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Journal of Nutrition Vol. 23 No. 1 January 1942, pp. 11-21
Copyright © 1942 by American Society for Nutrition
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The Occurrence of Free and Bound Biotin1

One Figure

J. O. Lampen, G. P. Bahler and W. H. Peterson

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

The biotin of yeast and animal products occurs primarily in a water-insoluble firmly-bound combination. Increases of from two- to sixtyfold occurred on hydrolysis. Vegetables, green plant materials, and fruits contain a water-extractable form, while seeds and nuts appear to have considerable amounts of bound biotin.

The biotin may be freed either by hydrolysis with acid, 2N H2SO4 for 2 hours being the generally optimal treatment, or with enzymes such as trypsin. Autolysis is excellent for liberating the biotin from yeast.

Under treatment with 4N H2SO4, destruction of biotin has been found in yeast, corn, barley-juice powder, and soybeans.

1 Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. This work was supported in part by a grant from the Wisconsin Alumni Research Foundation. Assistance was also received from the University of Wisconsin Works Progress Administration Natural Science Project.

Presented in part at the meeting of the American Chemical Society at Detroit, September, 1940, and at that of the American Society of Biological Chemists at Chicago, April, 1941.

Manuscript received 14 August 1941.


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