Biotin, Vitamin B8: Bioavailability
Studies on the bioavailability of biotin were conducted on rats and chicks. From these studies it was concluded that the bioavailability of biotin may be weak or variable depending on the type of food consumed. In general, biotin exists in food as protein or biocytin. The proteolysis by protease is required before absorption. This process helps the release of biotin from biocytin and the protein. Biotin in corn is readily available, but most grains have a bioavailability of biotin from 20 to 40%. A possible explanation for the variability of the bioavailability of biotin lies in the ease that a body has to break the bonds of biotin-protein foods, unclear whether it possesses an enzyme capable of breaking these links.