In a breakthrough study, researchers have cultivated carbon-neutral spirulina containing biologically active vitamin B12 at levels comparable to beef for the first time.
Spirulina (Arthrospira platensis) is known for its nutritional benefits; however, it contains a form of vitamin B12 that, while structurally similar to the biologically active form, is largely a pseudo form that is not bioavailable to humans.
Inspired by previous research showing that manipulating light conditions can affect algae’s bioactive profile, an international team of researchers from Austria, Denmark, Israel, and Iceland used scalable photobioreactors to cultivate photosynthetically controlled spirulina.
Dr Asaf Tzachor, founder and academic director of the Aviram Sustainability and Climate Program at Reichman University, in Israel, told Vitafoods Insights: “This unique setup not only allows us to produce a carbon-neutral and nutritious biomass but also significantly increases the yield of active vitamin B12 to levels comparable to those found in beef.
“By tailoring the light conditions, we have effectively shifted the spirulina’s metabolic pathways to favour the production of active vitamin B12.”
Spirulina is regarded as a superb source of macro- and micro-nutrients, including essential amino acids; alpha-linolenic acid and linoleic acid; minerals like calcium, potassium, magnesium, and iron; and vitamins such as beta-carotene. But what exactly is pseudo-vitamin B12?
“The active form of vitamin B12, known as cobalamin, is essential for various bodily functions, including DNA synthesis, red blood cell formation, and neurological function,” explained Tzachor.
“However, pseudo-vitamin B12 (or cobamide) does not have the same bioactivity in humans, meaning… the human body cannot properly absorb or metabolise it to reap the same benefits as it would from the active form of vitamin B12 found in animal sources.”
This is a concern for people who follow plant-based diets, who may struggle to reach the recommended dietary allowance of 2.4 µg/day. Vitamin B12 deficiency can result in serious health conditions, including anaemia, neurological problems, and impaired cognitive function.
This ability to produce a plant-based source of biologically active vitamin B12 through controlled environmental conditions “has significant potential for addressing global vitamin B12 deficiencies sustainably”, Tzachor said.
The findings, which were published in the journal Discover Food, have “significant implications” for the nutraceutical industry.
“Our research opens up opportunities for the nutraceutical and supplement industry to develop new, plant-based vitamin B12 supplements,” Tzachor explained. “Unlike traditional vitamin B12 sources, spirulina-based supplements offer a natural, vegan-friendly alternative that appeals to a growing segment of health-conscious consumers who prefer plant-based products.”
There is also an opportunity to create supplements with an enhanced nutritional profile.
“Spirulina is already known for its high protein content and rich profile of vitamins and minerals, making it an attractive ingredient for comprehensive dietary supplements that target multiple nutritional needs,” said Tzachor. “Adding a bioavailable form of vitamin B12 further enhances its appeal as a versatile, all-in-one supplement option.”
The findings could also drive innovation in fortification.
“Incorporating spirulina enriched with active vitamin B12 into everyday foods like bread, cereals, and plant-based milk alternatives could provide a new avenue for the industry to enhance the nutritional value of commonly consumed products,” he added.
Algae production in photobioreactors “offers several significant sustainability benefits compared to traditional animal- and plant-based food sources”, said Tzachor.
The process requires no arable land, nor pesticides or herbicides; it also requires minimal fertiliser use and significantly less fresh water than traditional agriculture – a particular benefit in regions facing water scarcity.
What’s more, the controlled conditions guarantee consistency, regardless of external environmental factors.
“This control minimises the risks associated with seasonal variations, climate change, or unpredictable weather events that often affect traditional agriculture and livestock farming,” Tzachor said.
He added: “Because the entire cultivation process is contained within a closed-loop system, there is no risk of nutrient or chemical runoff into the environment. This contrasts with conventional farming practices, which can contribute to water pollution and harm aquatic ecosystems.”
While vitamin B12 deficiency is one of the most common micronutrient deficiencies globally, there is widespread variation in prevalence. Surveys indicate that rates among under-60s in the UK and the US stand at around 6%, compared with 70% among Kenyan schoolchildren and 80% among Indian preschoolers.
“Closing this gap requires a multi-faceted approach that addresses both immediate nutritional needs and long-term, sustainable solutions,” said Tzachor.
Asked what could be done to even the playing field, he said that fortifying staple foods presented a “highly effective strategy that has been successfully implemented in several countries”, while targeted supplementation programmes could be an effective solution for at-risk groups, such as pregnant women, children, and the elderly.
He added: “Spirulina production using photobioreactors, especially in regions with renewable energy resources, can provide a cost-effective, environmentally friendly solution to vitamin B12 deficiency.
“This approach can be particularly beneficial in areas where traditional food sources are limited or where the local diet is predominantly plant-based.”
Asked where research in the area will focus next, Tzachor said the next steps would be to explore the method’s scalability and to conduct dietary trials in humans.
“While our in vitro studies show promising results, it is essential to confirm these findings in real-world settings by evaluating the bioavailability and health outcomes of consuming spirulina in human populations,” he said.
“These trials will help establish dietary guidelines, understand potential benefits, and determine the optimal intake levels of spirulina to address vitamin B12 deficiency in different demographic groups.”
He added: “We are also exploring various scale-up scenarios that could allow us to produce enough spirulina biomass to meet the recommended dietary allowance for millions of children globally, offering a sustainable alternative to meat and dairy products without the associated environmental impact.”
