Drinking ingredients

Abstract

To provide a beverage composition in which the characteristic taste caused by vitamin B1 and / or vitamin B2 is reduced. [Solution] A drinking composition comprising cyclotene and one or more vitamins selected from the group consisting of vitamin B1 and vitamin B2, with a pH of 2.0 to 5.0.

Description

Technical Field

[0001] The present invention relates to a drinking composition.

Background Art

[0002] Vitamin B1 or a derivative thereof, or a salt thereof (hereinafter also referred to as "vitamin B1s") is known as a nutrient necessary for maintaining bodily functions. Deficiency thereof causes beriberi symptoms and central nervous system disorders, and thus it needs to be ingested from pharmaceuticals, quasi-pharmaceutical products, and foods. Vitamin B1 is incorporated into many products, including oral liquid-type vitamin-containing health preparations taken for the purpose of nutritional supplementation during physical fatigue, and soft drinks that can supplement the daily required nutrients, and contributes to nutritional supplementation for the general public. Vitamin B2 or a derivative thereof, or a salt thereof (hereinafter referred to as "vitamin B2s") is a water-soluble vitamin that participates in energy metabolism such as the TCA cycle, electron transport chain, and β-oxidation of fatty acids, and is involved in energy production. It is effective in alleviating various symptoms such as angular stomatitis, stomatitis, glossitis, cheilitis, conjunctivitis, keratitis, acute and chronic eczema, and seborrheic dermatitis, and is also used for supplementing vitamin B2 during physical fatigue, pregnancy and lactation, and reduced physical strength during or after illness.

[0003] However, vitamin B1s impart an unpleasant flavor to the formulated liquid preparation, making the drinking composition difficult to take. Conventionally, to solve such a problem, a method is known in which limonene and nootkatone, which are abundantly contained in citrus fruits, are incorporated to suppress the unpleasant odor characteristic of vitamin B1 (Patent Document 1). There is also known a method of preventing the generation of off-flavor components due to decomposition of vitamin B1 by incorporating a black tea extract into a vitamin B1-containing acidic drinking composition (Patent Document 2).

[0004] Regarding vitamin B2s, as a method for masking the bitter taste, a composition containing a sweetener, a mucopolysaccharide and an inclusion compound has hitherto been known (Patent Document 3).

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Publication No. 2011-167144 [Patent Document 2] Japanese Patent Publication No. 2005-304323 [Patent Document 3] Japanese Patent Publication No. 2001-348333 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention aims to provide a drinking composition containing vitamin B1 and / or vitamin B2 in which the characteristic taste is reduced. [Means for solving the problem]

[0007] In other words, the present invention provides the following: (1) A drinking composition comprising cyclotene and one or more vitamins selected from the group consisting of vitamin B1 and vitamin B2, with a pH of 2.0 to 5.0. (2) The drinking composition according to (1), wherein the vitamin B1 group comprises one or more selected from the group consisting of thiamine, dicethiamine, fursultiamine, thiamine disulfide, bisbentiamine, bisibthiamine, benfotiamine, shikotiamine, octotiamine, prosultiamine and salts thereof. (3) The drinking composition according to (1), wherein the vitamin B2 group comprises one or more selected from the group consisting of riboflavin, riboflavin phosphate ester, riboflavin butyrate ester, flavin adenine dinucleotide and salts thereof. (4) A drinking composition according to any one of (1) to (3), comprising 1 to 100,000 ppb of the cyclotene. (5) A drinking composition according to any one of (1) to (4), comprising 0.0001 to 0.05 w / v% of the vitamin B1 class. (6) A drinking composition according to any one of (1) to (5), comprising 0.003 to 0.05 w / v% of the vitamin B2s in terms of riboflavin. (7) The drinking composition according to any one of (1) to (6), wherein the concentration ratio of cyclotene to vitamin B1 (cyclotene (ppb) / vitamin B1 (w / v%)) in the drinking composition is 50 to 10,000,000. (8) The drinking composition according to any one of (1) to (7), wherein the concentration ratio of cyclotene to vitamin B2 (cyclotene (ppb) / riboflavin (w / v%)) in the drinking composition is 50 to 40,000. (9) A drinking composition according to any one of items (1) to (8), wherein the drinking composition is a liquid beverage. (10) A method for improving the taste of a drinking composition, comprising adding cyclotene to a drinking composition that contains one or more vitamins selected from the group consisting of vitamin B1 and vitamin B2. [Effects of the Invention]

[0008] The present invention makes it possible to provide a drinking composition containing vitamin B1 and / or vitamin B2 in which the characteristic taste is reduced. [Modes for carrying out the invention]

[0009] In the present invention, vitamin B1 compounds are not particularly limited as long as they include vitamin B1 or its derivatives or salts thereof and are commonly used in foods, quasi-drugs, pharmaceuticals, etc. Examples of vitamin B1 compounds in the present invention include thiamine, dicethiamine, fursultiamine, thiamine disulfide, bisbentiamine, bisibthiamine, benfotiamine, sicotiamine, octotiamine, prosultiamine, and salts thereof. Among the vitamin B1 compounds, preferred are thiamine, dicethiamine, fursultiamine, thiamine disulfide, benfotiamine, and salts thereof, and more preferably thiamine, fursultiamine, benfotiamine, and salts thereof. Salts used in the present invention include nitrates, hydrochlorides, and sulfates, with nitrates or hydrochlorides being preferred. In one embodiment, thiamine nitrate (equivalent to thiamine nitrate) is preferred as the vitamin B1 compound. In this invention, vitamin B1 compounds may be those produced by known methods or commercially available products.

[0010] The vitamin B1 content in the present invention is not particularly limited, but from the viewpoint of providing a drinking composition with excellent efficacy, it is preferably 0.0001 w / v% or more, more preferably 0.0005 w / v% or more, and more preferably 0.001 w / v% or more. The upper limit can be, for example, 0.1 w / v% or less and 0.05 w / v% or less. In another embodiment, the vitamin B1 content is preferably 0.0001 to 0.05 w / v%, more preferably 0.001 to 0.05 w / v%. In yet another embodiment, it is more preferably 0.001 to 0.02 w / v%, and more preferably 0.01 to 0.02 w / v%. The vitamin B1 content can be measured using a known method with high-performance liquid chromatography. If the raw materials of the beverage composition of the present invention contain vitamin B1, the vitamin B1 derived from those raw materials is also included in the vitamin B1 of the present invention.

[0011] In this invention, the characteristic taste of vitamin B1 refers to the unpleasant taste felt when a beverage composition containing vitamin B1 is placed in the mouth. While not bound by logic, this characteristic taste is thought to be related to retronasal odor (the smell of food and beverages that passes through the throat and returns to the nose). Unlike orthonasal odor (smell perceived from the nasal cavity), retronasal odor is thought to involve the perception of components that could not be detected orthonasally, due to the influence of temperature and humidity in the oral cavity. Furthermore, new aromas may be generated by reactions with components in saliva, suggesting that the characteristic taste in this invention is perceived as a taste resulting from these factors.

[0012] The vitamin B2 compounds used in this invention are not particularly limited, as they include vitamin B2 or its derivatives or salts thereof, and are commonly used in foods, quasi-drugs, pharmaceuticals, etc. Examples of vitamin B2 compounds used in this invention include riboflavin, riboflavin phosphate ester, riboflavin butyrate ester, flavin adenine dinucleotide, and salts thereof. The vitamin B2 compounds used in this invention may be those produced by known methods, or commercially available products such as riboflavin and riboflavin phosphate sodium manufactured by DSM Co., Ltd., and riboflavin phosphate sodium manufactured by Iwaki Pharmaceutical Co., Ltd. may be used. Among the vitamin B2 compounds, riboflavin, riboflavin butyrate ester, and riboflavin phosphate sodium ester are preferred.

[0013] The vitamin B2 content in the present invention is not particularly limited, but from the viewpoint of providing a drinking composition with excellent efficacy, it is preferable that the vitamin B2 content in the drinking composition of the present invention be 0.003 w / v% or more, and more preferably 0.005 w / v% or more, in terms of riboflavin. The upper limit can be, for example, 0.05 w / v% or less, 0.035 w / v% or less, and 0.025 w / v% or less, in terms of riboflavin. In another embodiment, the vitamin B2 content is preferably 0.003 to 0.05 w / v% in terms of riboflavin, and more preferably 0.003 to 0.03 w / v%, and more preferably 0.005 w / v% to 0.024 w / v%, in that order. In another embodiment, 0.01 to 0.024 w / v% is preferred. The vitamin B2 content can be measured using a known method with high-performance liquid chromatography. Furthermore, if the raw materials of the beverage composition of the present invention contain vitamin B2, the vitamin B2 derived from those raw materials is also included in the vitamin B2 content of the present invention.

[0014] In this invention, the characteristic taste of vitamin B2 refers to the unpleasant taste felt when a drinking composition containing vitamin B2 is put in the mouth, and in particular, it refers to a taste in which bitterness, astringency, astringency, and powderiness are felt in combination.

[0015] In the present invention, cyclotene is an ingredient added to reduce the characteristic taste of vitamin B1 and / or vitamin B2. As described later, the effect of cyclotene is further enhanced when the pH of the drinking composition is within a specific range. Cyclotene is a compound with the molecular formula C6H8O2 and the chemical name methylcyclopentenolone. The content of cyclotene is not particularly limited, but from the viewpoint of reducing the characteristic taste, it is preferably 0.1 ppb or more, more preferably 0.5 ppb or more, and even more preferably 1 ppb or more in the drinking composition of the present invention. In another embodiment, it is preferably 0.1 to 100,000 ppb, more preferably 1 to 100,000 ppb, and even more preferably 1 to 50,000 ppb, and 1 to 10,000 ppb. In yet another embodiment, it is preferably 1 to 5,000 ppb, and more preferably 1 to 100 ppb.

[0016] The content of cyclotene in the present invention can be analyzed, for example, by a gas chromatograph-mass spectrometer (GC-MS) according to the method described in Patent No. 6443328. The method of adding cyclotene is not limited; in addition to being added as a perfume formulation mixed with other components, cyclotene may also be generated by a chemical reaction during the production process or storage of a specimen.

[0017] The drinking composition of the present invention is adjusted to have a pH of 2.5 to 5.0. The present inventors have newly found that, in a drinking composition containing vitamin B1s and / or vitamin B2s, the unique taste derived from these components is perceived more strongly as the pH decreases. Therefore, from the viewpoint of further enhancing the effect of reducing the unique taste by blending cyclotene, the drinking composition of the present invention preferably has a pH of 2.5 to 4.5, more preferably 2.5 to 3.5, and even more preferably 2.5 to 3.0. In addition, from the viewpoint of obtaining a drinking composition with good taste quality, the pH is preferably 2.5 to 4.5, and in another aspect, the pH is preferably 2.5 to 3.2. In order to adjust the pH to the above range, a pH adjuster can be used as necessary.

[0018] The pH adjuster that can be used in the drinking composition of the present invention is not particularly limited, and examples thereof include organic acids or salts thereof, inorganic acids, or inorganic bases. Examples of the organic acid or salt thereof include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and the like. Examples of the inorganic acid include hydrochloric acid and the like, and examples of the inorganic base include sodium hydroxide and the like. Among these, organic acids or salts thereof are preferable, and citric acid, malic acid, tartaric acid or salts thereof are more preferable.

[0019] The concentration ratio of cyclotene to vitamin B1s (cyclotene (ppb) / vitamin B1 (w / v%)) in the drinking composition of the present invention is preferably 50 to 10,000,000, and more preferably in the order of 100 to 5,000,000, 100 to 50,000, 100 to 20,000, 100 to 5,000, and 100 to 2,000, from the viewpoint of sufficiently exerting the unique taste reducing effect even in a drinking composition with a low pH.

[0020] In the calculation of the concentration ratio of cyclotene and vitamin B2s in the drinking composition of the present invention, the concentration of vitamin B2s uses a riboflavin-converted value. The concentration ratio of cyclotene to vitamin B2s (cyclotene (ppb) / riboflavin (w / v%)) in the drinking composition of the present invention is preferably 50 to 40000, more preferably in the order of 100 to 20000, 100 to 10000, and 100 to 5000, from the viewpoint of sufficiently exerting the specific taste-mitigating effect even in drinking compositions with a low pH.

[0021] Furthermore, in the drinking composition of the present invention, other components such as vitamins, minerals, amino acids and salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly and the like can be appropriately blended within a range that does not impair the effects of the present invention. If necessary, additives such as antioxidants, coloring agents, flavors, flavor correctives, preservatives, sweeteners, acidulants and the like can be appropriately blended within a range that does not impair the effects of the present invention.

[0022] The form of the drinking composition in the present invention is not particularly limited, and examples thereof include liquid forms, orally ingestible semi-solid forms and the like. In addition, the drinking composition of the present invention may be a pharmaceutical product, a quasi-drug, or a food (including foods with nutrient function claims and foods for specified health use). Examples of pharmaceutical products and quasi-drugs include oral liquid preparations and drinkable preparations, and examples of foods include soft drinks, carbonated beverages, sports and functional beverages, non-alcoholic beverages, milk beverages, tea beverages, coffee beverages, fruit and vegetable-based beverages, jelly beverages and the like. Among these, various beverages such as oral liquid preparations, drinkable preparations, foods with nutrient function claims, and foods for specified health use, carbonated beverages, and jelly beverages are preferred. In addition, the drinking composition of the present invention is preferably filled in a container. Examples of the container include bottles, cans, PET bottles, pouch containers and the like, and bottles are preferred. As the bottle, a 100 mL or 50 mL brown glass bottle or transparent bottle can be used, preferably a 100 mL or 50 mL brown glass bottle, and more preferably a 50 mL brown glass bottle.

[0023] The drinking composition of the present invention can be manufactured by conventional methods, and the method is not particularly limited. Typically, it is obtained by weighing out each component, dissolving it in an appropriate amount of purified water, stirring, adjusting the pH, adding more purified water to adjust the volume, and then filtering and sterilizing as necessary.

[0024] The present invention also provides a method for improving the taste of a beverage composition, which includes adding cyclotene to a beverage composition containing one or more vitamins selected from the group consisting of vitamin B1 and vitamin B2. In the present invention, taste improvement means reducing the characteristic taste of a beverage composition containing vitamin B1 and / or vitamin B2. In one embodiment of the taste improvement method, the pH of the beverage composition is adjusted to 2.5 to 5.0. This further enhances the effect of cyclotene in reducing the characteristic taste. [Examples]

[0025] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited in any way to these examples.

[0026] (Method for preparing a drinking composition) The ingredients listed in each of the following tables were dissolved in purified water according to the formulations in the tables, sterilized, and prepared as drinking compositions. For cyclotene, "2-Hydroxy-3-methyl-2-cyclopentenone" manufactured by TCI was used. The cyclotene was diluted with ethanol to a concentration of 1 w / v% or 0.01 w / v% and used as 1 w / v% cyclotene solution and 0.01 w / v% cyclotene solution, respectively. (Sensory evaluation) Sensory evaluation was conducted at room temperature using the prepared drinking compositions, which had been stored at 65°C for two days. The evaluation was carried out by three expert panelists. After coordinating the evaluation criteria among the panelists in advance, the three panelists discussed and determined the scores based on the following evaluation criteria. (Relative evaluation criteria) 1: The unique flavor has been enhanced. 0: The distinctive taste is not reduced (no effect) -1: The distinctive taste is slightly reduced. -2: The distinctive taste is reduced. -3: The distinctive taste is greatly reduced. -4: The distinctive taste is greatly reduced.

[0027] (Test 1: pH investigation) Thiamine nitrate was used as the vitamin B1 derivative. A drinking composition containing 1 w / v% cyclotene solution added to vitamin B1 was used as the example, and a comparative example was used without the cyclotene solution. The pH was adjusted to 2.5 to 6.0 using 1 mol / L hydrochloric acid, and a relative evaluation was performed at each pH condition to determine whether the characteristic taste was reduced compared to the corresponding comparative example (control). For example, the score for Example 1-1 is based on the taste of Comparative Example 1-1 (control for Example 1-1). [Table 1]

[0028] Comparative Examples 1-1 to 1-3 all exhibited a distinctive taste. In particular, Comparative Example 1-1, whose pH was adjusted to 2.5, had a stronger distinctive taste than Comparative Example 1-2, which had a pH of 4.6. This indicates that a lower pH results in a stronger perception of the distinctive taste. Furthermore, the addition of cyclotene reduced the distinctive taste in Example 1-1 compared to Comparative Example 1-1, and in Example 1-2 compared to Comparative Example 1-2. As shown in Table 1, the effect of cyclotene was found to be greater at lower pH levels. Moreover, Comparative Example 1-4, tested under pH 6.0 conditions, did not show the same reduction in distinctive taste as Comparative Example 1-3. From the above, it was found that the characteristic taste reduction effect of cyclotene can be obtained under conditions lower than pH 6.0, especially at pH 4.5 or below. Furthermore, when the drinking compositions of Examples 1-1 and 1-2 were smelled by bringing them close to the nasal cavity without ingesting them, the odor perceived from the nasal cavity (orthonasal) showed no particular change compared to Comparative Examples 1-1 and 1-2.

[0029] (Test 2: Examination of the amount of vitamin B1 and the mass ratio of vitamin B1 to cyclotene) In Test 2, the amount of thiamine nitrate from Test 1 was increased, and the test was conducted again. In Comparative Example 2-1, when the amount of thiamine nitrate from Comparative Example 1-1 was increased to 50 mg, a very strong characteristic taste derived from vitamin B1 was detected compared to Comparative Example 1-1. Therefore, in Example 2-1, it was confirmed whether cyclotene could reduce this taste. In Example 2-2, the amount of thiamine nitrate was increased to 10 mg, and it was confirmed whether the characteristic taste could be reduced under conditions of low cyclotene concentration. [Table 2]

[0030] As shown in Table 2, cyclotene was demonstrated to reduce even very strong, distinctive tastes. Furthermore, it was shown that cyclotene could reduce distinctive tastes even under conditions of low concentration. In Examples 1-1 to 1-3 in Table 1, the ratio of cyclotene concentration to thiamine nitrate concentration (cyclotene (ppb) / thiamine nitrate (w / v%)) was 100,000 (calculated from 100 ppb of cyclotene and 0.001 w / v%) of thiamine nitrate. However, in Examples 2-1 and 2-2, the ratio was 2,000 (calculated from 100 ppb of cyclotene and 0.05 w / v%) and 100 (calculated from 1 ppb of cyclotene and 0.01 w / v%), respectively. Despite the lower ratio of cyclotene, it was found to be effective.

[0031] (Experiment 3: Examination of cycloten content) The evaluation was conducted by keeping the amount of vitamin B1 constant and increasing the amount of cyclotene. A 1 w / v cyclotene solution was used, and the test was performed at pH 2.5. [Table 3]

[0032] As shown in Table 3, it was demonstrated that increasing the amount of cyclotene further reduced the characteristic taste. In Examples 3-1 and 3-2 in Table 3, the effect was more pronounced as the ratio of cyclotene concentration to thiamine nitrate concentration (cyclotene (ppb) / thiamine nitrate (w / v%)) increased to 5,000,000 and 1,000,000, respectively (calculated from 5,000 ppb of cyclotene and 0.001 w / v% of thiamine nitrate in Example 3-1, and 10,000 ppb of cyclotene and 0.001 w / v% of thiamine nitrate in Example 3-2).

[0033] (Test 4: Examination of pH in a drinking composition of vitamin B2 and cyclotene) Riboflavin phosphate sodium was used as the vitamin B2 component. A drinking composition prepared by adding a 1% cyclotene solution to riboflavin phosphate sodium was used as the example. The pH was adjusted to 2.5-4.5 using 1 mol / L hydrochloric acid, and the reduction of the characteristic taste was evaluated at each pH condition compared to the comparative example. [Table 4]

[0034] Both comparative examples exhibited a distinctive taste. Adding cyclotene reduced the distinctive taste in Example 4-1 compared to Comparative Example 4-1, and in Example 4-2 compared to Comparative Example 4-2. Similar to vitamin B1, cyclotene was found to be effective with vitamin B2 under low pH conditions.

[0035] (Test 5: Examination of the amount of vitamin B2 and the mass ratio of vitamin B2 to cyclotene) In Comparative Example 5-1, when the amount of riboflavin phosphate sodium was increased to prepare the drinking composition, the characteristic taste of vitamin B2 was strongly perceived. Therefore, in Example 5-1, we investigated whether cyclotene could reduce the strong characteristic taste of vitamin B2. A 1 w / v% cyclotene solution was used and tested at pH 2.5. Next, in Examples 5-2 and 5-3, the amounts of riboflavin phosphate sodium and cyclotene were varied and investigated. Tests were performed at pH 3.0 and pH 2.5. [Table 5]

[0036] As shown in Example 5-1 of Table 5, cyclotene was able to reduce its characteristic taste even when the amount of vitamin B2 was increased. Example 5-2 demonstrated that the characteristic taste can be reduced even at low cyclotene concentrations. Furthermore, in Example 5-3, we investigated by reducing the amount of riboflavin phosphate sodium, and we were able to reduce the characteristic taste without any problems. The ratio of the concentration of cyclotene to the concentration of riboflavin sodium phosphate as riboflavin (w / v%) (cyclotene (ppb) / riboflavin (w / v%)) was 100 in Example 5-2 and 20000 in Example 5-3 (calculated from 1 ppb of cyclotene and 0.01 w / v% of riboflavin in Example 5-2, and from 100 ppb of cyclotene and 0.005 w / v% of riboflavin in Example 5-3). In Example 5-2, even at a low ratio of cyclotene concentration to vitamin B2, the characteristic taste reduction effect of cyclotene was observed. Furthermore, in Example 5-3, it was shown that the reduction effect was achieved without any problems even at a high ratio of cyclotene concentration to vitamin B2.

[0037] (Test 6: Change in the type of vitamin B1) Fursultiamine or benfotiamine was used as the vitamin B1 derivative. A drinking composition was prepared by adding a 0.01% cyclotene solution to fursultiamine or benfotiamine as an example. In this study, three expert panelists conducted evaluations, and based on the relative evaluation criteria described above, the evaluation criteria were coordinated among the three panelists in advance, and the average of the scores from the three panelists was calculated. [Table 6]

[0038] Both of the comparative examples exhibited a distinctive taste. As shown in Table 6, cyclotene was able to reduce the distinctive taste even when the type of vitamin B1 was changed.

[0039] As shown in Tables 1-6, by incorporating cyclotene into a beverage composition containing vitamin B1 or vitamin B2, the characteristic taste caused by these components could be reduced. [Industrial applicability]

[0040] The present invention is expected to provide a drinking composition in which the characteristic taste caused by vitamin B1 and / or vitamin B2 is reduced.

Claims

1. A drinking composition comprising cyclotene and one or more vitamins selected from the group consisting of vitamin B1 and vitamin B2, with a pH of 2.0 to 5.

0.

2. The drinking composition according to claim 1, wherein the vitamin B1 group comprises one or more selected from the group consisting of thiamine, dicethiamine, fursultiamine, thiamine disulfide, bisbentiamine, bisibthiamine, benfotiamine, shikotiamine, octotiamine, prosultiamine, and salts thereof.

3. The drinking composition according to claim 1, wherein the vitamin B2 group comprises one or more selected from the group consisting of riboflavin, riboflavin phosphate ester, riboflavin butyrate ester, flavin adenine dinucleotide and salts thereof.

4. The drinking composition according to claim 1, comprising 1 to 100,000 ppb of the cyclotene.

5. A drinking composition according to any one of claims 1 to 4, comprising 0.0001 to 0.05 w / v% of the aforementioned vitamin B1s.

6. The drinking composition according to any one of claims 1 to 4, comprising 0.003 to 0.05 w / v% of the aforementioned vitamin B2s in terms of riboflavin.

7. The drinking composition according to any one of claims 1 to 4, wherein the concentration ratio of cyclotene to vitamin B1 (cyclotene (ppb) / vitamin B1 (w / v%)) in the drinking composition is 50 to 10,000,000.

8. The drinking composition according to any one of claims 1 to 4, wherein the concentration ratio of cyclotene to vitamin B2 (cyclotene (ppb) / riboflavin (w / v%)) in the drinking composition is 50 to 40,000.

9. The drinking composition according to any one of claims 1 to 4, wherein the drinking composition is a liquid beverage.

10. A method for improving the taste of a beverage composition, comprising adding cyclotene to a beverage composition containing one or more vitamins selected from the group consisting of vitamin B1 and vitamin B2.

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