Homocysteine in food

Pexa, Annette; Fischer, Karin; Deußen, Andreas; Henle, Thomas

doi:10.1007/s00217-007-0583-2

Cited by 13 publications

(8 citation statements)

References 14 publications

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“…For example, commercial cow milk contains 1.09 AE 0.01 μM protein N-linked Hcy and 3.45 AE 0.25 μM tHcy, whereas cow whey contains 1.51 AE 0.34 μM protein Nlinked Hcy and 5.4 AE 2.5 μM tHcy[297]. The presence of protein N-linked Hcy has not been previously described in milk or other foodstuffs, but the levels of tHcy in milk are comparable to tHcy levels reported for other foodstuffs examined thus far (Roquefort cheese, white bread, tuna, and pig liver;[307]). The presence of protein N-linked Hcy has not been previously described in milk or other foodstuffs, but the levels of tHcy in milk are comparable to tHcy levels reported for other foodstuffs examined thus far (Roquefort cheese, white bread, tuna, and pig liver;[307]).…”

supporting

confidence: 67%

Homocysteine in Protein Structure/Function and Human Disease

Jakubowski¹

2013

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supporting

confidence: 67%

Homocysteine in Protein Structure/Function and Human Disease

Jakubowski¹

2013

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“…Dietary protein has a very low homocysteine content (less than 1 mg/kg) and its restriction is likely to have minimal effect on tHcy levels (Pexa et al 2008). Further clinical studies are needed to clarify this dietary approach in the management of patients with cblC.…”

Section: Managementmentioning

confidence: 99%

Combined methylmalonic acidemia and homocystinuria, cblC type. I. Clinical presentations, diagnosis and management

Carrillo-Carrasco

Chandler

Venditti

2011

J of Inher Metab Disea

191

257

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Combined methylmalonic acidemia and homocystinuria, cblC type, is an inborn error of intracellular cobalamin metabolism with a wide spectrum of clinical manifestations that is stated to be the most common inherited disorder of cobalamin metabolism. This metabolic disease is caused by mutations in the MMACHC gene and results in impaired intracellular synthesis of adenosylcobalamin and methylcobalamin, cofactors for the methylmalonyl-CoA mutase and methionine synthase enzymes. Elevated methylmalonic acid and homocysteine with decreased methionine production are the biochemical hallmarks of this disorder. Awareness of the diverse clinical presentations associated with cblC disease is necessary to provide a timely diagnosis, to guide management of affected individuals and to establish a framework for the future treatment of individuals detected through expanded newborn screening. This article reviews the biochemistry, clinical presentations, genotype-phenotype correlations, diagnosis and management of cblC disease.

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“…Antioxidative stability of pork (longissimus dorsi) stored in CRYOVAC 1 packaging protected from light at 18C and nutritional value of pork according to vitamin and methionine supplements during the growing and finishing period (Means + SE). (Pexa et al 2008) has studied the importance of dietary homocysteine on plasma homocysteine in humans. According to this information, it is likely that, within the present range of homocysteine concentrations in meat, the consumption of pork would have a minor impact on plasma homocysteine in humans.…”

Section: Meat Composition and Oxidative Stabilitymentioning

confidence: 99%

Methionine, folic acid and vitamin B₁₂in growing-finishing pigs: Impact on growth performance and meat quality

Giguère

Girard

Matte

2008

Archives of Animal Nutrition

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Growth performance, metabolic variables, and meat quality were measured in 78 growing-finishing pigs using supplements of 0 (C), or 0.2% of DL-methionine (M), and three combinations of folic acid [mg/kg] and cyanocobalamin [microg/kg], respectively 0 and 0 (V0), 10 and 25 (V1), and 10 and 150 (V2) in a 2 x 3 factorial arrangement. Feed conversion was lower (p = 0.05) in M than in C pigs during the growing period (0-4 weeks). Both V1 and V2 treatments increased plasma vitamin B12 (p < 0.01) and decreased plasma homocysteine (p < 0.01). Plasma 5-methyl-tetrahydrofolates were the lowest, highest and intermediate in V0, V1 and V2 pigs (p < 0.04), respectively. In V2 meat, folates were 32% higher, vitamin B12, 55% higher and homocysteine, 28% lower than in V0 (p< 0.01). Oxidative stability of the fresh meat was similar among treatments during a storage period of 42 days. Therefore, methionine supplements improved growth performance during the growing period. Vitamin supplements interacted with the methionine cycle pathway, increased vitamin content of pork meat but did not improve oxidative stability of the fresh meat during storage.

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Homocysteine in food

Cited by 13 publications

References 14 publications

Homocysteine in Protein Structure/Function and Human Disease

Homocysteine in Protein Structure/Function and Human Disease

Combined methylmalonic acidemia and homocystinuria, cblC type. I. Clinical presentations, diagnosis and management

Methionine, folic acid and vitamin B₁₂in growing-finishing pigs: Impact on growth performance and meat quality

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Homocysteine in food

Cited by 13 publications

References 14 publications

Homocysteine in Protein Structure/Function and Human Disease

Homocysteine in Protein Structure/Function and Human Disease

Combined methylmalonic acidemia and homocystinuria, cblC type. I. Clinical presentations, diagnosis and management

Methionine, folic acid and vitamin B12in growing-finishing pigs: Impact on growth performance and meat quality

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Product

Resources

About

Methionine, folic acid and vitamin B₁₂in growing-finishing pigs: Impact on growth performance and meat quality