Vitamin B12 Content Using Modified Microbioassay in Some Korean Popular Seaweeds, Fish, Shellfish and Its Products

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 microg/100 g, respectively. Sea lettuce and seaweed fulvescene also contained high vitamin B12 content of 5.47-9.41 and 6.46-7.20 microg/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 microg vitamin B12/100 g, respectively. Ochellatus octopus, and naked sand lance contained 0.72-1.43 and 3.68 microg vitamin B12/100 g, respectively. Dried Alaska pollack contained 0.19-2.64 microg 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 microg/100 g, and mussel and abalone contained 17.71 and 7.82 microg/100 g, respectively. Of unique Korean traditional fermented seafood products, salt-fermented products of squid (2.91 microg/100 g), clams (34.31 microg/100 g), Alaska pollack roe (9.98-12.02 microg/100 g), hairtail guts (4.58 microg/100 g) or small shrimp (0.58-1.55 microg/100 g), and fish sauce from anchovies (1.52-1.78 microg/100 mL), sand eel (0.22-0.24 microg/100 mL) or small shrimp (0.19-0.78 microg/100 mL) were analyzed. A few commercial brands of flying fish roe (0.73-1.73 microg/100 g), canned tuna (0.40 microg/100 g), and fried fish paste (0.25-0.69 microg /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.

Vitamin B12 content analysis of favorite Korean restaurant foods, convenient foods and bakery products

There is a limitation to estimate vitamin B12 intake due to the lack of data on vitamin B12 content of Korean commercial foods. In this study, vitamin B12 content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin B12 content, 3.50 and 2.96 microg/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and 0.32 microg/100 g of vitamin B12, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin B12 content, 1.93 and 1.44 microg/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and 0.13 microg/100 g of vitamin B12, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and 1.91 microg of vitamin B12, respectively. One serving of samgetang and sulongtang had 2.89 microg and 6.64 microg of vitamin B12. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and 0.38 microg of vitamin B12, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and 0.54-1.11 microg of vitamin B12, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and 0.54 microg of vitamin B12, respectively. A plain bagel and a waffle contained 0.13 and 0.17 microg/100 g of vitamin B12, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin B12. In conclusion, these results should contribute to improving the present food vitamin B12 content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin B12 intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin B12 and health.

Vitamin B12 Contents in Some Korean Fermented Foods and Edible Seaweeds

There is a limitation to estimate vitamin B12 intake due to lack of data on vitamin B12 content in many Korean foods. In this study, vitamin B12 content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 microgram/100 g and 0.69 microgram/100 g of vitamin B12, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 microgram/100 g and 0.06-0.15 microgram/100 g. Vitamin B12 was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin B12 in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 microgram vitamin B12/100 mL, but vitamin B12 was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 microgram vitamin B12/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin B12 content was very high in some edible seaweeds such as laver (66.76 microgram/ 100 g dry weight) and sea lettuce (84.74 microgram/100 g dry weight), and it was 17.12 microgram/100 g of dried small anchovy, 1.07 microgram/100 g of whole egg, and 0.02 microgram/100 g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin B12 from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin B12 content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin B12 for vegetarians or Korean elderly on grain and vegetable based diet.

Bioequivalence of Roxithromycin Tablets in Healthy Volunteers / 中华医院感染学杂志

OBJECTIVE To study the relative bioequivalence of two sorts of domestic roxithromycin tablets. METHODS The randomized and crossover study was conducted in 18 healthy volunteers. After a single dose of the drugs given, their plasma drug concentration was determined by microbioassay. RESULTS Both the two sorts of domestic roxithromycin tablets were fitted to one compartment model. The main pharmacokinetic parameters of the tested and reference roxithromycin were as follows: C_ max (10.869?2.671) ?g/ml and (11.250?3.097)?g/ml; T_ max (1.7?0.8)h and (1.6?0.8) h; t_ 1/2 (13.407?2.391)h and (12.496?2.231) h; AUC_ 0-tn (127.097?32.971)?g?ml~ -1 ?h and (134.429?35.783) ?g?ml~ -1 ?h;AUC_ 0-∞ (136.556?33.958)?g?ml~ -1 ?h and (143.483? 38.052 ) ?g?ml~ -1? h; F_ 0-tn and F_ 0-∞ were (95.79?17.46)% and (96.58?16.66)%, respectively. CONCLUSIONS The results of analysis showed that the tested and reference formulations are bioequivalent.

Pharmacokinetics Study and Clinical Evaluation on Boanmycin / 中国药房

OBJECTIVE:To study the pharmacokinetics of boanmycin and to make a clinical evaluation on which.METHODS:36patients with malignant tumor were subjected to the first stage of clinical study after injected intramuscular injection.with0.5～7.5mg/m 2 boanmycin.Of which,8patients were chosen as the subjects for the pharmacokinetic study by microbioassay.RESULTS:Boanmycin had little influence on the functions of heart,liver,kidney and lungs and which had no inhibitory action on bone marrow.After intramuscular injection with5.29～7.65mg/m 2 boanmycin,parameters of pharma?cokinetics in the patients were determined as the following:t 1/2? was(14.036?4.409)min,t 1/2? was(39.160?5.599)min,AUC was(14.697?1.826)(?g?min)/ml and CLs was(0.781?0.102)L/min.CONCLUSION:Serum clearance of boanmycin shows two-compartment model.

Study on the Stability of Erythromycin Lactobionate in Different Kinds of Infusion Fluid by Microbioassay / 中国药房

OBJECTIVE:To study the stability of erythromycin lactobionate mixed with five kinds of infusion fluid at room temperature for 6 hours METHODS:Using microbioassay according to Chinese Pharmacopoeia(2000) RESULTS:The potency of erythromycin lactobionate in five kinds of fluid decreased to varying degrees when they were cultured at room temperature for 6 hours And the potency decreased most quickly when erythromycin lactobionate was mixed with glucose injection or glucose in NS CONCLUSION:Erythromycin lactobionate mixed with sodium chloride injection is more stable than that mixed with glucose injection or glucose in NS