Biotin and pantothenic acid

The pathway converts acetyl-CoA to palmitate and requires NADPH, ATP, Mn, biotin, pantothenic acid, and HCOA as cofactots. 

The CP content of cottonseed meal may vary from 360 to 410g/kg, depending on the contents of hulls and residual oil. AA content and digestibility of cottonseed meal are lower than in soybean meal. Although fairly high in protein, cottonseed meal is low in lysine and tryptophan. The fibre content is higher in cottonseed meal than in soybean meal, and its ME value is inversely related to the fibre content. Cottonseed meal is a poorer source of minerals than soybean meal. The content of carotene is low in cottonseed meal, but this meal compares favourably with soybean meal in water-soluble vitamin content, except biotin, pantothenic acid and pyridoxine. 

The cellular content of various vitamins such as niacin, biotin, pantothenic acid, and vitamin B6 can be reduced to low levels by culti-... 

Vitamins can be divided into two classes, depending upon the significance of their deficiencies. In affluent countries, deficiencies of thiamin, riboflavin, niacin, ascorbic acid, and folic acid are relatively common but of marginal health significance, while in many parts of the world, deficiencies of these substances are significant and life-threatening. Deficiencies in pyridoxine, pantothenic acid, biotin, vitamin B,2, and the fat-soluble vitamins A, D, E, and K are rare. Because pyridoxine is required for transaminations, required amounts depend upon the quantity of protein in the diet. Biotin, pantothenic acid, and vitamin B,2 are ordinarily not required in the diet. However, a deficiency in vitamin B,2 occasionally occurs, and must be treated by injections of the purified vitamin. 

FIGURE 4 Four components of the vitamin B complex riboflavin, nicotinamide, biotin, pantothenic acid, and the acyl carrier carnitine. Thiamin (vitamin Bi, Fig. 2) is also a member of the B complex. Carnitine, which has an essential acyl carrier function in the human body, is a vitamin for flour beetles. 

Pantothenic acid and biotin were thus found to be growth factors for yeast. Like riboflavin these molecules are incorporated into larger molecules in order to exert their essential metabolic function. Unlike the other vitamins there has been no evidence of pathological signs in man which can be attributed to dietary deficiencies in biotin or pantothenic acid. 

RDA have been established for many essential nutrients however, present knowledge of human nutritional needs of pantothenic acid and biotin is incomplete. Therefore, to ensure adequate nutrient intake, obtain the recommended allowances from as varied a selection of foods as possible. Nutritionists suggest that dietary planning include regular intake of each of the four basic food groups ... 

Thiamine, riboflavin, nicotinamide, pyridoxine, and folic acid can be determined together by using DAD, but pantothenic acid and biotin do not have adequate sensitivity for UV detection in complex matrices. 

The B-group is a heterogeneous collection of water-soluble vitamins, most of which function as co-enzymes or are precursors of co-enzymes. The B-group vitamins are thiamin, riboflavin, niacin, biotin, pantothenic acid, pyridoxine (and related substances, vitamin B6), folate and cobalamin (and its derivatives, vitamin B12). 

Vitamins are required for satisfactory development or function of most yeasts. Wickerham (177) devised a complete yeast medium which included eight vitamins biotin, pantothenic acid, inositol, niacin, p-aminobenzoic acid, pyridoxine, thiamine, and riboflavin. The concentrations of these growth factors varied widely with inositol in the greatest concentration and biotin in trace amounts. Many of these vitamins are considered major growth factors for yeast multiplication and development, as noted in several studies and reviews (178, 179, 180, 181, 182). Generally, the benefit of adding vitamins to musts and wines has not been established as a normal winery practice. This lack of response is because vitamins occur naturally in sufficient quantities in grapes and are produced by yeasts themselves (3). 

In general, vitamins appear to be at least as stable during UHT processing as during conventional pasteurization (Mehta 1980). Levels of the fat-soluble vitamins A, D, and E, as well as those of the water-soluble vitamins, riboflavin, nicotinic acid, pantothenic acid, and biotin in milk, are not decreased by UHT processing. Furthermore, no loss of... 

Antagonists of folic acid include aminoplerin (4-aniino-ptcroylglulamic acidj. methotrexate tamethopterin), pyrimethamine, and 4-ammo-picroylas-partic acid. Synergists include biotin, pantothenic acid, niacin, vitamins B. Bo Bf, B 2. C, and E. somatotrophin (growth hormone), and testosterone. 

The availability of commercial bench-top mass spectrometry detectors for HPLC is facilitating the development of HPLC-MS methods for many analytes. This is more common in pharmaceutical than food applications. As is generally the case, mass spectrometry is first being applied to standard solutions and relatively simple samples before being applied to more complex food matrices. A standard mixture of ten vitamers, AA, DHAA, PN, PL, PM, thiamine, nicotinic acid, nicotinamide, pantothenic acid and biotin, were recently determined by HPLC-particle beam... 

The desugaring of cane juice concentrates the heat- and alkali-stable vitamins in the final molasses. Even after this accumulation, only myo-inositol may have reached the level of minimum dietary requirements.109 Niacin, pantothenic acid and riboflavin are also present in significant quantities109 the thiamine, pyridoxin, pantothenic acid, biotin and folic acid contents of molasses have been estimated by bioassay.110 111 The biotin content of Hawaiian and Cuban molasses was 2.1 and 1.7 gammas per gram, respectively.119 The antistiffness factor (closely related to stigmasterol) has been found in cane molasses.88 89 The distillery slop from the yeast fermentation of molasses is marketed as a vitamin concentrate this product also contains vitamins originating in the yeast. 

As with the main cereals, faba beans are a relatively poor source of Ca and are low in iron and Mn. The P content is higher than in canola. Faba beans contain lower levels of biotin, choline, niacin, pantothenic acid and riboflavin, but a higher level of thiamin, than soybean meal or canola meal. 

Bread and cereals provide thiamin, riboflavin, niacin, pyridoxine, folate, pantothenic acid, and biotin. 

Eosinophilic pleural effusion with eosinophihc pericardial tamponade has been attributed to concomitant use of pantothenic acid and biotin (2). 

It influences fat metabolism, decarboxylation and carbon dioxide fixation, and deamination of some amino acids. It is closely related metabolically to pantothenic acid and folic acid. A biotin deficiency may be induced by ingestion of avidin, a raw-egg protein, because of the formation of a nonabsorbable biotin-avidin complex. Biotin is synthesized in the intestinal tract of humans therefore, normally it is not essential in the diet. 

Carbohydrates and Dietary Fiber. Carotenes (Several) Vitamin E Vitamin K in Peas and Broccoli, Spinach/Other Greens Thiamine (B.,) in Peas, Squash, Green Beans Riboflavin (B2) in Broccoli, Greens, Asparagus Some Niacin and Vitamin B6 Folates, Pantothenic Acid and Vitamin C Biotin in Cauliflower Calcium, Potassium, Magnesium, Some Copper ... 

At higher ethanol concentrations the intracellular alcohol interferes with membrane organization, increasing its fluidity and permeability to ions and small metabolites and inhibiting transport of nutrients. Especially Ca and Mg ions are able to increase the plasma membrane stability. It has been demonstrated that incorporation of unsaturated fatty acids and/or sterol(s) as well as proteolipids into cellular membrane of yeasts helps to alleviate ethanol tolerance. For the synthesis of the unsaturated fatty acids the presence of traces of oxygen under fermentation conditions is required. Further to Ca and Mg ions, other trace elements such as Co, Cu, Mn and Zn " and vitamins, e.g. pantothenate, thiamine, riboflavin, nicotinic acid, pyridoxine, biotin, folic acid and inositol, are essential for the growth and ethanol production by yeasts. 

In general, canola meal is a better source of available Ca, Fe, Mn, P, Se, and Mg than soybean meal, whereas the latter is a richer source of Cu, Zn, and K. In vitamin content canola meal is superior to soybean meal in its content of thiamine, riboflavin, niacin, biotin, folic acid, and chloline, whereas soybean meal contains more pantothenic acid (Table XVI). 

The criteria for the diagnosis of vitamin deficiency are specific for every single vitamin. However, some common rules can be applied to most of the B vitamins. First, it has to be stated that, in clinical practice, some vitamins (biotin, pantothenic acid, niacin) are hardly ever measured and therefore data on vitamin status are hardly available. Other vitamins like folate and cobalamin are measured regularly using commercial assays. 

All the strains tested require vitamins for growth, i.e. pantothenic acid and biotin (Delwiche, 1949), some of them need thiamine and / -amino-benzoic acid as well. The growth of all strains is stimulated by Tween 80 (Johnson and Cummins, 1972). Skerman (1967) included also the ability to utilize lactate as a taxonomic character. 

Thiamine, biotin, pantothenic acid, riboflavin and vitamin B12 are involved in propionic acid fermentation. Biotin forms the prosthetic group of methyl-malonyl-CoA transcarboxylase pantothenate is a constituent of CoA thiamine is not the coenzyme (co-carboxylase) of the enzyme carboxylase like in other organisms, for acetaldehyde has not been detected in propionibacteria (although traces were recently found), but it may function as a component of dehydrogenases in oxidative phosphorylation of a-keto acids. Riboflavin is a constituent of FAD and FMN. Propionibacteria can synthesize vitamins B2 and B in considerable amounts (see below), but the other three vitamins must be supplied. Some strains can grow in synthetic media without thiamine (Silverman and Workman, 1939 Delwiche, 1949), in some other strains thiamine can be replaced by / -aminobenzoic acid. 

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