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Overview
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Biotin (vitamin H) is present in bacterial, funghi, plants and animals. In food, the major part of biotin is covalently bound to protein, leaving only a minor fraction freely available. During digestion, biocytin (biotinyl-lysine) is released from the proteins and can be resorbed as easily as biotin from the intestinal tract. Afterwards, biotin is released from biocytin by the enzyme biocytinase in erythrocytes and plasma. It is then available as prosthetic group for a series of biotin-dependent enzymes.
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