Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review

Jan Velíšek; Karel Cejpek

doi:10.17221/756-CJFS

Czech Journal of Food Sciences (Apr 2007)

Biosynthesis of food constituents: Vitamins. 2. Water-soluble vitamins: Part 1 - a review

Jan Velíšek,
Karel Cejpek

Affiliations

Jan Velíšek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Karel Cejpek: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

DOI: https://doi.org/10.17221/756-CJFS
Journal volume & issue: Vol. 25, no. 2
pp. 49 – 64

Abstract

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This review article gives a survey of the generally accepted biosynthetic pathways that lead to water-soluble vitamins in microorganisms, plants and some animals. The biosynthetic pathways leading to the B-group vitamins (thiamin, riboflavin, nicotinic acid and nicotinamide, pantothenic acid, vitamin B6) are described in detail using the reaction schemes, sequences, and mechanisms with the enzymes involved and detailed explanations based on chemical principles and mechanisms. Keywords:

Published in Czech Journal of Food Sciences

ISSN: 1212-1800 (Print); 1805-9317 (Online)
Publisher: Czech Academy of Agricultural Sciences
Country of publisher: Czechia
LCC subjects: Agriculture
Website: https://cjfs.agriculturejournals.cz/

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