The biological functions of vitamin B5 are basically to synthesize coenzyme-A (CoA), to produce and metabolize proteins, carbohydrates and fats.
Chemically speaking, for vitamin B5 we mean the amide between pantoic acid and β-alanine (amino acid). The anion of pantothenic acid is called pantothenate.
Vitamin B5 was discovered by Roger J. Williams in 1933. The name of "pantothenic acid comes from the Greek" pantothen ", which means" everywhere ", probably due to its presence in almost all foods, with higher levels in : whole grains, legumes and mushrooms (all dried), some oil seeds, egg yolk and liver. In foods it is also common in the form of provitamins (precursors) called: panthenol or pantothenol, and calcium pantothenate.
energy so that:
- pyruvate enters the tricarboxylic acid cycle (TCA cycle) in the form of acetyl-CoA;
- the α-ketoglutarate is transformed into succinyl-CoA in the cycle.
CoA is also important in the biosynthesis of many important compounds such as fatty acids, cholesterol and acetylcholine. CoA is also required in the formation of Acyl-Carrier-Protein (ACP), which is also required for the synthesis of fatty acids in addition to CoA itself.
Vitamin B5 in the form of CoA is also essential for acylation and acetylation processes which, for example, are involved in signal transduction and various enzymatic functions.
fortified foods, baby foods, energy bars and dry foods (due to the insufficient presence of water).The main dietary sources of pantothenic acid are: liver, kidney, egg yolks, sunflower seeds and shitake (dried) mushrooms. Whole grains are another important source of vitamin B5, although refining robs the seed. most - located in the outer layers of whole grains.
In animal feed, the most important sources are alfalfa, cereals, fish meal, peanut meal, molasses, mushrooms, rice, wheat bran and yeast.
