Evaluation of ascorbic acid in protecting labile folic acid derivatives.

Wilson, Susan; Horne, Donald W.

doi:10.1073/pnas.80.21.6500

Cited by 63 publications

(25 citation statements)

References 21 publications

(18 reference statements)

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“…The current study used 2-mercaptoethanol as well as ascorbic acid, whereas older studies used ascorbic acid only in the preparation of the buffer used to extract folates from foods prior to analysis by microbiological assay [36]. The additional use of 2-mercaptoethanol as an antioxidant to protect folates during sample processing analysis was previously reported to achieve greater folate recoveries [37,38]. …”

Section: Discussionmentioning

confidence: 99%

Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers

et al. 2016

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Functional foods enriched with folate may be beneficial as a means of optimizing folate status in consumers. We recently developed novel eggs enriched with folate through folic acid supplementation of the hen’s feed, but their potential to influence consumer folate status is unknown because the natural folate forms incorporated into the eggs may not necessarily be retained during storage and cooking. This study aimed to determine the stability of natural folates in folate-enriched eggs under typical conditions of storage and cooking. Total folate was determined by microbiological assay following tri-enzyme treatment in folate-enriched eggs and un-enriched (barn and free-range) on the day they were laid, after storage (up to 27 days) and after using four typical cooking methods (boiling, poaching, frying, scrambling) for different durations. On the day of laying, the folate content of enriched eggs was found to be significantly higher than that of un-enriched barn or free-range eggs (mean ± SD; 123.2 ± 12.4 vs. 41.2 ± 2.8 vs. 65.6 ± 18.5 µg/100 g; p < 0.001). Storage at refrigerator and room temperature for periods up to the Best Before date resulted in no significant losses to the folate content of folate-enriched eggs. Furthermore, folate in enriched eggs remained stable when cooked by four typical methods for periods up to the maximum cooking time (e.g., 135 ± 22.5, 133.9 ± 23.0 and 132.5 ± 35.1; p = 0.73, for raw, scrambled for 50 s and scrambled for 2 min, respectively). Thus, natural folates in folate-enriched eggs remain highly stable with little or no losses following storage and cooking. These findings are important because they demonstrate the feasibility of introducing folate-enriched eggs into the diet of consumers as functional foods with enriched folate content. Further studies will confirm their effectiveness in optimizing the biomarker folate status of consumers.

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Section: Discussionmentioning

confidence: 99%

Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers

et al. 2016

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“…Optimisation of stabilisation procedures is hampered, because individual folates forms possess different pH-optima for maximum stability. With the use of antioxidants throughout sample preparation, folates are successfully protected from interconversion (44) and from oxidative degradation (45)(46)(47)(48). Additional exclusion of oxygen by overlay with nitrogen (49-5 1 ), as well as use of low temperatures and shelter from light, should already be applied when homogenising the samples.…”

Section: Folate Analysismentioning

confidence: 99%

Folates - food sources, analyses, retention and bioavailability

et al. 1999

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Health benefits of folates regarding their prevention of neural tube defects in babies and occlusive vascular diseases caused by elevated plasma homocysteine, their link to mental fitness and possibly certain forms of cancer have already been recognised. However, analyses of food folates is still tedious because of a lack of validated methods for characterisation and quantitation of the great number of native folate forms, but also due to a lack of adequate methods for sample pretreatment. Therefore, the assessment of folate losses through industrial and household food processing is still incomplete, as well as knowledge on folate bioavailability in humans. This paper reviews the state of art for the occurrence and analysis of folates in foods. Furthermore, results are summarised from studies of folate retention during food processing and the assessment of folate bioavailability.

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“…Reduced folates are unstable with respect to oxidation [13][14][15][16][17]. To evaluate folate stability, the available folate standards were added at a concentration of 1 g/mL to a variety of different solvent mixtures, with systematic data collected for three solvent systems: 50:50 methanol: water, 50:50 methanol:water ϩ 0.1% ascorbic acid (pH 3.8), and 50:50 methanol:water ϩ 0.1% ascorbic acid ϩ 20 mM ammonium acetate (NH 4 OAc) (pH 6.2).…”

Section: Compound Stability and Sample Handlingmentioning

confidence: 99%

Isotope ratio-based profiling of microbial folates

Kwon

Rabinowitz

2007

J. Am. Soc. Mass Spectrom.

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Folate metabolism, which is responsible for one-carbon transfer reactions in critical cellular processes including thymidine biosynthesis, is among the most important targets of antibiotic and anticancer drugs. Analysis of intracellular folates is complicated by three different types of folate modification: oxidation/reduction, methylation, and polyglutamylation. Here we present a method for quantifying the full diversity of intracellular folates by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The method begins with folate extraction using Ϫ75°C methanol:water, with ascorbic acid and ammonium acetate added to prevent folate interconversion. The extract is then separated using hydrophilic interaction chromatography with an amino column, ionized by positive mode electrospray, and analyzed on a triple quadrupole instrument using multiple reaction monitoring. The method has been used to profile the folate pools in Escherichia coli and Saccharomyces cerevisiae, with absolute levels of selected folates in E. coli measured by spiking extracts of cells fed uniformly 13 C-glucose with purified, unlabeled folate standards. An isotope-ratio-based approach has been applied to study the effects of trimethoprim, a clinically important antibiotic that blocks bacterial dihydrofolate reductase. In addition to causing the expected increase in oxidized and decrease in reduced folates, trimethoprim triggered a dramatic and previously unrecognized shift towards shorter polyglutamate chain lengths. This finding highlights the potential for analysis of the full spectrum of cellular folates by MS/MS to unveil novel biological phenomena. (J Am Soc Mass Spectrom 2007, 18, 898 -909)

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Evaluation of ascorbic acid in protecting labile folic acid derivatives.

Cited by 63 publications

References 21 publications

Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers

Validation of Folate-Enriched Eggs as a Functional Food for Improving Folate Intake in Consumers

Folates - food sources, analyses, retention and bioavailability

Isotope ratio-based profiling of microbial folates

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