Trienzyme extraction

Goyer, A., Navarre, D. A. (2007). Determination of folate concentrations in diverse potato germplasm using a trienzyme extraction and a microbiological assay. J. Agric. Food Chem., 55, 3523-3528. 

CM Pfeiffer, LM Rogers, JF Gregory. Determination of folate in cereal-grain food products using trienzyme extraction and combined affinity and reversed-phase liquid chromatography. J Agric Food Chem 45 407-413, 1997. 

Hyun, T. H. and Tamura, T. 2005. Trienzyme extraction in combination with micro-biologic assay in food folate analysis An updated review. Experimental Biology and Medicine. 230 444-454. 

The trienzyme extraction method is often used to determine the folate content in foods. The method involves a simultaneous incubation of foods with folate conjugase and ot-amylase, followed by the incubation with protease (Tamura and Hyun 2005). Folate conjugase treatment is intended to hydrolyse poly-glutamyl folate (the primary food folate form) to monoglutamyl forms, which can be assayed subsequently. a-Amylase and protease treatments, however, permit enzymatic digestion of carbohydrate and protein matrices of foods in order to liberate trapped folate (Tamura et al. 2002). More efficient extraction of food folates is provided by these treatments compared with the classical combination of heating and folate conjugase treatment. 

Tamura, T., Johnston, K.E., and Lofgren, P.A., 2002. Folate concentrations of fast foods measured by trienzyme extraction method. Food Research International. 35 565-569. 

JI Martin, WO Landen Jr, A-GM Sohman, RR Eitenmiller. Application of a trienzyme extraction for total folate determination in foods. J Assoc Off Anal Chem 73 805-808, 1990. 

Hyun TH, Tamura T. Trienzyme extraction in combination with microbiologic assay in food folate analysis an updated review. Exp Biol Med 2005 230 444-54. 

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