| Abstract: | Mixed populations of rumen bacteria or Clostridium hastiforme (a rumen isolate) catalyzed the oxidation of vitamin D3 to 5(E)-19-nor-10-keto-vitamin D3. The reaction depended upon small amounts of O2 (less than 0.1% dissolved O2); when O2 was available, supernatant obtained from heat-killed mixed cultures also produced 5(E)-19-nor-10-keto-vitamin D3. Results obtained by ultrafiltration indicated that at least two heat-stable factors of bacterial origin were involved. Lower rates of the same oxidation were observed when O2 was introduced to solutions containing vitamins D3 and L-cysteine. Oxygen radicals are known to be produced in such solutions and the involvement of such radicals in the D3 oxidation is probable since production in cysteine solutions was inhibited by superoxide dismutase and catalase. |
