Characterization of Corrinoid Compounds from a Japanese Black Tea (Batabata-cha) Fermented by Bacteria

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• 作者：Hiromi Kittaka-Katsura ; Syuhei Ebara ; Fumio Watanabe ; and Yoshihisa Nakano
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：February 25, 2004
• 年：2004
• 卷：52
• 期：4
• 页码：909 - 911
• 全文大小：38K
• 年卷期：v.52,no.4(February 25, 2004)
• ISSN：1520-5118

文摘

A Japanese fermented black tea (Batabata-cha) contained a considerable amount of vitamin B₁₂(456 ± 39 ng per 100 g dry tea leaves and 2.0 ± 0.3 ng per 100 mL of tea drink). A corrinoid compoundwas partially purified and characterized from the tea leaves. The patterns of the purified compoundby the silica gel 60 thin-layer chromatography and C18 reversed phased high-performance liquidchromatography were identical to those of authentic vitamin B₁₂. When 20 week old vitamin B₁₂deficient rats, which excreted substantial amounts (about 250 mg/day) of methylmalonic acid in urineas an index of vitamin B₁₂ deficiency, were fed the tea drink (50 mL/day, 1 ng of vitamin B₁₂) for 6weeks, urinary methylmalonic acid excretion (169 ± 29 mg/day) of the tea drink-supplemented 26week old rats decreased significantly relative to that (250 ± 32 mg/day) of the deficient rats. Theresults indicate that the vitamin B₁₂ found in the fermented black tea is bioavailable in mammals.Keywords: Vitamin B₁₂; cobalamin; corrinoid; tea; vitamin B₁₂ deficient rat; methylmalonic acid; hepaticvitamin B₁₂