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

Chung Shil Kwak; June Hee Park; Ji Hyun Cho

doi:10.4163/kjn.2012.45.1.94

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

Research Article

Korean Journal of Nutrition

Korean Journal of Nutrition 2012; 45(1): 94-102.

Published online: 29 February 2012

DOI: https://doi.org/10.4163/kjn.2012.45.1.94

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

Chung Shil Kwak, June Hee Park, Ji Hyun Cho

Institute on Aging, Seoul National University, Seoul 110-810, Korea.

To whom correspondence should be addressed. (kwakcs@snu.ac.kr)

Received 6 January 2012 Revised 26 January 2012 Accepted 5 February 2012

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.

Keywords: vitamin B₁₂, seaweeds, seafood and it product, microbioassay

Figures and Tables

Table 1

Test for the sensitivity and stability of the microbiological assay

Values are represented by mean ± SD of 5 repeats

1) Vitamin B₁₂ = Total vitamin B₁₂ - Alkali resistant

Table 2

Vitamin B₁₂ content in seaweeds

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

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

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

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

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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