1 · Riboflavin → FMN / FAD
Vitamin B2 (riboflavin) exists in food as free riboflavin + protein-bound FMN/FAD — milk, yogurt, eggs, liver, lean meat, almonds, and leafy greens are the main sources.After absorption it enters cells and is enzymatically phosphorylated in two steps:· Riboflavin + → FMN (flavin mononucleotide) — catalysed by RFK (riboflavin kinase)
· FMN + ATP → FAD (flavin adenine dinucleotide) — catalysed by FADS (FAD synthetase)
Neither FMN nor FAD is an 'electron shuttle' — they're 'electron handles' that stay tightly bound to enzymes, usually through covalent bonds (FAD to enzyme His or Cys) or very tight non-covalent binding, and rarely dissociate. This differs from /NADH (NAD⁺ is a 'separable co-substrate').
Chemical magic: the FMN/FAD center is an isoalloxazine ring — same position:
· Fully oxidised FAD (yellow — this is why riboflavin = yellow in the name)
· Take 1 e⁻ → FADH• (semiquinone, blue/red)
· Take 2 e⁻ → FADH₂ (colourless, fully reduced)
Key: FAD can accept one electron at a time or two — this makes it more flexible than NAD⁺, allowing it to serve as a bridge in 'one-electron transfer reactions' (radical chemistry, interfacing with iron-sulfur clusters / heme).
The human genome encodes roughly 80+ flavoprotein enzymes.