Characterization of Vitamin B<inf>12</inf> Compounds from Commercially Available Fish Sauce Products
5
Issued Date
2023-01-01
Resource Type
eISSN
26921944
Scopus ID
2-s2.0-85165892594
Journal Title
ACS Food Science and Technology
Rights Holder(s)
SCOPUS
Bibliographic Citation
ACS Food Science and Technology (2023)
Suggested Citation
Yamanaka T., Katsuura K., Koseki K., Bito T., Prangthip P., Umebayashi Y., Watanabe F. Characterization of Vitamin B<inf>12</inf> Compounds from Commercially Available Fish Sauce Products. ACS Food Science and Technology (2023). doi:10.1021/acsfoodscitech.3c00128 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/88217
Title
Characterization of Vitamin B<inf>12</inf> Compounds from Commercially Available Fish Sauce Products
Other Contributor(s)
Abstract
After immunoaffinity purification, the vitamin B12 contents of 12 types of commercially available fish sauce products were determined using reversed-phase high-performance liquid chromatography. Vitamin B12 contents of fish sauce products varied from <0.1-1.7 μg per 100 g, with an average of 0.6 ± 0.1 μg of vitamin B12 per 100 g. Vitamin B12 was the major corrinoid compound in all fish sauce samples tested. Vitamin B12-d-monocarboxylic acid (approximately 4-38% of total vitamin B12) and vitamin B12-e-monocarboxylic acid (approximately 1-9%) were identified. Vitamin B12-b-monocarboxylic acid or pseudovitamin B12 were rarely detected at trace levels. Additionally unidentified vitamin B12 monocarboxylic acid (approximately 2-16%) was detected. These results suggest that pseudovitamin B12 and vitamin B12 monocarboxylic acids are derived from materials such as shrimp and shellfish.