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

• Published in: Bioscience, biotechnology, and biochemistry Vol. 64; no. 12; pp. 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: Journal Article
• Language: English
• Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 01.12.2000; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• 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; Rhodophyta; Edible alga; Purification; Algae; Vitamin; Bioavailability; Cyanocobalamin; Thallophyta
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.64.2712

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.