Journal List > Korean J Nutr > v.45(1) > 1043969

Kwak, Park, and Cho: Vitamin B12 Content Using Modified Microbioassay in Some Korean Popular Seaweeds, Fish, Shellfish and Its Products

Abstract

There is a limitation to estimate vitamin B12 intake due to a lack of data on vitamin B12 content in many Korean foods. In this study, vitamin B12 content was determined in some seaweeds, fish, and shellfish and their product that are consumed in Korea using a modified microbioassay with Lactobacillus delbruecki ATCC 7830. Dried laver and dried seasoned and toasted laver contained very high levels of vitamin B12 (66.8 and 55.2-71.3 µg/100 g, respectively. Sea lettuce and seaweed fulvescene also contained high vitamin B12 content of 5.47-9.41 and 6.46-7.20 µg/100 g, respectively, whereas sea mustard and sea tangle contained low levels of vitamin B12; vitamin B12 was not detected in seaweed fusifome. Pacific saury, trout, sea-bass, or squid contained 12.01, 2.00, 0.49 and 2.33 µg vitamin B12/100 g, respectively. Ochellatus octopus, and naked sand lance contained 0.72-1.43 and 3.68 µg vitamin B12/100 g, respectively. Dried Alaska pollack contained 0.19-2.64 µg vitamin B12/100 g. Shellfish such as little neck clam and small ark shellfish contained high levels of vitamin B12 of 30.5-40.5 µg/100 g, and mussel and abalone contained 17.71 and 7.82 µg/100 g, respectively. Of unique Korean traditional fermented seafood products, salt-fermented products of squid (2.91 µg/100 g), clams (34.31 µg/100 g), Alaska pollack roe (9.98-12.02 µg/100 g), hairtail guts (4.58 µg/100 g) or small shrimp (0.58-1.55 µg/100 g), and fish sauce from anchovies (1.52-1.78 µg/100 mL), sand eel (0.22-0.24 µg/100 mL) or small shrimp (0.19-0.78 µg/100 mL) were analyzed. A few commercial brands of flying fish roe (0.73-1.73 µg/100 g), canned tuna (0.40 µg/100 g), and fried fish paste (0.25-0.69 µg /100 g) were also analyzed. In conclusion, vitamin B12 content in these foods, chosen considering the Korean food culture, should contribute to improve the present vitamin B12 food database. It may be helpful to estimate vitamin B12 intake more correctly than before, and provide additional information for dietary education related to vitamin B12 and meal management.

Figures and Tables

Table 1
Test for the sensitivity and stability of the microbiological assay
kjn-45-94-i001

Values are represented by mean ± SD of 5 repeats

1) Vitamin B12 = Total vitamin B12 - Alkali resistant

Table 2
Vitamin B12 content in seaweeds
kjn-45-94-i002

Values are represented by mean ± SD of 3-5 repeats

1) Vitamin B12 = Total vitamin B12 - Alkali resistant factor 2) Calculated from dried yield 3) (M): No brand, purchased at traditional market or supermarket in Seoul

Table 3
Vitamin B12 content in some fish and shells
kjn-45-94-i003

Values are represented by mean ± SD of 3-5 repeats

1) Vitamin B12 = Total vitamin B12 - Alkali resistant factor 2) Calculated from vitamin content in dried sample and drying yield 3) (M): No brand, purchased at traditional market or supermarket 4) (R): No brand, collected at restaurant

Table 4
Vitamin B12 content in Korean popular salt-fermented fish and shells
kjn-45-94-i004

Values are represented by mean ± SD of 3-5 repeats

1) Vitamin B12 = Total vitamin B12 - Alkali resistant factor 2) Calculated from vitamin content in dried sample and drying yield 3) (R): no brand, collected at restaurant 4) (M): No brand, purchased at traditional market

Table 5
Vitamin B12 content in some fermented fish sauce for Kimchi
kjn-45-94-i005

Values are represented by mean ± SD of 3-5 repeats

1) Vitamin B12 = Total vitamin B12 - Alkali resistant factor

Table 6
Vitamin B12 content in some processed products of sea foods
kjn-45-94-i006

Values are represented by mean±SD of 3-5 repeats

1) Vitamin B12 = Total vitamin B12 - Alkali resistant factor 2) Calculated from vitamin content in dried sample and drying yield

Notes

This research was supported by the National Research Foundation of Korea (NRF) Grant funded by the Korean Government (2010-0008081).

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