The Effect of Enzymatic Digestion on the Pantothenic Acid Content of Meats Determined by the Microbiological Method

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Abstract
Microbiological assays for pantothenic acid have shown that animal tissues contain considerable amounts of this vitamin. Liver and kidney of the various species were the richest of any of the tissues studied while striated muscle, heart, lung, pancreas, brain and spleen contained appreciable quantities. It appears that the pantothenic acid in animal tissues occurs in combined form and is liberated most completely by pancreatin digestion. Partial liberation of the vitamin from its complexes was obtained with other enzymes which hydrolyzed the meat proteins less completely. There is a decrease of approximately 30 to 40% of the vitamin in the cooked or commercially processed samples.