Protocol for the Production of Concentrated Extracts of Food Folate for Use in Human Bioavailability Studies

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• 作者：Derek J. McKillop ; Kristina D. Pentieva ; John M. Scott ; J. J. Strain ; Richard McCreedy ; Joy Alexander ; Karen Patterson ; Joan Hughes ; and Helene McNulty
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：July 16, 2003
• 年：2003
• 卷：51
• 期：15
• 页码：4382 - 4388
• 全文大小：105K
• 年卷期：v.51,no.15(July 16, 2003)
• ISSN：1520-5118

文摘

To provide a tool to study folate bioavailability under controlled conditions, a methodology wasdeveloped to produce extracts representative of natural food folates but removed from their matrixand sufficiently concentrated so as to elicit a response in biomarkers of folate status without distortingusual dietary intake patterns. Egg, spinach, and yeast were selected to represent the wide range inextent of folate conjugation found in foods (0, 60, and 100% polyglutamyl folate, respectively). Theprotocol, which was based on extracting food folates using only reagents safe for human consumption,was optimized in the laboratory (thermal extraction for 10 min in a 2% ascorbate solution at pH 5)and then adapted for industrial scale production in a food-processing facility. Results showed thatthe extracts were 2.3-12 times more concentrated in folate compared with their corresponding foodsources. Neither the mono- to polyglutamate ratio nor the distribution of the main folate derivativeswas altered during processing, making these extracts suitable for use in human bioavailability studies.Keywords: Food folate; bioavailability; polyglutamate; monoglutamate