Characterization of a Vitamin B12 Compound in the Edible Purple Laver, Porphyra yezoensis

Fumio WATANABE; Shigeo TAKENAKA; Hiromi KATSURA; Emi MIYAMOTO; Katsuo ABE; Yoshiyuki TAMURA; Toshiyuki NAKATSUKA; Yoshihisa NAKANO

doi:10.1271/bbb.64.2712

Food & Nutrition Science Notes

Characterization of a Vitamin B₁₂ Compound in the Edible Purple Laver, Porphyra yezoensis

Fumio WATANABE, Shigeo TAKENAKA, Hiromi KATSURA, Emi MIYAMOTO, Katsuo ABE, Yoshiyuki TAMURA, Toshiyuki NAKATSUKA, Yoshihisa NAKANO

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Keywords: vitamin B₁₂, methylcobalamin, purple laver, Porphyra yezoensis, intrinsic factor

JOURNAL FREE ACCESS

2000 Volume 64 Issue 12 Pages 2712-2715

DOI https://doi.org/10.1271/bbb.64.2712

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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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