Purple laver

Fig. 3 Silica gel 60 TLC analysis of B12 compounds of driec green and purple lavers. The green laver B12 compounds were determined according to the chemiluminescence B12 assay (A)y and microbiological B12 assay (B) methods. The purple laver Bi3 compounds were determined according to the chemilumines- cence B12 assay (C) and microbiological B12 assay (D) methods J The Rf values of authentic OH-B12, AdoBi2, CN-B12, and MeBi on this TLC system [l-butanol-2-propanol-water (10 7 10 vol vol) as a solvent] were 0.03, 0.20, 0.22, and 0.36, respectively. (From Ref. [3]. Ameriean Chemieal Society, 1999.) 5...

Coenzyme forms of B12 are also separated by TLC and then assayed. Occurrence of B12 coenzymes in the dried purple and green lavers is shown by the use of silica gel 60 TLC (Fig. 3). - The dried green laver contains four known types of biologically active B12 compounds (approximately OH-B12, 45% CN-B12, 35% AdoBi2, 6% and MeBi2, 0.2%), and the noncoenzyme forms (OH and CN forms) of B12 predominated. Most B12 (about 80%) found in the dried purple laver are recovered in the OH-B12 fraction. 

Watanahe, F. Takenaka, S. Katsura, H. Miyamoto, E. Abe, K. Tamura, Y. Nakatsuka, T. Nakano, Y. Characterization of a vitamin B12 compound in the edible purple laver, Porphyra yezoensis. Biosci. Biotechnol. Biochem. 2000, 64 (12), 2712-2715. 

Purple laver, red laver chi choy, chi tsai, hai tsai, hung tsai, hung tsoi, tai tso, tsu tsai, tsu tsoi, tsztsai, zicai (Chinese) amanori, asakusa nori, chishima kuro-nori, hoshi-nori, kuro-nori, natsu-nori, nori, sushi nori, tisima (Japanese) kirn (Korean) nuru (Russian)... 

Watanabe, F., Takenaka, S., Katsura, H., Masumder, S., Abe, K., Tamura, Y., and Ncikanos, Y. (1999). Dried green and purple lavers (Nori) contain substantial amounts of biologiccJly active vitamin B12 but less of dietary iodine relative to other edible seaweeds. J. Agric. Food Chem. 47, 2341-2343. 

Yabuta, Y., Fujimura, H., Kwak, C., Enomoto, T., and Watanabe, F. (2010). Antioxidant activity of the phycoerythrobilin compound formed from a dried korean purple laver (porphyra sp.) during in vitro digestion. Food Sci. Technol. Res. 16,347-352. 

Suzuki, T., Ohsugi, Y., Yoshie, Y., Shirai, T., and Hirano, T. (1996). Dietary fiber content, water-holding capacity and binding capacity of seaweeds. Fish. Sci 62,454-461. Takenaka, S., Takubo, K., Watanabe, E., Tanno, T., Tsuyama, S., Nanano, Y., and Tamura, Y. (2003). Occurrence of coenzyme forms of vitamin B12 in a cultured purple laver (Porphyra yezoensis). Biosci. Biotechnol. Biochem. 67,2480-2482. 

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