QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Arkbåge, K. Articles by Witthöft, C. Search for Related Content PubMed PubMed Citation Articles by Arkbåge, K. Articles by Witthöft, C.

---

Nutritional Methodology

Bioaccessibility of Folic Acid and (6S)-5-Methyltetrahydrofolate Decreases after the Addition of Folate-Binding Protein to Yogurt as Studied in a Dynamic In Vitro Gastrointestinal Model^1,2

Karin Arkbåge², Miriam Verwei^*, Robert Havenaar and Cornelia Witthöft

Department of Food Science, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden; ^* TNO-WU Center for Micronutrient Research, 3700 AJ Zeist, the Netherlands; and TNO Nutrition and Food Research, 3700 AJ Zeist, the Netherlands

²To whom correspondence should be addressed. E-mail: Karin.Arkbage{at}lmv.slu.se.

Milk products are only moderate sources of folate. Nevertheless, they are of interest due to their content of folate-binding proteins (FBP), which in some studies have been reported to increase folate bioavailability. The effect of FBP on folate bioavailability has been widely discussed. The aim of this study was to investigate the bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate (5-CH₃-H₄folate) from fortified yogurt using a dynamic in vitro gastrointestinal model (TIM). In addition, the effect of FBP on folate bioaccessibility and the stability of FBP added to yogurt during gastrointestinal passage were investigated. Folate bioaccessibility was 82% from yogurt fortified with folic acid and 5-CH₃-H₄folate. The addition of FBP to yogurt decreased (P < 0.05) folate bioaccessibility. The lowering effect of FBP was more pronounced in yogurt fortified with folic acid (34% folate bioaccessibility) than from yogurt fortified with 5-CH₃-H₄folate (57% folate bioaccessibility). After gastrointestinal passage, 17% of the FBP in yogurt fortified with 5-CH₃-H₄folate and 34% of the FBP in yogurt fortified with folic acid were recovered. No difference in folate bioaccessibility was found between folate-fortified yogurt and folate-fortified pasteurized milk (P = 0.10), whereas the lowering effect of FBP was (P < 0.05) greater in yogurt compared with pasteurized milk. In conclusion, based on the high bioaccessibility of folic acid and 5-CH₃-H₄folate, yogurt without active FBP can be considered to be an appropriate food matrix for folate fortification.

KEY WORDS: • folate bioaccessibility • yogurt • pasteurized milk • folate-binding protein • in vitro gastrointestinal model

This article has been cited by other articles:

				G. Papastoyiannidis, A. Polychroniadou, A.-M. Michaelidou, and E. Alichanidis Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products Food Science and Technology International, December 1, 2006; 12(6): 521 - 529. [Abstract] [PDF]

				M. Verwei, A. P. Freidig, R. Havenaar, and J. P. Groten Predicted Serum Folate Concentrations Based on In Vitro Studies and Kinetic Modeling are Consistent with Measured Folate Concentrations in Humans J. Nutr., December 1, 2006; 136(12): 3074 - 3078. [Abstract] [Full Text] [PDF]

				M. Verwei, K. Arkbage, H. Mocking, R. Havenaar, and J. Groten The Binding of Folic Acid and 5-Methyltetrahydrofolate to Folate-Binding Proteins during Gastric Passage Differs in a Dynamic In Vitro Gastrointestinal Model J. Nutr., January 1, 2004; 134(1): 31 - 37. [Abstract] [Full Text] [PDF]