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NBCD > Chapter 9: Vitamin B1 (Thiamin) > Flashcards

Chapter 9: Vitamin B1 (Thiamin) Flashcards

1
Q

other names

antineuritic factor
antiberiberi factor

A

thiamin B1

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2
Q

thiamin - chemistry

a white crystallin substance

A

thiamin

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3
Q

thiamin - chemistry

easily destroyed by _____ or oxidation, especially in the presence of alkali

A

heat

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4
Q

thiamin - chemistry

stable in _____ medium

A

acidic

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5
Q

thiamin - chemistry

presence of both _____ (thio) and _____ (amine)

A

sulfure and nitrogen

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6
Q

thiamin - chemistry

in raw fish and chlorogenic acid are antivitamins

A

thiaminase

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7
Q

thiamin - absorption, transport, and utilization

absorbed by na-depended active transport in the _____ (2)

A

jejunum and ileum

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8
Q

thiamin - absorption, transport, and utilization

if large amounts are consumed, absorption is by _____

A

passive diffusion

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9
Q

thiamin - absorption, transport, and utilization

_____ (TPP) in food must be dephosphorylated tho thiamin

A

thiamin pyrophosphate

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10
Q

thiamin - absorption, transport, and utilization

needed together with thiamin pyrpophosphokinase, an enzyme in the liver and brain, to convert to its active coenzyme (TPP or thiamin pyrophosphate) in the cell

A

adenosine triphosphate

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11
Q

thiamin - absorption, transport, and utilization

human body has _____ mg of thiamin

A

30-70 mg

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12
Q

thiamin - absorption, transport, and utilization

thiamin has high concentration in (4)

A

heart, liver, kidney, brain

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13
Q

thiamin - absorption, transport, and utilization

1/2 of the body’s thiamin is distributed in the

A

muscles

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14
Q

thiamin active form

A

thyramin pyrophosphate

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15
Q

thiamin - absorption, transport, and utilization

energy transformation via _____ decarboxylation of pyruvate and a-ketoglutarate

A

oxidative decarboxylation

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16
Q

thiamin - absorption, transport, and utilization

synthesis of _____ and _____, TPP is a coenzyme of transketolase needed in glucose metabolism via the hexose monophosphate shunt

A

NADPH and pentoses

17
Q

thiamin - absorption, transport, and utilization

_____ (2) conduction

A

membrane and nerve

18
Q

thiamin - absorption, transport, and utilization

participates in 2 types of reactions

  1. removal of co2
  2. transfer of a ketone group from one molecule to another
A
  1. oxidative decarboxylation
  2. transketolation
19
Q

thiamin - absorption, transport, and utilization

assists in the conversion of tryptophan to _____

20
Q

thiamin - absorption, transport, and utilization

maintains _____

21
Q

thiamin - absorption, transport, and utilization

regulates _____

A

muscle tone

22
Q

thiamin - deficiency

characterized by anorexia, easy fatigability, numbness of the legs, constipation or indigestion, dyspnea, mental confusion, loss of ankle and knee jerk, painful calf muscles, and peripheral neuritis,

23
Q

thiamin - deficiency

classified as wet, if with edema

dry without edema

24
Q

thiamin - deficiency

other signs of this deficiency are burning sensation of the soles, numbness and tingling of the toes, stiffness of the ankle, difficulty walking, and atrophy and paralysis of the legs

25
Q

decrease in size or wasting away of a body part or tissue

26
Q

thiamin - deficiency

people who consume primarily refined grains (2 examples) are at risk for thiamin deficiency

A

milled flours and polished rice

27
Q

thiamin - deficiency

the risk of inadequacy is less when _____ grains with vitamin b1 are consumed

A

fortified refined grains

28
Q

thiamin - deficiency

a common form of thiamin deficiency in developed countries associated with alcohol abuse

A

wernicke korsakoff syndrome

29
Q

thiamin - recommended intake

for adults (19 - >70 years old) males

30
Q

thiamin - recommended intake

for adults (19 - >70 years old) females

31
Q

thiamin - recommended intake

for adults (19 - >70 years old) pregnant

A

1.1. mg +0.7 mg

32
Q

thiamin - recommended intake

for adults (19 - >70 years old) lactating

A

1.1 mg +0.6 mg

33
Q

thiamin - recommended intake

thiamin requirement increases/decreases with alcohol consumption, use of sulfonamide dugs and antibiotics, severe diarrhea, pregnancy and lactation, fever, surgery, and an excessive intake of sugars and starches

34
Q

thiamin - recommended intake

thiamin consumption increases/decreases with an increased consumption of fat

35
Q

thiamin - sources

organ meat, lean pork, egg yolk, whole grains, cereals, enriched rice, enriched bread, mung beans (munggo and other beans), nuts (pili, peanut, cashew), legumes

A

thiamin food sources

NBCD (89 decks)

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