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Ultrateck B-Complex Group Pack
Ultrateck B-COMPLEX GROUP - VITAMIN ENRICHED YEAST
ULTRATECK B-GROUP COMPLEX is an inactivated dried whole cell yeast (Saccharomyces cerevisiae) containing elevated levels of B-complex vitamins. A 500-mg quantity provides 100 o/o of the recommended daily allowance (RDA) for B-complex vitamins. The natural yeast fermentation is supplemented with low levels of B-complex vitamins, the yeast cream is pasteurized and then spray dried. This process allows the vitamins to interact with the yeast cell components and the gentle processing conditions then preserve the level of the vitamins, minerals and other micronutrients.
Due to the high potency of ULTRATECK B-GROUP COMPLEX, it is suitable for pet health and nutrition use. The stability of vitamin enriched yeast has been proven for a minimum of two years.
Bulk Food Grade
Available Packaging: 1 kg-2.2 pounds, 2 kg-4.4 pounds, 25 kg-55 pound bags or bulk 1 metric ton (2,200 pound) tote bags.
Storage: Keep in a cool dry location. The drum should be kept closed when not in use. Exposure to high humidity and temperature is not recommended.
Stability: Up to 2 years under these conditions.
Candida Albicans..........Negative (Verified by DNA Fingerprinting)
IMPORTANT CONCEPTS ON VITAMIN YEAST
As the use of nutritional supplements increase , there is a growing consumer demand for more sophisticated information on the products they are consuming. Some of the questions on vitamin yeast concern the importance of B-complex vitamins in the diet, the bioavailability of vitamin yeast versus inorganic sources and toxicity issues. We hope that this information will be useful to those considering using vitamin supplements.
Yeast versus other sources of vitamins
Yeast are, without a doubt, both quantitatively and economically the most important group of microorganisms commercially exploited in industrial applications. They are widely used in Brewing, Baking and Feeding of humans and animals.
Yeast synthesize their own B-vitamin needs, as there is no B-vitamin supplementation of the molasses necessary to grow yeast. Furthermore, yeast have an excellent storage mechanism for B-vitamins, as do other organisms, for factors needed for growth and life. B-complex vitamins occur in yeast mainly in bound form as components of enzymes and coenzymes. Thiamine is linked with phosphoric acid. Riboflavin occurs in yeast flavoproteins, highly tied to proteins. Pantothenic acid, one of the vitamins first isolated from yeast, is a constituent of coenzyme A. Niacin is present in yeast as the amide of nicotinic acid. Pyridoxine occurs as pyridoxal and pyridoxamine in coenzymes. Biotin is found in yeast largely bound to proteins (HJ. Peppler, 1970).
Saccharomyces cerevisiae is known as being a naturally rich source of B-complex vitamins. However, it is very difficult to guarantee constant levels of B-complex vitamins in by-products such as brew-
ULTRATECK B-GROUP COMPLEX , the natural yeast fermentation is supplemented with known levels of B-complex vitamins and therefore we can guarantee that this product always contains the same amount of each vitamin.
Yeast is a naturally rich source of proteins, amino acids, minerals and B-complex vitamins. Not only does vitamin enriched yeast offer a natural form of vitamin, it also provides other nutrients when consumed.
Vitamin enriched yeast is a natural, convenient, safe and economical way to increase B-complex vitamin intake in animal and human diets.
IMPORTANCE OF B-COMPLEX VITAMINS IN THE HUMAN DIET
Vitamins are organic compounds needed in small quantities to promote growth, life and reproduction capabilities for both humans and animals. Unlike plants, humans and animals are not able to synthesize vitamins, they have to be part of the diet. Nutritecks RDA 500 YEAST is enriched with seven essential hydrosoluble B-complex vitamins which are Thiamine (B1), Riboflavin (B2), Pyridoxine (86), Niacin, Pantothenic acid, Folic acid, and Biotin.THIAMINE B1
The principal metabolic function of thiamine is the precursor for thiamine diphosphate, which is the coenzyme for a number of reactions involved in carbohydrate metabolism and central energy-yielding metabolic pathways.
Riboflavin is the precursor for the synthesis of two coenzymes , riboflavin phosphate and flavin adenine dinucleotide (FAD). These two function in a variety of enzymes catalysing oxidation and reduction reactions and electron transport. Riboflavin is thus involved in a wide variety of metabolic pathways, including the biosynthesis and catabolism of amino acids, fatty acids and carbohydrates.
Six different chemical forms of vitamin B6 occur in foods : pyridoxpyridoxal, pyridoxamine and their phosphates. After absorptionthese forms of vitamin B6 are converted into pyridoxal phosphate which is involved in about 60 enzymatic systems. The principal metabolic function of pyridoxal phosphate is the coenzyme in reactions of amino acids.
Two related compounds, nicotinic acid and nicotinamide , have the biological activity of niacin. The metabolic function of niacin is as the precursor of the nicotinamide nucleotide coenzymes, NAD (nicotinamide adenine dinucteotide) and NADP (nicotinamide adenine dinucleotide phosphate), which are involved in a wide variety of oxidation and reduction reactions.
Pantothenic acid has a central role in a wide variety of metabolic pathways. It is required for the synthesis of coenzyme A (CoA), which is required in the metabolism of carbohydrates, amino acids, and fatty acids. It also plays an important role in the synthesis of the sterols such as cholesterol.
After absorption, the various forms of folic acid are transformed into several active coenzymes. Their principal function is to serve as the transport of single carbon units (purin and pyrimidin) essential for DNA and RNA biosynthesis and methylation reactions.
Biotin functions as the coenzyme transferring carbon dioxide in four reactions: pyruvate carboxylase, a key step in gluconeogenesis; acetylCoA carboxylase, the first step of fatty acid synthesis, and in two other important carboxylases.
Nutrient and energy intakes for European Community. Reports of the Scientific Committee for food (31st series). 1993 Published by the Commission of the European Communities.
Recommended Dietary Allowances. Tenth edition. National Academy of Sciences, Washington, 1989.
Hi. PEPPLER, 1970 Food yeasts in chapter 8 of "The yeasts" edited by Anthony H-ROSE and iS. Harrison; volume 3. Yeast Technology, 1970-Academia Press- London a New York.
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