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Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods.
- Source :
-
Fisheries Science . Jul2024, Vol. 90 Issue 4, p653-659. 7p. - Publication Year :
- 2024
-
Abstract
- This study identified vitamin B12 compounds in traditional fermented Japanese seafoods, such as heshiko made with a mackerel, kusaya made with a flying fish, Akazukuri-shiokara made with a squid, and funazushi made with a crucian carp, using reversed-phase high-performance liquid chromatography and liquid chromatograph–tandem mass spectrometry. The vitamin B12 content of these fermented seafoods was approximately 4–13 µg/100 g wet weight, indicating that vitamin B12 is the predominant corrinoid in all seafoods tested. However, kusaya contained approximately 8% of inactive cobamides such as 2-methyladenylcobamide and 2-methylmercaptoadenylcobamide. In conclusion, these traditional fermented Japanese seafoods can be a source of vitamin B12. [ABSTRACT FROM AUTHOR]
- Subjects :
- *HIGH performance liquid chromatography
*VITAMINS
*CRUCIAN carp
*SEAFOOD
Subjects
Details
- Language :
- English
- ISSN :
- 09199268
- Volume :
- 90
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Fisheries Science
- Publication Type :
- Academic Journal
- Accession number :
- 178293416
- Full Text :
- https://doi.org/10.1007/s12562-024-01787-w