Description

5-Amino-6-ribitylamino uracil (https://pubchem.ncbi.nlm.nih.gov/compound/5-Amino-6-ribitylamino%20uracil) is an intermediate in riboflavin (https://pubchem.ncbi.nlm.nih.gov/compound/riboflavin) metabolism. It is converted from 5-Amino-6-(5'-phosphoribitylamino)uracil (https://pubchem.ncbi.nlm.nih.gov/compound/5-Amino-6-%285%27-phosphoribitylamino%29uracil) via dephosphorylation by the enzyme phosphohistidine (https://pubchem.ncbi.nlm.nih.gov/compound/phosphohistidine) phosphatase 1 (EC 3. 1. 3. -). It is considered to be the second product of the riboflavin (https://pubchem.ncbi.nlm.nih.gov/compound/riboflavin) synthase reaction (PMID: 14245407 (https://pubchem.ncbi.nlm.nih.gov//www.ncbi.nlm.nih.gov/pubmed/14245407)). Humans do not have all the enzymes needed to synthesize or metabolize riboflavin (https://pubchem.ncbi.nlm.nih.gov/compound/riboflavin). However, gut microflora do have the necessary enzymatic machinery to produce and metabolize this vitamin. Riboflavin (https://pubchem.ncbi.nlm.nih.gov/compound/Riboflavin) (or vitamin B2 (https://pubchem.ncbi.nlm.nih.gov/compound/vitamin%20B2)) is an easily absorbed micronutrient with a key role in maintaining health in humans and animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. Riboflavin (https://pubchem.ncbi.nlm.nih.gov/compound/Riboflavin) is yellow or yellow-orange in color and in addition to being used as a food coloring it is also used to fortify some foods including baby foods, breakfast cereals, pastas, sauces, processed cheese, fruit drinks, vitamin-enriched milk products, some energy drinks, and vitamin supplements.