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Availability of Vitamins in Foods and Food Products

II. Riboflavin Balances in Dried Liver, in a Liver Vitamin Concentrate, and in Brewers' and Bakers' Yeast¹

Department of Agricultural Chemistry, University of Arkansas, Fayetteville

Albino rats fed dried liver and a dried vitamin concentrate prepared from liver as sources of riboflavin excreted much greater proportions of the total intake of this vitamin in the feces and urine than animals which were given equivalent amounts of this vitamin. Since the greater part of the riboflavin in these liver products exists in the free state, the large excretions of this vitamin in the feces could not be due to poor absorption; in all probability they were due to bacterial synthesis. In the yeasts about 50% of the riboflavin was present in the free form; therefore, the large fecal excretions of riboflavin of the animals which received the yeasts may have been of dietary or of bacterial origin.

The animals on the dried liver and on the higher intake of liver vitamin concentrate excreted larger amounts of riboflavin in the urine than the animals given the same amounts of the pure vitamin. The reason for this is not at all clear, since we have no definite information on absorption because of the complication of bacterial synthesis.

Manuscript received 27 December 1944.