Individual vitamin B₆ contents in selected Japanese sushi toppings

Abstract

The contents of six natural vitamin B₆ forms in popular Japanese sushi toppings were determined by a 4-pyridoxolactone-conversion HPLC method. The half-baked bonito exhibited the highest total vitamin B₆ content and the northern shrimp sashimi the lowest. Pyridoxal 5′-phosphate plus pyridoxal was predominant in nine samples, and pyridoxamine 5′-phosphate plus pyridoxamine in two other samples. Pyridoxine 5′-phosphate plus pyridoxine was minor. The raw meats (sashimi) of fatty seawater fishes contain a lot of pyridoxal 5′-phosphate and/or pyridoxamine 5′-phosphate. Five portions of sushi with 20 g of fatty seawater sashimi toppings would supply with vitamin B₆ recommended by the Japanese Recommended Daily Allowance.

Keywords::

• Pyridoxine
• pyridoxal
• pyridoxamine
• pyridoxal 5′-phosphate
• pyridoxamine 5′-phosphate

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.