Bioavailability of Lallemand Vitamin Rich Nutritional Yeast Inactive Nutritional Yeast Is a Suitable Vehicle for B Vitamins Food Fortification*

Home , Nutritional yeast

Bioavailability of Lallemand Vitamin Rich Nutritional Yeast Inactive nutritional yeast is a suitable vehicle for B vitamins food fortification*

B vitamins, thiamine (B1), pyridoxine (B6) and folate (B9), in particular, are attracting consider- able interest. Soluble in water, these B vitamins are structurally dissimilar yet equally essential for normal cellular functions, growth and development -

a Thiamine contributes to normal energy-yielding metabolism, functioning of the nervous system, psychological function and function of the heart. a Pyridoxine contributes to normal cysteine synthesis, energy- yielding metabolism, functioning of the nervous system and homocysteine metabolism. a Folate has a well established role in the prevention of neurotu- bular birth defect (spina bifida) through its contribution to mater- nal tissue growth during pregnancy. It also contributes to normal amino acid synthesis, blood formation, homocysteine metabolism, function of the immune system and psychological function.

Vitamin Rich Nutritional Yeast: The Optimal Source of B Vitamins Yeast Saccharomyces cerevisiae is a renowned natural and rich source of B vitamins. Lallemand vitamin rich nutritional yeast products, including the Engevita® branded products, are inactive yeast used for their high concentrations of riboflavin, thiamine, niacin, biotin, folate, cobalamine, pyridoxine and pantothenic acid. They can also be used for their additional nutritional and functional benefits. They contain high quality proteins with all essential amino acids and significant quantities of dietary fiber. They con- tribute a light umami flavor to the foods they are added to, while increasing the perceived salt flavor.

Bioavailability Bioavailability can be defined as the proportion of the ingested nutrient that is utilized for physi- ological functions and storage including metabolic processes such as digestion, absorption, or- gan uptake and release, enzymatic transformation, secretion and excretion.

Although B vitamins are widely distributed in food, their content in most foods is relatively low. The availability or bioavailability of B vitamins is therefore an important factor to be considered when determining the source to use in food fortification.

*Vitamin or mineral rich yeast should be used in food fortification and dietary supplement applications in accordance with local regulatory authorities. www.bio-lallemand.com www.lallemand.com Vitamin Rich Nutritional Yeast: A Source of Highly Bioavailable B Vitamins Bioavailability studies comparing yeast’s B vitamins to a synthetic form are scarce. Lallemand Bio- Ingredients conducted a study* to compare the bioavailability of thiamine following acute oral admin- istration of vitamin rich nutritional yeast and a synthetic blend containing this vitamin in Wistar rats. Compared to the synthetic vitamin blend, Lallemand vitamin rich nutritional yeast was shown to be more efficient at raising the thiamine metabolites levels in serum of thiamine-deficient, growing Wistar rats.

EffectsEffects of supplementationEffects of supplementation ofEffects supplementation of supplementationat at200% 200% at 200% ofof RDA ofat RDA200%on on thiamine on thiamineof thiamine RDA serumon thiamine serum level level level serumof Wistarof Wistarof level Wistar rat of rat Wistar rat rat

120 120 120

F value (relative bioavailability) = 4.18 100 100 100 Thiamine in Lallemand vitamin rich

80 80 nutritional yeast is more bioavailable 80 and therefore a preferred form for food

63.78 63.78 fortification and dietary supplement 60 60 63.78 60 application. 52.73 52.73 52.73 47.15 47.15 44.65 44.6547.15 40 44.6540 40 Rat thiamine serum level (ng/mL) Rat thiamine serum level (ng/mL) 31.30 31.30

Rat thiamine serum level (ng/mL) 31.30 21.60 21.60 20 20 21.60 Rat thiamin serum level (ng/mL) 20 12.97 12.97

12.97

0 0 0 0 2 0 4 2 6 4 8 6 10 8 1210 1412 1614 1816 2018 2220 2422 2624 26 0 2 4 6 8 10 12 14 16 18 20 22 24 26 Time of bloodTime sample of blood collection, sample aftercollection, the treatment after the (h)treatment (h)

Time of blood sampleTime ofcollection, blood sample after collection, the treatmentafter the treatment (h) (h)Lallemand 200%Lallemand 200% Synthetic 200%Synthetic 200%

Lallemand 200% Synthetic 200%

* Bioavailability Study of Lallemand Vitamin Rich Nutritional Yeast in Wistar Rats. METABRAIN RESEARCH - Biology Department 4 avenue du Président F. Mitterrand | F 91380 Chilly Mazarin.

Engevita® Key products

RDA* D GSH Gold Vege D Plus Bland / Regime Toasted Vegevita USA Fortified B Complex B Vitamins Europe Canada Units Thiamin (B1) 2 † 30 2 45 3.6 133 2 2 2 1.4 1.5 1.3 Riboflavin (B2) 6 23 73.4 18 42 32 6 6 6 1.6 1.7 1.6 Niacin (B3) 37 180 37 341 238 442 37 37 37 18 20 23 mg/100g Pantothenic acid (B5) 10 225 10 140 117 60 10 10 10 6 10 7.0 Pyridoxine (B6) 1.4 1.8 1.4 34 22.7 1.6 1.4 1.4 1.4 2.0 2.0 1.8 Biotin (B7) 30 250 30 196 30 480 30 30 30 150 300 30 Folic acid (B9) 1425 4000 1425 4400 3663 1500 1425 1425 1425 200 400 220 µg/100g Cobalamine (B12) - - - 44 105.4 - - - - 1.0 6.0 2.0 Vitamin D ------11000 2x106 200 400 200 IU/100 g

* Recommended Daily Amounts or Allowances for nutritional labelling of food products. † The vitamin concentrations in these Engevita® products are provided for reference only, not guarantees.