Über das Bios-Problem. Darstellung von krystallisiertem Biotin aus Eigelb. 20. Mitteilung über pflanzliche Wachstumsstoffe

Abstract

In der vorliegenden Mitteilung beginnen wir mit der Veröffentlichung unserer Bios-Arbeiten, über die bisher nur in Vorträgen 2 ) auszugsweise berichtet worden ist. Es scheint uns wünschenswert, zunächst in großen Zügen die wenig übersichtliche Bios-Literatur zu besprechen, da in der letzten Zeit keine derartige Zusammenfassung erschienen ist und die in anderen Sprachen 3 ) veröffentlichten ebenfalls schon älter und überdies weniger leicht zugänglich sind. Unsere Obersicht folgt im wesentlichen der ausführlichen Darstellung in der Dissertation von W. van Hasselt. 4 )

The Reacquisition of Biotin Prototrophy in Saccharomyces cerevisiae Involved Horizontal Gene Transfer, Gene Duplication and Gene Clustering

“…They found that a growth factor was necessary for growth of A. gossypii, which they furthermore fractionated and extensively analyzed. Work by Buston and Pramanik (1931a,b) showed that this factor necessary for growth of A. gossypii contained two components, one being inositol, and the other being identified several years later by purification, crystallization, and compositional determination as biotin (Kogl and Tonnis 1936).…”

Determination of biotin (vitamin H) by the high-performance affinity chromatography with a trypsin-treated avidin-bound column

“…The biotin concentration was the highest in chicken egg yolk, natto (a Japanese soybean food fermented by Bacillus natto) and abundant in rice bran, royal jelly, dried yeast (Ebios), pepper, coffee, peanut, kidney, sujiko, bread, and liver (Table 3). Biotin was first purified from chicken egg yolk by Kögl and Tönnis [10]. Among the nattos examined, the biotin concentration of kizami-natto made from ground (1/15) soybeans was the highest at 49.7 g/g of wet weight, and that of ordinary natto made from large soybeans was the lowest at 10.0 g/g of wet weight; thus, the biotin concentration depended on the surface area of soybeans and the strain of Bacillus natto.…”

Biotin

“…Subsequently, biotin was isolated [2], its chemical structure was identified [3], and its chemical synthesis was accomplished [4]. …”