Differences in Measured Amounts of Vitamin B6 in Breast Milk according to Determination Method

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  • Shibata Katsumi
    Department of Food Science and Nutrition, School of Human Cultures, The University of Shiga Prefecture
  • Sugimoto Ema
    Department of Food Science and Nutrition, School of Human Cultures, The University of Shiga Prefecture
  • Hirose Junko
    Department of Food Science and Nutrition, School of Human Cultures, The University of Shiga Prefecture
  • Fukuwatari Tsutomu
    Department of Food Science and Nutrition, School of Human Cultures, The University of Shiga Prefecture

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  • 定量法の違いによる母乳中のビタミンＢ６量の変動
  • テイリョウホウ ノ チガイ ニ ヨル ボニュウ チュウ ノ ビタミン B6リョウ ノ ヘンドウ

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Abstract

The content of vitamin B6 in breast milk measured by the microbiological method has been reported to be 1/2 of the value measured by the HPLC method. In order to confirm this discrepancy, the present experiment was performed. Saccharomyces carlsbergensis is a vitamin B6 auxotrophic yeast that cannot respond to the bound type of vitamin B6, such as pyridoxal 5´-phosphate, but only to the free form of vitamin B6. This discrepancy was found to be due to the fact that pyridoxal 5´-phosphate in breast milk had not been completely converted into the free type by the recommended acid hydrolysis.

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