Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B₁₂

DOI Web Site Web Site PubMed 被引用文献2件 参考文献8件 オープンアクセス
  • TENG Fei
    Division of Applied Bioresources Chemistry, The United Graduate School of Agricultural Sciences, Tottori University
  • BITO Tomohiro
    Faculty of Agriculture, School of Agricultural, Biological and Environmental Sciences, Tottori University
  • TAKENAKA Shigeo
    Department of Veterinary Science, Graduate School of Life and Environmental Sciences, Osaka Prefecture University
  • YABUTA Yukinori
    Division of Applied Bioresources Chemistry, The United Graduate School of Agricultural Sciences, Tottori University Faculty of Agriculture, School of Agricultural, Biological and Environmental Sciences, Tottori University
  • WATANABE Fumio
    Division of Applied Bioresources Chemistry, The United Graduate School of Agricultural Sciences, Tottori University Faculty of Agriculture, School of Agricultural, Biological and Environmental Sciences, Tottori University

書誌事項

タイトル別名
  • Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B<sub>12</sub>

この論文をさがす

説明

In this study, we determined the vitamin B12 content of commercially available century eggs (pidan) and characterized their vitamin B12 compositions in detail. The egg yolk and white of century eggs (each 100 g wet weight) contained 1.9±0.6 and 0.8±0.3 μg of vitamin B12, respectively. The vitamin B12 compounds purified from the egg yolk and white were identified as vitamin B12 using liquid chromatography-electrospray ionization/tandem mass spectrometry. The vitamin B12 present in the yolk or white of century eggs was recovered completely in macromolecular fractions, but not in free vitamin B12 fractions by Sephadex G-50 gel filtration. However, with respect to the vitamin B12 bound to protein in the century egg yolk, approximately 52% of the free vitamin B12 was formed during in vitro gastric digestion and no free vitamin B12 was detected in the egg white.

収録刊行物

被引用文献 (2)*注記

もっと見る

参考文献 (8)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ