title: Characterization of a vitamin B12 compound in the edible purple laver, Porphyra yezoensis.
abstract: The edible purple laver, Porphyra yezoensis, contained 51.49+/-1.51 microg of vitamin B12 compounds per 100 g dry weight of the laver (mean +/- SEM, n = 4). A vitamin B12 compound was purified from the lyophilized purple laver and partially characterized. The silica gel 60 TLC and reversed-phase HPLC patterns of the purified pink-colored compound were identical to those of authentic vitamin B12, but not to those of vitamin B12 analogues inactive for humans.
authors.affiliation: Department of Health Science, Kochi Women's University, Japan. watanabe@cc.kochi-wu.ac.jp
authors.forename: F
authors.initials: F
authors.lastname: Watanabe
authors.forename: S
authors.initials: S
authors.lastname: Takenaka
authors.forename: H
authors.initials: H
authors.lastname: Katsura
authors.forename: E
authors.initials: E
authors.lastname: Miyamoto
authors.forename: K
authors.initials: K
authors.lastname: Abe
authors.forename: Y
authors.initials: Y
authors.lastname: Tamura
authors.forename: T
authors.initials: T
authors.lastname: Nakatsuka
authors.forename: Y
authors.initials: Y
authors.lastname: Nakano
mesh_terms: D001682:Biological Availability; D002851:Chromatography, High Pressure Liquid; D002855:Chromatography, Thin Layer; D008163:Luminescent Measurements; D012624:Seaweed / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet; D014805:Vitamin B 12 / Q000737:chemistry* / Q000302:isolation & purification / Q000493:pharmacokinetics
chemical_list: D014805:Vitamin B 12