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Distribution of the Xanthine Oxidase Factor (Molybdenum) in Foods¹

One Figure

Department of Biochemistry, State University of New York Medical College, Syracuse

Foods were assayed for available molybdenum by determining the intestinal xanthine oxidase response to the incorporation of the food into an otherwise purified Mo-deficient diet. When the results were compared with the total Mo determined chemically, 50 to 100% of the dietary Mo was usually available for the biological response.

Foods considered to be good sources of Mo (arbitrarily containing more than 0.6 p.p.m. of available Mo on a dry weight basis) included:

(1) legumes,

(2) cereal grains

(3) some dark green leafy vegetables, and

(4) liver, kidney and spleen among the animal tissues.

Fruits, berries and most root or stem vegetables were relatively poor sources of Mo, inasmuch as they contained less than 0.1 p.p.m. Brewers' yeasts were good sources of Mo and bakers' yeasts were poor sources, even though the growth media in both cases were not rich in Mo.

Manuscript received 22 April 1953.