Summary Vitamin B12 sources and microbial interaction - PMC www.ncbi.nlm.nih.gov
12,466 words - html page - View html page
One Line
Vitamin B12 is acquired through animal-derived foods and can degrade when cooked or processed.
Slides
Slide Presentation (10 slides)
Key Points
- Vitamin B12 is synthesized by certain bacteria and archaea, but not by plants or animals.
- Ruminant animals and fish acquire vitamin B12 through a symbiotic relationship with bacteria, making their meat and milk good sources of vitamin B12 for humans.
- Edible plants and mushrooms rarely contain a significant amount of vitamin B12 due to the presence of bacteria in the soil and/or on their aerial surfaces.
- Meat, milk, and fish are associated with higher serum B12 levels in humans, with milk being reported as the most important source for increasing serum levels.
- Vitamin B12 can be lost during storage, thermal processing, fermentation, and exposure to light.
- Methylotrophs have been found to have vitamin B12 biosynthetic pathways, and certain mushrooms and seaweed can contain trace levels of the vitamin.
- Animal-derived foods are important sources of vitamin B12 for humans, particularly for those following a vegetarian or vegan diet.
Summaries
21 word summary
Vitamin B12 is primarily obtained through microbial interaction. Humans acquire it from animal-derived foods. Cooking and processing can affect its degradation.
105 word summary
Vitamin B12 is primarily obtained through microbial interaction. Ruminant animals and phytoplankton acquire it through a symbiotic relationship with bacteria. Edible plants and mushrooms rarely contain significant amounts of vitamin B12. Humans mainly acquire vitamin B12 through ruminants, fish, or shellfish. Animal-derived foods like meat, milk, and fish are associated with higher serum B12 levels. The authors emphasize the importance of animal-derived foods as a source of vitamin B12 for humans, especially for vegetarians or vegans. Microbial interactions play a crucial role in its synthesis and can enhance its production in plants and bacteria. Cooking, processing, and light exposure can affect its degradation or loss.
256 word summary
Vitamin B12 is primarily obtained through microbial interaction. Ruminant animals acquire it through a symbiotic relationship with bacteria in their stomachs, while phytoplankton in aquatic environments acquire it through a symbiotic relationship with bacteria as well. Edible plants and mushrooms rarely contain significant amounts of vitamin B12 due to bacteria in the soil and on their surfaces. Humans mainly acquire vitamin B12 through ruminants, fish, or shellfish as food sources. Animal-derived foods like meat, milk, and fish are associated with higher serum B12 levels. Milk is particularly important for increasing serum B12 levels. Various types of animal meats from ruminant animals are good sources of vitamin B12. Carnivorous fish generally have higher vitamin B12 content than small fish, and edible bivalves like clams, oysters, and mussels contain substantial amounts of vitamin B12. Most plants do not produce or require vitamin B12, but methylotrophs have been found to have vitamin B12 biosynthetic pathways. The authors emphasize the importance of animal-derived foods as a source of vitamin B12 for humans, especially for those following a vegetarian or vegan diet. They discuss the potential for enriching vitamin B12 in plant-derived foods through the use of organic fertilizers or cultivation with bacteria that produce vitamin B12. Microbial interactions play a crucial role in the synthesis of vitamin B12, and certain bacteria can produce it and enhance its production in plants and other bacteria. The authors also address the bioavailability and stability of vitamin B12 in different foods, noting that cooking, processing, and light exposure can affect its degradation or loss.
439 word summary
Vitamin B12 is primarily obtained through microbial interaction. Ruminant animals, such as cattle and sheep, acquire vitamin B12 through a symbiotic relationship with bacteria in their stomachs. Phytoplankton in aquatic environments also acquire vitamin B12 through a symbiotic relationship with bacteria. Edible plants and mushrooms rarely contain significant amounts of vitamin B12 due to the presence of bacteria in the soil and on their surfaces. Therefore, humans mainly acquire vitamin B12 through ruminants, fish, or shellfish as food sources.
Animal-derived foods, such as meat, milk, and fish, are associated with higher serum B12 levels in humans. Milk is particularly important for increasing serum B12 levels. Various types of animal meats from ruminant animals are good sources of vitamin B12. Pigs and chickens also eat plants and animals with considerable amounts of vitamin B12. However, eggs do not significantly contribute to higher serum B12 levels. Raw livers of beef, pork, and chicken are excellent sources of vitamin B12. The vitamin B12 content in milk from ruminants is higher than that found in human milk. Bovine milk and fermented milk products like yogurt and cheese are major sources of vitamin B12 for humans.
In aquatic environments, bacteria and archaea produce vitamin B12 that is taken up by phytoplankton and transferred to fish and shellfish through the food chain. Carnivorous fish generally have higher vitamin B12 content than small fish. Edible bivalves like clams, oysters, and mussels contain substantial amounts of vitamin B12. The cooking method can affect the vitamin B12 content in fish and shellfish.
Most plants do not produce or require vitamin B12. However, methylotrophs have been found to have vitamin B12 biosynthetic pathways. Some species of Methylobacterium can synthesize vitamin B12. Mushrooms cannot synthesize vitamin B12, but some mushrooms that have enhanced contact with B12-synthesizing bacteria in the soil can contain trace levels of the vitamin. Edible seaweed like nori contains substantial amounts of vitamin B12. Chlorella, a type of green algae used in human food supplements, contains biologically active vitamin B12.
The authors emphasize the importance of animal-derived foods as a source of vitamin B12 for humans, especially for those following a vegetarian or vegan diet. They discuss the potential for enriching vitamin B12 in plant-derived foods through the use of organic fertilizers or cultivation with bacteria that produce vitamin B12. Microbial interactions play a crucial role in the synthesis of vitamin B12. Certain bacteria can produce vitamin B12 and interact with plants and other bacteria to enhance its production. The authors also address the bioavailability and stability of vitamin B12 in different foods. Cooking, processing, and light exposure can affect the degradation or loss of vitamin B12.
512 word summary
Vitamin B12 is primarily obtained through microbial interaction. Ruminant animals, such as cattle and sheep, acquire vitamin B12 through a symbiotic relationship with bacteria in their stomachs. This makes their meat and milk good sources of vitamin B12 for humans. Phytoplankton in aquatic environments also acquire vitamin B12 through a symbiotic relationship with bacteria, and they become food for larval fish and bivalves. Edible plants and mushrooms rarely contain significant amounts of vitamin B12 due to the presence of bacteria in the soil and on their surfaces. Therefore, humans mainly acquire vitamin B12 through ruminants, fish, or shellfish as food sources.
Animal-derived foods, such as meat, milk, and fish, are associated with higher serum B12 levels in humans. Milk is particularly important for increasing serum B12 levels. Various types of animal meats from ruminant animals are good sources of vitamin B12. Pigs and chickens also eat plants and animals with considerable amounts of vitamin B12. However, eggs do not significantly contribute to higher serum B12 levels. Raw livers of beef, pork, and chicken are excellent sources of vitamin B12. The vitamin B12 content in milk from ruminants is higher than that found in human milk. Bovine milk and fermented milk products like yogurt and cheese are major sources of vitamin B12 for humans.
In aquatic environments, bacteria and archaea produce vitamin B12 that is taken up by phytoplankton and transferred to fish and shellfish through the food chain. Carnivorous fish generally have higher vitamin B12 content than small fish. Edible bivalves like clams, oysters, and mussels contain substantial amounts of vitamin B12. The cooking method can affect the vitamin B12 content in fish and shellfish. However, storage, thermal processing, fermentation, and exposure to light can result in the loss or degradation of vitamin B12 in milk.
Most plants do not produce or require vitamin B12. However, methylotrophs, which inhabit soil, water, and plants, have been found to have vitamin B12 biosynthetic pathways. Some species of Methylobacterium can synthesize vitamin B12. Mushrooms cannot synthesize vitamin B12, but some mushrooms that have enhanced contact with B12-synthesizing bacteria in the soil can contain trace levels of the vitamin. Edible seaweed like nori contains substantial amounts of vitamin B12. Chlorella, a type of green algae used in human food supplements, contains biologically active vitamin B12.
The authors emphasize the importance of animal-derived foods as a source of vitamin B12 for humans, especially for those following a vegetarian or vegan diet. They discuss the potential for enriching vitamin B12 in plant-derived foods through the use of organic fertilizers or cultivation with bacteria that produce vitamin B12. Microbial interactions play a crucial role in the synthesis of vitamin B12. Certain bacteria can produce vitamin B12 and interact with plants and other bacteria to enhance its production. The authors also address the bioavailability and stability of vitamin B12 in different foods. Cooking, processing, and light exposure can affect the degradation or loss of vitamin B12. The authors provide a comprehensive review of the various sources of vitamin B12 and highlight its importance in human nutrition and various biological processes.
975 word summary
Vitamin B12 is synthesized by certain bacteria and archaea, but not by plants or animals. Ruminant animals, such as cattle and sheep, acquire vitamin B12 through a symbiotic relationship with bacteria in their stomachs. This makes the meat and milk of these animals a good source of vitamin B12 for humans. In aquatic environments, phytoplankton acquire vitamin B12 through a symbiotic relationship with bacteria, and they become food for larval fish and bivalves. Edible plants and mushrooms rarely contain a significant amount of vitamin B12, mainly due to the presence of bacteria in the soil and/or on their aerial surfaces. Therefore, humans mainly acquire vitamin B12 formed by microbial interaction through ruminants and fish or shellfish as food sources.
Meat, milk, and fish are associated with higher serum B12 levels in humans. Milk, in particular, has been reported as the most important source of vitamin B12 for increasing serum levels. Various types of animal meats derived from ruminant animals, such as cattle and sheep, are good sources of vitamin B12. Ruminants acquire vitamin B12 through a symbiotic relationship with bacteria in their stomachs. Pigs and chickens, which are omnivores, also eat plants and animals that contain considerable amounts of vitamin B12. However, eggs do not significantly contribute to higher serum B12 levels in humans. Raw livers of beef, pork, and chicken contain high amounts of vitamin B12 and are excellent sources of the vitamin. The vitamin B12 content of raw meats is generally higher in beef than in pork or chicken. The concentration of vitamin B12 in milk from ruminants is higher than that found in human milk. Bovine milk and fermented milk products, such as yogurt and cheese, are major sources of vitamin B12 for humans.
In aquatic environments, certain bacteria and archaea produce vitamin B12, which is taken up by phytoplankton and transferred to fish and shellfish via the food chain. The vitamin B12 content is generally higher in bigger carnivorous fish than in small fish. Edible bivalves, such as clams, oysters, and mussels, contain substantial amounts of vitamin B12. The vitamin B12 content in fish and shellfish can vary depending on the cooking method. However, vitamin B12 can be lost during storage, thermal processing, and fermentation. Exposure to light can also accelerate the degradation of vitamin B12 in milk.
Most plants do not produce or require vitamin B12. However, methylotrophs, which inhabit soil, water, and plants, have been found to have vitamin B12 biosynthetic pathways. Some species of Methylobacterium have been shown to synthesize vitamin B12. Mushrooms cannot synthesize vitamin B12, but some mushrooms that have enhanced contact with B12-synthesizing bacteria in the soil can contain trace levels of the vitamin. Edible seaweed, such as nori, contains substantial amounts of vitamin B12. Chlorella, a type of green algae used in human food supplements, contains biologically active vitamin B12.
In conclusion, vitamin B12 is primarily obtained by humans through food sources that are derived from microbial interaction. Ruminant animals, fish, shellfish, and certain plants and mushrooms can provide vitamin B12 through their symbiotic relationships with bacteria. Meat, milk, and fish are particularly good sources of vitamin B12 for humans. However, cooking methods, storage conditions, and exposure to light can affect the vitamin B12 content in these foods.
This article discusses the sources of vitamin B12 and the microbial interactions involved in its synthesis. The authors provide a comprehensive review of the various sources of vitamin B12, including animal-derived foods, plant-derived foods, and microbial sources. They highlight the importance of vitamin B12 in human nutrition and discuss its role in various biological processes.
The authors begin by discussing the sources of vitamin B12 in animal-derived foods. They explain that vitamin B12 is synthesized by bacteria in the rumen of ruminant animals and can be found in meat, milk, and eggs. They also discuss the factors that can affect the vitamin B12 content of these foods, such as animal breed, diet, and processing methods. They emphasize the importance of animal-derived foods as a source of vitamin B12 for humans, particularly for those following a vegetarian or vegan diet.
Next, the authors examine the sources of vitamin B12 in plant-derived foods. They explain that plants do not synthesize vitamin B12 themselves, but can absorb it from the soil through their roots. However, they note that the amount of vitamin B12 present in plant-derived foods is generally low and may not be sufficient to meet human nutritional needs. They discuss the potential for enrichment of vitamin B12 in plants through the use of organic fertilizers or cultivation with bacteria that produce vitamin B12.
The authors also highlight the role of microbial interactions in the synthesis of vitamin B12. They explain that certain bacteria, known as methylotrophs, have the ability to produce vitamin B12 and can interact with plants and other bacteria to enhance its production. They discuss studies that have demonstrated the stimulation of methanotrophic growth in cocultures by cobalamin excreted by rhizobia, as well as the acquisition of vitamin B12 by algae through a symbiotic relationship with bacteria.
In addition to discussing the sources of vitamin B12, the authors also address the bioavailability and stability of the vitamin in different foods. They explain that vitamin B12 can be degraded or lost during cooking and processing, and that certain factors, such as light exposure, can accelerate its degradation. They also discuss the different forms of vitamin B12 that can be found in various foods and their bioavailability to humans.
Overall, this article provides a comprehensive overview of the sources of vitamin B12 and the microbial interactions involved in its synthesis. The authors emphasize the importance of animal-derived foods as a source of vitamin B12 for humans, particularly for those following a vegetarian or vegan diet. They also highlight the potential for enrichment of vitamin B12 in plant-derived foods and the role of microbial interactions in its production.