BY:

SHOAIB AHMED SHARIEF

Food Technology

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TOPICS

1) BIOTIN

2) CHOLINE

3) PHYTOCHEMICALS

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BIOTIN

Also known as vitamin H

Is a water-soluble B-vitamin (vitamin B7 )

Structure consists of 2 rings and a chain :

1. Imidazol

2. Thiophene + valeric acid side chain

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Sources of Biotin :

1. Liver

2. Soybeans

3. Egg yolk

4. Cereals

5. Legumes

6. Nuts

7. leafy green vegetables

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Functions of Biotin Biotin is a coenzyme for carboxylase enzymes

• Acetyl coenzyme A carboxylase• Pyruvate carboxylase• Methylcrotonyl CoA carboxylase• Propionyl CoA carboxylase

Involved in the synthesis of :1. Fatty acids

2. Amino acids

Biotin is essential in many of the metabolic pathways including the Citric Acid Cycle (Krebs), Glycolysis.

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The dietary Biotin intake :

1. in adults- 35 to 70 μg/day

2. for diabetics-15,000 µg/day

3. There is no upper limit for biotin.

4. Some patients with inborn deficiencies are prescribed

up to 200µg/day to meet biotin needs and maintain

optimal metabolic function.

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Biotin Deficiency: Biotin deficiency is very rare because it is widely found in

most of the foods we eat.

However, deficiency can occur and cause:

1. Dermatitis-red rash around the eyes, nose, mouth, and

genital area.

2. Alopecia- Hair loss

3. Lethargy

4. Acidosis

5. Neurological abnormalities- depression

6. Hallucinations.8/10/2013

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Uses of Biotin

1. Focusing mainly on Health and diet

• Diabetics may benefit from biotin supplementation.• Hair and nail problems (brittleness)

2. Biotin is widely used throughout the Biotechnology Industry to conjugate proteins for biochemical assays. (ELISA)

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CHOLINE

Choline is an essential nutrient

it is water soluble

Choline is a quaternary ammonium salt with the chemical formula (CH3)3N+(CH2)2OHX−, where X− is a counter ion such as chloride, hydroxide or tartrate.

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Source of Choline

1. Beef liver

2. Chicken liver

3. Eggs

4. Broccoli

5. peanut butter

6. milk

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Function of Choline: Choline is the precursor molecule for the Neurotransmitter

Acetylcholine, which is involved in many functions including memory and muscle control.

Choline and its metabolites are needed for three main physiological purposes

Acetylcholine

Trimethylglycine (TMG)Phosphatidylcholine

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Adequate Intake (AI) of Choline

1. Children (1-3 years of age)-200 μg/day

2. Women (≥ 19 years of age)-425 μg/day

3. Pregnant Women(14-50 years of age)-450 μg/day

4. Men (≥ 19 years of age)-550μg/day

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Choline Deficiency:

1. liver disease

2. Atherosclerosis

3. possibly neurological disorders.

Pharmaceutical Uses of Choline:Choline supplementation can be used in the treatment of

4. liver disorders

5. Hepatitis

6. Glaucoma

7. Atherosclerosis

8. Alzheimer's disease

9. Neurological disorders.

10. Choline has also been proven to have a positive effect on those suffering from alcoholism.

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PHYTOCHEMICALS

Phyto means "plant" in Greek.

Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive properties.

Some are responsible for color and other organoleptic properties, such as the deep purple of blueberries and the smell of garlic.

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Source of phytochemicals:

Most foods contain phytochemicals except for some refined foods such as sugar or alcohol.

Some foods such as-

1. Whole grains

2. Vegetables

3. Beans

4. fruits and herbs

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Uses and Functions of Phytochemicals: Scientists estimate that there may be as many as 10,000

different phytochemicals having the potential to affect diseases such as

cancer stroke or metabolic syndrome.

1. Antioxidant - Most phytochemicals have antioxidant activity and protect our cells against oxidative damage and reduce the risk of developing certain types of cancer. Some phytochemicals have been found to lower LDL cholesterol.

Example-

• allyl sulfides (onions, leeks, garlic)• carotenoids (fruits, carrots), • flavonoids (fruits, vegetables), • polyphenols (tea, grapes).

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2. Anti-bacterial effect - The phytochemical allicin from garlic has anti bacterial properties.

3. Decrease formation of blood clots.

4. Phytochemicals protect plants from oxidation.

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What are other concerns?

Potential negative effects are investigated by FDA

Concerns are mostly not about safety of foods but:

Transfer of characteristics that lead to

bacteria resistant to pesticides or antibiotics.

High levels of hormones in some humans and plants

Creation of new proteins that cause allergies

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THANK YOU.

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