Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Characterization of a Vitamin B12 Compound in the Edible Purple Laver, Porphyra yezoensis
Fumio WATANABEShigeo TAKENAKAHiromi KATSURAEmi MIYAMOTOKatsuo ABEYoshiyuki TAMURAToshiyuki NAKATSUKAYoshihisa NAKANO
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2000 Volume 64 Issue 12 Pages 2712-2715

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Abstract

  The edible purple laver, Porphyra yezoensis, contained 51.49±1.51 μg 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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© 2000 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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