Folate food matrix

Folate is absorbed from dietary sources, such as those fisted above, mainly as reduced methyl- and formyl-tetrahy-dropteroylpolyglutamates. The bioavailabifity of folate from food sources is variable and dependent upon factors such as incomplete release firom plant cellular structure, entrapment in food matrix during digestion, inhibition of deglutamation by other dietary constituents, and possibly the degree of... 

Samples of boiled rice, com starch, and tapioca starch were analyzed in the search for a folate-free food matrix. These samples were treated with a-amylase in a water bath at 75°C for 1 h and then extracted with phosphate buffer (pH 6.1). Folates were then selectively concentrated using SPE on styrene divinylbenzene cartridges, which have a broad hydrophobic selectivity for both polar and apolar organics but exhibit enhanced interaction with aromatic compounds when compaied with traditional Cu reversed-phase sorbents. In addition, the assay has been used to measure the two folate levels in commercially produced bread samples from differait brands in Australia [101]. 

For meat samples, SIDA required affinity clean-up prior to LC-MS/MS as the folate levels in this matrix are known to be low. In analogy to other foods, 5-formyl-H4folate and folic acid could not be detected by LC-FD, whereas the more selective SIDA confirmed the presence of both compounds although the latter were below limit of quantitation. The total folate values calculated as folic acid for both methods were quite close to another. This comparison demonstrated that the LC-FD assay only produces reliable results if the matrix is not too demanding. 

Foam, 2342, 2776 Focal adhesion kinase (FAK), 2203 Foeniculum vulgare, 2976, 2984 Folate, 1732 Folic acid, 1270 Folk medicine, 3214, 3220 Follicle-stimulating honnone, 1374 Food, 1959, 2391, 3978, 3983, 4112 additives, 337, 3199 colorants, 1816 drugs, 2423 extracts, 1765 industry, 4049 matrix, 2472 poisoning, 286 preservatives, 3976 processing, 2467 sources, 1967, 2527-2557 supplements, 2391 transit time, 1408... 

Milk is not a rich source of dietary folate compared to other foods however, as is the case for riboflavin, folate concentrations can be significantly increased in many dairy products due to microbial fermentation. Among dairy products, fermented milks are considered a good potential matrix for folate fortification because folate-binding proteins present in milk improve folate stability and enhance the bioavailability of both 5-methyltetrahydrofolate (the most predominant natural form of the vitamin) and folic acid (Jones and Nixon 2002 Aryana 2003 Verwei et al. 2003). However, due to the potential risks of fortification with folic acid, the elaboration of fermented milks containing elevated levels of natural folates would be a better suited alternative. 

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