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Vitamin B12 derived from geneticaly modified spirulina
(scitechdaily.com)
A new study suggests that Spirulina, long promoted as a nutrient-rich food, may finally overcome one of its biggest nutritional weaknesses. Researchers report that a specially grown form of the blue-green algae can produce biologically active vitamin B12 at levels comparable to beef, a finding that could reshape how scientists think about sustainable nutrition.
The research, published in Discover Food, was led by Dr. Asaf Tzachor of Reichman University together with collaborators from Iceland, Denmark, and Austria. Their team studied a system that uses carefully controlled light to grow what they call photosynthetically controlled Spirulina.
Unlike conventional Spirulina, which mostly contains a pseudo-form of vitamin B12 that humans cannot use, this version produced active B12, the form the body actually needs. According to the researchers, this is the first time biologically active vitamin B12 has been reported in Spirulina.
Vitamin B12 deficiency remains one of the most common micronutrient deficiencies worldwide. More than one billion people are believed to have low levels. The vitamin is essential for DNA production, nerve function, and the formation of red blood cells. Severe deficiency can lead to anemia, nerve damage, memory issues, and developmental problems in infants. Addressing this issue is difficult because most natural sources of B12 come from animal products such as meat and dairy.
Foods such as beef and milk help meet the recommended intake of vitamin B12 (2.4 µg/day), but producing them carries a heavy environmental burden. Ruminant agriculture is linked to high greenhouse gas emissions, land use, water demands, and deforestation. So while animal products remain nutritionally important for many people, expanding their production to fight B12 deficiency comes at a cost.
Spirulina has often been presented as a possible alternative because it is rich in protein, essential amino acids, iron, and other micronutrients. It has also attracted attention for its antioxidant, anti-inflammatory, and immune-supporting properties. But one major flaw has limited its value as a true substitute for animal-source foods.
Most of the vitamin B12 in traditional Spirulina is pseudo-vitamin B12, also known as cobamide, which is not bioavailable to humans. In other words, it may look like B12 chemically, but it does not solve the deficiency problem.