Literature DB >> 11210144

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

F Watanabe1, S Takenaka, H Katsura, E Miyamoto, K Abe, Y Tamura, T Nakatsuka, Y Nakano.   

Abstract

The edible purple laver, Porphyra yezoensis, contained 51.49+/-1.51 microg of vitamin B12 compounds per 100 g dry weight of the laver (mean +/- SEM, n = 4). A vitamin B12 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 B12, but not to those of vitamin B12 analogues inactive for humans.

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Year:  2000        PMID： 11210144     DOI： 10.1271/bbb.64.2712

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN： 0916-8451            Impact factor:   2.043


  6 in total

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Review 2.  Perspective: Practical Approach to Preventing Subclinical B12 Deficiency in Elderly Population.

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Authors:  Leonel Pereira; Ana Valado
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4.  Nutritional Status of Water-soluble Vitamins Did not Differ According to Intake Levels of Wheat and Wheat Alternatives and Rice and Rice Alternatives as a Staple Food in Pregnant Japanese Women.

Authors:  Katsumi Shibata; Tsutomu Fukuwatari; Satoshi Sasaki
Journal:  Nutr Metab Insights       Date:  2013-10-03

Review 5.  Vitamin B₁₂-containing plant food sources for vegetarians.

Authors:  Fumio Watanabe; Yukinori Yabuta; Tomohiro Bito; Fei Teng
Journal:  Nutrients       Date:  2014-05-05       Impact factor: 5.717

6.  Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro.

Authors:  Jie Yang; Tengqi Gao; Feng Ge; Hao Sun; Zihang Cui; Zhen Wei; Shujun Wang; Pau Loke Show; Yang Tao; Wenbin Wang
Journal:  Front Nutr       Date:  2022-01-13
  6 in total

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