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Item A nutritional supplement during preconception and pregnancy increases human milk vitamin D but not B-vitamin concentrations.(Elsevier B.V., 2023-10-29) Han SM; Huang F; Derraik JGB; Vickers MH; Devaraj S; Redeuil K; Campos-Giménez E; Pang WW; Godfrey KM; Chan S-Y; Thakkar SK; Cutfield WS; NiPPeR Study GroupBACKGROUND & AIMS: Optimal maternal vitamin status during pregnancy and lactation is essential to support maternal and infant health. For instance, vitamin D3 is involved in infant bone development, and B-vitamins are involved in various metabolic processes, including energy production. Through a double-blind randomised controlled trial, we investigated the effects of maternal supplementation from preconception throughout pregnancy until birth on human milk (HM) concentrations of vitamin D3 and B-vitamins. In addition, we aimed to characterise longitudinal changes in milk concentrations of these vitamins. METHODS: Both control and intervention supplements contained calcium, iodine, iron, β-carotene, and folic acid, while the intervention also contained zinc, vitamins B2, B6, B12, and D3, probiotics, and myo-inositol. HM samples were collected across 4 time points from 1 week to 3 months post-delivery from 158 mothers in Singapore, and 7 time points from 1 week to 12 months from 180 mothers in New Zealand. HM vitamin D was quantified using supercritical fluid chromatography and B-vitamins with mass spectrometry. Potential intervention effects on HM vitamins D3, B2, B6, and B9, as well as other B-vitamin (B1 and B3) concentrations were assessed using linear mixed models with a repeated measures design. RESULTS: Over the first 3 months of lactation, HM 25-hydroxyvitamin D3 concentrations were 20% (95% CI 8%, 33%, P = 0.001) higher in the intervention group, with more marked effects in New Zealand. There were no observed intervention effects on HM concentrations of vitamins B1, B2, B3, B6, and B9. In New Zealand mothers, longitudinally, vitamin D3 concentrations gradually increased from early lactation up to 12 months, while vitamins B1 and B2 peaked at 6 weeks, B3 at 3 weeks, and B6 and B9 at 3 months. CONCLUSIONS: Maternal supplementation during preconception and pregnancy increased HM vitamin D, but not B-vitamin concentrations in lactation. Further studies are required to examine the discrete benefits of vitamin D supplementation starting preconception vs during pregnancy, and to further characterise the effects of supplementation on later offspring health outcomes. CLINICAL TRIAL REGISTRATION: Registered at ClinicalTrials.gov on the 16 July 2015 (identifier NCT02509988); Universal Trial Number U1111-1171-8056. This study was academic-led by the EpiGen Global Research Consortium.Item Effect of whey protein isolate on the oxidative stability of Vitamin A : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Nutrition Science, Institute of Food, Nutrition and Human Health,Massey University, Palmerston North(Massey University, 2007) Herath, ThanujaThe purpose of this study was to investigate the possible protective effect of whey protein isolate (WPI) on the oxidative stability of vitamin A in an aqueous phase. The first part of the study focused on the development of a reliable method to extract retinol from the samples for analysis. Direct solvent extraction and saponification were both tested, with saponification, which converts retinol acetate into retinol, chosen for the experimental work. Extracted retinol was quantified using reversed phase HPLC, to obtain the degradation trends of the samples that had been subjected to various conditions. During the second part of the study, the degradation trends were obtained for the samples of retinol acetate in the presence and absence of WPI, when subjected to fluorescent light, pasteurisation, UHT treatment or storage at 5 or 40 °C. Samples exposed to fluorescent light at 4 °C showed exponential degradation of retinol acetate. Within 48 hours of light exposure, almost 60% of the retinol acetate had degraded regardless of the initial concentration. However, samples containing WPI retained slightly more retinol acetate at initial retinol acetate concentrations >25 μg/ml. The presence of WPI had a protective effect on retinol acetate during pasteurisation at 72 °C for 15 seconds. This protective effect appeared to be associated with the WPI concentration. However, there was no difference between samples with or without WPI after UHT treatment at 144 °C for 3-4 seconds, presumably due to the denaturation of the whey proteins. The effect of WPI on retinol acetate during storage was minimal at 40 °C, where total degradation of retinol occurred within 48 hours of storage regardless of the initial retinol acetate concentration. In contrast, WPI showed a significant protective effect on retinol acetate at 5 °C, especially when the initial retinol acetate concentration was >25mg/ml. Overall, the presence of WPI and higher initial retinol acetate concentrations showed better stability than the control samples when exposed to light, stored at 5 °C or during pasteurisation.Item The role of clover as a factor affecting the summer decline in the vitamin A potency of New Zealand butterfat : being a thesis submitted in partial fulfilment of the requirements for the degree of Master of Agricultural Science of the University of New Zealand, Massey Agricultural College, March 1955(Massey University, 1955) Worker, Neil AdrianPrior to 1913 it was generally assumed that all fats had similar nutritive values and that their only function in the diet was to supply energy. In that year, however, McCollum and Davis (1) of Wisconsin, found in agreement with the earlier observations of Hopkins (2), that rats failed to grow on purified diets in which olive oil, almond oil and lard provided the sole source of fat, whereas normal growth resulted in the presence of milk fat, egg-yolk fat, or cod-liver oil. Almost simultaneously Osborne and Mendel (3), working independently at Yale, observed the growth response or rats on a purified diet of "protein-free milk", protein, and starch was greatly enhanced when fat was supplied as butter-fat (or as whole milk powder) but not as lard. In a subsequent communication (4), Osborne and Mendel confirmed these results and called attention to the prevalence of an inflammation of the eyes of their rats restricted to the lard diet, a condition which they noted to be speedily alleviated by the introduction of butterfat into the diet. Shortly afterwards a similar eye condition, to which they gave the name xerophthalmia, was described by McCollum and Simmonds (5) and likewise shown to be relieved by a supplement of butter or cod-liver oil.Item Kinetics of vitamin A loss in a food system during heat processing : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University(Massey University, 1981) Wilkinson, Sheelagh AnnVitamin A is nutritionally significant and is used as an indicator for the performance of fat soluble vitamins in products and processes. There was a paucity of kinetic data relating to its loss in food systems during thermal processing and therefore it was important to develop kinetic models that described destruction rates, and their dependence on factors such as temperature and the microenvironment of the food. A real food system, beef liver, was used to study the loss of vitamin A on thermal processing. Two different heating methods were employed to obtain kinetic data - a steady state and an unsteady state procedure. In the steady state method, liver puree was heated in glass capillary tubes. The order of reaction, rate constants and their dependence on temperature were determined. Using experimental design techniques, the effects of composition (fat, protein and moisture contents, pH and copper concentration) on vitamin A loss were determined. The ranges of compositional variables were those expected in manufactured moat products conforming to practical and New Zealand legal requirements. The unsteady state method was employed to see if the steady state reaction kinetic parameters were valid on scale-up, and if steady state results could be used to predict vitamin A losses in commercial thermal processing operations. For natural beef liver puree, vitamin A loss on steady state heating (103 - 127°C) could be described by first order kinetics. The reference rate constant, k122, had the value 125.0 x 10-5 s-1 and the activation energy was 112 ± 9 kJmol-1 at the 95% level of confidence. Where fat, protein and moisture contents were studied at one level of copper and pH to determine their effect on vitamin A loss, it was found that either moisture content or fat content could explain most of the observed variation. However, moisture content was the preferred variable to model the effect of composition, as it explained a greater proportion of the variation. Moisture content increased the rate of vitamin A loss as it increased in value from 52 - 72%. The activation energies were very similar for the mixtures, and only when the copper level was changed did Ea change. The change in rate moving from 102°C to 122°C was less in a runs where copper was present at high concentrations than when it Was at a low level. This indicates that changing copper concentration probably brough about changes in the mechanism of vitamin A loss. Under similar compositional and heating conditions to those used in steady state, pilot plant canning trials gave greater vitamin A losses than predicted from the steady state data. Part of the discrepancies was due to destabilisation of the system which led to some heat transfer by convection and to fat migration to the outer parts of the can. Neither of these effects was taken into account by the prediction method. The remaining differences were probably due to a change in the kinetics between the steady state and unsteady state experiments. Kinetic parameters were calculated from the unsteady state data for comparison with the steady state values. The activation energies were the same but the reference rate constants were different. The difference - was only slight with a liver mixture of 56% moisture content but was significant at 69% moisture content. Therefore it was not possible to relate k122 in the steady and unsteady state and so the steady state data did not scale up completely.Item Studies on carotenoid metabolism : being a thesis submitted to the University of New Zealand in partial fulfilment of the requirements for the degree of Doctor of Philosophy(Massey University, 1957) Worker, N. A.Studies on various aspects of carotenoid metabolism have been carried out in the Biochemistry Department now for a number of years. A considerable fillip was given this work in 1954 with the return of Dr. W.A. McGillivray from study leave overseas spent at the National Institute for Research in Dairying at Shinfield, Working in collaboration with Dr. S.K. Kon and Dr. S.Y. Thompson, two senior British workers in the field; and again in 1955 with the reciprocal visit of the latter worker to this laboratory for a period of some nine months. The work reported in this thesis was carried out in the department between April 1955 and June 1957 during which time two separate investigations on different aspects of carotenoid metabolism were undertaken. The first of these was concerned with a study of the utilization of parenterelly administered carotenoids, Particularly in small animals, and the other with experiments on factors affecting the carotenoid and vitamin A contents of milk fat, in particular, on factors affecting the summer decline in the carotenoid and vitamin A contents of New Zealand milk fat. In order to facilitate the presentation of the results of these investigations, the work is reported in two separate sections.Item Studies on carotene metabolism : a thesis presented for the degree of Doctor of Philosophy, University of New Zealand(Massey University, 1949) McGillivray, William AndersonOver twenty years ago, during the course of the early investigation into the chemistry and physiology of vitamin A, it was found that the potency of herbage was related to its carotene content and mainly as a result of the work of Moore, it was established that this carotene could be utilized by animals and converted into vitamin A. Since this recognition of the carotenes as provitamins, the problems of the mode and site of coverstion in the animal body have aroused the interset of many workers. Until recently it was conaidered that the liver was the main site of conversion. Apart from the somewhat equivocal results obtained from attempted in vitro conversions using liver preparations, this assumption was based mainly on the fact that the feeding of carotene to vitamin A-deficient animals resulted in the almost immediate appearances of the vitamin in the livers. At the same time little, if any, carotene appeared in the livers whereas the alimentary tracts contained relatively large amounts of carotene and little vitamin.Item Recent advances in technologies for vitamin A protection in foods.(Elsevier, 2008) Loveday, SM; Singh, HarjinderVitamin A deficiency affects many children in the developing world, and is preventable via food or pharmaceutical supplementation. The main technical barrier to the fortification of food with vitamin A is its susceptibility to oxidation and isomerization, which result in loss of nutritional efficacy. This review discusses recent technological avenues for stabilizing vitamin A in foods.