Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods

Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods

This study identified vitamin B 12 compounds in traditional fermented Japanese seafoods, such as heshiko made with a mackerel, kusaya made with a flying fish, Akazukuri - shiokara made with a squid, and funazushi made with a crucian carp, using reversed-phase high-performance liquid chromatography a...

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Bibliographic Details
Published in:Fisheries science Vol. 90; no. 4; pp. 653 - 659
Main Authors: Yamanaka, Tamami, Ishikura, Chisa, Koseki, Kyohei, Bito, Tomohiro, Umebayashi, Yukihiro, Watanabe, Fumio
Format: Journal Article
Language:English
Published: Tokyo Springer Japan 01-07-2024
Springer Nature B.V
Subjects:
Bacteria
Biomedical and Life Sciences
Carp
Chromatography
Cyanocobalamin
Enzymes
Fermentation
Fish
Fish & Wildlife Biology & Management
Fisheries
Food Science
Freshwater & Marine Ecology
High performance liquid chromatography
HPLC
Life Sciences
Liquid chromatography
Mackerel
Marine fishes
Marine molluscs
Mass spectrometry
Mass spectroscopy
Original Article
Retention
Rice
Salt
Scientific imaging
Seafood
Seafoods
Vitamin B12
Vitamins
Wet weight
Japanese fermented seafoods
Cobalamin
2-Methylmercaptoadenylcobamide
2-Methyladenylcobamide
Vitamin B
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Summary:This study identified vitamin B 12 compounds in traditional fermented Japanese seafoods, such as heshiko made with a mackerel, kusaya made with a flying fish, Akazukuri - shiokara made with a squid, and funazushi made with a crucian carp, using reversed-phase high-performance liquid chromatography and liquid chromatograph–tandem mass spectrometry. The vitamin B 12 content of these fermented seafoods was approximately 4–13 µg/100 g wet weight, indicating that vitamin B 12 is the predominant corrinoid in all seafoods tested. However, kusaya contained approximately 8% of inactive cobamides such as 2-methyladenylcobamide and 2-methylmercaptoadenylcobamide. In conclusion, these traditional fermented Japanese seafoods can be a source of vitamin B 12 .
ISSN:0919-9268
1444-2906
DOI:10.1007/s12562-024-01787-w