| Title: |
Vitamin B12 analysis in fermented cereal- and pulse-based matrices |
| Authors: |
Chamlagain, B.; Edelmann, M.; Cera, S.; Tuccillo, F.; Varmanen, P.; Katina, K. |
| Contributors: |
Wouters, Arno G. B.; De Bondt, Yamina; Katina, Kati; Courtin, Christophe M.; Department of Food and Nutrition; Food quality and safety: lipids, vitamins and other bioactive compounds; Senses and Food |
| Publication Year: |
2026 |
| Collection: |
Helsingfors Universitet: HELDA – Helsingin yliopiston digitaalinen arkisto |
| Subject Terms: |
416 Food Science |
| Description: |
Vitamin B12, also known as cobalamin, is an essential water-soluble micronutrient naturally present in foods of animal origin, such as meat, seafood, eggs, milk and dairy products (Watanabe, 2007). Both humans and animals require vitamin B12 as a cofactor for the proper functioning of two enzymes: methyl malonyl-CoA mutase and methionine synthase (Banerjee & Ragsdale, 2003). Since humans cannot acquire this vitamin from their enteric bacteria, as some animals can, it is essential for humans to obtain it through their diet (Stabler & Allen, 2004). The recommended intake for adults is 4 μg/day (EFSA, 2015; Blomhoff et al., 2023). Only certain bacteria ; Peer reviewed |
| Document Type: |
article in journal/newspaper |
| File Description: |
application/pdf |
| Language: |
English |
| ISBN: |
978-94-6270-511-1; 94-6270-511-9 |
| Relation: |
Characterisation of Fermented Grain-based Raw Materials and Foods; Analytical Methods from the HealthFerm Project; RIS: urn:0EC4516F3BF6F55E2D5AF6466A721D6B; https://hdl.handle.net/10138/629258 |
| Availability: |
https://hdl.handle.net/10138/629258 |
| Rights: |
cc_by_nc_nd ; info:eu-repo/semantics/openAccess ; openAccess |
| Accession Number: |
edsbas.CB51FA43 |
| Database: |
BASE |