Document Type

Research

Abstract

Extracts of hog gastric mucosa (Ventriculin) contain a substance, probably protein in nature, which inhibits the growth promoting activity of vitamin B₁₂ for Lactobacillus leichmannii. Several investigators have claimed that heating destroyed the vitamin B₁₂ binding factor. Ternberg and Eakin (7), Shaw (5), and Burkholder (2) heated extracts of hog gastric mucosa to release vitamin B₁₂ in order to make it available to bacteria. Shaw (5) and Spray (6) reported that not all of the vitamin B₁₂ was released by heating. Gregory, Ford and Kon (3), however, found a vitamin B₁₂-binding substance in sow's milk which could withstand heating at 100° C. for 30 minutes. Several workers (3, 6) reported that the binding factor is destroyed by heating at alkaline pH, but that it is relatively stable at neutral and acid pH values. In this work the effect of heat on the vitamin B₁₂-inhibitory factor and the possible physiological significance of vitamin B₁₂-binding was studied.

Publication Date

1953

Journal Title

Proceedings of the Iowa Academy of Science

Volume

Issue

First Page

325

Last Page

329

Copyright

Language

File Format

application/pdf

Recommended Citation

van der Zant, E S. and Underkofler, L. A. (1953) "Some Factors Affecting the Vitamin B12-binding Properties of Hog Mucosal Extracts," Proceedings of the Iowa Academy of Science, 60(1), 325-329.
Available at: https://scholarworks.uni.edu/pias/vol60/iss1/41

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Some Factors Affecting the Vitamin B12-binding Properties of Hog Mucosal Extracts

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