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<p>Vitamin B<sub>12</sub> is an essential nutrient, with seafood as one of its richest dietary sources. This review summarizes recent findings regarding the vitamin B<sub>12</sub> content and its chemical forms in traditional Japanese seafood byproducts (e.g., fish roe and crustacean viscera) and fermented marine foods. High levels of biologically active vitamin B<sub>12</sub> were confirmed via liquid chromatography–tandem mass spectrometry in products such as <i>ikura</i>, <i>kani-miso</i>, and <i>shiokara</i>, with minimal inactive corrinoid compounds. These culturally significant foods hold significant potential for addressing vitamin B<sub>12</sub> deficiency and reducing food waste through sustainable dietary practices.</p>

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Vitamin B12 compounds in seafood: an update with a focus on traditional byproducts and fermented foods in Japan

  • 期刊论文

  • 发表日期：

    2026年3月7日

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  • Fumio Watanabe,
  • Kyohei Koseki,
  • Tomohiro Bito

摘要

Vitamin B12 is an essential nutrient, with seafood as one of its richest dietary sources. This review summarizes recent findings regarding the vitamin B12 content and its chemical forms in traditional Japanese seafood byproducts (e.g., fish roe and crustacean viscera) and fermented marine foods. High levels of biologically active vitamin B12 were confirmed via liquid chromatography–tandem mass spectrometry in products such as ikura, kani-miso, and shiokara, with minimal inactive corrinoid compounds. These culturally significant foods hold significant potential for addressing vitamin B12 deficiency and reducing food waste through sustainable dietary practices.