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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...
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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...
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Chapter
Seaweeds as a Source of Vitamin B12
The usual dietary sources of vitamin B12 are animal-derived foods, such as milk, meat, fish, and shellfish. Vitamin B12 is well known as the unusual vitamin that is absent from plant-derived foods. Thus, vegetari...
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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;
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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...
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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....
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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...
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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...