Characterization of Vitamin B12 Compounds from Korean Purple Laver (Porphyra sp.) Products

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• 作者：Emi Miyamoto^† ; ; Yukinori Yabuta^‡ ; ; Chung Shil Kwak^§ ; ; Toshiki Enomoto ; Fumio Watanabe*^‡ ;
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2009
• 出版时间：April 8, 2009
• 年：2009
• 卷：57
• 期：7
• 页码：2793-2796
• 全文大小：194K
• 年卷期：v.57,no.7(April 8, 2009)
• ISSN：1520-5118

文摘

Vitamin B₁₂ contents of various Korean purple laver products were determined with the microbiological vitamin B₁₂ assay method. Although a substantial amount (133.8 μg/100 g) of vitamin B₁₂ was found in dried purple laver, seasoned and toasted laver products contained lesser vitamin B₁₂ contents (about 51.7 μg/100 g). The decreased vitamin B₁₂ contents in the seasoned and toasted laver products, however, were not due to loss or destruction of vitamin B₁₂ during the toasting process. Silica gel 60 thin layer chromatography−bioautogram analysis indicated that all Korean laver products tested contain true vitamin B₁₂, but not inactive corrinoid compounds. In vitro gastrointestinal digestion experiments indicated that digestion rate of vitamin B₁₂ from the dried Korean purple laver was estimated to be 50% under pH 2.0 conditions (as a model of normal gastric function). These results suggest that Korean purple laver products would be excellent vitamin B₁₂ sources for humans, especially vegetarians.