Biotin is important in the activation of CO2 in carboxylation reactions.

A large percentage of biotin is supplied by the intestinal bacteria.

Addition of raw egg white in the diet induces biotin deficiency, due to the presence of avidin. Avidin is a glycoprotein which binds tightly with biotin.

Biotin deficiency is characterized by loss of appetite, glossitis, dermatitis, and nausea.