Vitamin B12

Truswell, A. Stewart

doi:10.1111/j.1747-0080.2007.00198.x

Cited by 24 publications

(10 citation statements)

References 43 publications

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“…Although other examples of vitamin B 12 fortification in pig-meat products via dietary vitamin B 12 supplementation are reported in the literature (Sahlin and House, 2006), said supplementation consisted of synthetic vitamin B 12 . Vitamin B 12 content of meat and meat products is not often reported in studies evaluating meat quality, and when it is quantified, great differences can be noted: vitamin B 12 content of lean beef meat ranges between 0.8 and 3.9 µg/100 g meat, that of lean pork meat between 0.3 and 2 µg/100 g, and that of lamb between 0.9 and 3.5 µg/100 g (Giguère et al, 2005;Ortigues-Marty et al, 2005;Sahlin and House, 2005;Truswell, 2007;Williams et al, 2007;Schönfeldt et al, 2011). Rabbit meat is reported to be very rich in vitamin B 12, ranging from 8.7 to 11.9 µg/100 g (review by Dalle Zotte and Szendrő, 2011), which is clearly higher than the values obtained in our study.…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on carcass composition, meat physical traits, and vitamin B12 content on growing rabbits

et al. 2014

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The aim of this study was to compare the effect and duration of dietary inclusion of 5% spirulina (Arthrospira platensis) and/or 3% thyme (Thymus vulgaris) on growing rabbit carcass composition, meat and bone rheological traits, and the vitamin B 12 content of Longissimus dorsi (LD) meat. The study involved 294 maternal line growing rabbits from the Pannon breeding programme. At weaning (5 wk), animals were randomly divided by dietary treatment into 7 groups of 42 rabbits each. A control group (C-C) received a pellet with no supplementation throughout the trial (5-11 wk of age), whereas the other groups were fed diets supplemented with 5% spirulina (S), 3% thyme (T) or with both ingredients (ST) for either the entire growing period (5-11 wk of age; groups: S-S, T-T, ST-ST, respectively), or its final part only (8-11 wk of age; groups: C-S, C-T, C-ST, respectively). Results showed that regardless of the duration of supplementation, spirulina and thyme provided no effect on the traits examined, except for scapular fat content, whose value was higher in the S-S group than in the C-T group (P<0.05). Spirulina was confirmed as a rich source of vitamin B 12 that was successfully transferred into LD meat, thus demonstrating its value as an effective natural supplement in producing food fortified with this vital element. Further studies are necessary to clarify the effect of spirulina on carcass fat deposition, bone development, and mineralisation.

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Section: Resultsmentioning

confidence: 99%

Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on carcass composition, meat physical traits, and vitamin B12 content on growing rabbits

et al. 2014

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“…Due to an absence of animal and dairy products, vegans are at an increased risk of developing Vitamin B12 (cobalamin) deficiency [ 87 ]. Cobalamin is synthesised from anaerobic microorganisms, in the rumen of cattle and sheep, and humans typically consume pre-formed cobalamin from animal products, which are the main source of B12 in the diet [ 88 ]. Plant-based sources of cobalamin are unusual, unless the plant has been contaminated by manure or from animal waste [ 47 , 88 ].…”

Section: Main Textmentioning

confidence: 99%

“…Cobalamin is synthesised from anaerobic microorganisms, in the rumen of cattle and sheep, and humans typically consume pre-formed cobalamin from animal products, which are the main source of B12 in the diet [ 88 ]. Plant-based sources of cobalamin are unusual, unless the plant has been contaminated by manure or from animal waste [ 47 , 88 ]. Cobalamin is essential for normal nervous system function, homocysteine metabolism and DNA synthesis [ 88 ].…”

Section: Main Textmentioning

confidence: 99%

“…Plant-based sources of cobalamin are unusual, unless the plant has been contaminated by manure or from animal waste [ 47 , 88 ]. Cobalamin is essential for normal nervous system function, homocysteine metabolism and DNA synthesis [ 88 ]. Insufficient cobalamin can lead to morphological changes to the blood cells and the development of haematological and neurological symptoms, such as megaloblastic anaemia and neuropathy [ 89 ].…”

Section: Main Textmentioning

confidence: 99%

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Vegan diets: practical advice for athletes and exercisers

Rogerson

2017

Journal of the International Society of Sports Nutrition

161

151

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With the growth of social media as a platform to share information, veganism is becoming more visible, and could be becoming more accepted in sports and in the health and fitness industry. However, to date, there appears to be a lack of literature that discusses how to manage vegan diets for athletic purposes. This article attempted to review literature in order to provide recommendations for how to construct a vegan diet for athletes and exercisers. While little data could be found in the sports nutrition literature specifically, it was revealed elsewhere that veganism creates challenges that need to be accounted for when designing a nutritious diet. This included the sufficiency of energy and protein; the adequacy of vitamin B12, iron, zinc, calcium, iodine and vitamin D; and the lack of the long-chain n-3 fatty acids EPA and DHA in most plant-based sources. However, via the strategic management of food and appropriate supplementation, it is the contention of this article that a nutritive vegan diet can be designed to achieve the dietary needs of most athletes satisfactorily. Further, it was suggested here that creatine and β-alanine supplementation might be of particular use to vegan athletes, owing to vegetarian diets promoting lower muscle creatine and lower muscle carnosine levels in consumers. Empirical research is needed to examine the effects of vegan diets in athletic populations however, especially if this movement grows in popularity, to ensure that the health and performance of athletic vegans is optimised in accordance with developments in sports nutrition knowledge.

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“…Vitamin B12 (hereafter called B12) is naturally present only in foods of animal origin and through processing in certain fermented plant foods or fortified products (Truswell, ; Watanabe, Yabuta, Tanioka, & Bito, ). According to a review by the WHO (), B12 and folate deficiencies may be public health problems worldwide.…”

Section: Introductionmentioning

confidence: 99%

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

Chamlagain

Sugito

Deptula

et al. 2017

Food Science & Nutrition

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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.

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Vitamin B12

Cited by 24 publications

References 43 publications

Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on carcass composition, meat physical traits, and vitamin B12 content on growing rabbits

Effect of dietary supplementation of spirulina (Arthrospira platensis) and thyme (Thymus vulgaris) on carcass composition, meat physical traits, and vitamin B12 content on growing rabbits

Vegan diets: practical advice for athletes and exercisers

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

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