New Spirulina Cultivation Method Promises Sustainable Vitamin B12 Source

The study, led by Dr. Asaf Tzachor of the Aviram Sustainability and Climate Program at Reichman University in collaboration with teams from Iceland, Denmark, and Austria, published findings in the journal Discover Food. They utilized advanced biotechnology alongside regulated light conditions to create carbon-neutral, nutrient-rich Spirulina biomass that contains active vitamin B12, marking the first reported occurrence of this form in Spirulina.

Vitamin B12 is crucial for various bodily functions, such as red blood cell formation and maintaining a healthy nervous system. An estimated one billion people globally suffer from vitamin B12 deficiency. While meat and dairy products are primary dietary sources of B12, the recommended daily intake is 2.4 µg. However, the environmental impact of producing animal-based foods has spurred interest in sustainable alternatives.

Spirulina, a blue-green algae (Arthrospira platensis), has been promoted as a nutrient-dense option, but its conventional forms predominantly contain pseudo-vitamin B12, which is not bioavailable to humans, limiting its efficacy as a replacement for animal-derived sources.

To tackle this issue, the research team investigated a biotechnology platform by VAXA Technologies in Iceland. They assessed the system’s engineering, inputs, and the nutritional output of the biomass it generated. A key aspect of their methodology involved photonic management—modifying the light conditions during Spirulina growth—which successfully increased the production of biologically active vitamin B12.

The enhanced Spirulina also contained additional bioactive compounds with antioxidant, anti-inflammatory, and immune-supporting properties. Notably, the produced biomass yielded 1.64 µg of active vitamin B12 per 100 grams, in contrast to 0.7-1.5 μg found in beef.

Dr. Tzachor stated that the findings indicate that controlled photosynthesis in Spirulina can yield significant levels of active vitamin B12, offering a more sustainable option compared to traditional animal products.

The researchers also explored scaling the system. They proposed that reallocating electricity from heavy industries in Iceland could support the production of 277,950 tonnes of Spirulina per year, potentially generating about 4555 grams of active vitamin B12 annually. This quantity could meet the recommended dietary allowance for over 13.8 million children aged 1-3 and, under more ambitious scenarios, enough for more than 26.5 million children in that age range or over 50 million infants aged 0-6 months.

While these projections are based on theoretical models rather than current production levels, they illustrate the significant nutritional potential of the technology. If scalable, this method could offer a pathway to mitigate vitamin B12 deficiency while lessening reliance on meat and dairy production.

The research emphasizes how biotechnology can enhance the nutritional profiles of microorganisms and other fast-growing food sources. By altering growth conditions, scientists aim to stimulate the production of specific compounds beneficial for human consumption.

This work is part of the Aviram Sustainability and Climate Program, established by Reichman University and the Aviram Foundation to address environmental and public health issues, training students to develop strategies for resource scarcity and crises in food, water, and energy.