NUTRITIONAL PROPERTIES AND SIGNIFICANCE OF VITAMIN GLYCOSIDES

Abstract

▪ Abstract  Glycosylated forms of pyridoxine, vitamin D, niacin, pantothenate, and riboflavin exist in nature, whereas glycosides of retinol and ascorbic acid are products of in vitro transglycosidation. β-Glucosides of pyridoxine (a) are prevalent in plant-derived foods, (b) contribute to human nutrition as partially available sources of vitamin B6, (c) undergo partial hydrolysis by a novel mammalian cytosolic β-glucosidase, and (d) exert a weak antagonistic effect on the utilization of free pyridoxine. Niacin exists in grains as complexed forms with low bioavailability, whereas vitamin D glycosides are toxic components of certain calcinogenic plants of importance in animal health. Glycosides of pantothenate and riboflavin appear to be minor products of mammalian metabolism. Glycosylation of retinol or other hydrophobic alcohols may facilitate glycolipid turnover, whereas a stable ascorbyl glucoside may have nutritional applications. Glycosylation of vitamins exerts widely ranging chemical and biological effects, with great nutritional and metabolic significance.