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

• 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

Bibliographic Information

Other Title

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

Abstract

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.

Journal

• Journal of Nutritional Science and Vitaminology

  Journal of Nutritional Science and Vitaminology 62 (5), 366-371, 2016

  Center for Academic Publications Japan

Keywords

• century egg
• egg yolk
• In vitro gastric digestion
• pidan
• vitamin B₁₂

Details

• CRID: 1390001206326525568
• NII Article ID: 130005179302
• NII Book ID: AA00703822
• DOI: 10.3177/jnsv.62.366
• ISSN: 18817742
• ISSN: 03014800
• NDL BIB ID: 027684920
• PubMed: 27928125
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I027684920
• Web Site: https://www.jstage.jst.go.jp/article/jnsv/62/5/62_366/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2017210404
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• Abstract License Flag: Disallowed