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Posted by Brian Macker on January 12, 2003 at 20:13:31:
In Reply to: thaimin posted by wagius on January 10, 2003 at 22:24:21:
I don't know. I have heard that freezing fish that contain thiaminase can cause an increase in the level of the chemical (or maybe the breakdown of thiamine) the longer it remains under refridgeration. I am not sure what would happen with a fish that didn't contain thiaminase like trout.
Thiamin is vitamin B1 which is neccessary in the diet of garters or they will get nervous system damage and possibly die. Thiaminase is an enzyme that breaks Thiamin apart therefore destroying it.
Note that enzymes are usually bi-directional and an enzyme that puts together to molecules to make a third combination molecule can do the opposite and break the third molecule apart. I wonder if Thiaminase is used by the fish that contain it in order to make vitamin B1. That would be ironic. A fish that can manufacture a vitamin directly being a bad source for the vitamin itself because the enzyme works in reverse when the fish dies.