Occurrence and characterization of vitamin B12 compounds in traditional Japanese sweet “kuzu-mochi” made from fermented wheat starch

Le résumé fourni par la source

This study presents the first detailed evidence that commercially available kuzu-mochi products-a traditional Japanese sweet made from fermented wheat starch-are a natural source of vitamin B12 compounds. Microbiological assays and liquid chromatography-tandem mass spectrometry analyses confirmed the presence of vitamin B12 and its analog (pseudovitamin B12) across all tested samples, along with minor corrinoid compounds. Significant variability in vitamin B12 content was noted at approximately 25-152 ng/100 g wet weight, which was probably associated with differences in fermentation-derived microbial communities. Although kuzu-mochi cannot be a primary source of vitamin B12, its role as a supplementary dietary source is remarkable. These findings shed new light on the nutritional potential of traditional fermented foods.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.