Which of the following given options is the protein present in egg white that prevents the absorption of vitamin B7?

Correct option is D

The correct answer is (d) Avidin
Explanation:
• Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles, and amphibians and deposited in the whites of their eggs.
• It has a very high affinity for Biotin (Vitamin B7), which is one of the strongest known non-covalent interactions in nature.
• When consumed in its active form (raw egg whites), avidin binds to biotin in the gastrointestinal tract, preventing its absorption into the body.
• Cooking or heat treatment denatures avidin, neutralizing its ability to bind biotin and making the vitamin available for absorption.
Information Booster:
• Vitamin B7 (Biotin) is essential for the metabolism of fatty acids, glucose, and amino acids.
• A prolonged diet consisting of large amounts of raw egg whites can lead to "egg white injury," which is essentially a biotin deficiency.
Additional Knowledge:
(a) Albumin (Option a):
• Ovalbumin is the main protein found in egg white (about 55%), providing nutrition and foam-building properties, but it does not inhibit vitamin absorption.
(b) Glutamine (Option b):
• This is an amino acid used in the biosynthesis of proteins; it is not a specific protein that prevents vitamin absorption.
(c) Keratin (Option c):
• A structural fibrous protein that makes up hair, nails, and the outer layer of skin; it is not typically found in egg white.