Chromatographic determination of flavin derivatives in baker's yeast.


The presence of flavin derivatives in baker's yeast was tested by high-performance liquid chromatography and thin-layer chromatography. In yeast samples, besides flavin adenine dinucleotide and flavin mononucleotide, small amounts of riboflavin and traces of 10-formylmethylflavin have been found. Total amount of flavins was calculated to be 17.9 +/- 2.9 micrograms/g of fresh yeast. The distribution of flavin adenine dinucleotide, flavin mononucleotide, riboflavin and 10-formylmethylflavin in total flavin content were estimated to be 71.5%, 25.8%, 1.7% and below 0.05%, respectively. In some samples we have additionally detected small amounts (0.8% of total flavins) of new flavin derivative which has been identified as 4',5'-riboflavin cyclic phosphate by means of its chromatographic and chemical behaviour. This compound seems to be a product of flavin adenine dinucleotide degradation and probably has been earlier mistaken for flavin mononucleotide. Its formation is dependent on pH conditions.


Citations per Year

99 Citations

Semantic Scholar estimates that this publication has 99 citations based on the available data.

See our FAQ for additional information.

Cite this paper

@article{Gliszczyska1998ChromatographicDO, title={Chromatographic determination of flavin derivatives in baker's yeast.}, author={A Gliszczyńska and A Koziołowa}, journal={Journal of chromatography. A}, year={1998}, volume={822 1}, pages={59-66} }