Egg-White Injury as the Result of Nonabsorption or Inactivation of Biotin

Abstract

Egg-white injury was shown to be the result of inactivation of biotin by a fraction of egg white tentatively called ayidalbumin. Avidalbumin combined with the biotin in the diet and prevented its absorption from the intestines; it was inactivated by heat. Rats with well-developed egg-white injury improved within 2 wks. when cooked dried egg white was substituted for commercial egg white in the diet. When rats were fed cooked egg white plus avidalbumin, the injury increased but improved when avidalbumin was eliminated from the diet. The mechanism of egg white injury represented a hitherto unknown principle in the production of disease.