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The availability to the chick of pantothenic acid in foods

Published online by Cambridge University Press:  24 July 2007

Eva A. Latymer  and
Marie E. Coates
Eva A. Latymer
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Marie E. Coates
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Abstract

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1. The content of total pantothenic acid (PaA) in two foodstuffs of microbial origin was measured by standard microbiological and chick biological assays.

2. Substantially and consistently higher values were found by the chick assay than by the microbiological determination, indicating that PaA-containing compounds were present that were not utilized by the test micro-organisms but were available for chicks. Attempts to identify these compounds did not explain the source of excess PaA activity for the chick.

3. It is suggested that forms of PaA that are undetected by standard methods of microbiological assay differ from one food to another and require different treatments to make the vitamin available to the assay organism.

Type
Paper on General Nutrition
Information
British Journal of Nutrition , Volume 47 , Issue 1 , January 1982 , pp. 131 - 137
Copyright
Copyright © The Nutrition Society 1982

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