PANTOTHENIC ACID

Pantothenic acid (PA), a B-complex vitamin, is essential for humans and animals for growth, reproduction, and normal physiological functions. It is a precursor of the coenzymes, CoA and acl carrier protein of fatty acid synthase, which are involved in more than 100 different metabolic pathways including energy metabolism of carbohydrates, proteins and lipids, and the synthesis of lipids, neurotransmitters, steroid hormones, porphyrins and hemoglobin.

Deficiencies: Pantothenic acid deficiency has been induced in animals when fed natural feedstuffs containing low levels of pantothenic acid. Deficient animals had growth retardation with reduced food intake, functional impairments in all systems and sudden death. Pantothenic acid deficiency results in gill lameller hypertrophy (clubbed gills) and high mortality rates in salmon, trout, catfish, and other farmed fish. Pantothenic acid deficiency has also been induced in humans by use of a metabolic antagonist, w-methyl pantothenic acid, along with a pantothenic acid-deficient diet. Signs and symptoms reported include depression, personality changes, cardiac instability, frequent infection, fatigue, abdominal pains, sleep disturbances and neurological disorders including numbness, paresthesia (abnormal sensation such as "burning feet" syndrome), muscle weakness and cramps. Biochemical changes include increased insulin sensitivity, lowered blood cholesterol, decreased serum potassium, and failure of adrenocorticotropin to induce eosinopenia.

Diet Recommendations: The Dietary Reference Intakes for pantothenic acid are 1.7 mg for infants 0-0.5 yr; 1.8 mg for children 0.5-1 yrs; 2 mg for children 1 - 3 yrs; 3 mg for children 4 - 8 yrs; 4 mg for children 9 -13 yrs, 5 mg for adults, 6 mg for pregnant women, and 7 mg for lactating women. The average American diet provides 2-3 mg PA/1000 kcal or 4-6 mg PA/2000 kcal, which is within the range of the suggested intake.

Food sources: Pantothenic acid is found in many foodstuffs. Good sources of the vitamin (0.25 to 1.4 mg/ serving) include organ meats, eggs, fish and shellfish, lobsters, poultry, soybeans, lentils, split peas, milk, yogurt, eggnog, avocado, mushrooms and sweet potatoes. Pantothenic acid loss during processing is significant, as it is stable in neutral solution but is readily destroyed by heat in either alkali or acid. Pantothenic acid is added to animal and fish feeds as calcium d-pantothenate, which contains 92% d-pantothenic acid. Calcium dl-pantothenate is 46% active because l-pantothenic acid is not utilized. Losses during feed processing and storage are less than 20%.

Toxicity: In humans, the only reported symptom after intakes of 10 to 20 g calcium pantothenic acid was diarrhea.

Recent research: A pantothenic acid derivative, pantetheine (two molecules of pantetheine joined by a disulfide bond), has been reported to have a hypocholesterolemic effect. A metabolic antagonist of pantothenic acid, pantoyl g-amino butyric acid (called pantoyl-GABA, homopantothenate, or hopantothenate), is widely used in Japan as an anti-dementia drug for treating cognitive impairments in pathological states such as Alzheimer's disease, presumably through increasing cholinergic activity in vivo. Reyes-like syndrome has been reported in patients using pantoyl-GABA, presumably due to pantothenic acid deficiency. Other studies show that uptake and metabolism of pantothenic acid seem to differ among organs and tissues, and fetal growth retardation and death reported in pantothenic acid-deficient animals are due to impaired placental function.

For further information:

Song, W. O. (1990) Pantothenic acid - How much do we know about this B-vitamin? Nutr. Today 25: 19-26.

Tahiliani, A. G. & Beinlich, C. J. (1991) Pantothenic acid in health and disease. Vit. Horm. 46: 165-228.

Annous, K. F. & Song, W. O. (1995) Pantothenic acid uptake and metabolism by the red blood cell. J. Nutr. 125: 2586-2593.

Plesofsky-Vig, N. (1999) Pantothenic Acid. In: Modern Nutrition in Health and Disease (Shils, M. E., Olson, J. A., Shike, M. & Ross, C. A., eds.), 9th ed., pp. 423-432. Williams & Wilkins, Baltimore, MD.

Prepared By:

Won O. Song, Ph.D.
Professor
Michigan State University
Department of Food Science and
Human Nutrition
East Lansing, MI 48824-1224
Phone: 517-353-9604
FAX: 517-432-7050
Email: song@pilot.msu.edu

Ronald W. Hardy, Ph.D.
Supervisory Research Chemist
Hagerman Fish Culture Experiment Station
3059F National Fish Hatchery Road
Hagerman, ID 83332
Phone: 208-837-9096
FAX: 208-837-6047
Email: rhardy@micron.net