https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AThiamine%2F39%2Fen 2026-09-20T13:12:08Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Thiamine/39/en&diff=117066&oldid=prev 2024-02-19T02:12:10Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>===Interference===<br /> The [[bioavailability]] of thiamine in foods can be interfered with in a variety of ways. [[Sulfite]]s, added to foods as a preservative, will attack thiamine at the methylene bridge, cleaving the pyrimidine ring from the thiazole ring. The rate of this reaction is increased under acidic conditions. Thiamine is degraded by thermolabile [[thiaminase]]s present in some species of fish, shellfish and other foods. The pupae of an African silk worm, &#039;&#039;[[Anaphe venata]]&#039;&#039;, is a traditional food in Nigeria. Consumption leads to thiamine deficiency. Older literature reported that in Thailand, consumption of fermented, uncooked fish caused thiamine deficiency, but either abstaining from eating the fish or heating it first reversed the deficiency. In ruminants, intestinal bacteria synthesize thiamine and thiaminases. The bacterial thiaminases are cell surface enzymes that must dissociate from the cell membrane before being activated; the dissociation can occur in ruminants under [[acidosis|acidotic conditions]]. In [[dairy cattle|dairy cows]], over-feeding with grain causes subacute ruminal acidosis and increased ruminal bacteria thiaminase release, resulting in thiamine deficiency.</div>

FuzzyBot