Biotin, a form of vitamin B, acts as a coenzyme in carboxylation reactions, which are involved in gluconeogenesis, amino acid catabolism, and fatty acid synthesis. Biotin is contained in widely various foods such as chicken eggs, which is a major source of biotin intake. However, raw egg is known to contain several biotin-binding proteins, such as avidin in egg white, which makes biotin nutritionally unavailable. We applied an in vitro digestion model to evaluate the amount of biologically accessible biotin in foods prepared with eggs. A broad range of bioaccessibility values was found among foods prepared with different cooking processes. The denaturalization of biotin binding proteins in egg, especially avidin in egg white, apparently plays an important role in the digestion and absorption of biotin from foods.
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