Biological Activity of Hydroxo-vitamin B12 Degradation Product Formed during Microwave Heating

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• 作者：Fumio Watanabe ; Katsuo Abe ; Hiromi Katsura ; Shigeo Takenaka ; S. A. M. Zakir Hussain Mazumder ; Ryoichi Yamaji ; Syuhei Ebara ; Tomoyuki Fujita ; Shinji Tanimori ; Mitsunori Kirihata ; and Yoshihisa Nakano
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：December 1998
• 年：1998
• 卷：46
• 期：12
• 页码：5177 - 5180
• 全文大小：56K
• 年卷期：v.46,no.12(December 1998)
• ISSN：1520-5118

文摘

When hydroxo-vitamin B₁₂, which predominates in foods, is treated by microwave heating, twodegradation products with R_f of 0.16 and 0.27 are found and characterized (Watanabe et al. J. Agric.Food Chem. 1998, 46, 206-210). A novel hydroxo-vitamin B₁₂ degradation product with a R_f of 0.12was also found by the use of silica gel 60 column chromatography and was the major compoundamong the degradation products. The degradation product with a R_f of 0.12 was purified tohomogeneity and partially characterized. The purified degradation product had about 13% and 23%biological activity of authentic vitamin B₁₂ in hog intrinsic factor (a mammalian vitamin B₁₂-bindingprotein) and Lactobacillus leichmannii ATCC 7830, respectively. Administration of the purifieddegradation product (0.5 g/week) to rats indicates that the compound does not have significantactivity in mammals.Keywords: Vitamin B₁₂; degradation; microwave heating; intrinsic factor; Lactobacillus leichmannii; mammalian cells; rat