|
|
Line 106: |
Line 106: |
| | | |
| | | |
− | </div> | + | </div> <!-- close text div> |
| | | |
| | | |
Line 113: |
Line 113: |
| <div class="text"> | | <div class="text"> |
| | | |
− | <h2>More Theory About our Approach</h2> | + | <h2> More Theory About Vitamin B<sub>12</sub></h2> |
| + | |
| + | <p>Vitamin B<sub>12</sub> – or Cobalamin – is a very complex compound (see Fig. 1), consisting of a corrin-macrocycle with a centrally incorporated Cobalt-ion, carrying varying upper ligands, and further a dimethylbenzimidazole group attached to the lower side of the corrin-ring and the Cobalt-ion. Depending on what ligand is attached to the Cobalt-ion, different forms of Cobalamin can be distinguished: methyl- (CH<sub>3</sub>-), hydroxy- (OH-), cyano- (CN-) and adenosylcobalamin (5’-deoxyadenosyl-) (also called coenzyme B<sub>12</sub>). [1], [2]</p> |
| + | |
| + | |
| + | <p>Fig. 1: Structure of Cobalamin with X for CH3-, OH-, CN- or 5’-deoxyadenosyl-ligand. Modified from [2]</p> |
| + | |
| + | <p>Only certain microorganisms are able to synthesize vitamin B<sub>12</sub>. Since these microorganisms colonize animals’ gastrointestinal tracts where the B<sub>12</sub> accumulates, we humans uptake it via eating animal products like meat and dairy, with meat containing more B<sub>12</sub> in general. Thereby, the B<sub>12</sub> content varies between different types of animals and also between the diverse tissues. Ruminants’ entrails contain most B<sub>12</sub>. However, the type of cooking has further impact on the B<sub>12</sub> content. [3]</p> |
| + | <p>Also some vegetarian B<sub>12</sub> nourishments exist. But, again, the B<sub>12</sub> was synthesized by microorganisms living in symbiosis with these products, e.g. algae and edible mushrooms, or being part of the production process as in tempe or beer. Nevertheless, the B<sub>12</sub> content in plant-derived food is often biologically inactive in humans or only present in small quantities that an adult for example would have to drink several liters beer per day in order to cover the B<sub>12</sub> requirement. [4], [5]</p> |
| + | <p>An adult needs approximately 3.0 µg vitamin B<sub>12</sub> per day [6]. Vitamin B<sub>12</sub> fulfills diverse functions in the human body. Thereby, only the two forms methylcobalamin (MeCbl) and adenosylcobalamin (AdoCbl) are biologically active. MeCbl functions together with the methionine synthase in the methylation of homocysteine, resulting in methionine. Thus, MeCbl contributes to the one-carbon metabolism and the formation of S-adenosylmethionine, thereby being part of the synthesis of diverse molecules like DNA, RNA, hormones, proteins, lipids or myelin. AdoCbl on the other hand interacts with the methylmalonyl-coenzyme A mutase in forming succinate out of propionate, by that contributing to the fat and protein metabolism, hemoglobin synthesis and gluconeogenesis. Consequently, a vitamin B<sub>12</sub> deficiency can cause diverse disorders when important compounds cannot be synthesized and partially cytotoxic intermediates, like homocysteine, accumulate. Heart and vascular diseases, stroke, arteriosclerosis, megaloblastic anemia, depression, fatigue or neuropathy can amongst others result from a B<sub>12</sub> deficiency. [7], [8], [9] </p> |
| + | <p>Especially vegetarians and vegans as well as elderly people have a higher risk to lack vitamin B<sub>12</sub>. Therefore, these people could compensate the deficiency by taking B<sub>12</sub> supplements.</p> |
| + | |
| + | <p>Vitamin B<sub>12</sub> is also added to diverse everyday products like vegetal milk, fruit gum, contact lense solution, tooth paste, energy drink etc. Just take a closer look on the products’ ingredients you use in your daily routine.</p> |
| + | |
| + | <hr> |
| + | |
| + | <h3>References</h3> |
| + | |
| + | <ol class="ref" style="start:1;" |
| + | <li>L. Randaccio, S. Geremia, N. Demitri & J. Wuerges (2010): ”Vitamin B<sub>12</sub>: Unique Metalorganic Compounds and the Most Complex Vitamins.” Molecules 15: 3228-3259</li> |
| + | <li>E. Raux, H. L. Schubert & M. J. Warren (2000): “Biosynthesis of cobalamin (vitamin B<sub>12</sub>): a bacterial conundrum.” Cell Mol Life Sci 57(13-14):1880-93.</li> |
| + | <li>D. Gille & A. Schmid (2015): ”Vitamin B<sub>12</sub> in meat and dairy products.” Nutr Rev 73(2): 106-115.</li> |
| + | <li>F. Watanabe, Y. Yabuta, Y. Tanioka & T. Bito (2013):” Biologically Active Vitamin B<sub>12</sub> Compounds in Foods for Preventing Deficiency among Vegetarians and Elderly Subjects.” J Agr Food Chem 61: 6769-6775.</li> |
| + | <li>Jr Mayer O, J. Simon & H. Rosolovà (2001): ”A population study of the influence of beer consumption on folate and homocysteine concentrations.” Eur J Clin Nutr 55(7): 605-609.</li> |
| + | <li>Deutsche Gesellschaft für Ernährung: Vitamin B<sub>12</sub> (Cobalamine). |
| + | Available online: https://www.dge.de/wissenschaft/referenzwerte/vitamin-B<sub>12</sub>/, 13.10.16 16:49.</li> |
| + | <li>N. F. Shuttle: “Mineral Nutrition of Livestock”. 4th Edition, 2010, CABI, London. |
| + | <li>National Institutes of Health: Vitamin B<sub>12</sub>. |
| + | Available online: https://ods.od.nih.gov/factsheets/VitaminB<sub>12</sub>-HealthProfessional/, 13.10.16 16:56.</li> |
| + | <li>J. F. Combs Jr: “The Vitamins: Fundamental Aspects in Nutrition and Health.” 3rd Edition, 2008, Elsevier Academic Press, Oxford, UK.</li> |
| + | |
| + | </ol> |
| + | |
| + | |
| + | |
| + | |
| + | |
| + | |
| + | |
| + | |
| + | </div> <!-- close text div> |
| + | |
| + | |
| + | |
| + | |
| + | |
| + | |
| + | <div class="text"> |
| + | |
| + | <h2>More Theory About our Synporter</h2> |
| | | |
| <h3>The blueprint of our B<sub>12</sub> Synporter</h3> | | <h3>The blueprint of our B<sub>12</sub> Synporter</h3> |