Characterization of vitamin B12 in Dunaliella salina.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Anantharajappa Kumudha, Ravi Sarada
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引用次数: 0

Abstract

Vitamin B12 is one of nature's complex metabolite which is industrially produced using certain bacteria. Algae could be an alternative source of vitamin B12 and in this study, vitamin B12 from a halotolerant green alga, Dunaliella salina V-101 was purified and characterized. The extract of Dunaliella was purified by passing through Amberlite XAD-2 and EASI-extract vitamin B12 immunoaffinity column. The total vitamin B12 content in purified sample fractions was 42 ± 2 μg/100 g dry weight as determined by the chemiluminescence method which was almost close to 49 ± 2 μg/100 g dry weight as estimated by microbiological method. Further quantification of total vitamin B12 using gold nanoparticle (AUNPs) based aptamer showed 40 ± 0.8/100 g dry weight. There was a good correlation among all the methods of quantification. Adenosylcobalamin, a form of vitamin B12 which is a cofactor for methylmalonyl CoA mutase was identified by HPLC. Upon quantification, Dunaliella was found to contain 34 ± 4 μg of adenosylcobalamin for 100 g dry biomass. Authenticity of adenosylcobalmin was confirmed by tandem mass spectrometry (MS/MS), selected ion recording (SIR) and multiple reaction monitoring (MRM) studies.

盐生杜纳藻中维生素 B12 的特征。
维生素 B12 是自然界的一种复杂代谢物,工业上使用某些细菌来生产。藻类可以作为维生素 B12 的替代来源,在这项研究中,我们从耐盐碱绿藻 Dunaliella salina V-101 中提纯了维生素 B12 并对其进行了表征。通过 Amberlite XAD-2 和 EASI-extract 维生素 B12 免疫亲和柱对杜纳利藻提取物进行纯化。经化学发光法测定,纯化样品馏分中的总维生素 B12 含量为 42 ± 2 μg/100 克干重,与微生物法估算的 49 ± 2 μg/100 克干重基本接近。使用基于金纳米粒子(AUNPs)的触媒进一步定量维生素 B12 总量,结果显示为 40 ± 0.8/100 克干重。所有定量方法之间都有很好的相关性。通过高效液相色谱法鉴定了腺苷钴胺素,它是维生素 B12 的一种形式,是甲基丙二酰 CoA 突变酶的辅助因子。定量后发现,每 100 克干生物量中,杜纳利藻含有 34 ± 4 μg 腺苷钴胺。通过串联质谱(MS/MS)、选择离子记录(SIR)和多反应监测(MRM)研究,确认了腺苷钴胺的真实性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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