Pathways

The biosynthesis of thiamin begins with a PRPP being degraded by reacting with a water molecule and an L-glutamine through a amidophosphoribosyl transferase resulting in the release of an L-glutamate, a diphosphate and a 5-phospho-beta-d-ribosylamine(PRA). The latter compound, PRA, is further degrade through a phosphoribosylamine glycine ligase by reacting with a glycine and an ATP. This reaction results in the release of a hydrogen ion, an ADP, a phosphate and a N1-(5-phospho-beta-d-ribosyl)glycinamide(GAR). GAR can be metabolized by two different phosphoribosylglycinamide formyltransferase. GAR reacts with a N10-formyl tetrahydrofolate, in this case 10-formyl-tetrahydrofolate mono-L-glutamate, through a phosphoribosylglycinamide formyltransferase 1 resulting in the release of a hydroge ion, a tetrahydrofolate and a N2-formyl-N1-(5-phospho-Beta-D-ribosyl)glycinamide(FGAR). On the other hand, GAR can react with a formate and an ATP molecule through a phosphoribosylglycinamide formyltransferase 2 resulting in a release of a ADP, a phosphate, a hydrogen ion and a FGAR. The FGAR compound gets degraded by interacting with a water molecule, an L-glutamine and an ATP molecule thorugh a phosphoribosylformylglycinamide synthase resulting in the release of a L-glutamate, a phosphate, an ADP molecule, a hydrogen ion and a 2-(formamido)-N1-(5-phopho-Beta-D-ribosyl)acetamidine (FGAM). This compound is further degraded by reacting with an ATP molecule through a phosphoribosylformylglycinamide cyclo-ligase resulting in the release of a phosphate, an ADP, a hydrogen ion and a 5-amino-1-(5-phospho-beta-d-ribosyl)imidazole (AIR). The AIR molecule is degraded by reacting with a S-adenosyl-L-methionine through a HMP-P synthase resulting in the release of 3 hydrogen ions, a carbon monoxide, a formate molecule, L-methionine, 5'-deoxyadenosine and 4- amino-2-methyl-5-phophomethylpyrimidine (HMP-P). This resulting compound is phosphorylated thorugh a ATP driven phosphohydroxymethylpyrimidine kinase resulting in the release of an ADP and 4-amino-2-methyl-5-diphosphomethylpyrimidine (HMP-PP). The resulting compound interacts with a thiazole tautomer and 2 hydrogen ion through a Thiamine phosphate synthase resulting in the release of a pyrophosphate, a carbon dioxide molecule and Thiamin phosphate. This compound is phosphorylated through an ATP driven thiamin monophosphate kinase resulting in a release of an ADP and a thiamin diphosphate.

Thiamine is a drug that is not metabolized by the human body as determined by current research and biotransformer analysis. Thiamine passes through the liver and is then excreted from the body mainly through the kidney.

Thiamine, (Vitamin B1), is a compound found in many different foods such as beans, seafood, meats and yogurt. It is usually maintained by the consumption of whole grains. It is an essential part of energy metabolism. This means that thiamine helps convert carbohydrates into energy. Eating carbohydrates increases the need for this vitamin, as your body can only store about 30mg at a time due to the vitamins short half-life. Thiamine was first synthesized in 1936, which was very helpful in researching its properties in relation to beriberi, a vitamin b1 deficiency. This deficiency has been observed mainly in countries where rice is the staple food. Thiamine metabolism begins in the extracellular space, being transported by a thiamine transporter into the cell. Once in the intracellular space, thiamine is converted into thiamine pyrophosphate through the enzyme thiamin pyrophosphate kinase 1. Thiamine pyrophosphate is then converted into thiamine triphosphate, again using the enzyme thiamin pyrophosphatekinase 1. After this, thiamine triphosphate uses thiamine-triphosphatase to revert to thiamine pyrophosphate, which undergoes a reaction using cancer-related nuceloside-triphosphatase to become thiamine monophosphate. This phosphorylated form is a metabolically active form of thiamine, as are the two other compounds, derivatives of thiamine, mentioned previously. The enzymes used in this pathway both stem from the upper small intestine. Thiamine is passed mainly through urine. It is a water-soluble vitamin, which means it dissolves in water and is carried to different parts of the body but is not stored in the body.

Thiamine, (Vitamin B1), is a compound found in many different foods such as beans, seafood, meats and yogurt. It is usually maintained by the consumption of whole grains. It is an essential part of energy metabolism. This means that thiamine helps convert carbohydrates into energy. Eating carbohydrates increases the need for this vitamin, as your body can only store about 30mg at a time due to the vitamins short half-life. Thiamine was first synthesized in 1936, which was very helpful in researching its properties in relation to beriberi, a vitamin b1 deficiency. This deficiency has been observed mainly in countries where rice is the staple food. Thiamine metabolism begins in the extracellular space, being transported by a thiamine transporter into the cell. Once in the intracellular space, thiamine is converted into thiamine pyrophosphate through the enzyme thiamin pyrophosphate kinase 1. Thiamine pyrophosphate is then converted into thiamine triphosphate, again using the enzyme thiamin pyrophosphatekinase 1. After this, thiamine triphosphate uses thiamine-triphosphatase to revert to thiamine pyrophosphate, which undergoes a reaction using cancer-related nuceloside-triphosphatase to become thiamine monophosphate. This phosphorylated form is a metabolically active form of thiamine, as are the two other compounds, derivatives of thiamine, mentioned previously. The enzymes used in this pathway both stem from the upper small intestine. Thiamine is passed mainly through urine. It is a water-soluble vitamin, which means it dissolves in water and is carried to different parts of the body but is not stored in the body.

Thiamine, (Vitamin B1), is a compound found in many different foods such as beans, seafood, meats and yogurt. It is usually maintained by the consumption of whole grains. It is an essential part of energy metabolism. This means that thiamine helps convert carbohydrates into energy. Eating carbohydrates increases the need for this vitamin, as your body can only store about 30mg at a time due to the vitamins short half-life. Thiamine was first synthesized in 1936, which was very helpful in researching its properties in relation to beriberi, a vitamin b1 deficiency. This deficiency has been observed mainly in countries where rice is the staple food. Thiamine metabolism begins in the extracellular space, being transported by a thiamine transporter into the cell. Once in the intracellular space, thiamine is converted into thiamine pyrophosphate through the enzyme thiamin pyrophosphate kinase 1. Thiamine pyrophosphate is then converted into thiamine triphosphate, again using the enzyme thiamin pyrophosphatekinase 1. After this, thiamine triphosphate uses thiamine-triphosphatase to revert to thiamine pyrophosphate, which undergoes a reaction using cancer-related nuceloside-triphosphatase to become thiamine monophosphate. This phosphorylated form is a metabolically active form of thiamine, as are the two other compounds, derivatives of thiamine, mentioned previously. The enzymes used in this pathway both stem from the upper small intestine. Thiamine is passed mainly through urine. It is a water-soluble vitamin, which means it dissolves in water and is carried to different parts of the body but is not stored in the body.

Thiamine, (Vitamin B1), is a compound found in many different foods such as beans, seafood, meats and yogurt. It is usually maintained by the consumption of whole grains. It is an essential part of energy metabolism. This means that thiamine helps convert carbohydrates into energy. Eating carbohydrates increases the need for this vitamin, as your body can only store about 30mg at a time due to the vitamins short half-life. Thiamine was first synthesized in 1936, which was very helpful in researching its properties in relation to beriberi, a vitamin b1 deficiency. This deficiency has been observed mainly in countries where rice is the staple food. Thiamine metabolism begins in the extracellular space, being transported by a thiamine transporter into the cell. Once in the intracellular space, thiamine is converted into thiamine pyrophosphate through the enzyme thiamin pyrophosphate kinase 1. Thiamine pyrophosphate is then converted into thiamine triphosphate, again using the enzyme thiamin pyrophosphatekinase 1. After this, thiamine triphosphate uses thiamine-triphosphatase to revert to thiamine pyrophosphate, which undergoes a reaction using cancer-related nuceloside-triphosphatase to become thiamine monophosphate. This phosphorylated form is a metabolically active form of thiamine, as are the two other compounds, derivatives of thiamine, mentioned previously. The enzymes used in this pathway both stem from the upper small intestine. Thiamine is passed mainly through urine. It is a water-soluble vitamin, which means it dissolves in water and is carried to different parts of the body but is not stored in the body.

Thiamine is used in a variety of metabolic pathways in the form of thiamine pyrophosphate, or Vitamin B1. Its use is primarily as a cofactor for enzymes in key metabolic reactions. In plants, 5-aminoimidazole ribonucleotide, a product from purine metabolism, reacts with S-adenosylmethionine to produce 4-amino-5-hydroxymethyl-2-methylpyrimidine phosphate in the chloroplast. With the help of a TH1 enzyme, this compound reacts to form 4-amino-5-hydroxymethyl-2-methylpyrimidine diphosphate, dephosphorylating ATP in the process. This diphosphate compound is then further broken down into thiamine monophosphate by reacting with a number of complex compounds, two of which are derived from reactions using Glycine and 5-(2-hydroxymethyl)-4-methylthiazole, respectively. The thiamine monophosphate is then transported out of the chloroplast into the cytoplasm, where it is hydrolysed to form thiamine. Thiamine is now phosphorylated through a pair of reactions to form thiamine triphosphate. Alternatively, thiamine undergoes unknown reaction(s) to form N-formyl-4-amino-5-aminomethyl-2-methylpyrimidine, which, after being hydrolysed twice, is transported back into the chloroplast and reacts to form the earlier compound 4-amino-5-hydroxymethyl-2-methylpyrimidine phosphate. Notedly, many of the compounds used in thiamine metabolism are modified products of other crucial metabolic pathways, including glycine metabolism, cysteine metabolism, and glycolysis.