What is Vitamin B12?
Vitamin B12 (cobalamin) is a water-soluble, cobalt-containing organometallic vitamin obtained exclusively from animal-source dietary protein — meat, fish, eggs, and dairy — that serves as an essential cofactor for two critical enzymatic reactions: methionine synthase (converting homocysteine to methionine, requiring methylcobalamin) and methylmalonyl-CoA mutase (converting methylmalonyl-CoA to succinyl-CoA in the mitochondria, requiring adenosylcobalamin). Dietary B12 is released by gastric acid and pepsin, bound to intrinsic factor (IF) secreted by gastric parietal cells, and absorbed via cubilin receptors in the terminal ileum. Serum B12 is bound primarily to haptocorrin (transcobalamin I, approximately 80%) and transcobalamin II (approximately 20%) — transcobalamin II-bound B12 is the metabolically active, cellular delivery fraction (holotranscobalamin, holoTC). B12 is stored primarily in the liver — total body stores of 2–5 mg support 2–4 years of dietary absence before clinical deficiency manifests.