Folate content of foods commonly consumed in Korea measured after trienzyme extraction

Yon, Miyong; Hyun, Taisun

doi:10.1016/s0271-5317(03)00069-1

Cited by 51 publications

(34 citation statements)

References 19 publications

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“…Folate values in this program were updated by substituting those in 110 raw and 32 cooked foods analyzed in the study presented here in addition to our previously published values (Yon & Hyun, 2003). Cooked food folate values were calculated by considering the percentage of folate loss assessed in this study.…”

Section: Calculation Of Dietary Folate Intakementioning

confidence: 99%

“…In addition, the finding that the combined treatment of a-amylase and protease with folate conjugase (trienzyme extraction method) provides more thorough folate extraction than the traditional treatment of folate conjugase alone discourages the use of current limited food folate tables for the accurate assessment of dietary folate intake (De Souza & Eitenmiller, 1990;Martin et al, 1990;Eitenmiller, 1998;Tamura, 1998). Folate contents in various foods have recently been measured after trienzyme extraction using the microbiological assay (Pfeiffer et al, 1997;Rader et al, 1998Rader et al, , 2000Johnston et al, 2002a, b;Yon & Hyun, 2003) or HPLC methods (Pfeiffer et al, 1997;Konings et al, 2001). According to the USDA National Nutrient Database issued in July 2003 (USDA, 2003), folate values have been updated using microbiological assay after trienzyme extraction.…”

Section: Introductionmentioning

confidence: 99%

“…Although folate content of raw vegetables and fortified cereals has been measured using this new extraction procedure (Pfeiffer et al, 1997;Rader et al, 2000;Konings et al, 2001;Yon & Hyun, 2003), the information on folate content in various cooked foods is limited. Since large losses of folate have been reported during cooking (Leichter et al, 1978;Chen et al, 1983;De Souza & Eitenmiller, 1986), data on folate content in raw foods do not provide the appropriate estimate to calculate dietary folate intake in the general population.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, we determined folate content in 32 foods commonly consumed in Korea in raw and cooked states using microbiological assay after trienzyme extraction. These folate values in addition to the previously published data (Yon & Hyun, 2003) were used to update the currently available food folate tables. Using this updated folate database, dietary folate intake of college students was estimated, and the associations of folate intake with the concentrations of serum and erythrocyte folate and serum total homocysteine were evaluated.…”

Section: Introductionmentioning

confidence: 99%

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Folate intake estimated with an updated database and its association to blood folate and homocysteine in Korean college students

2004

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Objective: To measure folate content in cooked foods commonly consumed in Korea for evaluating its relation to folate nutriture of college students. Design: Folate content in 32 raw and cooked foods was measured by microbiological assay after trienzyme extraction. These values and the previously published values of 110 raw foods commonly consumed in Korea were used to update the currently available food tables to estimate dietary folate intake of 106 students based on a 3-day 24-h recall. The association of folate intake with blood folate and homocysteine concentrations was evaluated. Setting: Cheongju, Korea. Subjects: Healthy college students aged 18 to 27 y old (44 males and 62 females). Results: The average folate loss in 32 foods caused by cooking was 29%. The mean daily dietary folate intakes estimated with an updated database were 406 and 305 mg in males and females, respectively. About 10% of both male and female students showed low serum folate (o6.8 nmol/l). Folate intake was positively correlated with serum and erythrocyte folate concentrations in female students (r ¼ 0.27 and 0.29, respectively, Po0.05), and negatively correlated with serum homocysteine in male students (r ¼ À0.41, Po0.05). Conclusions: Mean dietary folate intake was higher than those of previous studies since the database was updated using values obtained with trienzyme extraction. Folate intake for the general population should be re-evaluated using reliable food folate values obtained with trienzyme extraction.

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Section: Calculation Of Dietary Folate Intakementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Folate intake estimated with an updated database and its association to blood folate and homocysteine in Korean college students

2004

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“…Their method of estimation was through microbiological assay but still higher values were obtained than the normal range of 8.0 to 44.4 µg/100 g reported by independent researchers using HPLC or microbiological assays earlier (Pfeiffer et al, 1997;Konings et al, 2001;Yon and Hyun, 2003;Rychlik, 2004;Brouwer et al, 2008;Vishnumohan et al, 2009). The differences were attributed to have been caused by the growing environment, folate extraction method or assay method.…”

Section: Total Folate Content Of Brown Ricementioning

confidence: 81%

Evaluation of Rice (Oryza sativa L.) Germplasm for the Identification of High Folate Accession Using HPLC

Aiyswaraya¹,

Saraswathi²,

Ramchander³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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A B S T R A C TFolate is an essential micronutrient in human diet and its deficiency causes neural tube defects, coronary heart disease and certain forms of cancer, impaired cognitive functions. Humans depend on plant based sources for this nutrient. Rice is a major staple food but unfortunately with low folate content when compared to other plant based foods. Hence, screening and evaluation of available rice germplasm accessions for folate content is the basic step to identify folate rich accessions for further studies. In the present study, folate was extracted by a modified tri-enzyme treatment and assayed using HPLC C18 columns with a UV detector at 280 nm. The mean folate content of unpolished brown rice in 150 accessions were investigated and the results ranged from 9.721 µg/100 g to 29.284 µg/100 g revealing a three-fold difference between the lowest and highest values. Twelve lines had recorded significantly higher folate content (>20 µg/100 g), 136 lines had moderate (11 to 20 µg/100 g) and two lines had registered low level of folate (<10 µg/100 g). Cluster analysis revealed that, 150 accessions were grouped into three clusters at the similarity coefficient of 1.7. Cluster I consisted of five accessions viz., RG1 (Mapillai Samba), RG2 (CK275), RG3 (Senkar), RG4 (Murugankar) and RG162 (IR 64) with high folate range of 27.263 to 29.284 µg/100 g of sample. Cluster II consisted of 12 accessions in total with two sub clusters. Cluster III also comprised of two sub clusters in which, sub cluster I had 123 accessions with moderate level of folate content (12.516 -18.603 µg/100 g) and the remaining 10 genotypes in sub cluster II had genotypes with lower values. These results suggested that accessions from high and low folate pool can be utilized in recombination breeding to enhance the level of folate and also to map the genomic regions associated with high folate content.

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Bioactive Compounds in Whole Grains and Their Implications for Health

Pajari

Freese

Kariluoto

et al. 2021

Whole Grains and Health

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Folate content of foods commonly consumed in Korea measured after trienzyme extraction

Cited by 51 publications

References 19 publications

Folate intake estimated with an updated database and its association to blood folate and homocysteine in Korean college students

Folate intake estimated with an updated database and its association to blood folate and homocysteine in Korean college students

Evaluation of Rice (Oryza sativa L.) Germplasm for the Identification of High Folate Accession Using HPLC

Bioactive Compounds in Whole Grains and Their Implications for Health

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