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Biotin

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Bioavailability and Analysis of Vitamins in Foods

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Abstract

Biotin was discovered as a result of several independent lines of investigation. In 1916 Bateman reported that the inclusion of large proportions of raw egg white in experimental diets produced a characteristic ‘spectacle-eye’ hair loss and dermatitis in rats. The causative factor later proved to be avidin, a glycoprotein component of egg white, which binds biotin and renders it biologically unavailable to the rat. Boas in 1927 and later György in 1931 found a curative factor in liver against the egg white injury. In 1936 Kögl and Tönnis isolated from egg yolk a crystalline substance which acted as a growth factor for yeast, and which they named biotin. Independent research conducted by György and du Vigneaud led to the conclusion in 1940 that the above curative and growth factors were chemically identical to each other. The structure of biotin was established in 1942 by du Vigneaud’s group.

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  1. Windsor, Berkshire, England

    G. F. M. Ball

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Ball, G.F.M. (1998). Biotin. In: Bioavailability and Analysis of Vitamins in Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3414-7_12

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  • DOI: https://doi.org/10.1007/978-1-4899-3414-7_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-412-78090-5

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