Liver yeast

Folic acid Green vegetables, liver, yeast, fruits... 

Vitamin Bj (8.44, riboflavin) is a benzopteridine derivative carrying a ribityl (reduced ribose) side chain. It occurs in almost all foods, the largest amounts being found in eggs, meat, spinach, liver, yeast, and milk. Riboflavin is one of the major electron carriers as a component of flavine-adenine dinucleotide (FAD), which is involved in carbohydrate and fatty acid metabolism. A hydride ion and a proton are added to the pyrazine ring of... 

Nicotinamide (8.45) and nicotinic acid (8.46, niacin)—which have also been referred to as vitamin B3 or B5—are simple pyridine-3-carboxylic acid derivatives occurring in liver, yeast, and meat. In the form of nicotinamide-adenine dinucleotide (NAD" ) or its phosphorylated form (NADP+), nicotinamide is the most important electron carrier in intermediary metabolism. Unlike FAD, it adds a hydride ion (i.e., one pair of electrons and one hydrogen) only. 

Pantothenic acid (8.48), a hydroxyamide, occurs mainly in liver, yeast, vegetables, and milk, but also in just about every other food source, as its name implies [pantos (Greek) = everywhere]. It is part of coenzyme A, the acyl-transporting enzyme of the Krebs cycle and lipid syntheses, as well as a constituent of the acyl carrier protein in the fatty-acid synthase enzyme complex. 

High riboflavin content (1000-10,000 micrograms/100 grams). Beef (kidneys, liver), calf (kidneys, liver), chicken (liver), pork (heart, kidneys, liver), sheep (kidneys, liver), yeast (killed)... 

Folacin occurs in a wide variety of foods, including green leafy vegetables, liver, yeast, beans, dairy products, and eggs (120,121). 

It is found in liver yeast, broccoli and other cruciferous vegetables, avocados, legumes, and many raw vegetables. 

The vitamin niacin (nicotinic acid, C6H5N02) can be isolated from a variety of natural sources such as liver, yeast, milk, and whole grain. It also can be synthesized from commercially available materials. From a nutritional point of view, which source of nicotinic acid is best for use in a multivitamin tablet Why ... 

Biotin (Vitamin B7) Liver, yeast, meat, peanuts, eggs, chocolate, dairy products, grains fruits, vegetables Dermatitis, skui dryness, depression, muscle pam, nausea, anorexia (appetite loss). 

The average intake of pantothenic add, as free pantothenic add and as coenzyme A, acetyl-ooenzyme A, and long-chain fatty acyl-cocnzyme A, is S to 10 mg/day. An RDA for the vitamin has not been established because the vitamin is plentiful in a variety of foods. Pantothenic acid is present in all plant and animal foods. The richest sources of the vitamin are liver, yeast, egg yolk, and vegetables. In foods, the vitamin occurs mainly as coenzyme A,... 

Red wine, beer Cream, yogurts Chocolate, coffee Italian green beans Liver Yeast Soy sauce Increased temperature... 

Source Egg yolk, kidney, liver, yeast, milk, molasses. 

Biotin is widely distributed in foods. Beef liver, yeast, peanuts, kidney, chocolate, and egg yolk are especially rich sources. The intestinal flora synthesizes biotin. Fecal excretion reflects this enteric synthesis. Total daily urinary and fecal excretion exceeds the dietary intake. 

A prohibited food list includes, but is not restricted to cheese, beer, wine, pickled herrings, snails, chicken livers, yeast products, figs, raisins, pickles, sauerkraut, coffee, chocolate, soy sauce, cream and yogurt.]... 

Precipitate Factor Elvehjem90 and coworkers found a dietary factor in liver, yeast, and milk, which they called the alcohol-ether precipitate factor. This factor can be adsorbed by activated carbon, but difficulty has been experienced in eluting the active substance. However, when carbon that contained the adsorbed factor was fed to vitamin-deficient animals, good growth was obtained. This suggests that elution In vitro could be accomplished under appropriate conditions. 

Dietary sources vitamin-enriched breakfast cereals, liver, yeast, meat,... 

Dietary sources milk, liver, yeast, eggs. Present in fortified cereal... 

Folic acid (pteroylglutamic acid) is a pteridine derivative, especially plentiful in liver, yeast and green plants. Chemically, it consists of 3 moieties 2-amino-4-hydroxypteridine, p-aminobenzoic acid and one or more glutamic acid residues, linked by peptide bonds via their y-carboxyl groups. Folic acid is a growth factor for some bacteria. 

Aspartate carbamyltransferase activity is widely distributed, having been found in rat tissues, pigeon liver, yeast, and in E. colt. Rapidly growing tissues such as tumor and regenerating liver have high concentrations of the enzyme (28). 

Pantothenic acid Liver, yeast, cereals Acetate and fatty acid metabolism (coenzyme A) Poor growth, scaly skin, goose-stepping in pigs... 

The electron density map of pyridine (see IOC) clearly shows a high concentration of electron density (more red) on the nitrogen. Note that pyridine has been implicated in male sterility, although some claim this is a myth. Nonetheless, it is reasonable to exercise caution when pyridine is used. Several important pyridine derivatives have substituents on the aromatic ring, including 2,6-lutidine (11) and picolinic acid (12). Many derivatives of pyridine are found in pharmaceutically active compounds. One is nicotinic acid (niacin, 13), which is vitamin Bg and is found in liver, yeast, and meat. A deficiency in this vitamin can lead to pellagra (a wasting disease). Nicotinamide (14, niacinamide) is one of the two principal forms of the B-complex vitamin niacin. Nicotinamide may be useful for individuals with type 1 (insulin-dependent) diabetes. 

Biotin Found widely egg yolk, liver, yeast, nuts Coenzyme form used in fatty acid synthesis Dermatitis, muscle wetikness... 

Methionine adenosyltransferase (2.5.1.6) from Rabit liver Human liver Yeast Barley... 

When sRNA labeled in vivo with P H21, 222) or with C -orotic acid 197) are used in the transfer system, a small amount of label is transferred to the microsomes under conditions similar to those required for the transfer of amino acid. If sRNA is terminally labeled in vitro with C -ATP or C -CTP, the label is also transferred 148)-All the experiments concerning the transfer of amino acid to microsomes are, as yet, of a rather preliminary nature, and are difficult to assess. Certainly, they permit no conclusions as to the mechanism of this reaction (or reactions). To add to the obscurity of this step, it should be pointed out that the nature of the binding of the transferred amino acid in the microsomes is not known with certainty. Webster 120) found that in three systems, pig liver, yeast, and pea seedlings, all of the transferred amino acid (which however was less than 20% of that bound to RNA) was capable of reacting with fluorodinitrobenzene, and hence was AT-terminal. Hoag-land s group 148) has shown that at least a portion of the amino acid is bound to microsomal RNA but, under conditions where the transfer is nearly 100% complete, most of the amino acid seems to be incorporated into protein 148). 

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