The Chemistry of Thiamin (Vitamin B1)

Williams, Robert R.

doi:10.1001/jama.1938.62790100003008

Cited by 32 publications

(8 citation statements)

References 37 publications

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“…[43] Working from his fortuitous discovery that the molecule could be quantitatively split into two components-a pyrimidine and a thiazol ring-by treatment with sodium sulfite, the American chemist Robert R. Williams proposed the correct molecular structure 9 for the vitamin in 1934 [44] and later the now-accepted name "thiamin". [45] The correct structure of the pyrimidine component was clearly shown by the work of Rudolf Grewe in Gçttingen. [46] Several syntheses followed in quick succession in 1936-1937, for example, by Hans Andersag and Kurt Westphal (IG-Farben, Elberfeld); [47] Robert R. Williams and Joseph K. Cline (Bell Labs/Merck, USA); [48] Alexander Todd and Franz Bergel (Univ.…”

Section: Historymentioning

confidence: 97%

One Hundred Years of Vitamins—A Success Story of the Natural Sciences

Eggersdorfer¹,

Laudert²,

Létinois³

et al. 2012

Angew Chem Int Ed

260

209

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The discovery of vitamins as essential factors in the diet was a scientific breakthrough that changed the world. Diseases such as scurvy, rickets, beriberi, and pellagra were recognized to be curable with an adequate diet. These diseases had been prevalent for thousands of years and had a dramatic impact on societies as well as on economic development. This Review highlights the key achievements in the development of industrial processes for the manufacture of eight of the 13 vitamins.

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Section: Historymentioning

confidence: 97%

One Hundred Years of Vitamins—A Success Story of the Natural Sciences

Eggersdorfer¹,

Laudert²,

Létinois³

et al. 2012

Angew Chem Int Ed

260

209

View full text Add to dashboard Cite

show abstract

“…Since pure thiamin is cleaved into the thiazole and the pyrimidine constituents when heated in neutral solutions, Williams (1938), it has been commonly assumed that this cleavage is involved in the thermal destruction of thiamin in foods. However, thiamin in natural products is notably more resistant to heat than pure thiamin in aqueous solutionsLMelnick, Robinson, and Field (1941) and Greenwood, Beadle, and Kraybill (1943) -thus indicating the existence of factors which can modify the reaction.…”

mentioning

confidence: 99%

Reaction Rates for Decomposition of Thiamin in Pork at Various Cooking Temperatures

Rice

Beuk

1945

Journal of Food Science

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Research Laboratories, SwiftCompany, Chicago, IllinoisAlthough the thermolabile properties of thiamin were recognized in early investigations of the vitamin B-complex, there is little definite information regarding the mechanism of loss of this vitamin during the cooking of natural products. Factors other than heat appear to be involved since various foodstuffs show different rates of thiamin loss under identical temperature conditions. A more complete understanding of the nature of thiamin decomposition during heating may lead to the development of cooking procedures which will permit greater retention of thiamin in the food.Since pure thiamin is cleaved into the thiazole and the pyrimidine constituents when heated in neutral solutions, Williams (1938), it has been commonly assumed that this cleavage is involved in the thermal destruction of thiamin in foods. However, thiamin in natural products is notably more resistant to heat than pure thiamin in aqueous solutionsLMelnick, Robinson, and Field (1941) and Greenwood, Beadle, and Kraybill (1943)-thus indicating the existence of factors which can modify the reaction. Greenwood et al. showed that cocarboxylase is only slightly more resistant to moist heat than thiamin itself. Hence, it does not seem probable that the natural occurrence of thiamin as part of the cocarboxylase molecule is sufficient to explain its superior retention in foods as compared with aqueous solutions.Beadle, Greenwood, and Kraybill (1943) confirmed earlier work showing thiamin to be much more stable in solutions of low pH than in neutral or alkaline solutions, and also pointed out the importance of the buffer systems.involved. According to these workers, retentions vary from 0 to 97 per cent in different solutions of the same pH, depending upon the buffer used. On the other hand, storage for a week at 49"C.(120.2"F.) has been shown to cause thiamin losses ranging from 10 to 80 per cent in food mixtures of approximately the same pH and having to a large extent the same buffer systems-Rice, Beuk, and Robinson (1943). Sealock, Livermore, and Evans (1943) have demonstrated the presence of a thiamin-destroying enzyme in fresh fish tissue. This enzyme, however, is heat labile and, hence, its presence could not explain differences in the rate of loss of thiamin during the cooking of foods. Moreover, natural products ordinarily lose thiamin more slowly than pure solutions, but the enzyme accelerates the breakdown of thiamin in fish.Many investigators have observed that the rate of loss of thiamin increases as the temperature is raised and that the amount lost increases with the duration of cooking. Whether or not such increases are strictly proportional to time and temperature has not been critically investigated heretofore, although several workers have stated that the losses are greatest 99 FOOD RESBARCE, VOL. 10, No. 2.

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“…[6] Fünfzehn Jahre später isolierten die beiden holländischen Biochemiker Barend Jansen und Willem Donath in Eijkmans Institut geringe Mengen einer reinen, kristallinen Substanz aus mehreren hundert Kilogramm Reispolitur. [45] Der Strukturvorschlag der Pyrimidinkomponente in 9 wurde durch die Synthesearbeiten des Gçttinger Chemikers Rudolf Grewe bestätigt. Die Bestimmung der Struktur erwies sich als schwierig, allein aufgrund der Tatsache, dass nur sehr geringe Mengen der Reinsubstanz erhältlich waren.…”

Section: Geschichteunclassified

“…[43] Aufbauend auf seiner zufälligen Entdeckung, dass das Molekül sich quantitativ durch Natriumsulfit in zwei Komponenten -einen Pyrimidin-und einen Thiazolring -zerlegen lässt, schlug der Amerikaner Robert R. Williams 1934 die richtige Strukturformel 9 für Vitamin B 1 vor [44] und gab der Substanz den später auch allgemein akzeptierten Namen Thiamin. [45] Der Strukturvorschlag der Pyrimidinkomponente in 9 wurde durch die Synthesearbeiten des Gçttinger Chemikers Rudolf Grewe bestätigt. [46] In rascher Abfolge wurden 1936-1937 weitere Synthesen publiziert, so z.…”

Section: Geschichteunclassified

Einhundert Jahre Vitamine – eine naturwissenschaftliche Erfolgsgeschichte

et al. 2012

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Die Entdeckung der Vitamine als lebenswichtige Verbindungen in der Nahrung vor 100 Jahren stellte einen wissenschaftlichen Durchbruch dar, der die Welt veränderte. Die Erkenntnis, dass sich früher weit verbreitete Krankheiten wie Skorbut, Pellagra, Rachitis und Beriberi durch eine ausgewogene Ernährung vermeiden oder heilen lassen, hatte einschneidende Auswirkungen auf Gesellschaft und wirtschaftliche Entwicklung. Dieser Aufsatz fasst Schlüsselerfolge in Entwicklung und industrieller Herstellung von acht der insgesamt dreizehn Vitamine zusammen.

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The Chemistry of Thiamin (Vitamin B1)

Cited by 32 publications

References 37 publications

One Hundred Years of Vitamins—A Success Story of the Natural Sciences

One Hundred Years of Vitamins—A Success Story of the Natural Sciences

Reaction Rates for Decomposition of Thiamin in Pork at Various Cooking Temperatures

Einhundert Jahre Vitamine – eine naturwissenschaftliche Erfolgsgeschichte

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