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Journal of Nutrition Vol. 34 No. 3 September 1947, pp. 311-319
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The Availability of Vitamins from Yeasts

III. The Availability to Human Subjects of Riboflavin from Fresh and Dried Bakers' Yeasts Varying in Viability1

One Figure

Echo L. Price2, Mona M. Marquette and Helen T. Parsons

Department of Home Economics, University of Wisconsin, Madison

The degree of absorption of riboflavin of various yeasts from the digestive tract was judged by urinary excretions and, in some experiments, fecal outputs, in studies utilizing human bioassay methods.

There was little or no absorption of riboflavin from the fresh, raw yeast and only partial absorption from 2 dried yeasts which contained live cells. The destruction of the viability of the yeast in 3 samples resulted in release of the riboflavin rendering it available for absorption.

Fecal riboflavin eliminations were in a general reciprocal relationship to urinary excretions of the vitamin, indicating that when urinary excretions showed failure of absorption of the yeast riboflavin, fecal riboflavin was increased. Both unabsorbed riboflavin and intestinal synthesis appeared to contribute to increases in fecal riboflavin.

1 Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. A preliminary report appeared in the Proceedings of the Federation of American Societies for Experimental Biology, vol. 5, no. 1, 1946. This work was supported in part by the Research Committee of the Graduate School from special funds supplied by the Wisconsin Alumni Research Foundation; and in part by commercial grants from the Red Star Yeast and Products Company, and the Jos. Schlitz Brewing Company of Milwaukee.

2 Present address: Nutrition Research Laboratory, Department of Home Eonomics, University of Tennessee, Knoxville.

Manuscript received 13 June 1947.




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