Biotin is present in small amounts in every living cell. Bound mainly to proteins and polypeptides, it is essential for many biological carboxylation reactions. It is necessary for cell growth, fatty acid production, and fat and amino acid metabolism. Biotin was isolated from egg yolk by F. Kögl and B. Tönnis in 1936. E. W. Tate and co-workers recently attached it to a post-translational cholesterylation reporter molecule for purification purposes.
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