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Viscardi S, Marileo L, Barra PJ, Durán P, Inostroza-Blancheteau C. From farm to fork: it could be the case of Lactic Acid Bacteria in the stimulation of folates biofortification in food crops. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.08.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Revuelta JL, Serrano-Amatriain C, Ledesma-Amaro R, Jiménez A. Formation of folates by microorganisms: towards the biotechnological production of this vitamin. Appl Microbiol Biotechnol 2018; 102:8613-8620. [PMID: 30073396 PMCID: PMC6153639 DOI: 10.1007/s00253-018-9266-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 07/23/2018] [Accepted: 07/24/2018] [Indexed: 01/12/2023]
Abstract
Folates (vitamin B9) are essential micronutrients which function as cofactors in one-carbon transfer reactions involved in the synthesis of nucleotides and amino acids. Folate deficiency is associated with important diseases such as cancer, anemia, cardiovascular diseases, or neural tube defects. Epidemiological data show that folate deficiency is still highly prevalent in many populations. Hence, food fortification with synthetic folic acid (i.e., folic acid supplementation) has become mandatory in many developed countries. However, folate biofortification of staple crops and dairy products as well as folate bioproduction using metabolically engineered microorganisms are promising alternatives to folic acid supplementation. Here, we review the current strategies aimed at overproducing folates in microorganisms, in view to implement an economic feasible process for the biotechnological production of the vitamin.
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Affiliation(s)
- José Luis Revuelta
- Metabolic Engineering Group, Department of Microbiology and Genetics, University of Salamanca, Campus Miguel de Unamuno, E-37007, Salamanca, Spain.
| | - Cristina Serrano-Amatriain
- Metabolic Engineering Group, Department of Microbiology and Genetics, University of Salamanca, Campus Miguel de Unamuno, E-37007, Salamanca, Spain
| | - Rodrigo Ledesma-Amaro
- Imperial College Centre for Synthetic Biology and Department of Bioengineering, Imperial College London, London, UK
| | - Alberto Jiménez
- Metabolic Engineering Group, Department of Microbiology and Genetics, University of Salamanca, Campus Miguel de Unamuno, E-37007, Salamanca, Spain
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Maynard C, Cummins I, Green J, Weinkove D. A bacterial route for folic acid supplementation. BMC Biol 2018; 16:67. [PMID: 29903004 PMCID: PMC6002978 DOI: 10.1186/s12915-018-0534-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2018] [Accepted: 05/16/2018] [Indexed: 12/20/2022] Open
Abstract
Background To prevent folate deficiencies, many countries supplement various foodstuffs with folic acid. This compound is a synthetic oxidised folate that differs from naturally occurring reduced folates in its metabolism and uptake. Notably, safety reviews of folic acid supplementation have not considered interactions with gut bacteria. Here, we use the Caenorhabditis elegans – Escherichia coli animal– microbe model to examine a possible bacterial route for folic acid uptake. It has been assumed that supplements are taken up directly by the worm, especially because E. coli is unable to take up folates. However, E. coli, like many other bacteria, can transport the folate breakdown product, para-aminobenzoate-glutamate (PABA-glu), via AbgT and use it for bacterial folate synthesis. This pathway may impact host health because inhibition of bacterial folate synthesis increases C. elegans lifespan. Results Folic acid supplementation was found to rescue a C. elegans developmental folate-deficient mutant; however, a much higher concentration was required compared to folinic acid, a reduced folate. Unlike folinic acid, the effectiveness of folic acid supplementation was dependent on the E. coli gene, abgT, suggesting a bacterial route with PABA-glu uptake by E. coli as a first step. Surprisingly, we found up to 4% PABA-glu in folic acid preparations, including in a commercial supplement. Via breakdown to PABA-glu, folic acid increases E. coli folate synthesis. This pathway restores folate synthesis in a bacterial mutant defective in PABA synthesis, reversing the ability of this mutant to increase C. elegans lifespan. Conclusions Folic acid supplementation in C. elegans occurs chiefly indirectly via bacterial uptake of breakdown products via E. coli AbgT, and can impact C. elegans development and longevity. Examining how folic acid supplementation affects bacterial folate synthesis in the human gut may help us to better understand the safety of folic acid supplementation. Electronic supplementary material The online version of this article (10.1186/s12915-018-0534-3) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Claire Maynard
- Department of Biosciences, Durham University, Stockton Road, Durham, DH1 3LE, UK
| | - Ian Cummins
- Department of Biosciences, Durham University, Stockton Road, Durham, DH1 3LE, UK
| | - Jacalyn Green
- Midwestern University, Illinois, Downers Grove, IL, 60515, USA
| | - David Weinkove
- Department of Biosciences, Durham University, Stockton Road, Durham, DH1 3LE, UK. .,Biophysical Sciences Institute, Durham University, South Road, Durham, DH1 3LE, UK.
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Lin X, Wright AJ. Pectin and gastric pH interactively affect DHA-rich emulsion in vitro digestion microstructure, digestibility and bioaccessibility. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.06.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Saubade F, Hemery YM, Guyot JP, Humblot C. Lactic acid fermentation as a tool for increasing the folate content of foods. Crit Rev Food Sci Nutr 2018; 57:3894-3910. [PMID: 27351520 DOI: 10.1080/10408398.2016.1192986] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, in other studies, folate consumption by LAB or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The aim of this review was thus to (i) clarify the ability of LAB to produce folate in food products, (ii) check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.
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Affiliation(s)
- Fabien Saubade
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Youna M Hemery
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Jean-Pierre Guyot
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Christèle Humblot
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
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Saini RK, Nile SH, Keum YS. Folates: Chemistry, analysis, occurrence, biofortification and bioavailability. Food Res Int 2016; 89:1-13. [PMID: 28460896 DOI: 10.1016/j.foodres.2016.07.013] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Revised: 07/18/2016] [Accepted: 07/22/2016] [Indexed: 01/27/2023]
Abstract
Folates (Vitamin B9) include both naturally occurring folates and synthetic folic acid used in fortified foods and dietary supplements. Folate deficiency causes severe abnormalities in one-carbon metabolism can result chronic diseases and developmental disorders, including neural tube defects. Mammalian cells cannot synthesize folates de novo; therefore, diet and dietary supplements are the only way to attain daily folate requirements. In the last decade, significant advancements have been made to enhance the folate content of rice, tomato, common bean and lettuce by using genetic engineering approaches. Strategies have been developed to improve the stability of folate pool in plants. Folate deglutamylation through food processing and thermal treatment has the potential to enhance the bioavailability of folate. This review highlights the recent developments in biosynthesis, composition, bioavailability, enhanced production by elicitation and metabolic engineering, and methods of analysis of folate in food. Additionally, future perspectives in this context are identified. Detailed knowledge of folate biosynthesis, degradation and salvage are the prime requirements to efficiently engineer the plants for the enhancement of overall folate content. Similarly, consumption of a folate-rich diet with enhanced bioavailability is the best way to maintain optimum folate levels in the body.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea.
| | - Shivraj Hariram Nile
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea
| | - Young-Soo Keum
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143-701, Republic of Korea.
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Duncan TM, Reed MC, Nijhout HF. A population model of folate-mediated one-carbon metabolism. Nutrients 2013; 5:2457-74. [PMID: 23857220 PMCID: PMC3738981 DOI: 10.3390/nu5072457] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 05/29/2013] [Accepted: 06/04/2013] [Indexed: 12/05/2022] Open
Abstract
Background: Previous mathematical models for hepatic and tissue one-carbon metabolism have been combined and extended to include a blood plasma compartment. We use this model to study how the concentrations of metabolites that can be measured in the plasma are related to their respective intracellular concentrations. Methods: The model consists of a set of ordinary differential equations, one for each metabolite in each compartment, and kinetic equations for metabolism and for transport between compartments. The model was validated by comparison to a variety of experimental data such as the methionine load test and variation in folate intake. We further extended this model by introducing random and systematic variation in enzyme activity. Outcomes and Conclusions: A database of 10,000 virtual individuals was generated, each with a quantitatively different one-carbon metabolism. Our population has distributions of folate and homocysteine in the plasma and tissues that are similar to those found in the NHANES data. The model reproduces many other sets of clinical data. We show that tissue and plasma folate is highly correlated, but liver and plasma folate much less so. Oxidative stress increases the plasma S-adenosylmethionine/S-adenosylhomocysteine (SAM/SAH) ratio. We show that many relationships among variables are nonlinear and in many cases we provide explanations. Sampling of subpopulations produces dramatically different apparent associations among variables. The model can be used to simulate populations with polymorphisms in genes for folate metabolism and variations in dietary input.
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Affiliation(s)
- Tanya M. Duncan
- Department of Biology, Duke University, Durham, NC 27708, USA; E-Mail:
| | - Michael C. Reed
- Department of Mathematics, Duke University, Durham, NC 27708, USA; E-Mail:
| | - H. Frederik Nijhout
- Department of Biology, Duke University, Durham, NC 27708, USA; E-Mail:
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +1-919-684-2793; Fax: +1-919-660-7293
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Camara JE, Lowenthal MS, Phinney KW. Determination of fortified and endogenous folates in food-based Standard Reference Materials by liquid chromatography-tandem mass spectrometry. Anal Bioanal Chem 2013; 405:4561-8. [PMID: 23354578 DOI: 10.1007/s00216-013-6733-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2012] [Revised: 12/21/2012] [Accepted: 01/10/2013] [Indexed: 11/25/2022]
Abstract
The National Institute of Standards and Technology (NIST) is developing a wide variety of Standard Reference Materials (SRMs) to support measurements of vitamins and other nutrients in foods. Previously, NIST has provided SRMs with values assigned for the folate vitamer, folic acid (pteroylglutamic acid), which is fortified in several foods due to its role in prevention of neural tube defects. In order to expand the number of food-based SRMs with values assigned for folic acid, as well as additional endogenous folates, NIST has developed methods that include trienzyme digestion and isotope-dilution liquid chromatography-tandem mass spectrometric (LC-MS/MS) analysis. Sample preparation was optimized for each individual food type, but all samples were analyzed under the same LC-MS/MS conditions. The application of these methods resulted in folic acid values for SRM 1849a Infant/Adult Nutritional Formula and SRM 3233 Fortified Breakfast Cereal of (2.33 ± 0.06) μg/g and (16.0 ± 0.7) μg/g, respectively. In addition, the endogenous folate vitamer 5-methlytetrahydrofolate (5-MTHF) was detected and quantified in SRM 1849a Infant/Adult Nutritional Formula, candidate SRM 1549a Whole Milk Powder, and candidate SRM 1845a Whole Egg Powder, resulting in values of (0.0839 ± 0.0071) μg/g, (0.211 ± 0.014) μg/g, and (0.838 ± 0.044) μg/g, respectively. SRM 1849a Infant/Adult Nutritional Formula is the first food-based NIST SRM to possess a reference value for 5-MTHF and the first certified reference material to have an assigned 5-MTHF value based on LC-MS/MS. The values obtained for folic acid and 5-MTHF by LC-MS/MS will be incorporated into the final value assignments for all these food-based SRMs.
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Affiliation(s)
- Johanna E Camara
- Chemical Sciences Division, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA.
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Abstract
Molecular gastronomy is the scientific discipline that looks for mechanisms of phenomena occurring during dish preparation and consumption. Solutions are studied because most foods, being based on animal and plant tissues, are gels, with a liquid fraction and a continuous solid phase. This is why food can be studied in situ using liquid NMR spectroscopy in the frequency domain (isq NMR). Using such tools, processes of the kind F@M → F' @ M' (where F stands for the food matrix, M for its environment, and @ for inclusion) were investigated for various processes as classified using the complex disperse system/non-periodical organization of space formalism (“disperse systems formalism”, DSF). As an application of these studies, “note by note cuisine” was promoted as a new paradigm for culinary activities.
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Affiliation(s)
- C.I. Onwulata
- USDA-ARS Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038;
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Ohrvik VE, Witthoft CM. Human folate bioavailability. Nutrients 2011; 3:475-90. [PMID: 22254106 PMCID: PMC3257685 DOI: 10.3390/nu3040475] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2011] [Revised: 04/12/2011] [Accepted: 04/14/2011] [Indexed: 12/29/2022] Open
Abstract
The vitamin folate is recognized as beneficial health-wise in the prevention of neural tube defects, anemia, cardiovascular diseases, poor cognitive performance, and some forms of cancer. However, suboptimal dietary folate intake has been reported in a number of countries. Several national health authorities have therefore introduced mandatory food fortification with synthetic folic acid, which is considered a convenient fortificant, being cost-efficient in production, more stable than natural food folate, and superior in terms of bioavailability and bioefficacy. Other countries have decided against fortification due to the ambiguous role of synthetic folic acid regarding promotion of subclinical cancers and other adverse health effects. This paper reviews recent studies on folate bioavailability after intervention with folate from food. Our conclusions were that limited folate bioavailability data are available for vegetables, fruits, cereal products, and fortified foods, and that it is difficult to evaluate the bioavailability of food folate or whether intervention with food folate improves folate status. We recommend revising the classical approach of using folic acid as a reference dose for estimating the plasma kinetics and relative bioavailability of food folate.
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Affiliation(s)
- Veronica E. Ohrvik
- Science Department, National Food Administration, P.O. Box 622, SE-75126 Uppsala, Sweden;
| | - Cornelia M. Witthoft
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala BioCenter, P.O. Box 7051, SE-75007 Uppsala, Sweden
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Kariluoto S, Edelmann M, Piironen V. Effects of environment and genotype on folate contents in wheat in the HEALTHGRAIN diversity screen. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9324-31. [PMID: 20392043 DOI: 10.1021/jf100251j] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
This study examined the environmental and genetic variation in folate contents and compositions of wheat genotypes. The selected genotypes, 24 from winter wheat and 2 from spring wheat, were grown in Martonvasar, Hungary, for three consecutive years as well as at four locations (Hungary, France, United Kingdom, and Poland) in one year. Total folate contents were determined by microbiological assay, and folate vitamers were determined for selected genotypes by high-performance liquid chromatography. Statistically significant differences in folate content arose among both harvesting years and growing locations. Grains grown in Hungary had the highest average folate content and those from Poland the lowest. Altogether, a 2.8-fold difference in total folate content appeared, ranging from 323 ng/g of dm (Chinese Spring, grown in Hungary in 2005) to 889 ng/g of dm (Riband, grown in Hungary in 2007). In general, the total folate content varied more greatly among the four growing locations than among the three harvesting years. Environmental factors affected folate content more strongly than genetic factors. In addition, small grains with high bran yield and low thousand kernel weight had high folate contents. The dominant vitamer in wheat genotypes was 5-HCO-H4folate. Other formylated folates and 5,10-CH+-H4folate also existed in significant amounts. Variation in the proportions of 5-HCO-H4folate and 5-CH3-H4folate were mainly responsible for the variation in total folate content: samples with high total folate content had a high proportion of 5-CH3-H4folate and a low proportion of 5-HCO-H4folate. Genotypes with both low and high folate contents, as well as with narrow or broad range, were identified. Thus, the study produced important data for plant breeding to select lines with stable folate contents.
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Affiliation(s)
- Susanna Kariluoto
- Department of Food and Environmental Sciences, P.O. Box 27, University of Helsinki, FIN-00014 University of Helsinki, Finland.
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Caudill MA. Folate bioavailability: implications for establishing dietary recommendations and optimizing status. Am J Clin Nutr 2010; 91:1455S-1460S. [PMID: 20219964 PMCID: PMC2854911 DOI: 10.3945/ajcn.2010.28674e] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The addition of folic acid to the US food supply, along with the critical role of folate in certain health outcomes, has intensified worldwide interest in the bioavailability of folate. Bioavailability is a function of absorptive and postabsorptive processes, which in turn are influenced by diet, individuality, and complex diet-host interactions. As such, it is unlikely that a single bioavailability figure will accurately reflect food folate bioavailability from every diet for every person. Although there is broad agreement that naturally occurring food folate is not as bioavailable as folic acid, questions remain as to the extent of these differences, particularly within the context of a whole diet. This article 1) summarizes and integrates bioavailability estimates derived from studies that use whole-diet approaches; 2) highlights the influences of genetics, ethnicity-race, and sex as postabsorptive bioavailability modifiers; and 3) discusses the adequacy of the US folate Recommended Dietary Allowance in achieving folate sufficiency in select subpopulations.
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Affiliation(s)
- Marie A Caudill
- Division of Nutritional Sciences, Cornell University, Ithaca, NY 14853, USA.
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Tedeschi C, Clement V, Rouvet M, Valles-Pamies B. Dissolution tests as a tool for predicting bioaccessibility of nutrients during digestion. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.09.012] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gujska E, Michalak J, Klepacka J. Folates stability in two types of rye breads during processing and frozen storage. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2009; 64:129-134. [PMID: 19449103 DOI: 10.1007/s11130-009-0114-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
High-performance liquid chromatography was used to study the stability of folate vitamers in two types of rye breads after baking and 16 weeks of frozen storage. Bread made using sourdough seeds contained less total folate (74.6 microg/100 g dry basis, expressed as folic acid) than the whole rye flour (79.8 microg/100 g dry basis) and bread leavened only with baker's yeast (82.8 microg/100 g dry basis). Most importantly, it was generated by a significant decrease in 5-CH3-H4folate form. The baking process caused some changes in folate distribution. Storage of breads at -18 degrees C for 2 weeks did not have a significant effect (p < 0.05) on total folates compared to the content directly after baking. After a 5-weeks storage period, a significant decrease (p < 0.05) in the content of total folates was recorded and it dropped on average by 14% for both type of breads. After a longer period of storage (16 weeks), a 25% loss of folates in the bread made with baker's yeast and a 38% loss in the bread fermented with sourdough seeds was found. Retention of 5-CH3-H4folate and 10-HCO-H2folate forms were much lower in the bread made with a sourdough addition than with baker's yeast only.
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Affiliation(s)
- Elzbieta Gujska
- Food Science Department, University of Warmia and Mazury, 10-957, ul. Heweliusza 6, Olsztyn, Poland.
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Vitamins. Food Chem 2008. [DOI: 10.1007/978-3-540-69934-7_7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bekaert S, Storozhenko S, Mehrshahi P, Bennett MJ, Lambert W, Gregory JF, Schubert K, Hugenholtz J, Van Der Straeten D, Hanson AD. Folate biofortification in food plants. TRENDS IN PLANT SCIENCE 2008; 13:28-35. [PMID: 18083061 DOI: 10.1016/j.tplants.2007.11.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2007] [Revised: 10/27/2007] [Accepted: 11/05/2007] [Indexed: 05/10/2023]
Abstract
Folate deficiency is a global health problem affecting many people in the developing and developed world. Current interventions (industrial food fortification and supplementation by folic acid pills) are effective if they can be used but might not be possible in less developed countries. Recent advances demonstrate that folate biofortification of food crops is now a feasible complementary strategy to fight folate deficiency worldwide. The genes and enzymes of folate synthesis are sufficiently understood to enable metabolic engineering of the pathway, and results from pilot engineering studies in plants (and bacteria) are encouraging. Here, we review the current status of investigations in the field of folate enhancement on the eve of a new era in food fortification.
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Affiliation(s)
- Samir Bekaert
- Department of Molecular Genetics, Ghent University, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium
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Quinlivan EP, Gregory JF. Reassessing folic acid consumption patterns in the United States (1999 2004): potential effect on neural tube defects and overexposure to folate. Am J Clin Nutr 2007; 86:1773-9. [PMID: 18065598 DOI: 10.1093/ajcn/86.5.1773] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND In the United States, folic acid fortification of cereal- grain foods has significantly increased folate status. However, blood folate concentrations have decreased from their postfortification high as a result, in part, of decreasing food fortification concentrations and the popularity of low-carbohydrate weight-loss diets. OBJECTIVES The objectives of the study were to quantify changes in folate intake after folic acid fortification and to estimate the effect on neural tube defect (NTD) occurrence. DESIGN Expanding on an earlier model, we used data from 11 intervention studies to determine the relation between chronic folate intervention and changes in steady state serum folate concentrations. With serum folate data from the National Health and Nutrition Examination Survey (NHANES), we used reverse prediction to calculate postfortification changes in daily folate equivalents (DFEs). With the use of NHANES red blood cell folate data and a published equation that related NTD risk to maternal red cell folate concentrations, we calculated NTD risk. RESULTS Folate intake decreased by approximately 130 microg DFE/d from its postfortification high, primarily as a result of changes seen in women with the highest folate status. This decrease in folate intake was predicted to increase the incidence of NTD by 4-7%, relative to a predicted 43% postfortification decrease. In addition, the number of women consuming >1 mg bioavailable folate/d decreased. CONCLUSIONS Folate consumption by women of childbearing age in the United States has decreased. However, the decrease in those women with the lowest folate status was disproportionately small. Consequently, the effect on NTD risk should be less than would be seen if a uniform decrease in folate concentrations had occurred. These results reinforce the need to maintain monitoring of the way fortification is implemented.
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Affiliation(s)
- Eoin P Quinlivan
- Biomedical Mass Spectrometry Laboratory, General Clinical Research Center, University of Florida, Gainesville, FL 32611-0370, USA
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Hertog ML, Lammertyn J, De Ketelaere B, Scheerlinck N, Nicolaï BM. Managing quality variance in the postharvest food chain. Trends Food Sci Technol 2007. [DOI: 10.1016/j.tifs.2007.02.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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McKillop DJ, McNulty H, Scott JM, McPartlin JM, Strain JJ, Bradbury I, Girvan J, Hoey L, McCreedy R, Alexander J, Patterson BK, Hannon-Fletcher M, Pentieva K. The rate of intestinal absorption of natural food folates is not related to the extent of folate conjugation. Am J Clin Nutr 2006; 84:167-73. [PMID: 16825692 DOI: 10.1093/ajcn/84.1.167] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Evidence is conflicting as to whether the bioavailability of food folates is influenced by the extent of their conjugation. OBJECTIVE The objective was to compare the bioavailability of 3 representative food folate sources with various degrees of glutamylation-ie, egg yolk, spinach, and yeast, whose polyglutamyl folate content measured 0%, 50%, and 100%, respectively. DESIGN In a randomized crossover trial, 13 male subjects, after a prestudy folate saturation procedure, received in random order either placebo or 500 mug total folate, which was provided as concentrated freeze-dried extract removed from the normal food matrix of egg yolk, spinach, or yeast. Blood samples (n = 10) were collected before and up to 10 h after treatments, which were administered at weekly intervals. RESULTS A significant increase from baseline plasma folate concentrations was observed by 0.5 h after treatment with egg yolk folate or spinach folate and by 1 h after treatment with yeast folate, and the concentrations remained significantly elevated for 3-5 h; no plasma folate response was observed after placebo treatment. The overall responses, calculated as plasma folate area under the curve (AUC) for egg yolk, spinach, and yeast folate, were 122.6 +/- 23.6, 136.2 +/- 21.4, and 102.5 +/- 21.1 nmol . h/L, respectively. No significant differences in AUC were seen between monoglutamyl (egg yolk) folate and either of the polyglutamate-containing folates examined. CONCLUSION These results suggest that the ratio of monoglutamate to polyglutamate in natural folates is not a factor that limits the extent of intestinal absorption of food folate.
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Affiliation(s)
- Derek J McKillop
- Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, United Kingdom
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Finglas PM, de Meer K, Molloy A, Verhoef P, Pietrzik K, Powers HJ, van der Straeten D, Jägerstad M, Varela-Moreiras G, van Vliet T, Havenaar R, Buttriss J, Wright AJA. Research goals for folate and related B vitamin in Europe. Eur J Clin Nutr 2005; 60:287-94. [PMID: 16251882 DOI: 10.1038/sj.ejcn.1602315] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In the past decade, the understanding of folate bioavailability, metabolism and related health issues has increased, but several problems remain, including the difficulty of delivering the available knowledge to the populations at risk. Owing to the low compliance of taking folic acid supplements, for example, among women of child-bearing age who could lower the risk of having a baby with a neural tube defect, food-based strategies aimed at increasing the intake of folate and other B-group vitamins should be a priority for future research. These should include the development of a combined strategy of supplemental folate (possibly with vitamin B(12)), biofortification using engineered plant-derived foods and micro-organisms and food fortification for increasing folate intakes in the general population. Currently, the most effective population-based strategy to reduce NTDs remains folic acid fortification. However, the possible adverse effect of high intakes of folic acid on neurologic functioning among elderly persons with vitamin B(12) deficiency needs urgent investigation. The results of ongoing randomized controlled studies aimed at reducing the prevalence of hyperhomocysteinemia and related morbidity must be available before food-based total population approaches for treatment of hyperhomocysteinemia can be recommended. Further research is required on quantitative assessment of folate intake and bioavailability, along with a more thorough understanding of physiological, biochemical and genetic processes involved in folate absorption and metabolism.
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Affiliation(s)
- P M Finglas
- Institute of Food Research, Norwich Research Park, Colney, UK.
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