• Journal of Nutrition and Health
• /
• v.32 no.1
• /
• pp.83-89
• /
• 1999

The present study was conducted to investigate the yields of volume, thiamin and riboflavin from the milk of twenty-five Cesarean-section women, and their ingestion in infants. We measured the consumed volume of human milk of infants by the test-weighing method, and thiamin riboflavin contents were determined by fluorescence spectroscopy during the first 7 days postpartum. Thiamin contents of the milk averaged 24.3, 24.0, 27.4 and 30.2ug/100g. Thiamin and riboflavin contents of the milk both increased during the lactation ps mod(p<0.05). The first secretion of breast milk occurred from the 4th to 5th day postpartum in Cesarean-section women. The consumed volume of human milk was 63, 81, 104 and 133g/day at 4, 5, 6 and 7 days postpartum and the consumed volume of formula milk was 58, 176, 292, 323, 308, 321 and 318g/day at 1, 2, 3, 4, 5, 6 and 7 days postpartum and the consumed volume of formula from the human and formula milk were 26.6, 91.0, 151.0, 172.5, 169.2, 175.9 and 172.9ug/day. Total daily riboflavin ingestion from the human and formula milk were 26.6, 91.0, 151.0, 172.5, 169.2, 175.9 and 172.9ug/day. Total daily riboflavin ingestion from the human and formula milk was 48.7, 166.8, 277.6, 318.2, 312.0, 327.0 and 335.7ug/day at 1, 2, 3, 4, 5, 6 and 7 postpartum. These results suggest that the milk secretion of Cesarean-section women is delayed a few days and the yield volume of milk is less than that of normal delivery women, but thiamin and riboflavin contents of the milk are not different from those of milk of normal-delivery women.

• Toxicological Research
• /
• v.1 no.1
• /
• pp.49-63
• /
• 1985

The purpose of this study was to investigate whether or not $VATAMIN B_1$ (thiamin hydrochloride) could prevent and/or treat lead posoning in rats. Sprague-Dawley used in this experiment were divided into three group; control group compound group (thiamin 10mg+0.4% lead acetate solution) lead group (0.4% lead acetate solution). The results obtained were summarized as follow; 1. The body weight gain of treated groups (compound group and lead group) were lowered significantly in comparsion with those of control groups (p<0.01). But the significant difference between treated group was not observed (p<0.05).

• YAKHAK HOEJI
• /
• v.33 no.3
• /
• pp.156-160
• /
• 1989

A gas-chromatographic determination method of thiamin which use a quantitative cleavage of thiamin to 4-methyl-5-(2-hydroxyethyl)thiazol [I] and solvent extraction of the analyte prior to GC injection was modified. A column chromatographic procedure using a reversed phase, high capacity solid phase cartridge was applied to the clean-up of the analyte. Thiazol derivative[I] was quantitatively recovered upon the column method. Acetanilide, an internal standard, has a good recovery through the analytical procedure. The method has analytical precision of 2% or less in the coefficient of variation.

• Journal of Food Hygiene and Safety
• /
• v.34 no.5
• /
• pp.454-462
• /
• 2019

A conventional Korean meal typically includes various roasted, steamed, stir-fried, and braised foods. For this study, we investigated the contents of water soluble vitamins, $B_1$ (thiamin), $B_2$ (riboflavin) and $B_3$ (niacin) in various roasted, steamed, stir-fried, and braised foods. Method validation for analytical data in this study showed a high linearity ($r^2$>0.999), and the limit of detection and quantification were 0.001-0.067 and $0.002-0.203{\mu}g/mL$, respectively. For accuracy and precision, analytical values using standard reference materials were in the certified ranges. Roasted foods contained 0.039-1.057 mg/100 g of thiamin, 0.058-0.686 mg/100 g of riboflavin and 0.021-21.772 mg/100 g of niacin. Steamed foods contained 0.049-1.066 mg/100 g of thiamin, 0.025-0.548 mg/100 g of riboflavin and 0.134-21.509 mg/100 g of niacin. Stir-fried foods contained 0.114-0.388 mg/100 g of thiamin, 0.014-1.258 mg/100 g of riboflavin and 0.015-2.319 mg/100 g of niacin. Braised foods contained 0.112-1.656 mg/100 g of thiamin, 0.024-0.298 mg/100 g of riboflavin and 0.322-2.157 mg/100 g of niacin. The data on water-soluble vitamins in this study can be used for a nutritional database of conventional Korean meals.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.864-869
• /
• 2003

In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation treatment. However, some of the vitamins among micronutrients are susceptible to irradiation to a large extent depending upon the food composition, food process and storage condition. This study was conducted to investigate change of thiamin in chicken breast, and vitamin C in strawberry and mandarine orange after irradiation. The effects of irradiation at frozen or refrigerated state and the effects of cooking such as heating or micron ave on thiamin contents in chicken breast were observed. Irradiation reduced the thiamin content, however, temperature condition during irradiation was much more important factor to the loss of thiamin contents. In strawberry, vitamin C content was significantly affected by original content or the variety rattler than treatments such as irradiation, heating or microwave. These results indicated that the losses of water-soluble vitamins, especially thiamin or vitamin C, are affected by food temperature during irradiation process and variety or composition of foods rallier than irradiation itself, within an acceptable range of irradiation.

• Bulletin of the Korean Chemical Society
• /
• v.7 no.5
• /
• pp.331-334
• /
• 1986

The crystal structure of thiamin tetrahydrofurfuryl disulfide, one of the ring-opened derivatives of thiamin, has been determined by the X-ray diffraction methods. The crystal is monoclinic with cell dimensions of a = 8.704 (1), b = 11.207 (2), c = 21.260 (3) ${\AA}$ and ${\beta}$ = 92.44 (2)$^{circ}$, space group P2$_{1}$/c and Z = 4. The structure was solved by direct methods and refined to R = 0.076 for 1252 observed reflections measured on a diffractometer. The molecule assumes a folded conformation in which the pyrimidine and the tetrahydrofurfuryl rings are on the same side of the ethylenic plane. The pyrimidinyl, N-formyl and ethylenic planes are mutually perpendicular to each other and the N(3)-C(4) bond retains a single bond character. The structure is stabilized by an intramolecular N(4'${\alpha})-H{\cdots}O(2{\alpha}$) hydrogen bond. The molecules are connected via N(4'${\alpha}$)-H{\cdots}(N3')$ and O(5${\gamma})-H{\cdots}(N1')$ hydrogen bonds, forming a two-dimensional hydrogen-bonding network. The tetrahydrofurfuryl ring is dynamically disordered. The overall conformation as well as the packing mode is very similar to that of thiamin propyl disulfide.

• Journal of Nutrition and Health
• /
• v.34 no.7
• /
• pp.809-820
• /
• 2001

The purpose of the study was to find out the rich sources of vitamin B-complexes in Korea. Thirty kinds of vitamin B-complex (thiamin, riboflavin, and niacin) rich foods were selected based on vitamin content in 100g edible portion, single serving size, 100kcal energy content, and 1999 national annual food supply data. The results were summarized as follows: \circled1 Most of the thiamin rich foods selected were fishes: half of the foods selected was fishes when based on the contents in single serving size. On the other hand, about half of the foods selected were vegetables when based on the thiamin contents in 100kcal energy content. A relatively large number of food groups were included such as fishes, vegetables, beans, grains, meats, etc. when based on the contents in 100g edible portion, and national food supply data. \circled2 Most of the riboflavin rich foods selected were fishes and shellfishes, and vegetables: half of the foods selected were fishes and shellfishes when based on the content in 100g edible portion; two-thirds of the foods selected were vegetables when based on the content in single serving size; half of the foods selected were vegetables when based on the content in 100kcal. \circled3 The most important niacin sources are fishes: Most than 60% of the foods selected were fishes when based o the 100g edible portion, single serving size, and 100kcal energy content. Laver is very important source of all 3 vitamin B-complexes in Korea when based on the content in 100g edible portion, 100kcal energy content, and national annual food supply but not in single serving size. On the other hand, rice is rice is sources of all 3 vitamin B-complexes when based on the national annual food supply, but not in single serving size. On the other hand, rice sources of all 3 vitamin B-complexes when based on the national annual food supply, but is not included in 30 rich foods selected based on the content in 100g edible portion, single serving size, and 100kcal energy content. Mushrooms are also very important food sources of thiamin, riboflavin, and niacin when based on the vitamin content in 100g edible portion, single serving size, and 100kcal energy content but not included in 10 rich food selected based on the national food supply data.

• Proceedings of the KSCN Conference
• /
• 2003.05a
• /
• pp.137-137
• /
• 2003

Thiamin has been considered as one of the most susceptible vitamin to be deficient marginally or severely. According to Korean national health and nutrition survey report, daily dietary intake of thiamin in Korea has been known to be enough, showing 126.6% of RDA. However, studies about specific groups have reported a slight difference, showing the distribution from 50 to 131% of RDA. (omitted)

• Pediatric Gastroenterology, Hepatology & Nutrition
• /
• v.7 no.2
• /
• pp.264-267
• /
• 2004

Beriberi, which is caused by thiamin deficiency, is a rare disease in recent years. But it has been described in the Eastern literature as far back as the 17th century. Early symptoms are fatigue, apathy, irritability, drowsiness, anorexia, nausea, vomiting and abdominal pain. Signs and symptoms of progression are peripheral neuritis, paresthesia, decreased tendon reflex and congestive heart failure. Thiamin deficiency remains as an important health care issue in many world population, specially in AIDS, pregnancy women and TPN associated patients. The best diagnostic test is assessing clinical response to administration of thiamin. We have experienced a case of Beriberi caused by continuous rice-soup feeding during one and half years in a 7-year-old boy.

• Korean Journal of Food Science and Technology
• /
• v.50 no.4
• /
• pp.362-370
• /
• 2018

A conventional Korean meal includes rice, soups, and stews. The current study investigated the content of water-soluble vitamins $B_1$ (thiamin), $B_2$ (riboflavin), and $B_3$ (niacin) in rice, soups and stews. Reliability of the method used in this study was confirmed based on a control chart. Rice contained 0.007-1.270 mg/100 g of thiamin, 0.010-0.172 mg/100 g of riboflavin, and 0.031-7.582 mg/100 g of niacin. Soups contained 0.036-0.586 mg/100 g of thiamin, 0.008-0.187 mg/100 g of riboflavin, and 0.026-9.456 mg/100 g of niacin. Stews contained 0.004-0.704 mg/100 g of thiamin, 0.022-0.214 mg/100 g of riboflavin, and 0.047-13.118 mg/100 g of niacin. Results of this study may be utilized as a basic database for nutritional content of a Korean meal.