NUTRITION

Dr. MUHAMAD FIRDAUS

Department of Fisheries Processing Technology FACULTY OF FISHERIES AND MARINE SCIENCES

UNIVERSITY OF BRAWIJAYA

The specific purposes:

- The students will be able to distinguish between water soluble and insoluble vitamin

- The students will be able to distinguish between macro

and micro mineral

VITAMIN
Definition:
1. Organic substances needed in very small amounts, present in food in minute quantities and performs specific functions for normal nutrition

2. A group of organic compounds which are essential in small quantities for the normal metabolism of other nutrients and

maintenance of physiologic well being;

must be provided in the diet since the body cannot synthesize them sufficient amounts

Function:
1. Vitamins participate in the regulation of the body processes 2. Many vitamins are primarily catalitic

Provitamin or vitamin precursor:

A substance chemically related to the biologically active form of

the vitamin but which have no vitamin activity until the body
converts it to the active form.

Antivitamin, vitamin antagonist, or pseudovitamin:

Substance that interferes with the normal functioning of a vitamin either by competitive inhibition, by inactivation or by chemical destruction.

History
1747: Cured scurvy by the use of lime or lemon juice in diet of sailors (Lind) 1882: Beri-beri cured by balanced diet, less rice

1901: Recognition of an anti- beri-beri, later called vitamin B1

1907: Recognition of an anti-scurvy, later called vitamin C 1915: Vitamin A distinguished from water soluble vitamin 1922: Vitamin E 1931: Biotin 1933: Riboflavin 1934: Vitamin B6 1941: Folic acid 1947: Vitamin B12

Classification:
1. Fat-soluble Vitamins: Vitamin A, D, E, and K

2. Water-soluble vitamins: Vitamin C and B complex (thiamine, riboflavin, niacin, pyridoxine, folic acid, cobalamin, pantothenic acid, biotin, cholin, and inositol )

FAT-SOLUBLE VITAMINS
General properties:

1. Soluble in fat and fat solvent

2. Intake in excess of daily need stored in the body, mostly in the liver 3. Deficiencies slow to develop 4. Not absolutely necessary in diet everyday 5. Have precursors 6. Excreted by the way of feces

VITAMIN A
Nomenclature:
Retinol (Vitamin A1), dehydroretinol (Vitamin A2), retinaldehyde (Vitamin A1 aldehyde), retinoic acid (Vitamin A1 acid)

Characteristics:
- Soluble in organic solvents - Insoluble in H2O
- No loses in cooking an ordinary storage - Stable to acid, alkali, and ordinary cooking methods

but liable to oxidation and destruction when

fats become rancid - Stable to high temperature in the absence of oxygen

Unit/measurement:
International unit (I.U.) One IU = 0,3 mg Vitamin A, alcohol 0,344 mg vitamin A1 acetat

0,6 mg carotene

Functions:
1. Maintenance of visual purple for vision in dim light the ability of the eye to adapt to changes in light is dependent upon the precense of a light sensitive pigment, rhodopsin (commonly known as visual purple)

in the rods of the retina. Rhodopsin is conjugated protein made up

of a protein (opsin) attached to a non-protein substance (retinene)

Opsin + retinal or retinene

rhodopsin

(in rods of retina) (visual purple)

bleaches in light

regenerates in dark or semidarkness

retinene + opsin (visual yellow)

retinol (vit A alcohol)

When light hits the retina, rhodopsin is split into its two parts, opsin and retinene. In the dark the two components recombine to form visual purple again. When the body is deficient in vit A, less retinene is available for formation of visual purple; the rods and cones become increasingly sensitive to light changes, which causes night blindness

2. For motion and maintenance of normal epithelial tissues which forms the bodys primary barrier to infection. The epithelium includes not only the skin but also the mucous membranes lining the ocular and oral cavities and

the GIT, respiratory, and genitourinary tracts.

3. Necessary for growth and development of skeletal and soft tissues through its effect upon protein synthesis, mitosis or stability of cell membranes. 4. For normal bone development and normal tooth formation. It required for the release of protein

Splitting enzymes from the cell lysosomes to break down the cartilage
structure a process which is necessary for bone remodeling

Certain epithelial cells surrounding tooth buds in fetal gum tissue become specialized cup-shaped organs (ameloblasts) for forming the enamel structure of the developing tooth. Inadequate vitamin A produces faulty forming epithelial cells, which impairs the soundness of the tooth structure.

5. Plays a role in mucoprotein synthesis the formation of mucus secreting cells which synthesis glycoproteins and contain mucopolysaccharides (component of mucus membrane without which membrane degenerate) depends upon the presence of vitamin A

6. Essential normal reproduction and lactation

Absorption/Utilization/Excretion:

Route of absorption of vitamin A and carotene is the same as that of fat

Enter the lymphatic system and are carried through the thoracic duct into the portal vein, then to the liver for storage and distribution. The liver is the the most efficient storage organ containing about 90% of total vitamin A in the body, in the form of an ester, primarily vitamin A acetate. Stores are efficient to supply the bodys needs for three to twelve months. Transported as retinol (alcohol form) and active as retinaldehyde.

Excretion is by way of the feces.

Factors favoring vitamin A absorption:

1. Bile acid in the absorption of vitamin A as it does of other fatrelated substances, since it serves as a vehicle of transport through the intestinal wall. 2. Pancreatic lipase the fat splitting enzymes lipase is necessary for initial saponification or hydrolisis in the upper intestines of fat emulsions or oil solutions of the vitamin. 3. Fat the presence of some fat in the intestines, simultaneously absorbed, is required for effective absorption of carotene.

Factors depressing vitamin A absorption:

1. Mineral oil interferes with absorption. This oil is not digested by the body, but goes through the GIT intact. If present in the intestines along with fat-soluble vitamin, it absorbs them and carries them out also.

2. Intestinal disease such as celiac, sprue, and colitis causing changes

in the absorptive surface tissue of the mucosa diminish vitamin A

absorption and utilization.

3. Age in the newborn infant, especially the premature infant

4. inadequate protein intakes decrease the absorption transport and metabolism of both vitamin A and carotene.

Sources:
1. Provitamin A
found in plants, (exist in several isomeric form, the most important are and carotene and cryptoxanthin of which carotene is the most potent) dark, green, leafy vegetables and yellow fruits and vegetables

2. Preformed vitamin A fish oil livers, liver, egg yolk, milk, butter, cheese

VITAMIN D
Nomenclature:
Ergocalciferol (Vitamin D2, calciferol, viosterol, irradiated ergosterol); Cholecalciferol (Vitamin D3, irradiated 7-dehydrocholesterol)
H3C H3C CH3 CH3 CH3

Characteristics:
H

- Crystalline form is white and odorless - Insoluble in H2O - Stable to heat, acid, alkali, and oxidation

- Soluble in fat
CH2 HO

- consist of 15 forms, six are considered major, the most important are

vitamin D2 or eergocalciferol

Unit/measurement:
International unit (I.U.) One IU = activity of 0,025 mg pure crystalline vitamin D3 and 1 mg contains 40.000 IU

Functions:
1. Promotes normal bone and teeth formation

2. Regulates the absorption, transport, and deposition of calcium and phosphorous in the body

3. play a role in renal phosphate clearance

Absorption/Storage/Excretion:
Ingestion vitamin D is absorbed with the fats from the intestine with the aid of bile. Vitamin D from the skin is absorbed into the blood stream and carried to the liver and other for use. A relatively small amount is stored in the liver, compared with the livers much larger capacity for vitamin A storage. Some stores are also in bones and brain. Elimination is through the feces or perhaps by slow metabolic destruction

Sources:
1. Plant, fungi, and yeast

2. Animal fish liver oil are the richest source; small amounts are present
in liver, egg yolk, butter, sardines, and salmon

VITAMIN E
Nomenclature:
Tocopherol (, , , and -tocopherol)

Characteristics:
- Soluble in fat - Insoluble in H2O
- Stable to high temperature and acid; - It oxidizes very slowly (antioxidant property) - Four are biologically active of which tocopherol is the most potent - As an antioxidant, the delta is the most potent

Unit/measurement:
International unit (I.U.) One IU = 1 mg tocopherol acetate

Functions:
1. Primary function is an antioxidant vitamin E protects vitamin A, carotene, vitamin C, an unsaturated fatty acids from oxidation.

2. Preserves the integrity of red blood cells by protecting them from breakdown of the cell walls

3. Protects the structure and function of the muscle tissue

PROTECTION MECHANISM BY ANTIOXIDANT

Absorption/Storage:
Absorbed like the other fat-soluble vitamins through the aid of bile salts and fats Storage takes place in different body tissues with the adipose tissue as major site

Sources:
1. Plant: vegetable oils (corn, wheat germ, soybean), un-milled cereals, green leafy vegetables, nuts, and legumes

2. Animal: except for egg yolk, liver and milk, animal foods are poor sources

VITAMIN K
Nomenclature:
Phylloquinone or phytonadione (Vitamin K1), farnoquinone (Vitamin K2), menadione (Vitamin K3)

Characteristics:
- Soluble in fats
- Stable to heat, oxygen, and moisture

H3C O

- Unstable to alkali, strong acids and oxidizing agents - Sensitive to light and irradiation

Unit/measurement:
Menadione is the reference standart One unit vitamin K = 1 mg menadione

Functions:
1. Prevents hemorrhage vitamin K is essential in the synthesis of prothrombin ( a glycoprotein present in the blood plasma, which initiates the blood clotting mechanism) and proconvertion (also known as factor VII, also required for the coagulation of the blood)

2. Possible role in respiratory enzyme system, photosynthesis, and oxidation

phosphorylation

Absorption/Storage:

Absorbed is regulated by the same factors that govern fat absorption. Absorbed in the upper part of the GIT. Level in blood is low and storage is small. Synthesized by a large number of bacteria in the digestive tract, however, intestinal synthesis is prevented by sulfonamides and antibiotics. It is not synthesized by infants due to absence of intestinal flora

Sources:
1. Plant: vegetable, particularly in green leaves, tomatoes, soybean oil 2. Animal: cheese, egg yolk, liver 3. Other sources: Vitamin K2 is produced by intestinal bacteria

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