STUDIES ON FATTY ACID ESTERS OF FLAVINS

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Abstract
Fatty acid esters of riboflavin were hydrolyzed to the vitamin by pancreatic lipase. In the case of butyrate (R-BUT,) the optimum pH and temperature were 7.3 and 37[degree], respectively. Rates of hydrolysis of palmitate (R-PAL), caprate (R-CAP), R-BUT, propionate (R-PROP) and acetate (R-ACET) by this enzyme were 1.2, 3.4, 45.4, 4.3, and 2.0 respectively. Fatty acid esters of riboflavin were not decomposed by saliva or gastric juice. They are decomposed to the vitamin by duodenal juice. In the case of R-BUT, the optimum pH and temperature were 8.5 and 40[degree]. Rates of hydrolysis of R-PAL, R-CAP, R-BUT, R-PROP and R-ACET were 1.4, 3.5, 42.0, 18.4 and 9.4, respectively.

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