In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii

Abstract

The in situ production of active vitamin B12 was investigated in aqueous cereal‐based matrices with three strains of food‐grade Propionibacterium freudenreichii. Matrices prepared from malted barley flour (33% w/v; BM), barley flour (6%; BF), and wheat aleurone (15%; AM) were fermented. The effect of cobalt and the lower ligand 5,6‐dimethylbenzimidazole (DMBI) or its natural precursors (riboflavin and nicotinamide) on active B12 production was evaluated. Active B12 production was confirmed by UHPLC–UV–MS analysis. A B12 content of 12–37 μg·kg−1 was produced in BM; this content increased 10‐fold with cobalt and reached 940–1,480 μg·kg−1 with both cobalt and DMBI. With riboflavin and nicotinamide, B12 production in cobalt‐supplemented BM increased to 712 μg·kg−1. Approximately, 10 μg·kg−1 was achieved in BF and AM and was increased to 80 μg·kg−1 in BF and 260 μg·kg−1 in AM with cobalt and DMBI. The UHPLC and microbiological assay (MBA) results agreed when both cobalt and DMBI or riboflavin and nicotinamide were supplemented. However, MBA gave ca. 20%–40% higher results in BM and AM supplemented with cobalt, indicating the presence of human inactive analogues, such as pseudovitamin B12. This study demonstrates that cereal products can be naturally fortified with active B12 to a nutritionally relevant level by fermenting with P. freudenreichii.

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

“…Thus, a future approach to increase the concentration of vitamin B 12 in fermented vegetables could be to ensure high concentrations of precursors before fermentation. Also, as the presence of human inactive analogues, such as pseudovitamin B 12 , have been reported in LAB highproducing strains should be subjected to detailed chemical analysis including not only microbiological assay but also liquid chromatographic methods [30].…”

Probiotics for human use

“…During the manufacture of red wine, ethanol produced during the maceration step enhances extraction of phenolic compounds known for their biological activity (De Beer et al 2002;Setford et al 2017). Finally, fermentation microbes may increase the vitamin content of foods, as occurs in cultured dairy products and other fermented foods (LeBlanc et al 2011;Chamlagain et al 2018).…”

Propionibacterium spp.—source of propionic acid, vitamin B12, and other metabolites important for the industry

“…All the aforementioned transformations lead to the generation of the complete form of adenosylcobalamin (Fig. 2 ) (Lamm et al 1982 ; Blanche et al 1989 ; Warren et al 1990 ; Louie et al 1992 ; Jordan 1994 ; Sattler et al 1995 ; Warren et al 1998 ; Roessner et al 2002 ; Warren et al 2002 ; Piao et al 2004a , 2004b ; Falentin et al 2010 ; Kośmider and Czaczyk 2010 b; Khan Mazharuddin et al 2011 , Chamlagain 2016 ).

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“…Between seven analyzed homologs of CobT2 derived from different microorganisms, all of them were characterized by affinity to DMBI and lack of the ability to utilize other substrates, which prevents the biosynthesis of inactive compounds. Low level of pseudovitamin B12 production, which is caused due to the lack of the ability of enzymatic complex to utilize, for example, adenine, suggests that P. freudenreichii bacteria prefer the active form of cobalamin as a cofactor of enzymatic processes (Falentin et al 2010 ; Deptula et al 2015 , Chamlagain 2016 ).…”