Whole-blood vitamin B6 (Pyridoxal-5'-phosphate) is measured by HPLC with fluorsence detection post derivetisation with a fluourescent probe
Vitamin B6 in food can be found mainly as the three 5’-phosphate ester forms with particularly high concentrations in yeast extract, wheat bran and liver. Once absorbed vitamin B6 is transported to the liver where the various forms are converted to the physiologically active form, pyridoxal-5’-phosphate (PLP), by pyridoxal kinase. The roles of vitamin B6 in the human body include; amino acid metabolism, homocysteine metabolism, porphyrin biosynthesis, nucleic acid biosynthesis, glycogenolysis, lipid metabolism, steroid hormone regulation and maintenance of the immune system. Symptoms of deficiency are thought to be gastrointestinal disturbances and epithelial changes. However as B6 is so widespread in foods it would be expected that deficiency in B6 would be accompanied by a concomitant deficiency in other water soluble vitamins thus making it difficult to differentiate between the symptoms of the various deficiencies. High vitamin B6 intake is known to be toxic.
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