Biological activity of hydroxo-vitamin B-12 degradation product formed during microwave heating

Citation
F. Watanabe et al., Biological activity of hydroxo-vitamin B-12 degradation product formed during microwave heating, J AGR FOOD, 46(12), 1998, pp. 5177-5180
Citations number
11
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
46
Issue
12
Year of publication
1998
Pages
5177 - 5180
Database
ISI
SICI code
0021-8561(199812)46:12<5177:BAOHBD>2.0.ZU;2-3
Abstract
When hydroxo-vitamin B-12, which predominates in foods, is treated by micro wave heating, two degradation products with R-f of 0.16 and 0.27 are found and characterized (Watanabe et al. J. Agric. Food Chem. 1998, 46, 206-210). A novel hydroxo-vitamin Bit degradation product with a R-f of 0.12 was als o found by the use of silica gel 60 column chromatography and was the major compound among the degradation products. The degradation product with a R- f of 0.12 was purified to homogeneity and partially characterized. The puri fied degradation product had about 13% and 23% biological activity of authe ntic vitamin B-12 in hog intrinsic factor (a mammalian vitamin Bra-binding protein) and Lactobacillus Leichmannii ATCC 7830, respectively. Administrat ion of the purified degradation product (0.5 mu g/week) to rats indicates t hat the compound does not have significant activity in mammals.