Scientists have developed a method for growing spirulina that produces biologically active vitamin B12 at levels comparable to beef. The breakthrough could help overcome one of the algae’s biggest nutritional limitations and create a more sustainable source of vitamin B12.
Research published in the scientific journal Discover Food was led by Dr. Asaf Tzachor, founder and academic director of the Aviram Sustainability and Climate Program at Reichman University. The international research team included scientists from Iceland, Denmark, and Austria.
Using advanced biotechnology and precisely controlled light conditions, the researchers produced a carbon-neutral, nutrient-rich spirulina biomass containing active vitamin B12. According to the team, this is the first reported evidence of biologically active vitamin B12 in spirulina.
Addressing the global vitamin B12 deficiency problem
Vitamin B12 is an essential nutrient that supports red blood cell production, neurological function, and other important processes in the body. More than 1 billion people worldwide are estimated to have insufficient levels of vitamin B12.
Meat, fish, eggs, and dairy products are among the main dietary sources of vitamin B12. The recommended daily intake for adults is 2.4 micrograms. However, producing animal-based foods at the scale needed to meet global demand has significant environmental costs, increasing interest in sustainable alternatives.
Spirulina, a blue-green microalga scientifically known as Arthrospira platensis, has long been promoted as a highly nutritious food that can be cultivated with a relatively small environmental footprint. However, its vitamin B12 content has traditionally limited its nutritional value as an alternative to animal products.
Conventional spirulina contains much of its vitamin B12 in the form of pseudovitamin B12. Although this compound is chemically similar to the vitamin humans require, it is not bioavailable and cannot be effectively used by the human body. As a result, traditional spirulina cannot be considered a reliable source of dietary vitamin B12.
Using light to increase vitamin B12 in spirulina
To address this limitation, researchers from Reichman University, the University of Natural Resources and Life Sciences Vienna, Ruppin Academic Center, the Technical University of Denmark, and Icelandic research organization MATIS studied a biotechnology platform developed by VAXA Technologies in Iceland.
The team examined the system’s engineering design, energy requirements, and the nutritional composition of the spirulina biomass it produced.
A central component of the technology is photonic management, which involves precisely adjusting the light conditions under which spirulina grows. By modifying the algae’s light environment, researchers were able to stimulate the production of biologically active vitamin B12.
The cultivated spirulina also contained other bioactive compounds associated with antioxidant, anti-inflammatory, and immune-supporting properties.
Most notably, the resulting carbon-neutral spirulina biomass contained 1.64 micrograms of active vitamin B12 per 100 grams. This level is comparable to the approximately 0.7–1.5 micrograms per 100 grams found in beef.
Dr. Asaf Tzachor said: “Our results demonstrate that photosynthetically controlled spirulina can produce desirable levels of active vitamin B12, making it a sustainable alternative to traditional animal-based foods.”
Could spirulina supply vitamin B12 at scale?
The researchers also examined how much vitamin B12 could be produced if the technology were expanded significantly beyond its current scale.
In one scenario, reallocating electricity currently used by Iceland’s heavy industry could support the production of approximately 277,950 tons of spirulina biomass annually. The researchers estimate that this quantity could contain around 4,555 grams of active vitamin B12 each year.
According to their calculations, that amount could provide the recommended vitamin B12 intake for more than 13.8 million children between 1 and 3 years old.
More ambitious production scenarios could supply enough vitamin B12 to meet recommended intake levels for more than 26.5 million children aged 1 to 3 years and 50 million infants aged 0 to 6 months.
These figures are projections based on potential scale-up scenarios rather than current production levels. However, they illustrate the nutritional potential of photosynthetically controlled spirulina.
A sustainable source of vitamin B12
If successfully scaled, light-controlled spirulina production could offer a new way to address vitamin B12 deficiency while reducing reliance on meat and dairy products. It could also provide a lower-impact source of essential nutrients for plant-based diets and regions with limited access to animal foods.
The study demonstrates how biotechnology can change the nutritional properties of microorganisms and other fast-growing food sources. Instead of simply cultivating conventional spirulina, researchers are optimizing its growth conditions to encourage the production of compounds that benefit human health.
The discovery represents an important step toward developing more sustainable sources of vitamin B12 and other essential nutrients. However, additional research, safety assessments, and large-scale production trials will be needed to determine how this technology can be integrated into real-world food systems.
Reichman University and the Aviram Foundation established the Aviram Sustainability and Climate Program in response to growing environmental and public health challenges. The program trains students from multiple disciplines to develop solutions to food, water, and energy insecurity, resource scarcity, climate change, and extreme weather events.
Source: www.sciencedaily.com