AJCN Tufts Nutrition Symposium, Boston Sept 24-26
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Levine, A. S.
Right arrow Articles by Doscherholmen, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Levine, A. S.
Right arrow Articles by Doscherholmen, A.
Agricola
Right arrow Articles by Levine, A. S.
Right arrow Articles by Doscherholmen, A.

American Journal of Clinical Nutrition, Vol 38, 436-439, Copyright © 1983 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Vitamin B12 bioavailability from egg yolk and egg white: relationship to binding proteins

AS Levine and A Doscherholmen

Egg yolk has been reported to inhibit B12 absorption less than egg white suggesting that different vitamin B12 binding proteins may be present in egg white and egg yolk. Using gel-exclusion chromatography we found that the mean MR for the B12 binding protein derived from egg yolk was 125,000, whereas that derived from egg white was 97,750. Heat treatment of the apoprotein differentially reduced the binding capacity of egg yolk and egg white in a time-dependent manner with the greatest decrease in binding capacity occurring with egg white. In contrast, heat treatment of the holoenzyme delineated the egg yolk as the more labile. These studies suggest that egg yolk and egg white contain distinct R binders which could explain the differential B12 absorption from egg yolk and egg white.




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1983 by The American Society for Nutrition