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Biotin (also known as vitamin B7 or vitamin H) is one of the B vitamins. [1][2][3] It is involved in a wide range of metabolic processes, both in humans and in other organisms, primarily related to the utilization of fats, carbohydrates, and amino acids. [4]
26 Σεπ 2024 · Biotin was first identified as a nutritive requirement of yeast. Originally called vitamin H, it was isolated in pure form in 1935; its structure was established in 1942, after it had been shown to be required by animals.
23 Οκτ 2012 · In 1936, F. Kögl and B. Tönnis succeeded in crystallizing 4 mg of bios IIb from 1000 duck egg yolks and named it biotin (Kögl and Tönnis 1936). The chemical structure ( Figure 1.4 ) was determined by V. du Vigneaud and associates in 1942, and synthesized by Folkers’ group in 1945.
Like many vitamins, biotin was "discovered" several times by different people and was given a new name by each of its discoverers. In the 1920s different researchers isolated a growth factor for yeast that some named "bios," and others called "vitamin H".
Biotin was discovered in nutritional experiments that revealed a factor in many foodstuffs that was capable of curing the scaly dermatitis, hair loss, and neurologic signs induced in rats fed dried egg whites. Avidin, a glycoprotein found in egg whites, binds biotin very specifically and tightly (Ka = 10 15 mol/L) (1, 2).
It was discovered in the 1930s by researchers experimenting with different diets for chickens and rats, and later it was discovered to be essential to human health. Bacteria, yeasts, mold, algae, and some plants make biotin. The human large intestine (colon) contains some bacteria that synthesize biotin.
26 Νοε 2012 · The aim was to describe the discovery of niacin, biotin, and pantothenic acid. By the 1920s, it became apparent that ‘water-soluble B’ (vitamin B) is not a single substance.
