Boosting Vitamin B12 Levels in Pea Shoots Could Help Tackle Deficiency Issues

Vitamin B12 is an essential nutrient for the human body, playing a significant role in various physiological processes. The recommended daily intake for the average adult is 2.4 µg per day, yet deficiency remains a common issue, particularly among individuals over the age of 60 and those following a plant-based diet.

While natural sources of vitamin B12 are found in animal-based foods, there is a need to explore alternative methods to combat deficiency. Biofortification, the process of enhancing the nutritional content of food crops, has emerged as a promising solution. Cereals and yeasts have already been targeted for biofortification, and now, a team of scientists has developed a groundbreaking approach to increase vitamin B12 levels in pea shoots.

This team, comprising researchers from the John Innes Centre and the Quadram Institute, has devised a method to biofortify pea shoots with vitamin B12 using ultrasonic aeroponic technology. This innovative approach involves suspending the roots of the plants in a mist of nutrients and water, resulting in rapid growth and healthier plants. The precise delivery of nutrients in the mist has led to increased levels of vitamin B12 in the pea shoots, a common ingredient in bagged salads.

While fortifying plants with vitamin B12 represents a significant scientific achievement, concerns have been raised regarding the release of the vitamin during digestion. To address this, the researchers collaborated with the laboratory of Dr. Cathrina Edwards at the Quadram Institute to investigate the digestive release of the vitamin. Their findings confirmed that the B12 is indeed available for absorption during simulated digestion.

The success of this interdisciplinary collaboration, facilitated by the convergence of expertise in agriculture and food, has been pivotal in achieving these results. With the potential for commercial-scale application, the researchers are preparing to publish a paper detailing the application of the technology to increase vitamin B12 content in pea shoots. The use of LettUs Grow’s aeroponic growing systems has made the approach highly scalable for commercial production.

Professor Antony Dodd, the head of cell and developmental biology at the John Innes Centre, underscores the significance of the interdisciplinary nature of this work. He emphasizes that this breakthrough could offer a more natural and integrated way to meet nutritional requirements.

The potential for biofortified pea shoots to contribute to addressing vitamin B12 deficiency represents a promising step forward in improving public health. While this research is currently awaiting peer review, its preliminary findings suggest a notable advancement in the field of nutrition and food science. For further information, please refer to the cited source.