5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread
| Autor: | Fengyuan Liu, Minnamari Edelmann, Vieno Piironen, Susanna Kariluoto |
|---|---|
| Přispěvatelé: | Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Helsinki One Health (HOH) |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
baking
oxidation Flour bread Saccharomyces cerevisiae FOLIC-ACID yeast Folic Acid FOOD Gallic Acid wheat DIETARY-FOLATE QUALITY SITU Triticum FORTIFICATION STABILITY AVAILABILITY folate bioaccessibility 5-methyltetrahydrofolate General Chemistry IN-VITRO DIGESTION DEGRADATION folate stability 416 Food Science Food Fortified General Agricultural and Biological Sciences bioaccessibility stabilizing faba bean |
| Popis: | This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. Next, different matrices were spiked with 5-methyltetrahydrofolate, gallic acid (GA), or both to investigate the stability of 5-methyltetrahydrofolate during in vitro digestion. The folate bioaccessibility in bread varied from 44 to 96%. The inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content by 145% in bread but decreased folate bioaccessibility compared to the bread without added yeast because of the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in whole-grain wheat matrices than other matrices. This study demonstrated that the stability of 5-methyltetrahydrofolate is crucial for folate bioaccessibility in bread, and methods for stabilizing this vitamer should be further studied. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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