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  1. No Access

    Article

    Characterization of vitamin B12 compounds from the brackish-water bivalve Corbicula japonica

    In Lake Togo (Tottori prefecture, Japan), the vitamin B12 content of the brackish-water bivalve Corbicula japonica remained high (17.3–22.5 μg/100 g wet weight of the edible portion) throughout the year, except d...

    Yukio Ishihara, Kazumi Ueta, Tomohiro Bito, Shigeo Takenaka… in Fisheries Science (2013)

  2. No Access

    Article

    Identification of vitamin B12 and pseudovitamin B12 from various edible shellfish using liquid chromatography–electrospray ionization/tandem mass spectrometry

    In this study, the vitamin B12 contents were analyzed in the edible portions of various shellfish (bivalves and snails). High vitamin B12 contents (30.5–53.3 μg/100 g wet weight) were detected in mussels, surf cl...

    Yuri Tanioka, Shigeo Takenaka, Tadasu Furusho, Yukinori Yabuta… in Fisheries Science (2014)

  3. No Access

    Article

    Determination and characterization of vitamin B12 compounds in edible sea snails, ivory shell Babylonia japonica and turban shell Turdo Batillus cornutus

    In this study, we characterized and quantified vitamin B12 compounds in popular edible snails Babylonia japonica and Turdo Batillus cornutus using a microbiological assay based on Lactobacillus delbrueckii subsp....

    Fei Teng, Yuri Tanioka, Natsumi Hamaguchi, Tomohiro Bito… in Fisheries Science (2015)

  4. No Access

    Article

    Characterization of vitamin B12 compounds from marine foods

    Vitamin B12 is synthesized by only certain bacteria and archaea but not by animals or plants. In marine environments, bacterial vitamin B12 is transferred and concentrated into fish and shellfish bodies by plankt...

    Tomohiro Bito, Yuri Tanioka, Fumio Watanabe in Fisheries Science (2018)

  5. No Access

    Article

    Determination and characterization of vitamin B12 in the muscles and head innards of edible shrimp

    We determined the vitamin B12 content in both the muscles and head innards of various shrimp species [Argis lar (Owen, 1839); Togezako shrimp, Argis toyamaensis (Yokoya, 1933); Pandalopsis japonica, Balss, 1914;

    Naho Okamoto, Natsumi Hamaguchi, Yukihiro Umebayashi, Shigeo Takenaka… in Fisheries Science (2020)

  6. No Access

    Article

    Characterization of vitamin B12 compounds from commercially available fish roe products

    Although fish roes (or the egg-laden ovary) are seafood products with high nutritional value and are considered abundant in vitamins including vitamin B12, nevertheless, the detailed properties of vitamin B12 hav...

    Tamami Yamanaka, Mika Namura, Kyohei Koseki, Tomohiro Bito… in Fisheries Science (2022)

  7. No Access

    Article

    Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods

    This study identified vitamin B12 compounds in traditional fermented Japanese seafoods, such as heshiko made with a mackerel, kusaya made with a flying fish, Akazukuri-shiokara made with a squid, and funazushi ma...

    Tamami Yamanaka, Chisa Ishikura, Kyohei Koseki, Tomohiro Bito… in Fisheries Science (2024)