Plant niacin synthesis

Most foods of animal origin contain nicotinamide in the coenzyme form (high bioavialability). Liver and meat are particularly rich in highly bioavailable niacin. Most of the niacin in plants, however, occurs as nicotinic acid in overall lower concentrations and with a lower bioavailability. The major portion of niacin in cereals is found in the outer layer and its bioavailability is as low as 30% because it is bound to protein (niacytin). If the diet contains a surplus of L-tryptophan (Ttp), e.g., more than is necessary for protein synthesis, the liver can synthesize NAD from Trp. Niacin requirements are therefore declared as niacin equivalents (1 NE = 1 mg niacin = 60 mg Trp). 

Precursors in the biosynthesis of niacin In animals and bacteria, tryptophan and in plants, glycerol and succinic acid. Intermediates in the synthesis include kynurenine, hydroxyanthranilic acid, and quinolinic acid. In animals, the niacin storage sites are liver, heart, and muscle. Niacin supplements are prepared commercially by (1) Hydrolysis of 3-cyanopyndine or (2) oxidation of nicotine, quinoltne, or collidine. 

What may be called the 3-deoxy-D-om6mo-heptulosonic acid 7-phosphate pathway is used in E. coli for the synthesis of (a) the aromatic amino acids of proteins and (b) p-aminobenzoate. In Neurospora this pathway is also used for the synthesis of niacin ( > since these organisms convert tryptophan to niacin by a pathway first observed in mammals, but E. coli synthesizes niacin by a different pathway. jt is clear at present, even on the basis of limited evidence, that plants use the 3-deoxy-D-oroWno-heptulosonic acid 7-phosphate pathway for the synthesis of a much more extensive series of products. 

Riboflavin has a wide distribution in foods, and small amounts are present as coenzymes in most plant and animal tissues. Eggs, lean meats, milk, broccoli, and enriched breads and cereals are especially good sources. A portion of our niacin requirement can be met by synthesis from tryptophan. Meat (especially red meat), liver, legumes, milk, eggs, alfalfa, cereal grains, yeast, and fish are good sources of niacin and tryptophan. 

Niacin is categorized as a vitamin because its precursor, tryptophan, is an essential amino acid, so the human synthesis of niacin is dependent upon diets. Preformed niacin is widely distributed in plant and animal foods. The typical preformed niacin sources in diets are meat and meat products, cereals, dairy products, beverages, and eggs. However, cereals with esterified niacin in complexes have this vitamin imavail-able for absorption, but its bioavailability can be increased by treatment with alkali to hydrolyze the esters. Coffee can be a source of niacin, as nicotinic acid is liberated in coffee by roasting. 

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