bran showed little or no water holding capacity poor fecal bulking properties and increased fecal transit time. The results suggest that corn bran supplementation exerts an negative effect on three B vitamin utilization.