Thiamine disulfide

Chemical properties

White Solid

Originator

Arcalion,Servier,France,1974

The Uses of Thiamine disulfide

Thiamine disulfide is an antioxidant, inhibiting lipid peroxidation in rat liver microsomes and free radical oxidation of oleic acid in vitro. Thiamine disulfide has been explored as a potent inhibitor of HIV-1.

The Uses of Thiamine disulfide

Thiamine is a essential nutrient required for carbohydrate metabolism; also involved in nerve function. Biosynthesized by microorganisms and plants. Dietary sources include whole grains, meat products , vegetables, milk, legumes and fruit. Also present in rice husks and yeast. Converted in vivo to Thiamine diphosphate, a coenzyme in the decarboxylation of α-keto acids. Chronic deficiency may lead t o neurological impairment, bariberi, Wernicke-Korsakoff syndrome.

Definition

ChEBI: Thiamine disulfide is an aminopyrimidine, a homoallylic alcohol, a member of formamides and an organic disulfide.

Manufacturing Process

20 parts by weight of thiamin are dissolved in 25 parts of water, a cold solution of 5 parts by weight of caustic soda in 25 parts of water added and the mixture oxidized with a solution of 2.4 parts by weight of caustic soda and 20 parts by weight of potassium ferric cyanide in 80 parts of water while stirring in the cold. The liquid is then evaporated to dryness and the resulting oxidation product extracted with warm butyl alcohol.
The butyl-alcoholic solution is evaporated in vacuo and the residue dissolved with gentle heating in 25 parts by volume of methyl alcohol. 100 parts by volume of acetone are added, the solution filtered and further quantities of acetone added, whereupon crystallization sets in. Yield: 12.2 parts by weight of the pure product, having the melting point 177° to 179°C.

Therapeutic Function

Enzyme cofactor vitamin