Epsilon Archive for Student Projects

Abstract

Increasing numbers of people are eliminating animal products from their diet in response to environmental concerns, as well as for human health reasons and in recognition of animal rights. Vitamin B12, an essential nutrient produced exclusively by bacteria and archaea, is present in animal products but is generally absent from unfortified plant foods. People adhering to strict vegetarian diets must consume a dietary supplement or sufficient fortified foods to prevent deficiency, and the rise of vegetarian eating patterns could cause increased deficiency rates if consumers are not aware of, or able to meet, their B12 needs. The purpose of this study was to gain insight into current knowledge and behaviour regarding B12 within a population in Southern Sweden, and to explore the potential for novel fermented foods to provide a viable source of B12. Three methods were employed: a survey, a literature review and an experimental study to examine the B12 production potential of Lactobacillus plantarum during the fermentation of white-beans and cauliflower; special focus is given to the inclusion of beans given the well establish health and environmental benefits of legumes. Knowledge relating to vitamin B12 was significantly higher among respondents who currently consume a vegan diet, but the majority of respondents were able to identify B12 as a necessary supplement for vegetarians (80%), and at least one symptom of B12 deficiency (63%). Consumption of fortified drinks and supplements containing B12 was reported by 7597% of vegans and 40-63% of vegetarians, compared to 21-34% of meat eaters. Consumption of B12 fortified food was low among all respondents. Attitudes to B12 fortification did not vary significantly between demographic groups; most respondents disagreed that foods should not be fortified with B12 and agreed that there are potential health benefits. A number of bacteria spp. have been reported to produce B12 during the fermentation of a variety of plant-based foods, although the quantity and bioavailability varies widely. Following the fermentation of mixed white beans and cauliflower by L. plantarum 299 B12 content increased significantly, although the average concentration (0.048 μg/100g) was low relative to the daily recommended intake value of 2 to 4 μg. Combining white beans with cauliflower represents a novel approach to producing fermented legume-based products and warrants further investigation. Further research is also needed to understand consumer interest in fermented products that contain B12.