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Qi Y, Xu X, Mao C, Chen H, Tang Y, Lin S. Evaluation of In Vivo Folic Acid Bioavailability in Different Mouse Strains Using Enzymatic Digestion Combined with Ultra Performance Liquid Chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2229-2239. [PMID: 38230629 DOI: 10.1021/acs.jafc.3c08632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
By analyzing the folic acid content of various mouse strains through the use of in vivo studies, this study sought to determine whether folic acid bioavailability varies between hosts. In order to examine the stability of folic acid in the gastrointestinal tract, the rate at which it enters the blood, its retention in the organs, and its entry into the brain, folic acid was gavaged for 10 days into male and female mice of the following four strains: C57BL/6, BALB/c, ICR, and Kunming. Folic acid was extracted from eight groups of mice via solid phase extraction and triple enzyme extraction; the folic acid was subsequently quantified by ultraperformance liquid chromatography. In contrast to the other groups, female C57BL/6 mice exhibited substantially greater bioavailability as well as variations in organ retention and blood entry rates, as indicated by the experimental findings. This finding indicated that using female C57BL/6 mice to evaluate the bioavailability of folic acid is more effective.
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Affiliation(s)
- Yan Qi
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Xiaomeng Xu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, P. R. China
| | - Chuwen Mao
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
| | - Hunan Chen
- Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China
| | - Yue Tang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Food, Dalian Polytechnic University, Dalian 116034, P. R. China
- Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, P. R. China
- Ganzhou Quanbiao Biological Technology Co. Ltd., Ganzhou 341100, P. R. China
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High Hydrostatic Pressure Modulates the Folate and Ascorbic Acid Accumulation in Papaya (Carica papaya cv. Maradol) Fruit. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-020-09268-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Coffigniez F, Rychlik M, Sanier C, Mestres C, Striegel L, Bohuon P, Briffaz A. Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zou Y, Duan H, Li L, Chen X, Wang C. Quantification of polyglutamyl 5-methyltetrahydrofolate, monoglutamyl folate vitamers, and total folates in different berries and berry juice by UHPLC–MS/MS. Food Chem 2019; 276:1-8. [DOI: 10.1016/j.foodchem.2018.09.151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 09/09/2018] [Accepted: 09/24/2018] [Indexed: 11/26/2022]
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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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Delchier N, Herbig AL, Rychlik M, Renard CMGC. Folates in Fruits and Vegetables: Contents, Processing, and Stability. Compr Rev Food Sci Food Saf 2016; 15:506-528. [PMID: 33401816 DOI: 10.1111/1541-4337.12193] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 12/18/2015] [Accepted: 12/22/2015] [Indexed: 02/06/2023]
Abstract
Folates play a key role in human one-carbon metabolism and are provided by food. It is well established that folates are beneficial in the prevention of neural tube defects and cardiovascular and neurodegenerative diseases. Fruits and vegetables, and especially green vegetables, are the main sources of folates. In parallel, fruits and vegetables, with high contents of folates, are mostly consumed after processing, such as, canning, freezing, or home-cooking, which involve folate losses during their preparation. Hence, it is important to know the percentage of folate losses during processing and, moreover, the mechanisms underlying those losses. The current knowledge on folate losses from fruit and vegetables are presented in this review. They depend on the nature of the respective fruit or vegetable and the respective treatment. For example, steaming involves almost no folate losses in contrast to boiling. Two main mechanisms are involved in folate losses: (i) leaching into the surrounding liquid and (ii) oxidation during heat treatment, the latter of which depending on the nature of the vitamer considered. In this respect, a vitamer stability decreases in the order starting from folic acid followed by 5-HCO-H4 folate, 5-CH3 -H4 folate, and, finally, H4 folate. Further studies are required, especially on the diffusion of the vitamers in real foods and on the determination of folate degradation products.
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Affiliation(s)
- Nicolas Delchier
- Chair of Analytical Food Chemistry, Technische Univ. München, Alte Akademie 10, D-85354, Freising, Germany
| | - Anna-Lena Herbig
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000, Avignon, France.,Univ. d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technische Univ. München, Alte Akademie 10, D-85354, Freising, Germany
| | - Catherine M G C Renard
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000, Avignon, France.,Univ. d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France
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Liu Y, Green TJ, Kitts DD. Stability of microencapsulated L-5-methyltetrahydrofolate in fortified noodles. Food Chem 2015; 171:206-11. [DOI: 10.1016/j.foodchem.2014.08.129] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2013] [Revised: 06/13/2014] [Accepted: 08/29/2014] [Indexed: 11/28/2022]
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Erdman JW, Jeffery E, Hendrickx M, Cross AJ, Lampe JW. Can Food Processing Enhance Cancer Protection? NUTRITION TODAY 2014; 49:230-234. [PMID: 26594062 PMCID: PMC4651461 DOI: 10.1097/nt.0000000000000046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- John W Erdman
- Department of Food Science and Human Nutrition, University of Illinois
| | - Elizabeth Jeffery
- Department of Food Science and Human Nutrition, University of Illinois
| | - Marc Hendrickx
- Center for Food and Microbial Technology, KU Leuven, Belgium ,be
| | - Amanda J Cross
- Department of Epidemiology and Biostatistics, Imperial College London, London, United Kingdom
| | - Johanna W Lampe
- Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, Seattle, WA
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Folate analysis in complex food matrices: Use of a recombinant Arabidopsis γ-glutamyl hydrolase for folate deglutamylation. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Etcheverry P, Grusak MA, Fleige LE. Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B(6), B(12), D, and E. Front Physiol 2012; 3:317. [PMID: 22934067 PMCID: PMC3429087 DOI: 10.3389/fphys.2012.00317] [Citation(s) in RCA: 196] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2012] [Accepted: 07/19/2012] [Indexed: 01/11/2023] Open
Abstract
A review of in vitro bioaccessibility and bioavailability methods for polyphenols and selected nutrients is presented. The review focuses on in vitro solubility, dialyzability, the dynamic gastrointestinal model (TIM)™, and Caco-2 cell models, the latter primarily for uptake and transport, and a discussion of how these methods have been applied to generate data for a range of nutrients, carotenoids, and polyphenols. Recommendations are given regarding which methods are most justified for answering bioaccessibility or bioavailability related questions for specific nutrients. The need for more validation studies in which in vivo results are compared to in vitro results is also discussed.
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Affiliation(s)
- Paz Etcheverry
- Department of Pediatrics, USDA-ARS Children's Nutrition Research Center, Baylor College of Medicine, Houston TX, USA
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Van Buggenhout S, Ahrné L, Alminger M, Andrys A, Benjamin M, Bialek L, Cleaver G, Colle I, Langton M, Larqué E, Lemmens L, Löfgren A, Lopez-Sanchez P, Pérez-Llamas F, Martínez-Tomás R, Robertson J, Schalow S, Svelander C, Wellner N, Hendrickx M, Waldron K. Structural design of natural plant-based foods to promote nutritional quality. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.10.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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