Chamlagain Bhawani, Peltonen Liisa, Edelmann Minnamari, Ramos-Diaz Jose Martin, Kemppinen Asmo, Jouppila Kirsi, Varmanen Pekka, Piironen Vieno
Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Curr Res Food Sci. 2021 Jul 27;4:499-502. doi: 10.1016/j.crfs.2021.07.009. eCollection 2021.
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade was studied by applying a standard static model. At first, a culture of , fresh or heat-treated, was subjected to assays. Then, food ingredients or products were evaluated for their bioaccessibility: spray-dried wheat bran extract powder, pasta made with an extruder using fermented bran extract and breads made with spray-dried powder or with added cyanocobalamin. B12 bioaccessibility from the fresh culture was only ca. 53%, which, when heated, increased to 73%. The bioaccessibility of B12 from the food products varied from 75% (spray-dried powder) to 95% (breads). B12 from the fortified bread was as bioaccessible as from the bread made with added cyanocobalamin (99%). The results suggest that B12 synthesized by , when fortified in the studied cereal-based products, is largely bioaccessible and could be available for absorption. Plant-based products fortified using fermentation with could thus be considered excellent sources of bioaccessible B12.
采用标准静态模型研究了用产维生素B12（B12）的食品级微生物发酵的麦麸提取物强化的植物性产品中B12的生物可及性。首先，对新鲜或热处理过的该微生物培养物进行了检测。然后，评估了食品成分或产品的B12生物可及性：喷雾干燥的麦麸提取物粉末、用挤出机使用发酵麸皮提取物制作的意大利面以及用喷雾干燥粉末或添加了氰钴胺素制作的面包。来自新鲜微生物培养物的B12生物可及性仅约为53%，加热后增加到73%。食品产品中B12的生物可及性从75%（喷雾干燥粉末）到95%（面包）不等。强化面包中的B12与添加了氰钴胺素的面包中的B12生物可及性相同（99%）。这些结果表明，该微生物合成的B12在强化到所研究的谷物类产品中时，在很大程度上具有生物可及性并且可供吸收。因此，用该微生物发酵强化的植物性产品可被视为生物可及性B12的优质来源。
