Exploration of non-animal vitamin B12 sources in the UK and Ireland: a study on natural origins for vegetarian diets

Both quantification methods were optimised and validated in this study, demonstrating satisfactory characteristics and exceptional sensitivity, with the lowest limit of detections and limit of quantifications reported to date. Results indicate that species variation is the primary determinant of VB12 variability; the effects of harvest site, season, and sample source on the VB12 content of seaweed were species-specific; additionally, tea types and mushroom maturity stages influenced the VB12 content.

Certain seaweeds and mushroom samples were found to contain considerably high levels of VB12, including the first report of high VB12 levels found in <i>Osmundea pinnatifida</i>. Notably, methylcobalamin emerged as the predominant form of VB12 in most seaweed and mushroom species; no pseudocobalamin was detected. Additionally, seaweeds such as <i>Porphyra spp.</i>, <i>Palmaria palmata</i>, <i>O. pinnatifida</i>, and <i>Ulva lactuca</i> exhibited superior bioaccessibility.

Overall, the findings of this study highlight the potential of non-animal food sources from the UK and Ireland as a valuable natural source of VB12 and potentially serve as a modifiable dietary factor to address VB12 deficiency among vegetarians.<br>