Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans,Molecular Nutrition & Food Research

当前位置： X-MOL 学术 › Mol. Nutr. Food Res. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2024-08-02 , DOI: 10.1002/mnfr.202300888
Lisa Obermaier ₁ , Ana Clara Candelaria Cucick _{2,

3} , Bernadette Dora Gombossy de Melo Franco _{2,

3} , Susana Marta Isay Saad _{2,

3} , Thomas Skurk _{4,

5} , Michael Rychlik _{1,

6}

Affiliation

Folate, a vital water-soluble vitamin (B₉), requires specific attention as its recommended daily intake frequently is not reached in countries without mandatory fortification. In this regard, biofortification with microorganisms like Bifidobacterium and Streptococcus offers a compelling approach for enhancing food with natural folates. A randomized, nonblinded, and monocentric human pilot study is conducted to assess the bioavailability of a folate-biofortified fermented whey beverage, comprising 3 intervention days and a controlled replenishment phase before and during the assay. Folate plasma concentration (5-CH₃-H₄folate) is determined using a stable isotope dilution assay and LC-MS/MS detection. Biokinetic parameters (c_max and t_max) are determined, and areas under the curve (AUC) normalized to the basal folate plasma concentration are calculated. An average bioavailability of 17.1% in relation to the 5-CH₃-H₄folate supplement, ranging from 0% to 39.8%, is obtained. These results reiterate the significance of additional research into folate bioavailability in general and dairy products. Further investigations are warranted into folate-binding proteins (FBP) and other potential limiting factors within the food and individual factors. In summary, biofortification via fermentation emerges as a promising avenue for enhancing the natural folate content in dairy and other food products.

中文翻译：

评估一种用叶酸进行生物强化的发酵乳清饮料作为人类的潜在叶酸来源

叶酸是一种重要的水溶性维生素（B₉），需要特别注意，因为在没有强制性强化的国家/地区经常无法达到其推荐的每日摄入量。在这方面，使用双歧杆菌和链球菌等微生物进行生物强化提供了一种用天然叶酸增强食物的引人注目的方法。进行了一项随机、非盲和单中心人类试点研究，以评估叶酸生物强化发酵乳清饮料的生物利用度，包括 3 个干预日和测定前和测定期间的受控补充阶段。使用稳定同位素稀释测定法和 LC-MS/MS 检测测定叶酸血浆浓度（5-CH_3-H ₄叶酸）。确定生物动力学参数（c_max 和 t_max），并计算归一化为基础叶酸血浆浓度的曲线下面积（AUC）。与 5-CH_3-H ₄叶酸补充剂相比，平均生物利用度为 17.1%，范围为 0% 至 39.8%。这些结果重申了对一般和乳制品中叶酸生物利用度进行额外研究的重要性。有必要对食物中的叶酸结合蛋白（FBP）和其他潜在限制因素和个体因素进行进一步研究。总之，通过发酵进行生物强化是提高乳制品和其他食品中天然叶酸含量的一种有前途的途径。

更新日期：2024-08-02

点击分享查看原文

点击收藏

公开下载

阅读更多本刊新发论文本刊介绍/投稿指南