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Journal of Nutrition Vol. 30 No. 2 August 1945, pp. 81-88
Copyright © 1945 by American Society for Nutrition
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Physiological Availability of the Vitamins

II. The Effect of Dietary Thiaminase in Fish Products1

Daniel Melnick, Melvin Hochberg and Bernard L. Oser

Food Research Laboratories, Inc., Long Island City, New York

In vitro tests have indicated that various fish products intended for direct human consumption contain a thiaminase which destroys thiamine in a static test system. Rapid and complete destruction of the vitamin occurred in vitro during incubation of food mixtures containing added thiaminase, as present in raw clams. More than eight times the minimal daily requirement of thiamine was destroyed simply in preparing a homogeneous mash of a daily ration to which both clams and thiamine had been added.

The results of the human availability study indicate that an appreciable destruction of thiamine (about 50%) occurs in the gastrointestinal tract following the concomitant ingestion of raw clams. Because other fish products are also consumed in a raw or partially cooked state by man, this finding warrants consideration of the anti-thiamine principle in fish products as a possible conditioning factor in malnutrition.

The application of the thiaminase in clams to vitamin B1 methodology, both biological and chemical, has been discussed.

1 Some of the results in this paper were presented in summary before the Division of Biological Chemistry at the 108th meeting of the American Chemical Society, New York, N. Y. The expenses of these studies were defrayed by a grant from Lever Brothers Company, Cambridge, Mass.

Manuscript received 11 April 1945.




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