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.
Proceedings of the Iowa Academy of Science
©1953 Iowa Academy of Science, Inc.
van der Zant, E S. and Underkofler, L. A.
"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