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Journal of Nutrition Vol. 58 No. 4 April 1956, pp. 483-493
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Carotene Utilization as Influenced by the Addition of Vitamin B12 to Diets Containing Yeast or a Synthetic Vitamin Mixture1

Helen L. Mayfield and Richard R. Roehm

Department of Home Economics Research, Montana State College Agricultural Experiment Station, Bozeman

Rats fed 60 µg of carotene daily together with a diet containing yeast-b, -c or -d, without additional vitamin B12, stored significantly more vitamin A than did those on a diet containing yeast-a.

The addition to the synthetic vitamin-mixture diet of an amount of niacin approximating that in the yeast diet (4.0 mg/100 gm of diet) did not influence carotene utilization.

Rats receiving the B vitamins from the synthetic vitamin mixture without added vitamin B12 stored significantly more vitamin A than did those on the yeast-a diet. However, their storage was similar to that of the rats receiving the yeast-b, -c or -d diets.

The utilization of carotene was significantly increased when vitamin B12 was added to the yeast-a or -b diets. There was no significant increase when this vitamin was added to the yeast-c diet.

The addition of vitamin B12 (3.0 µg/100 gm diet) to the diet containing a mixture of synthetic vitamins did not increase carotene utilization. Rats receiving this diet stored significantly less vitamin A than did those fed the yeast-a or -b diet with added vitamin B12.

The results of this investigation indicate that some factor (or factors) in addition to vitamin B12 influenced the utilization of carotene.

1 This study was a part of the Western Regional Cooperative Project W-4, Nutritional Status and Dietary Needs of Population Groups in Selected Areas of the West, Subproject 2, Biological Availability and Interrelationships of Nutrients in Foods. It was financed in part from funds appropriated under the Research and Marketing Act of 1946. Contribution from Montana State College, Agricultural Experiment Station. Paper no. 366 Journal Series.

Manuscript received 13 September 1955.




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