Studies on fatty acid esters of flavins. II. Hydrolysis of fatty acid esters of riboflavin by pancreatic lipase and digestive juice

Yagi, K.; Okuda, J.; Niwa, S.; Yamamoto, Y.

Journal of Vitaminology 7: 281-286


ISSN/ISBN: 0022-5398
PMID: 14008696
Accession: 025558803

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Fatty acid esters of riboflavin were hydrolyzed to the vitamin by pancreatic lipase. In the case of butyrate (R-BUT,) the optimum pH and temperature were 7.3 and 37°, respectively. Rates of hydrolysis of palmitate (R-PAL), caprate (R-CAP), R-BUT, propionate (R-PROP) and acetate (R-ACET) by this enzyme were 1.2, 3.4, 45.4, 4.3, and 2.0 respectively. Fatty acid esters of riboflavin were not decomposed by saliva or gastric juice. They are decomposed to the vitamin by duodenal juice. In the case of R-BUT, the optimum pH and temperature were 8.5 and 40°. Rates of hydrolysis of R-PAL, R-CAP, R-BUT, R-PROP and R-ACET were 1.4, 3.5, 42.0, 18.4 and 9.4, respectively.