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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| Veröffentlicht in: | Fisheries science 2024-07, Vol.90 (4), p.653-659 |
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| container_title | Fisheries science |
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| creator | Yamanaka, Tamami Ishikura, Chisa Koseki, Kyohei Bito, Tomohiro Umebayashi, Yukihiro Watanabe, Fumio |
| description | 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
. |
| doi_str_mv | 10.1007/s12562-024-01787-w |
| format | Article |
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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
.</description><identifier>ISSN: 0919-9268</identifier><identifier>EISSN: 1444-2906</identifier><identifier>DOI: 10.1007/s12562-024-01787-w</identifier><language>eng</language><publisher>Tokyo: Springer Japan</publisher><subject>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</subject><ispartof>Fisheries science, 2024-07, Vol.90 (4), p.653-659</ispartof><rights>The Author(s), under exclusive licence to Japanese Society of Fisheries Science 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c297t-1f5496ce7e09e92564214e4ab95d2ba8f107a52cd622b09ebb805c9eb15730ce3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12562-024-01787-w$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12562-024-01787-w$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27923,27924,41487,42556,51318</link.rule.ids></links><search><creatorcontrib>Yamanaka, Tamami</creatorcontrib><creatorcontrib>Ishikura, Chisa</creatorcontrib><creatorcontrib>Koseki, Kyohei</creatorcontrib><creatorcontrib>Bito, Tomohiro</creatorcontrib><creatorcontrib>Umebayashi, Yukihiro</creatorcontrib><creatorcontrib>Watanabe, Fumio</creatorcontrib><title>Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods</title><title>Fisheries science</title><addtitle>Fish Sci</addtitle><description>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
.</description><subject>Bacteria</subject><subject>Biomedical and Life Sciences</subject><subject>Carp</subject><subject>Chromatography</subject><subject>Cyanocobalamin</subject><subject>Enzymes</subject><subject>Fermentation</subject><subject>Fish</subject><subject>Fish & Wildlife Biology & Management</subject><subject>Fisheries</subject><subject>Food Science</subject><subject>Freshwater & Marine Ecology</subject><subject>High performance liquid chromatography</subject><subject>HPLC</subject><subject>Life Sciences</subject><subject>Liquid chromatography</subject><subject>Mackerel</subject><subject>Marine fishes</subject><subject>Marine molluscs</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Original Article</subject><subject>Retention</subject><subject>Rice</subject><subject>Salt</subject><subject>Scientific imaging</subject><subject>Seafood</subject><subject>Seafoods</subject><subject>Vitamin B12</subject><subject>Vitamins</subject><subject>Wet weight</subject><issn>0919-9268</issn><issn>1444-2906</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kE1PxCAURYnRxHH0D7gicY0-KIWy1ImfmcSNuiWUgnYyLRU6TvTXy1gTd67u5tyb9w5CpxTOKYC8SJSVghFgnACVlSTbPTSjnHPCFIh9NANFFVFMVIfoKKUVAIgSqhl6WbyZaOzoYvtlxjb0OHj80Y6ma3t8RRm2oRvCpm8S9jF0eIymaXecWWPvYuf60TX4wQymd8nh5IwPoUnH6MCbdXInvzlHzzfXT4s7sny8vV9cLollSo6E-pIrYZ10oJzKL3BGueOmVmXDalN5CtKUzDaCsTojdV1BaXPSUhZgXTFHZ9PuEMP7xqVRr8Im5uOSLkAKWhSigkyxibIxpBSd10NsOxM_NQW986cnfzr70z_-9DaXiqmUMty_uvg3_U_rGwoWdEk</recordid><startdate>20240701</startdate><enddate>20240701</enddate><creator>Yamanaka, Tamami</creator><creator>Ishikura, Chisa</creator><creator>Koseki, Kyohei</creator><creator>Bito, Tomohiro</creator><creator>Umebayashi, Yukihiro</creator><creator>Watanabe, Fumio</creator><general>Springer Japan</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7TN</scope><scope>7U7</scope><scope>C1K</scope><scope>F1W</scope><scope>H95</scope><scope>H98</scope><scope>L.G</scope></search><sort><creationdate>20240701</creationdate><title>Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods</title><author>Yamanaka, Tamami ; Ishikura, Chisa ; Koseki, Kyohei ; Bito, Tomohiro ; Umebayashi, Yukihiro ; Watanabe, Fumio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c297t-1f5496ce7e09e92564214e4ab95d2ba8f107a52cd622b09ebb805c9eb15730ce3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Bacteria</topic><topic>Biomedical and Life Sciences</topic><topic>Carp</topic><topic>Chromatography</topic><topic>Cyanocobalamin</topic><topic>Enzymes</topic><topic>Fermentation</topic><topic>Fish</topic><topic>Fish & Wildlife Biology & Management</topic><topic>Fisheries</topic><topic>Food Science</topic><topic>Freshwater & Marine Ecology</topic><topic>High performance liquid chromatography</topic><topic>HPLC</topic><topic>Life Sciences</topic><topic>Liquid chromatography</topic><topic>Mackerel</topic><topic>Marine fishes</topic><topic>Marine molluscs</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Original Article</topic><topic>Retention</topic><topic>Rice</topic><topic>Salt</topic><topic>Scientific imaging</topic><topic>Seafood</topic><topic>Seafoods</topic><topic>Vitamin B12</topic><topic>Vitamins</topic><topic>Wet weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yamanaka, Tamami</creatorcontrib><creatorcontrib>Ishikura, Chisa</creatorcontrib><creatorcontrib>Koseki, Kyohei</creatorcontrib><creatorcontrib>Bito, Tomohiro</creatorcontrib><creatorcontrib>Umebayashi, Yukihiro</creatorcontrib><creatorcontrib>Watanabe, Fumio</creatorcontrib><collection>CrossRef</collection><collection>Oceanic Abstracts</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Fisheries science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yamanaka, Tamami</au><au>Ishikura, Chisa</au><au>Koseki, Kyohei</au><au>Bito, Tomohiro</au><au>Umebayashi, Yukihiro</au><au>Watanabe, Fumio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods</atitle><jtitle>Fisheries science</jtitle><stitle>Fish Sci</stitle><date>2024-07-01</date><risdate>2024</risdate><volume>90</volume><issue>4</issue><spage>653</spage><epage>659</epage><pages>653-659</pages><issn>0919-9268</issn><eissn>1444-2906</eissn><abstract>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
.</abstract><cop>Tokyo</cop><pub>Springer Japan</pub><doi>10.1007/s12562-024-01787-w</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0919-9268 |
| ispartof | Fisheries science, 2024-07, Vol.90 (4), p.653-659 |
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| language | eng |
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| source | SpringerLink Journals - AutoHoldings |
| 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 |
| title | Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods |
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