Characterization of a vitamin B12 compound in the edible purple laver, Porphyra yezoensis

The edible purple laver, Porphyra yezoensis, contained 51.49±1.51 μg of vitamin B 12 compounds per 100 g dry weight of the laver (mean±SEM, n=4). A vitamin B 12 compound was purified from the lyophilized purple laver and partially characterized. The silica gel 60 TLC and reversed-phase HPLC patterns...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2000-12, Vol.64 (12), p.2712-2715
Main Authors: Watanabe, F. (Kochi Women's Univ., Eikokuji (Japan)), Takenaka, S, Katsura, H, Miyamoto, E, Abe, K, Tamura, Y, Nakatsuka, T, Nakano, Y
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biological Availability
Chromatography, High Pressure Liquid
Chromatography, Thin Layer
Food industries
Fundamental and applied biological sciences. Psychology
intrinsic factor
Luminescent Measurements
methylcobalamin
PORPHYRA
Porphyra yezoensis
purple laver
Research and development. New food products, dietetic foods and beverages
Seaweed - chemistry
Spectrophotometry, Ultraviolet
vitamin B
Vitamin B 12 - chemistry
Vitamin B 12 - isolation & purification
Vitamin B 12 - pharmacokinetics
VITAMIN B12
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Summary:The edible purple laver, Porphyra yezoensis, contained 51.49±1.51 μg of vitamin B 12 compounds per 100 g dry weight of the laver (mean±SEM, n=4). A vitamin B 12 compound was purified from the lyophilized purple laver and partially characterized. The silica gel 60 TLC and reversed-phase HPLC patterns of the purified pink-colored compound were identical to those of authentic vitamin B 12 , but not to those of vitamin B 12 analogues inactive for humans.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.64.2712