Researchers at the Technical University of Denmark have introduced an innovative and environmentally friendly method for producing vitamin B2, commonly known as riboflavin.
This groundbreaking technique utilizes the gentle heating of lactic acid bacteria, setting it apart from the traditional, resource-heavy processes often linked to chemical factories or unauthorized microorganisms.
This breakthrough is especially significant for developing countries, where vitamin B2 deficiency is widespread.
By enabling the fortification of everyday foods in local kitchens, the potential to improve nutritional health is substantial.
New Approach to Vitamin Production
Historically, vitamin production has been a complex and resource-consuming endeavor, typically relying on synthetic avenues or using microorganisms that fail to meet food safety standards.
Such procedures often necessitate costly and energy-intensive purification methods to extract vitamins from undesirable substances.
In a refreshing twist, the team at DTU has turned to lactic acid bacteria recognized as food-safe.
They’ve harnessed mild heat to boost the bacteria’s ability to produce vitamin B2 efficiently.
Associate Professor Christian Solem from the DTU National Food Institute emphasizes the beauty of this approach, which brings together simple heating techniques and lactic acid bacteria to enrich food items like yogurt and sourdough.
Vitamin B2 is vital for numerous bodily functions, such as energy production, immune defense, and aiding iron absorption.
A lack of this essential vitamin can lead to severe health issues.
Innovative Fermentation Process
The researchers’ novel method integrates vitamin production into conventional fermentation processes, enabling local vitamin manufacturing.
This riboflavin-enriched approach not only bolsters the nutritional profile of traditional foods but also reduces environmental footprints.
Unlike conventional synthetic production, this natural technique avoids genetic alterations, utilizes fewer chemicals, and requires less energy, all while making use of basic fermentation equipment commonly found in many homes.
To kickstart vitamin production, the researchers introduced “oxidative stress” to the lactic acid bacteria.
This technique induces the bacteria to produce more riboflavin as a defense strategy.
The study focused on Lactococcus lactis—a microorganism fundamental to cheese and cultured dairy products.
While Lactococcus typically thrives at about 30°C, the team heated it to approximately 38-39°C. This temperature shift prompted the bacteria to adapt, increasing their riboflavin output as a reaction to the heat-induced stress.
By supplementing the bacteria with various nutrients, the researchers refined the production process and achieved an impressive yield of 65 milligrams of vitamin B2 per liter of fermented substrate, which is nearly sixty times the daily recommended intake.
Future Perspectives
The vision moving forward includes packaging these riboflavin-producing bacteria as a starter culture, seamlessly integrating them into the fermentation of diverse foods like milk, maize, or cassava.
This starter culture would blend specially selected and traditional lactic acid bacteria, encouraging riboflavin production without compromising the original qualities of the food.
Given that many developing nations already practice food fermentation, this innovative method could not only address local nutritional challenges but also help decrease food waste.
Looking to the future, there’s potential to expand this technique to create other essential vitamins and nutrients, including folic acid (B9) and vitamin B12, which are often in short supply in predominantly plant-based diets.
Such advancements could be incorporated into a broad range of food products, including sauerkraut, further enhancing both their nutritional value and overall public health.
Source: ScienceDaily