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Journal of Nutrition Vol. 30 No. 3 September 1945, pp. 201-208
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Physiological Availability of the Vitamins

IV. The Inefficiency of Live Yeast as a Source of Thiamine1

Melvin Hochberg, Daniel Melnick and Bernard L. Oser

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

Bakers' yeast is capable of removing large quantities of thiamine from solution. That this removal is not due to simple adsorption of the thiamine on the yeast cell wall but to actual passage of the thiamine into the cell proper, is evidenced by phosphorlylation of the vitamin. Other preparations of live yeast on the market have limited ability to phosphorylate thiamine. In these samples the major portion of the thiamine is found in the free state.

Despite the facts that (a) most of the thiamine in the live yeast employed in the present human availability study was present in the free form, (b) the yeast was practically ineffective in phosphorylating the vitamin and (c) there was almost a 100% overage of thiamine in the sample — all of which should favor the presence of available thiamine at least to the extent of the content of thiamine claimed for the product — only 17% of the total thiamine present was physiologically available, or 33% of the claimed potency.

The low availability value for the thiamine could not be attributed to a slower rate of absorption of the vitamin from live yeast.

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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