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

Research output: Contribution to journalArticleScientificpeer-review

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 mu g.kg(-1) was produced in BM; this content increased 10-fold with cobalt and reached 940-1,480 mu g.kg(-1) with both cobalt and DMBI. With riboflavin and nicotinamide, B12 production in cobalt-supplemented BM increased to 712 mu g.kg(-1). Approximately, 10 mu g.kg(-1) was achieved in BF and AM and was increased to 80 mu g.kg(-1) in BF and 260 mu g.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.
Original languageEnglish
JournalFood Science & Nutrition
Volume6
Issue number1
Pages (from-to)67-76
Number of pages10
ISSN2048-7177
DOIs
Publication statusPublished - 2018
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science
  • barley malt and flour
  • fermentation
  • Propionibacterium freudenreichii
  • vitamin B12
  • wheat aleurone
  • LACTOBACILLUS-REUTERI
  • BIOSYNTHESIS
  • TEMPE
  • FERMENTATION
  • RIBOFLAVIN
  • DEFICIENCY
  • BACTERIA
  • CULTURES
  • 5,6-DIMETHYLBENZIMIDAZOLE
  • BIOAVAILABILITY

Cite this

@article{bcd3c5601f704d5d849bd2934e5749c6,
title = "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 mu g.kg(-1) was produced in BM; this content increased 10-fold with cobalt and reached 940-1,480 mu g.kg(-1) with both cobalt and DMBI. With riboflavin and nicotinamide, B12 production in cobalt-supplemented BM increased to 712 mu g.kg(-1). Approximately, 10 mu g.kg(-1) was achieved in BF and AM and was increased to 80 mu g.kg(-1) in BF and 260 mu g.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.",
keywords = "416 Food Science, barley malt and flour, fermentation, Propionibacterium freudenreichii, vitamin B12, wheat aleurone, LACTOBACILLUS-REUTERI, BIOSYNTHESIS, TEMPE, FERMENTATION, RIBOFLAVIN, DEFICIENCY, BACTERIA, CULTURES, 5,6-DIMETHYLBENZIMIDAZOLE, BIOAVAILABILITY",
author = "Bhawani Chamlagain and Sugito, {Tessa Ayuningtyas} and Paulina Deptula and Minnamari Edelmann and Susanna Kariluoto and Pekka Varmanen and Vieno Piironen",
year = "2018",
doi = "10.1002/fsn3.528",
language = "English",
volume = "6",
pages = "67--76",
journal = "Food Science & Nutrition",
issn = "2048-7177",
publisher = "Wiley",
number = "1",

}

TY - JOUR

T1 - In situ production of active vitamin B12 in cereal matrices using Propionibacterium freudenreichii

AU - Chamlagain, Bhawani

AU - Sugito, Tessa Ayuningtyas

AU - Deptula, Paulina

AU - Edelmann, Minnamari

AU - Kariluoto, Susanna

AU - Varmanen, Pekka

AU - Piironen, Vieno

PY - 2018

Y1 - 2018

N2 - 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 mu g.kg(-1) was produced in BM; this content increased 10-fold with cobalt and reached 940-1,480 mu g.kg(-1) with both cobalt and DMBI. With riboflavin and nicotinamide, B12 production in cobalt-supplemented BM increased to 712 mu g.kg(-1). Approximately, 10 mu g.kg(-1) was achieved in BF and AM and was increased to 80 mu g.kg(-1) in BF and 260 mu g.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.

AB - 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 mu g.kg(-1) was produced in BM; this content increased 10-fold with cobalt and reached 940-1,480 mu g.kg(-1) with both cobalt and DMBI. With riboflavin and nicotinamide, B12 production in cobalt-supplemented BM increased to 712 mu g.kg(-1). Approximately, 10 mu g.kg(-1) was achieved in BF and AM and was increased to 80 mu g.kg(-1) in BF and 260 mu g.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.

KW - 416 Food Science

KW - barley malt and flour

KW - fermentation

KW - Propionibacterium freudenreichii

KW - vitamin B12

KW - wheat aleurone

KW - LACTOBACILLUS-REUTERI

KW - BIOSYNTHESIS

KW - TEMPE

KW - FERMENTATION

KW - RIBOFLAVIN

KW - DEFICIENCY

KW - BACTERIA

KW - CULTURES

KW - 5,6-DIMETHYLBENZIMIDAZOLE

KW - BIOAVAILABILITY

U2 - 10.1002/fsn3.528

DO - 10.1002/fsn3.528

M3 - Article

VL - 6

SP - 67

EP - 76

JO - Food Science & Nutrition

JF - Food Science & Nutrition

SN - 2048-7177

IS - 1

ER -