Occurrence and characterization of vitamin B12 compounds in traditional Japanese sweet "kuzu-mochi" made from fermented wheat starch.

IF 1.3 4区 生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Fumio Watanabe, Kyohei Koseki, Tomohiro Bito
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引用次数: 0

Abstract

This study presents the first detailed evidence that commercially available kuzu-mochi products-a traditional Japanese sweet made from fermented wheat starch-are a natural source of vitamin B12 compounds. Microbiological assays and liquid chromatography-tandem mass spectrometry analyses confirmed the presence of vitamin B12 and its analog (pseudovitamin B12) across all tested samples, along with minor corrinoid compounds. Significant variability in vitamin B12 content was noted at approximately 25-152 ng/100 g wet weight, which was probably associated with differences in fermentation-derived microbial communities. Although kuzu-mochi cannot be a primary source of vitamin B12, its role as a supplementary dietary source is remarkable. These findings shed new light on the nutritional potential of traditional fermented foods.

由发酵小麦淀粉制成的日本传统甜“苦豆麻糬”中维生素B12化合物的存在和特征。
这项研究首次提供了详细的证据,证明市售的kuzuu -mochi产品——一种由发酵小麦淀粉制成的传统日本甜点——是维生素B12化合物的天然来源。微生物分析和液相色谱-串联质谱分析证实了所有测试样品中维生素B12及其类似物(伪维生素B12)的存在,以及少量的类椰碱化合物。维生素B12含量的显著差异约为25-152 ng/100 g湿重,这可能与发酵衍生的微生物群落的差异有关。虽然苦麻糬不能作为维生素B12的主要来源,但它作为补充膳食来源的作用是显著的。这些发现揭示了传统发酵食品的营养潜力。
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来源期刊
Bioscience, Biotechnology, and Biochemistry
Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学
CiteScore
3.50
自引率
0.00%
发文量
183
审稿时长
1 months
期刊介绍: Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).
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