미생물분석법을 이용하여 한국인이 즐겨 섭취하는 일부 해조류 및 어패류와 그 가공식품의 비타민 B12 함량 분석 (Vitamin B12 Content Using Modified Microbioassay in Some Korean Popular Seaweeds, Fish, Shellfish and Its Products)

서지정보

· 발행기관 : 한국영양학회
· 수록지 정보 : Journal of Nutrition and Health / 45권 / 1호 / 94 ~ 102페이지
· 저자명 : 곽충실, 박준희, 조지현

초록

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 con-tained 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), Ala-ska 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.

영어초록

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 con-tained 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), Ala-ska 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.

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