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Jara
Sep 25th, 2012, 09:56 PM
I don't know if this is the right place for this question but I would like to know, please, in which thread appears the information about the man who wanted to commercialize b12 made at home from fermentation (if I remember properly). I wanted to know as well what happened with him as this idea is from some years ago.
Thank you in advance.

Korn
Mar 22nd, 2015, 08:30 PM
[PMID: 25114554]
Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

AbstractA plant-based paste fermented by lactic acid bacteria and yeast (fermented paste) was made from various plant materials. The paste was made offermented food by applying traditional food-preservation techniques, that is, fermentation and sugaring. The fermented paste contained major nutrients (carbohydrates, proteins, and lipids), 18 kinds of amino acids, and vitamins (vitamin A, B1, B2, B6, B12, E, K, niacin, biotin, pantothenic acid, and folic acid). It contained five kinds of organic acids, and a large amount of dietary fiber and plant phytochemicals. Sucrose from brown sugar, used as a material, was completely resolved into glucose and fructose. Some physiological functions of the fermented paste were examined in vitro. It was demonstrated that the paste possessed antioxidant, antihypertensive, antibacterial, anti-inflammatory, anti-allergy and anti-tyrosinase activities in vitro. It was thought that the fermented paste would be a helpful functional food with various nutrients to help prevent lifestyle diseases.



http://www.vrg.org/nutshell/faqingredients.htm :
"What about those ingredients that sound like they are from milk, such as lactic acid, lactose, and lactate?If it's lactate or lactic acid, it's not from dairy (exception - sterol lactate due to the stearic acid). "Lac" ingredients are usually produced by a fermentation process using cornstarch or beet sugar. Lactose is always from dairy. Most ingredients made with with calcium are vegan (i.e. calcium carbonate, calcium phosphate, calcium sulfate). The exceptions are calcium caseinate and calcium stearate. Drink up the calcium fortified o.j. - it's vegan!"

Korn
Mar 22nd, 2015, 08:36 PM
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2394963/ :
High-Level Folate Production in Fermented Foods by the B12 ProducerLactobacillus reuteri JCM1112http://www.ncbi.nlm.nih.gov/corehtml/pmc/pmcents/x25BF.gif (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2394963/#fn2)

Korn
Mar 22nd, 2015, 08:38 PM
http://www.ncbi.nlm.nih.gov/pubmed/11935176:

AbstractOne of the most alluring and fascinating molecules in the world of science and medicine is vitamin B12 (cobalamin), which was originally discovered as the anti pernicious anemia factor and whose enigmatic complex structure is matched only by the beguiling chemistry that it mediates. The biosynthesis of this essential nutrient is intricate, involved and, remarkably, confined to certain members of the prokaryotic world, seemingly never have to have made the eukaryotic transition. In humans, the vitamin is required in trace amounts (approximately 1 microg/day) to assist the actions of only two enzymes, methionine synthase and (R)-methylmalonyl-CoA mutase; yet commercially more than 10 t of B12 are produced each year from a number of bacterial species. The rich scientific history of vitamin B12 research, its biological functions and the pathways employed by bacteria for its de novo synthesis are described. Current strategies for the improvement of vitamin B12 production using modern biotechnological techniques are outlined.





[PMID: 11935176]

Korn
Mar 22nd, 2015, 08:42 PM
"....fermented tomato pomace (dried) with 50-55 mg kg(-1) or more of B12 could prove a useful feedstuff for animals".

Korn
Mar 22nd, 2015, 08:43 PM
"....fermented tomato pomace (dried) with 50-55 mg kg(-1) or more of B12 could prove a useful feedstuff for animals".


http://www.ncbi.nlm.nih.gov/pubmed/11341680
Utilisation of tomato pomace as a substrate for the production of vitamin B12--a preliminary appraisal.

AbstractThe cellulose fraction in tomato pomace was hydrolysed using Trichoderma reesei, and the resultant sugars were fermented with Propionibacterium shermanii to produce vitamin B12. A multifactorial experiment revealed that aeration of the culture of T. reesei gave substantial improvements in cellulase activity as did higher concentrations of available nitrogen, but a rapid drop in pH appeared to inhibit extensive hydrolysis; after 14 days, the maximum level of cellulose degradation was only 34.4% of the total available, and the highest level of reducing sugars achieved was 15 g l(-1). When flasks with the latter concentration of reducing sugars were inoculated with P. shermanii, 11.1 mg l(-1) of B12 were produced under optimum conditions. If the degree of hydrolysis of the cellulose could be increased, then sufficient vitamin B12 might be generated to justify extraction but, even if purification does not prove to be economically feasible, a fermented tomato pomace (dried) with 50-55 mg kg(-1) or more of B12 could prove a useful feedstuff for animals.

PMID: 11341680

Korn
Mar 22nd, 2015, 08:45 PM
http://www.ncbi.nlm.nih.gov/pubmed/11020912

Cyanocobalamin absorption abnormality in alcoholics is improved by oral supplementation with a fermented papaya-derived antioxidant.

AbstractBACKGROUND/AIMS:Thirty alcoholic patients and 24 teetotaler dyspeptic patients were considered and underwent baseline blood chemical evaluation and the Schilling test.
METHODOLOGY:During gastroscopy, biopsy samples were taken to assay: routine histology, malonyldialdehyde, vitamin E and glutathione concentration and for testing vitamin B12-Intrinsic Factor binding. Examinations were repeated after 1-week supplementation with Bionormalizer.
RESULTS:Plasma malonyldialdehyde level and lipid hydroperoxides concentration as well as either malonyldialdehyde and xanthine oxidase concentration in the gastric mucosa in alcoholics were significantly higher than in controls and despite unchanged alcohol consumption, significantly decreased after Bionormalizer supplementation. Gastric mucosal glutathione was markedly depressed in alcoholics and partly recovered after Bionormalizer supplementation. Although the alcoholics showed a normal intrinsic factor secretion in the gastric juice, they exhibited a markedly depressed intrinsic factor-cobalamin binding on the "ex vivo" study. Moreover, nearly 23% of them had an abnormal Schilling test. Both these impairments reverted to normal after Bio-normalizer supplementation.
CONCLUSIONS:It can be postulated that the antioxidative action played by Bionormalizer, possibly due to its availability substrates for glutathione synthesis as well as to its effects on local oxidative burst from neutrophil, is able to recover a normal cobalamin absorption.


PMID: 11020912