Vitamin B12 Content Research Articles

Phenylethanol Glycosides from Cistanche tubulosa Modulate the Gut Microbiota and Cecal Metabolites to Ameliorate Diabetic Nephropathy Induced by Streptozotocin Combined with High-Fat Diet in Rats.

Diabetic nephropathy (DN) is a prevalent complication and serious microvascular of diabetes mellitus. After previous studies, we found that phenylethanol glycosides (CPhGs) derived from Cistanche tubulosa (Schenk) Wight exerts antidiabetic and renoprotective effects. However, the effects of CPhGs on DN remain incompletely understood. The study aimed to examine the effects of CPhGs on DN in rats and explore the underlying mechanism involved. A DN rat model was established by streptozotocin (STZ) combined with a high-fat diet. Reagent kits were used to assess the extent to which CPhGs ameliorate hyperglycemia, insulin resistance (IR), renal dysfunction, kidney oxidative stress, and peripheral inflammation. Histology and immunohistochemical staining were used to detect the changes in renal tissue structure and the expression levels of α-smooth muscle actin (α-SMA) and collagen I. Furthermore, we analyzed the cecal contents of DN rats to investigate the effect of CPhGs on gut microbiota by using 16S rRNA sequencing and broad-spectrum metabolite profiling. The results showed that CPhGs demonstrated a range of advantageous outcomes in DN, encompassing the enhancement of kidney function and alleviation of hyperglycemia, IR, renal injury, oxidative stress, and peripheral inflammatory reactions. In addition, CPhGs regulated the abundance of the [Eubacterium]_coprostanoligenes_group, Oscillospiraceae_UCG-005, etc. to modulate the gut microbiota. CPhGs significantly upregulated the content of vitamin B6 and tyrosyl-tryptophan and downregulated histamine, L-methionine, etc. In summary, the therapeutic efficacy of CPhGs on DN rats may be achieved by modulating the gut microbiota and cecal metabolites to restore the metabolic disorders of vitamin B6, histidine, etc.

Evaluation of nutrient composition of selected small indigenous fish species in Bangladesh and potential contribution to nutrient intakes

Small indigenous fish (SIF) are recognized as easily available, and abundant source of macronutrients and micronutrients in Bangladesh. The current investigation was undertaken to assess the existing heavy metal, mineral, vitamin, and others nutrient content of small indigenous freshwater fish in Bangladesh. Eight indigenous fish (Mola, Tengra, Baim, Punti, Chanda, Guchi, Koi, and Taki) were selected for this study. The AAS (Atomic Absorption Spectrophotometer), ICP-MS (Inductively Coupled Plasma-Mass Spectrometry), and the Association of Official Analytical Chemists methods outlined were used to determine the proximate compositional analysis of fish. The highest fat content was found in koi fish. Protein was highest in both baim and taki fish. Iron, zinc, vitamin A, and vitamin B12 content were highest in mola fish. Highest calcium and phosphorus were found in the chanda and taki fish. The study concludes that small indigenous fish are valuable sources of fat, protein, ash, iron, zinc, calcium, phosphorus, potassium, vitamin A, and vitamin B12, which are important for maintaining good health. Our findings suggest that small indigenous fish could serve as a viable option for addressing the nutritional needs for the children (6–23 m age), and Pregnant and lactating women in Bangladesh as a tool to fight malnutrition.

Биохимический, минеральный и витаминный состав семян льна масличного белорусской селекции

Linseeds are a promising source of biologically valuable substances, essential amino acids, dietary fiber, vitamins, antioxidants, and essential polyunsaturated fatty acids. The article describes the biochemical, mineral, and vitamin composition of Belarusian flax varieties. The research objective was to select cultivars for functional food production. The study featured ten linseed cultivars, i.e., Ilim, Opus, Brestskiy, Salut, Fokus, Allyans, Dar, Vizir, Slavyanin, and Bonus. In 2020–2021, the authors planted plots of 1 m2 in triplicate for each cultivar. The experimental field belonged to the Institute of Flax, Ustye, Republic of Belarus. The study followed standar d methods to determine the content of micronutrients. All flax varieties proved to be a reliable source of vegetable fat (≤44.8%), protein (≤25.1%), and fiber (≤26.0%). The maximal content of α-linolenic acid belonged to Salut (63.0%), Vizir (61.4%), and Bonus (61.8%). The average mineral content was as follows: 7,500.0–10,625.0 mg/kg potassium, 5,700.0–7,522.5 mg/kg phosphorus, 2,300.0–2,605.0 mg/kg magnesium, 1,200.0–1,922.5 mg/kg calcium, 45.0–56.0 mg/kg iron, and 124.5–190.0 mg/kg sodium. The maximal content of vitamin B1 was registered in the samples of Salut (0.91 mg/100 g) and Brestskiy (1.08 mg/100 g); the maximal content of vitamin B2 belonged to the samples of Dar (0.058 mg/100 g), Ilim (0.057 mg/100 g), and Brestskiy (0.056 mg/100 g); the maximal content of vitamin E (tocopherol) was found in the samples of Salut (12.6 mg/100 g), Dar (12.07 mg/100 g), and Opus (12.35 mg/100 g). The linseeds were not suitable for high-quality food flour production after room temperature storage because the acid number increased by 64–73%. The excellent biological value of Belarusian flax cultivars demonstrated good prospects as highly active functional ingredients in new functional foods.

Evaluation of thiamine and riboflavin in different varieties of rice grown in Kurigram district, Bangladesh

ContextRice is indeed a staple food in many parts of the world, including Bangladesh. This research aimed to evaluate the two essential vitamin levels in different processed rice sunned, parboiled, cooked sunned, cooked parboiled, and washed cooked rice. ObjectiveThe study focused on analyzing the thiamine (vitamin B1) and riboflavin (vitamin B2) contents in 10 different varieties of paddy samples grown in the Kurigram district of Bangladesh. MethodsA high performance liquid chromatographic (HPLC) technique assembled with fluorescence detector was employed for these analyses. Two calibration curves were generated to analyze vitamin B1 and B2 (for thiamine the regression coefficient, r2 = 0.9992 and riboflavin r2 = 0.9989). The study demonstrated a recovery rate of 96.88 % for vitamin B1 and 104.24 % for vitamin B2. Overall, these findings provide valuable insights into the vitamin B1 and B2 contents across different rice samples. Results and conclusionThe results showed that the parboiled samples had the highest thiamine content, ranging from 342.50 ± 0.3 to 673.0 ± 7.5 μg/100 g, compared to the sunned samples, which had a range of 209.5 ± 0.3 to 337.4 ± 4.3 μg/100 g. Conversely, the sunned samples had the highest riboflavin content, ranging from 26.4 ± 0.2 to 59.6 ± 0.3 μg/100 g, while the parboiled samples had a range of 3.0 ± 0.1 to 26.6 ± 0.01 μg/100 g. Additionally, it was observed that the steaming process increased the thiamine content and reduced the riboflavin content in parboiled rice samples but decreased both the thiamine and riboflavin in sunned rice samples. Another study showed a gradual decrease in the levels of both vitamins B1 and B2 in sunned, cooked sunned and washed cooked sunned rice samples. SignificanceThese findings provide valuable insights into the impact of processing methods, such as parboiling and steaming, on the thiamine and riboflavin contents in rice. The results suggest that parboiled rice may be a preferable choice for individuals seeking higher thiamine content in their diet, while sunned rice may contain higher levels of riboflavin. The results shed light on the nutritional profiles of different rice varieties and highlight the potential impact of processing techniques on the vitamin content of rice.

The effects of milling on the chemical forms, bioavailability, and in vivo distribution of Vitamin B1 in rice

Milling not only reduces the content of Vitamin B1 (Vit B1) in rice but may even affect its bioaccessibility, further affecting its activity in vivo. Therefore, this study investigated the changes in Vit B1 content and its chemical forms in rice at different degrees of milling (DOM) before and after cooking, as well as their bioaccessibility in vitro and bioavailability in vivo. In raw unmilled rice, the proportion of bound Vit B1 was slightly lower than that of free Vit B1, and the proportion increased significantly after cooking. DOM< 8% hindered this change of bound Vit B1 after cooking, resulting in a decrease in Vit B1 thermal stability from 90% to 80% and bioaccessibility from 80% to 60%. Fortunately, the content of Vit B1 stabilized in the digestive fluid remained superior to that of the high DOM group. DOM<8% shortened the time for Vit B1 to peak in the blood concentration of mice, whereas the decrease in bioavailability of Vit B1 in blood and liver was insignificant, unlike bioaccessibility. Hence, DOM < 8% can be applied to the rice milling process to maintain nutritional value. Correlation analyses indicated that the bound form of Vit B1 in cooked rice was the main factor affecting its digestion and absorption. These findings provide further support for the development of moderate rice processing.

Assessment of the Biological Activity of a Probiotic Fermented Milk Product with the Addition of Lactobacillus helveticus Cell-Free Supernatant

Products enriched with probiotic microorganisms have proven to possess immunomodulatory, antioxidant, hypo-cholesterolemic, hypotensive, and antimicrobial properties. Biologically active substances, which are by-products of microbial fermentation, have potential applications in various industries. Cell-free supernatants, depending on the microorganisms used and production conditions, can exhibit antimicrobial, antioxidant, bifidogenic, and other biological activities. This paper presents a study on the biological activity of a probiotic fermented milk product, supplemented with 0.01% lyophilized cell-free supernatant from Lactobacillus helveticus. The fermented milk product was developed based on a composition of Lacticaseibacillus rhamnosus F, Lactococcus cremoris CR201, and Propionibacterium shermanii E2. The research evaluated antimicrobial activity, Bifidobacteria growth stimulation, and the content of organic acids, amino acids, and B vitamins. It was found that adding lyophilized cell-free supernatant to the fermented milk product enhanced its biological activity. In particular, the experimental samples showed a threefold increase in vitamin B6 content compared to the control, reaching 22.412 μg/100 g. Additionally, the amino acid content in the experimental samples exhibited a significant increase of more than 100% in the essential amino acid tryptophan compared to the control. Notably, antimicrobial activity increased against several opportunistic strains. The experimental samples also showed a significant increase in lactic and formic acids, which may enhance the product’s inhibitory properties against pathogens. An increase in antioxidant activity was observed, potentially due to the higher content of tryptophan and vitamin B6. The positive effect of adding cell-free supernatant on the growth of Bifidobacteria was also demonstrated. Thus, the findings suggest that this cell-free supernatant can be recommended as an additive in the production of fermented milk products, food additives, dietary supplements, and animal feed.

Physicochemical and Morphological Changes in Long-Grain Brown Rice Milling: A Study Using Image Visualization Technologies

This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanning electron microscopy (SEM), X-ray micro-computed tomography (micro-CT), low-field nuclear magic resonance (LF-NMR), and headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS) were employed to examine the physicochemical and volatile properties of the samples. Results revealed a continuous increase in the degree of milling, with a broken rice rate and a whiteness value increasing by 50.84% and 21.13%, respectively, compared with those during the initial stage; dietary fiber and vitamin B1 contents were reduced by 54.41% and 66.67%, respectively. The image results visualized showed that the cortex of brown rice was gradually peeled off with the increase in milling degree; the cortical thickness was gradually reduced, the endosperm was gradually exposed, and the surface was smoother and shinier. T2 populations exhibited a shift toward longer relaxation times, followed by a decrease in relaxation time during the milling process. Additionally, 31 target compounds impacting rice flavor, mainly ketones, alcohols, and esters, were identified, and the concentration of volatile substances in the B region decreased with the reduction in the bran layer; the concentration of volatile substances in the C region provided rice flavor, which increased with the milling process. This study showed changes in the physicochemical properties and appearance quality of long-grain brown rice during milling. Furthermore, the use of various image processing techniques offers significant insights for optimizing processing parameters and enhancing overall quality and taste.

VITAMIN B2 AND ITS STATUS IN VEGETARIANS AND VEGANS

The main goal of this review was to briefly highlight the key points of today’s knowledge about the role and metabolism of vitamin B2 as well as to compare its status in vegans, vegetarians, and omnivores according to present data. Biologically active forms of water-soluble vitamin B2 (riboflavin) are represented by flavin mononucleotide (FMN) and flavin adenine diphosphate (FAD), which are coenzymes in the reactions of the electron transport chain and the pyruvate dehydrogenase complex. Riboflavin is also involved in the metabolism of fatty acids, the synthesis of cholesterol and steroid hormones. Riboflavin also participates in the folate cycle. Vitamin B2 is crucial for the metabolism of other vitamins. FMN is necessary for the for-mation of the active form of vitamin B6, while FAD is necessary for the synthesis of niacin. Severe clinical insufficiency of vitamin B2 is not common. Besides insufficient riboflavin consumption, hypothyroidism can also be a cause of vitamin B2 deficiency as thyroxine regulates the conversion of ribo-flavin to its active forms  FMN and FAD. Lack of riboflavin can cause tissue damage; especially of the epithelial, reproductive, and nervous system. The variety of its manifestations is related to the fact that riboflavin deficiency also disrupts the metabolism of vitamins B6, or PP. Similarly, riboflavin deficiency can also disrupt the folate cycle, increasing the level of homocysteine which damages vascular intima and leads to endothelial dysfunction and atherosclerosis as a result. Rapid urinary excretion of riboflavin makes it safe even if taken in a high dose, changing the urine colour into bright-yellow. This safety of riboflavin makes it unharmful to be used as an oral tracer for monitoring compliance in clinical research. Ultra-high doses of ribo-flavin (more than 400 mg/day) can cause diarrhoea or polyuria. The content of vitamin B2 in animal-derived products is higher than in plant-based ones. This also determines its lower intake in vegans and vegetarians compared to omnivores. While there is a shred of evidence that plant-based diets in-crease the production of bioavailable riboflavin by the gut microbiota, this does not appear to be sufficient to completely compensate for the vegetari-ans’/vegans’ reduced dietary intake of vitamin B2, as most of the researches point the fact that vegans and vegetarians are more prone to lack vita-min B2 than omnivores. At the same time, it should be noted that there exists no universally adopted optimal method for assessing the status of vit-amin B2 in the body. Further research and standardization of methods may ease to assess the prevalence and risks of riboflavin deficiency in various dietary groups

Optimization of Vitamin B1, B2, and B6 Absorption in Nang Tay Dum Floating Rice Grains.

As reported by the FAO, in 2022, approximately 735 million people experienced undernourishment, underscoring the critical need for effective strategies to address micronutrient deficiencies. Among these strategies, the mass fortification of staple foods, particularly rice-a dietary staple for half of the global population-has emerged as one of the most effective approaches. Conventional milling processes diminish the nutritional content of rice, necessitating the development of fortification methods to enhance its nutrient profile. This study investigates advanced fortification techniques to improve the nutritional value of rice, focusing on vitamins B1, B2, and B6, with guidelines from the US Institute of Medicine's Dietary Reference Intakes. The results indicate that implementing ultrasonic treatments and optimal soaking conditions (60 °C for 60 min) significantly enhances the absorption of these vitamins. Effective parameters included a concentration of 1500 ppm for vitamin B1 and higher levels for vitamins B2 and B6, with a rice-to-vitamin solution ratio of 1:4. These conditions yielded an absorbed vitamin B1 content of 1050 mg/kg, bringing the fortified rice closer to meeting recommended intake levels. Given the global average daily consumption of 100 g of rice per person, this research demonstrates the feasibility of fortifying rice to address nutrient deficiencies effectively and contribute to improved dietary health worldwide. Further enhancement of vitamin B2 and B6 levels remains essential for optimal fortification, highlighting the potential of fortified rice as a sustainable solution for improving global nutrition.

Source of Vitamin B12 in plants of the Lemnaceae family and its production by duckweed-associated bacteria

While most plants are not known to contain significant levels of the essential corrinoid cobalamin (vitamin B12), considerable levels of vitamin B12 were found in the duckweed clone Wolffia globosa Mankai. Although endophytes were speculated to be the source of this vitamin B12, it has not been tested yet. In this study, we carried out comparative analysis of vitamin B12 content in 15 duckweed accessions across 11 species. Significant but variable levels of vitamin B12 were found in all unsterile duckweed cultures tested. In contrast, disinfected duckweed cultures with lower levels of bacteria, as monitored by PCR-based methods, contained little vitamin B12. Importantly, two strains of duckweed-associated bacteria were shown to produce vitamin B12. This work provides evidence for bacteria as the source of vitamin B12 in duckweeds. Bioinformatics-aided identification of vitamin B12 producers among duckweed-associated bacteria could facilitate their systematic incorporation into duckweed-based foods to support a planetary health diet.

Two pyridoxal phosphate homeostasis proteins are essential for management of the coenzyme pyridoxal 5'-phosphate in Arabidopsis.

Coenzyme management is important for homeostasis of the pool of active metabolic enzymes. The coenzyme pyridoxal 5'-phosphate (PLP) is involved in diverse enzyme reactions including amino acid and hormone metabolism. Regulatory proteins that contribute to PLP homeostasis remain to be explored in plants. Here, we demonstrate the importance of proteins annotated as PLP homeostasis proteins (PLPHPs) for controlling PLP in Arabidopsis (Arabidopsis thaliana). A systematic analysis indicates that while most organisms across kingdoms have a single PLPHP homolog, Angiosperms have two. PLPHPs from Arabidopsis bind PLP and exist as monomers, in contrast to reported PLP-dependent enzymes, which exist as multimers. Disrupting the function of both PLPHP homologs perturbs vitamin B6 (pyridoxine) content, inducing a PLP deficit accompanied by light hypersensitive root growth, unlike PLP biosynthesis mutants. Micrografting studies show that the PLP deficit can be relieved distally between shoots and roots. Chemical treatments probing PLP-dependent reactions, notably those for auxin and ethylene, provide evidence that PLPHPs function in the dynamic management of PLP. Assays in vitro show that Arabidopsis PLPHP can coordinate PLP transfer and withdrawal from other enzymes. This study thus expands our knowledge of vitamin B6 biology and highlights the importance of PLP coenzyme homeostasis in plants.

Screening the capability of vibrational spectroscopic techniques for simultaneous quantification of vitamins B1, B6, and B12 in a powder blend

The rising possibilities of vibrational spectroscopy coupled with multivariate modeling, enables many applications of these well-established analytical techniques, easy-to-use for rapid and non-destructive analysis. Owing to the lack of need for hazardous solvents or reagents in sample preparation, FTIR, NIR and Raman spectroscopy belong to the group of environmentally friendly techniques, known as “green analytical techniques”. Such characteristics re-introduce them into the pharmaceutical industry, especially as part of process-analytical-technology (PAT) tools for both qualitative and quantitative analysis.This research aimed to assess the potential of ATR-FTIR, NIR and Raman as a PAT for the quantification of Vitamins B1 (thiamine), B6 (pyridoxine) and B12 (cyanocobalamin) in a powder blend, using a partial least square (PLS) regression model, as well as to monitor the powder blend homogeneity.Results from each of the vibrational spectroscopy techniques were compared with those obtained by HPLC, which served as the reference analytical technique for quantifying the active substances in complex matrices using multivariate analysis. The developed PLS models were evaluated for their ability to quantify each of the active substances in the powder blend. The ATR-FTIR, NIR and Raman spectrum segments, revealed by the Variable Importance for Projection (VIP) plot for each model, respectively, were linked to the band assignment of each active ingredient.The statistical indicators of the models (interpretation rate (R2X and R2Y), predictive ability (Q2 and RMSEP) and accuracy (RMSEE)) demonstrated their suitability for in-process estimation of vitamin B1, B6 and B12 contents in powder blends. Estimating B12 content proved more challenging, likely due to sampling issues related to its low content in the powder blend. Nevertheless, the observed variability in the models aligns with the variability in results obtained by HPLC, indicating the lack of blend homogeneity. Therefore, the quantification models could be considered for a further upgrade as PAT for monitoring the powder blend homogeneity during the manufacturing of vitamin blends.

Assessment of hemograms in military servicemen at different durations of professional activity in the Arctic

Extreme environmental factors can have a negative impact on human hemograms. The goal is to assess hemogram indicators in military personnel with different durations of professional activity in the Arctic during the summer period. We observed two groups with a duration of stay in the Arctic of up to 5 (No.1, n=20) and up to 10 years (No. 2, n=31). We carried out determinations of vitamins B12 and B9, minerals (K, Na, total Ca, ionized Ca, Mg, P, Fe) in blood plasma, and sanitary-chemical studies of water. The diet was assessed based on literature data. Questioned about tobacco smoking. We assessed working conditions according to the degree of harmfulness and danger. Hemoglobin in group No. 2–154.6±0.7, No. 1–156.9±0.9 g/l (p=0.041), the average hemoglobin concentration in the erythrocyte was 334.0±0.6 and 336.2± 0.8 g/l (p=0.008), average hemoglobin content in erythrocytes 29.1±0.2 and 28.0±0.2 (p=0.001), average platelet volume 9.33±0.4 and 9.14±0.05 fl (p=).008. In groups No. 1 and No. 2, respectively, decreased red blood cells in 30.0 % and 6.7 %, decreased hematocrit in 20.0 % and 0 %, increased average volume of red blood cells in 10.0 % and 6.7 %, the hemoglobin content in the erythrocyte is reduced in 20.0 %: and increased in 20.1 %, the average hemoglobin concentration is normal and reduced in 20.1 %, the average platelet volume is normal and increased in 20.1 %, band neutrophils are reduced in 100.0 % and in 80.0 %, segmented — normal and reduced in 13.4 %. Water supply was provided with low-mineralized water, food was provided with canned food; work is harmful in terms of intensity (3.2) and severity (3.2). Quantitative and qualitative changes in blood parameters with different durations of professional activity characterize the versatility of the influence of health risk factors. The data obtained lead to a study of the content of vitamin B12, folic acid, as well as the mineral balance of the body to develop specific preventive interventions to preserve the health of military personnel.

Spectrofluorimetric Analysis of Riboflavin Content during Kombucha Fermentation.

Kombucha is a traditional beverage obtained by the microbial fermentation of tea using a symbiotic culture of bacteria and yeasts. In addition to several documented functional properties, such as anti-inflammatory activity and antioxidant activity, kombucha is often credited with high levels of vitamins, including riboflavin. To our knowledge, the vitamin B2 content in traditionally prepared kombucha has been determined in only two studies, in which the concentration measured by the HPLC technique ranged from 2.2 × 10-7 to 2.1 × 10-4 mol dm-3. These unexplained differences of three orders of magnitude in the vitamin B2 content prompted us to determine its concentration during the cultivation of kombucha under very similar conditions by spectrofluorimetry. The B2 concentrations during the 10-day fermentation of black tea ranged from 7.6 × 10-8 to 3.3 × 10-7 mol dm-3.

Transcriptomic Insights into Molecular Response of Butter Lettuce to Different Light Wavelengths.

Lettuce is a widely consumed leafy vegetable; it became popular due to its enhanced nutritional content. Recently, lettuce is also regarded as one of the model plants for vegetable production in plant factories. Light and nutrients are essential environmental factors that affect lettuce growth and morphology. To evaluate the impact of light spectra on lettuce, butter lettuce was grown under the light wavelengths of 460, 525, and 660 nm, along with white light as the control. Plant morphology, physiology, nutritional content, and transcriptomic analyses were performed to study the light response mechanisms. The results showed that the leaf fresh weight and length/width were higher when grown at 460 nm and lower when grown at 525 nm compared to the control treatment. When exposed to 460 nm light, the sugar, crude fiber, mineral, and vitamin concentrations were favorably altered; however, these levels decreased when exposed to light with a wavelength of 525 nm. The transcriptomic analysis showed that co-factor and vitamin metabolism- and secondary metabolism-related genes were specifically induced by 460 nm light exposure. Furthermore, the pathway enrichment analysis found that flavonoid biosynthesis- and vitamin B6 metabolism-related genes were significantly upregulated in response to 460 nm light exposure. Additional experiments demonstrated that the vitamin B6 and B2 content was significantly higher in leaves exposed to 460 nm light than those grown under the other conditions. Our findings suggested that the addition of 460 nm light could improve lettuce's biomass and nutritional value and help us to further understand how the light spectrum can be tuned as needed for lettuce production.

Oncom from Surplus Bread Enriched in Vitamin B12 via In Situ Production by Propionibacterium freudenreichii

Bread is a frequently wasted food product. Surplus or stale bread can be successfully processed by solid-state fermentation and used as the only fermentation substrate. Oncom, which originated in Indonesia, is made with moulds of the Neurospora genus. This experiment aimed to obtain oncome from stale bread enriched in vitamin B12. Co-fermentation with N. sitophila and Propionibacterium freudenreichii was carried out on two types of bread differing in chemical composition and initial pH value. Oncom obtained after 5 days of fermentation, depending on the substrate used and the fermentation variant (fungal, fungal-bacterial), contained from 35 to 40% dry mass, from 17.5 to about 23% protein, about 2 to max 5% fat, and from 65 to 74% carbohydrates by weight in dry mass. Vitamin B12 content depended largely on the bacterial strain, the colony-forming unit dose in the inoculum, and also the initial pH of the substrate. The oncom product obtained after co-fermentation with P. freudenreichii DSM 20271 contained a maximum of 1.3 µg/100 g, which corresponds to the vitamin B12 level in a chicken egg.

Natural variation in tocopherols, B vitamins, and isoflavones in seeds of 13 Korean conventional soybean varieties

Soybean seeds are excellent sources of tocopherols, B vitamins, and isoflavones, which are well known for their health benefits. This study investigated the influence of environment and genotype on these constituents across 13 Korean soybean varieties cultivated in three locations during the 2017–2019 growing seasons. Statistical analyses, employing both univariate and multivariate methods, revealed significant impacts of genetic and environmental factors on the composition of tocopherols, B vitamins, and isoflavones. Through permutational univariate analysis of variance, the primary contributors to each measured component were identified. Genotype strongly influenced the levels of β- and δ-tocopherols, whereas the interaction between location and year predominantly affected α- and γ-tocopherols. Vitamin B1 content was predominantly determined by genotype, whereas B3 and B6 were influenced by annual variations. Vitamin B2 level was primarily affected by the interplay between environmental and genotypic effects. Genotype had a significant effect on isoflavone components, with the exception of daidzein. Furthermore, early maturing varieties and those with black seed coats exhibited low levels of isoflavone components and total isoflavones, suggesting a relationship between maturity group and seed coat color in isoflavone variation. These findings can be used as reference values for compositional equivalence assessment of genetically modified soybeans.

Exploring the potential nutritional benefits of Arthrospira maxima and Chlorella vulgaris: A focus on vitamin B12, amino acids, and micronutrients

Arthrospira (Limnospira) maxima (A. maxima) and Chlorella vulgaris (Ch. vulgaris) are among the approved microalgae and cyanobacteria (MaC) in the food industry that are known to be safe for consumption. However, both organisms are controversial regarding their vitamin B12 content, due to the possible occurrence of pseudo-cobalamin. Concurrently, their nutrition profiles remain understudied. The main purpose of the present study was to identify their nutrition profiles, focusing mainly on vitamin B12, amino acids, and micronutrients under iron-induced hormesis (10 mg/L Fe in treated samples). Our findings indicate a higher B12 content in A. maxima compared to Ch. vulgaris (both control and treated samples). Using liquid chromatography with tandem mass spectrometry (LC-MS/MS), the cyanocobalamin content was determined as 0.42 ± 0.09 μg/g dried weight (DW) in the A. maxima control and 0.55 ± 0.02 μg/g DW in treated A. maxima, resulting in an insignificant difference. In addition, the iron-enriched medium increased the amount of iron in both tested biomasses (p < 0.01). However, a more pronounced (approximately 100×) boost was observed in Ch. vulgaris, indicating a better absorption capacity (control Ch. vulgaris 0.16 ± 0.01 mg/g Fe, treated Ch. vulgaris 15.40 ± 0.34 mg/g Fe). Additionally, Ch. vulgaris also showed a higher micronutrient content. Using both tested microalgae, meeting the sufficient recommended daily mineral allowance for an adult is possible. By combining biomass from A. maxima and Ch. vulgaris in a ratio of 6:1, we can fulfill the recommended daily allowance of vitamin B12 and iron by consuming 6 tablets/6 g. Importantly, iron hormesis stimulated amino acid composition in both organisms. The profile of amino acids may suggest these biomasses as promising potential nutrition sources.

Production of vitamin B12 via microbial strains isolated from marine and food sources in Egypt

Background Vitamin B12 is a very important water-soluble vitamin, which was first isolated from the liver as an anti-pernicious anemia factor. The sole source of vitamin B12 is the animal-based food. It has a complicated structure and requires expensive multi-steps to be synthesized chemically. Intriguingly, vitamin B12 can be produced through microbial fermentation by microorganisms in a cheap and more effective manner. Objective This study aims to isolate and characterize microorganisms that have the capability to produce vitamin B12. In addition, the current work aims to optimize the vitamin B12 production conditions by isolating strains using suitable waste materials to obtain a high vitamin B12 yield. Materials and methods Different bacterial and yeast isolates were isolated from marine and food samples using the pour-plate technique. These isolates were screened for vitamin B12 production using a specific growth medium that lacked vitamin B12 and a test indicator bacterium. The content of vitamin B12 was estimated using spectrophotometer measurement and high-performance liquid chromatography (HPLC). The isolates that showed high vitamin B12 productivity were identified using MALDI-TOF technique. The identified strains were implemented for the optimization of vitamin B12 production to reveal the most proper and optimum conditions for the production. Response surface methodology (RSM) was employed to enhance the production of vitamin B12 in a flask scale. Agro-industrial wastes such as molasses were used for vitamin B12 production using the most optimum conditions as determined by RSM. Results and conclusion Eighty-seven actinomycetes, bacterial, and yeast isolates were screened for vitamin B12 production. Out of these isolates, 15 showed high vitamin B12 productivity. We found that bacilli and yeast isolates were the most productive among the tested cocci and actinomycetes isolates. The highly productive Bacillus and yeast isolates were identified using the MALDI-TOF analysis. The isolates were identified as Candida pelliculosa, Geotrichum candidum, Bacillus subtilis and Bacillus sp. One strain of Candida pelliculosa (coded BYI), three strains of Geotrichum candidum (coded as MZYC, MZYD, and MZYG) were selected for studying the effect of sugar type and inoculum size on the yield of vitamin B12 production. Strain MZYD was selected for the statistical modelling using RSM to optimize seven factors for the vitamin B12 production. These factors included temperature, fermentation time, salt concentration, pH, sugar concentration, inoculum size, and aeration. Five factors i.e., temperature, pH, sugar concentration, and inoculum size were shown to significantly improve the vitamin B12 production. A maximum yield of 64.21 μg/100 ml was obtained using the optimized RSM conditions. These optimized conditions were used to produce vitamin B12 using molasses as a raw material for the microbial growth.

Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B12 contents in soy whey

The lack of vitamin B12 in unprocessed plant-based foods can lead to health problems in strict vegetarians and vegans. The main aim of this study was to investigate the potential synergy of co-culturing Bifidobacterium animalis subsp. lactis and Propionibacterium freudenreichii in improving production of vitamin B12 and short-chain fatty acids in soy whey. Different strategies including mono-, sequential and simultaneous cultures were adopted. Growth, short-chain fatty acids and vitamin B12 were assessed throughout the fermentation while free amino acids, volatiles, and isoflavones were determined on the final day. P. freudenreichii monoculture grew well in soy whey, whereas B. lactis monoculture entered the death phase by day 4. Principal component analysis demonstrates that metabolic changes in both sequential cultures did not show drastic differences to those of P. freudenreichii monoculture. However, simultaneous culturing significantly improved vitamin B12, acetic acid and propionic acid contents (1.3 times, 5 times, 2.5 times, compared to the next highest treatment [sequential cultures]) in fermented soy whey relative to other culturing modes. Hence, co-culturing of P. freudenreichii and B. lactis would provide an alternative method to improve vitamin B12, acetic acid and propionic acid contents in fermented foods.