传统亚洲植物发酵食品作为维生素B12来源:综述

JSFA reports Pub Date : 2023-06-20 DOI:10.1002/jsf2.137
Kyohei Koseki, Fei Teng, Tomohiro Bito, Fumio Watanabe
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引用次数: 0

摘要

植物性食物,如蔬菜和豆类,缺乏维生素B12。如果含有足够B12的植物性食物可以通过微生物产生,那么将它们纳入素食中就可以预防B12缺乏症。亚洲本土的大豆、蔬菜和茶叶发酵食品在商业上是可以买到的。已对发酵产品中的B12水平进行了表征,以确定它们是否可以作为人类B12的可行来源。由于它们的B12含量非常低(0.5 μg/100克湿重),大多数传统的亚洲植物发酵食品似乎不能作为足够的日常B12来源。然而,一些臭豆腐和腌制蔬菜产品每100克湿重含有10 μg的B12。然而,需要进一步的临床研究来阐明这些产品是否能提高人类血清B12水平。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Traditional Asian plant-based fermented foods as vitamin B12 sources: A mini-review

Plant-based foods, such as vegetables and beans, are deficient in vitamin B12 (B12). If plant-based foods containing adequate B12 can be produced microbially, incorporating them into a vegetarian diet would prevent B12 deficiency. Asian indigenous fermented foods from soybeans, vegetables, and tea leaves, are commercially accessible. The B12 level in the fermented products has been characterized to determine whether they may serve as a viable source of B12 in humans. Since their B12 content is very low (<0.5 μg/100 g wet weight), most traditional Asian plant-based fermented foods do not appear to serve as adequate daily B12 sources. However, some stinky tofu and pickled vegetable products contain >10 μg of B12 per 100 g wet weight. Nonetheless, further clinical research is warranted to clarify whether these products can increase the serum B12 levels of humans.

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