Biosynthesis of Food

Both photosynthesis occurring in plants, and the oxidation of carbohydrate during food metabolism are complex multistage enzyme-catalysed processes which utilise phosphate energy-carrying molecules. 

The biopolymers in nutrient classes (11.1), (11.2) and (11.3) have to be broken down in digestive processes into smaller molecules before they can be utilised by the body. These biopolymers are 

Mineral requirements are related to body composition and, on this basis, Ca and P are needed in considerably greater amounts than the lesser micronutrients such as Fe, Mn or Mo. A daily intake of 1.0-1.5 g of P and 1.5-2.0 g of Ca is considered necessary for average adult humans. 

Vitamins are usually classed as (a) water soluble and (b) fat soluble (Table 11.14). The water-soluble vitamins, exclnding vitamin C, are often referred to collectively as B group vitamins. Most of them are utilised by the body in phosphate ester co-enzyme form, to which they are rapidly converted, if not already present as snch in the food being consumed. Between 1897 and 1956 the four principal B vitamins (Bj, B2, Bg, Bjj) were discovered, isolated and their structures deduced. 

Vitamin D is essential for the correct metabolism of Ca and P and vitamins A and C are also necessary for bone metabolism. Phosphorylated forms of many of the vitamins may be involved at some stage in metabolic processes. Three phases of achievanent are usually recognised for vitamins. These are (1) discovery and isolation, (2) formula and structure determination, and (3) laboratory synthesis. An example is provided by the P-containing vitamin B,2  

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Velisek J., Cejpek K. Biosynthesis of Food Components, Ossis, Tibor, 2008. 

Velisek, J. and K. Cejpek, Biosynthesis of food constituents vitamins. 2. water-soluble vitamins Part 1 - a review. Czech J. Food Sci., 2007. 25 p. 49-64. 

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