In a groundbreaking development, scientists have successfully bioengineered Spirulina, a type of blue-green algae, to produce biologically active vitamin B12. This innovation promises a sustainable, carbon-neutral alternative to conventional meat and dairy, which are the main sources of this essential nutrient. Published in Discover Food, the research is a collaborative effort led by Dr. Asaf Tzachor from Reichman University and involves international partners from Iceland, Denmark, and Austria. The study explores a biotechnology system developed by VAXA Technologies in Iceland that enables Spirulina to produce carbon-neutral nutrient-rich biomass with vitamin B12 levels matching that of beef.
For over a billion people globally, vitamin B12 deficiency remains a significant health concern, affecting neurological and cognitive functions. Traditional sources of this vitamin pose environmental challenges due to the resource-intensive nature of meat and dairy production. Spirulina has long been touted as a healthy food alternative but lacked the bioavailable form of vitamin B12 until now. The success of this research marks the first instance where active vitamin B12 has been detected in Spirulina, opening new avenues for combating deficiency sustainably.
The innovative approach involves manipulating light conditions to stimulate vitamin production in Spirulina, also enhancing its other bioactive compounds with antioxidant, anti-inflammatory, and immune-boosting properties. Remarkably, the nutrient profile achieved in this photosynthetically controlled Spirulina is on par with that found in traditional animal sources, yielding 1.64 µg of vitamin B12 per 100g, compared to the 0.7–1.5 µg per 100g found in beef.
Thailand, with its rich biodiversity in algae and commitment to environmental conservation, stands to benefit significantly from this advancement. Adopting such biotechnological solutions could align with the country’s goals for sustainable agriculture and food security. The capacity to produce Spirulina domestically could reduce dependence on imported meat and dairy, mitigating both economic and ecological costs.
Historically, Thailand has leveraged its agricultural prowess to become a leading exporter of seafood and rice, showing immense potential to spearhead new sustainable food technologies. Culturally, Spirulina’s incorporation into Thai diets could mirror its historical use of coastal and plant-based resources, ensuring nutritious diets while preserving environmental sanctity.
Looking forward, scaling the production of bioengineered Spirulina could vastly enhance global nutritional profiles, especially for young children. If adopted widely, this innovation could eliminate reliance on unsustainable animal farming. With the potential to produce vast quantities of Spirulina biomass, capable of meeting the dietary needs of millions, countries like Thailand could pivot towards more eco-friendly agriculture that promises health benefits alongside environmental protection.
For Thai readers, embracing plant-based food innovations like bioengineered Spirulina can be a practical step towards healthier lifestyles. Supporting research initiatives and fostering public-private partnerships in biotechnologies could advance this cause. Moreover, exploring potential food products integrating Spirulina may diversify traditional diets, enhance nutrition, and provide economic opportunities within the food sector.
As Thailand contemplates a future where sustainable dietary solutions are paramount, this cutting-edge research embodies a step in the right direction, symbolizing a harmonious blend of technology, health, and sustainability.
Read the full study and details on this innovation here at SciTech Daily.