Determination of Vitamin B₁₂ and Folate Compounds in Commercially Available Edible Seaweed Products.

Frontiers in bioscience (Elite edition) Pub Date : 2023-05-05 DOI:10.31083/j.fbe1502010

Kyohei Koseki, Ryusei Yoshimura, Koki Ido, Kiho Katsuura, Tomohiro Bito, Fumio Watanabe

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Abstract

Background: Information on the contents of both vitamin B12 and folate in edible seaweeds is limited, of which deficiencies disrupt methionine biosynthesis to accumulate homocysteine as a risk factor of cardiovascular diseases.

Methods: Both vitamins were determined in commercially available edible seaweed products using high-performance liquid chromatography.

Results: Dried purple laver (Neopyropia yezoensis) products contain higher levels of vitamin B12 (approximately 30-60 μg/100 g dry weight) and folate compounds (approximately 880-1300 μg/100 g dry weight) than other seaweed products, such as kombu (Saccharina japonica), hijiki (Sargassum fusiformis), and wakame (Undaria pinnatifida). 5-methyltetrahydrofolate was the major folate compound in purple laver products. 5-formyltetrahydrofolate was found at a moderate level, whereas tetrahydrofolate, 5,10-metenyltetrahydrofolate, 10-formyltetrahydrofolate, and folic acid were found to be minor folate compounds.

Conclusions: These findings suggest that dried purple laver (nori) products are suitable sources of vitamin B12 and folate compounds for humans, especially vegetarians.

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市售食用海藻产品中维生素B12和叶酸化合物的测定。

背景:关于可食用海藻中维生素B12和叶酸含量的信息有限，其中缺乏会破坏蛋氨酸的生物合成，从而积累同型半胱氨酸，这是心血管疾病的危险因素。方法:采用高效液相色谱法测定市售食用海藻产品中两种维生素的含量。结果:干紫菜(Neopyropia yezoensis)产品含有更高水平的维生素B12(约30-60 μg/100 g干重)和叶酸化合物(约800 -1300 μg/100 g干重)比其他海藻产品，如海带(Saccharina japonica)，海葵(马尾草)，裙带菜(裙带菜)。5-甲基四氢叶酸是紫菜产品中主要的叶酸化合物。5-甲酰基四氢叶酸为中等水平，而四氢叶酸、5,10-甲基四氢叶酸、10-甲酰基四氢叶酸和叶酸为微量叶酸化合物。结论:这些发现表明，紫菜干产品是人类，特别是素食者维生素B12和叶酸化合物的合适来源。

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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Frontiers in bioscience (Elite edition)

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