Free Galactose Content in Selected Fresh Fruits and Vegetables and Soy Beverages

Abstract

The free galactose content was determined in three soy beverages, and 34 selected fruits and vegetables purchased at different times of the year and/or local markets in British Columbia, Canada. The objective of the work was to provide additional information on the free galactose content of foods to assist individuals with galactosemia in making dietary decisions. Free galactose contents in the selected plant materials ranged from 2.0 +/- 0.1 mg/100 g in red potato to 39.7 +/- 1.9 mg/100 g in red pepper. Different time of the season, variety, and storage of the product affected the free galactose contents in most of the plant materials measured in this study. Free galactose levels in kiwi, green seedless grapes, and bell peppers were found to be higher than previous reports, whereas the amount of free galactose in three varieties of tomatoes was significantly lower than previously reported. An evaluation of the change of galactose in Roma tomatoes during ripening showed that free galactose levels increased linearly over time, and storage at 4 degrees C significantly increased free galactose levels in tomatoes. Soy beverages made from soy protein isolate contained less free galactose (1.3 +/- 0.2 mg /100 g) compared to the samples made from whole soybeans (4.8 +/- 1.9 and 5.3 +/- 1.7 mg/ 100 g). This study provides additional information on the range of free galactose in fruits and vegetables which will allow individuals with galactosemia to make more informed dietary choices.

Sweet and sour: an update on classic galactosemia

“…Some studies have been developed to elucidate the galactose content in several cheeses, revealing that most mature cheeses are adequate for galactosemia diet (Portnoi and MacDonald 2009; Portnoi and MacDonald 2011; Portnoi and MacDonald 2016; Van Calcar et al 2014b). Galactose is also naturally found in cereals, offal meats, pulses, fruits, and vegetables; their galactose content, however, is considerably lower than in lactose-rich foods (Gropper et al 2000; Gross et al 1995; Gross and Acosta 1991; Kim et al 2007; Van Calcar et al 2014b). In addition, galactose can also be found in its complex form, which is presumably hydrolyzed in the gastrointestinal tract, rendering galactose available for absorption.…”

Advances and Challenges in Classical Galactosemia. Pathophysiology and Treatment

“…Strong Cheddar cheese 9,5 +/-17,9 (<2,8 -104,3) [31] UK west Cheddar cheese 3,6 (<2,8 -11,4) [53] Gruyere cheese 4,1 +/-1,2 (<2,8 -5,1) [31] Emmental / Swiss cheese 3,5 +/-1,2 (2,8-7,4) [31] 0American parmesan cheese (10 months maturation) 18,3 +/-33,3 (<2,8 -156) [31] American parmesan cheese (grated) 9,7 +/-12,0 (<2,8 -23,6) [31] Cow's milk 2400 [54] Yogurt 1800 [54] Fruits (raw or processed) 9,7 +/-7,9 (1,0 -44,5) [ Chickpea 443 [60] Red beans 153 [60] Green beans 5,5 [58] Lentils 115,8 [60] Peas 11,8 [60] Soy products Whole soybean 43,8 [31] / 44 [58] Soy milk 5,1 +/-0,4 (4,8 -5,3) [31] Tofu 90 (dried weight) [31] ND: Non detectable. Galactose content of cheeses can vary depending on production conditions and maturation time.…”

“…Therefore, it might be necessary to resume analyzes of galactose content in foods, to evaluate the consumption, since reliable data regarding galactose content of some foods is still limited [61]. The relevance of this arises from factors such as the varieties of food available in each country and the reports on changes in the amount of free galactose, due to aspects related to farming; time and conditions of food storage; and processing [57][58]. These analyzes could help to define more precisely the amount of galactose that patients consume and help to establish whether there is a tolerance threshold, that is, an amount of galactose exogenous to the individual, which can optimize the glycosylation profile without generate signs of intoxication [11,61,67].…”

The selective detection of galactose based on boronic acid functionalized fluorescent carbon dots

“…This leads to hepatomegaly, jaundice, cerebral edema, susceptibility to infection, cataracts and renal damage. 28,29 Many efforts have been made to monitor galactose concentrations in the human body, due to their essential signicance in galactosemia diagnostics. 18,30,31 Recently, boronic acid functionalized NPs have gained increasing attention.…”