Deokar Gitanjali S, Pathak Vaishnavi A, Kshirsagar Sanjay J, Al-Asmari Fahad, Nirmal Nilesh
MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Maharashtra, India.
Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia.
Food Chem. 2025 Aug 30;484:144437. doi: 10.1016/j.foodchem.2025.144437. Epub 2025 Apr 21.
Vitamin B12 deficiency represents a notable health concern, especially among individuals adhering to plant-based dietary patterns. Understanding the biochemical mechanisms of in-situ B12 synthesis by gut microbiome and prebiotic supplementation is important for microbial fermentation strategies. This article discusses the mechanisms and applications of microbial fermentation in augmenting B12 levels, focusing on its significance in fortifying plant-derived food products. Microbial fermentation stands as a promising avenue for enhancing vitamin B12 content in plant-based foods, addressing a critical dietary concern among vegetarians and vegans. Moreover, bioavailability, regulatory considerations, and large-scale production remain a challenge and provide a scope for improvements. Future research should be focused on optimizing fermentation conditions, improving B12 stability in fortified foods, and assessing its long-term impact on human health.
维生素B12缺乏是一个值得关注的健康问题，尤其是在遵循植物性饮食模式的人群中。了解肠道微生物群原位合成B12的生化机制以及益生元补充对于微生物发酵策略很重要。本文讨论了微生物发酵在提高B12水平方面的机制和应用，重点关注其在强化植物源食品中的意义。微生物发酵是提高植物性食品中维生素B12含量的一个有前景的途径，解决了素食者和纯素食者的一个关键饮食问题。此外，生物利用度、监管考量和大规模生产仍然是一个挑战，也提供了改进的空间。未来的研究应专注于优化发酵条件、提高强化食品中B12的稳定性以及评估其对人类健康的长期影响。
