Tag: Microbial synthesis

Over half of the human gut microbiota species possess the genetic capacity for de novo riboflavin biosynthesis, confirming that gut bacteria do indeed make riboflavin. This ability, however, is not sufficient to meet all of the host's daily requirements, underscoring the crucial role of dietary intake.

Vitamin B12, or cobalamin, is a complex vitamin that neither plants nor animals can produce on their own; instead, it is synthesized exclusively by certain bacteria and archaea. For cows, this vital nutrient doesn't come directly from their plant-based diet, but rather from the powerful microbial ecosystem that flourishes within their rumen. This unique digestive process transforms the mineral cobalt into the vitamin their bodies can use.

According to the National Institutes of Health, vitamin B12 occurs naturally only in foods of animal origin, making it the one essential B vitamin that is not naturally provided by plants. This unique aspect of B12 production has significant implications, especially for those adhering to vegetarian and vegan diets, who must rely on supplements or fortified foods to meet their nutritional needs.

Fermented foods, a cornerstone of human diets for centuries, are known to improve gut health, but an estimated 47-71% of adults in India suffer from vitamin B12 deficiency despite a heavy vegetarian diet. This statistic highlights a critical question: does fermentation produce B vitamins, and to what extent can we rely on fermented foods for these essential nutrients? The answer lies in the specific microorganisms and fermentation conditions involved in the process.

Recent genome annotation studies suggest that up to 65% of human gut commensal microorganisms have the ability to produce at least one type of B vitamin. The question of what vitamins are produced by microbes uncovers a vital and complex relationship between our health and the microbial world, spanning our gut, fermented foods, and industrial processes.

Unlike almost all other vitamins, Vitamin B12 is not synthesized by plants, animals, or fungi, but exclusively by certain species of bacteria and archaea. This unique biological process means that humans and other animals must obtain this crucial nutrient from external sources, primarily through their diet. This fact forms the basis for understanding all dietary sources of Vitamin B12, from animal products to fortified foods and supplements.

The human large intestine, home to trillions of microorganisms, is a surprisingly significant source of essential nutrients. In a mutually beneficial relationship, bacteria in the large intestine produce crucial vitamins that the host body can absorb and utilize.

In 1893, chemists Emil Fischer and Julius Tafel successfully produced the first artificial glucose in a laboratory setting, a major scientific milestone. Since then, scientific innovation has advanced the methods for creating synthetic glucose for a variety of industrial and research applications.

Over 5 million metric tons of amino acids are manufactured annually, with most of this production relying on the advanced and efficient process of microbial fermentation. This biological method offers significant advantages over older techniques like chemical synthesis and extraction, establishing fermentation as the modern standard for large-scale amino acid manufacturing.

A common misconception suggests that animals, particularly those we consume, naturally produce vitamin B12 within their bodies. In fact, it is exclusively certain bacteria and archaea that have the genetic machinery to synthesize this complex molecule. Animals, including humans, must acquire B12 either through their diet or symbiotic microbial relationships.