Lactoflavin als Co‐Ferment; Wirkstoff und Träger

Kühn, Richard; Rudy, Hermann

doi:10.1002/cber.19360691126

Cited by 31 publications

(6 citation statements)

References 20 publications

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“…Although the bacterial method has been shown to measure the riboflavin contained in at least some of these combined forms (6), others may exist which are not so measured. Furthermore, riboflavin itself is less likely to be lost in subsequent precipitations, than, for example, riboflavin phosphate, which has been shown to have a greater affinity for at least one protein than does free riboflavin (8), and may well behave similarly toward others.…”

Section: Discussionmentioning

confidence: 99%

Preparation of Samples for Microbiological Determination of Riboflavin

Strong¹,

Carpenter²

1942

Ind. Eng. Chem. Anal. Ed.

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Snell and Strong microbiological assay for riboflavin (10) has been employed successfully by many laboratories on a large variety of biological materials. It is generally accepted that the values so determined compare favorably with those obtained by animal and physicochemical methods. However, it has been recognized that the microbiological method gives higher results than other methods on certain types of material, notably cereals and cereal products.It has been reported (1, 9) that the starch component of cereals, or some substance associated with it, is responsible for the high values obtained by the microbiological method. According to Scott, Randall, and Hessel (9) the stimulatory substance is destroyed by digestion with taka-diastase, while Andrews, Boyd, and Terry (1) found that taka-diastase digestion alone did not suffice to avoid the stimulating effect. Bauernfeind, Sotier, and Boruff (8) reported that stimulatory substances were removed from food materials by extraction with organic solvents and demonstrated that a number of known fat-soluble compounds are capable of stimulating the test organism, Lactobacillus casei. An ether-soluble fraction has also been obtained from blood which stimulates the growth of the organism, and a substance is present in alkali-hydrolyzed liver which inhibits it (7).

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Section: Discussionmentioning

confidence: 99%

Preparation of Samples for Microbiological Determination of Riboflavin

Strong¹,

Carpenter²

1942

Ind. Eng. Chem. Anal. Ed.

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“…There is evidence, however, that at least two types of groups in the flavin mononucleotide are concerned in the linkage. One of these appears to be the phosphoric acid residue, since riboflavin alone cannot effectively replace riboflavin phosphate as a coenzyme in enzymatic tests (Theorell, 52; Kuhn and Rudy,29). The other grouping appears to lie in the isoalloxazine ring and Kuhn and Boulanger (28) have suggested that the NH group, which is starred in Fig.…”

Section: Prosthetic Groupsmentioning

confidence: 93%

The Role of Flavoproteins in Biological Oxidations

Ball¹

1939

Cold Spring Harbor Symposia on Quantitative Biology

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“…The effect of the methyl substituents has been studied by Kuhn and by Karrer (126,155,158,159,160) . Alkyl in 6 or 7 (methyl, ethyl or 6,7 -cycJotrimethylene or cyclotetramethylene rings) appears to be necessary for biological activity which is suppressed by methyla tion at 3,5, or 8.…”

Section: Carotenoidsmentioning

confidence: 99%

Animal Pigments

Lemberg¹

1938

Annu. Rev. Biochem.

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Lactoflavin als Co‐Ferment; Wirkstoff und Träger

Cited by 31 publications

References 20 publications

Preparation of Samples for Microbiological Determination of Riboflavin

Preparation of Samples for Microbiological Determination of Riboflavin

The Role of Flavoproteins in Biological Oxidations

Animal Pigments

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