Detail of "31690-09-2"

Reference

Implications of b-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: A case study on [6S]-5-methyltetrahydrofolic acid

Implications of b-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: A case study on [6S]-5-methyltetrahydrofolic acid. Indrawati; Verlinde, Philippe; Ottoy, Frederik; Van Loey, Ann; Hendrickx, Marc (Faculty of Applied Bioscience and Engineering, Department of Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Louvain B-3001, Belg.). Journal of Agricultural and Food Chemistry, 52(26), 8247-8254 (English) 2004 American Chemical Society. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) The effect of b-mercaptoethanol (0-2%) addn. to thermally and/or pressure-treated samples on [6S]-5-methyltetrahydrofolate was studied. Degrdn. 60-24-2 and 31690-09-2 are also in the experiment. of [6S]-5-methyltetrahydrofolate during both thermal and pressure treatments was mainly caused by oxidn., and the oxidized folates could be partly/completely reduced by b-mercaptoethanol. The addn. of b-mercaptoethanol (2%) to the thermally and pressure-treated samples overestimated the "actual" stability of [6S]-5-methyltetrahydrofolate and misled the obtained kinetic information. .

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

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. Arkbage, Karin; Verwei, Miriam; Havenaar, Robert; Witthoeft, Cornelia (Department of Food Science, Swedish University of Agricultural Sciences, Uppsala SE-750 07, Swed.). Journal of Nutrition, 133(11), 3678-3683 (English) 2003 American Society for Nutritional Sciences. CODEN: JONUAI. ISSN: 0022-3166. DOCUMENT TYPE: Journal CA Section: 18 (Animal Nutrition) Milk products are only moderate sources of folate, but they are of interest due to their content of folate-binding proteins (FBP), which in some studies have increased folate bioavailability.There are some reagents with their cas registry numbers 31690-09-2 and 59-30-3 are used in this study. The effect of FBP on folate bioavailability has been widely discussed. This study examd. the bioaccessibility of folic acid and (6S)-5-methyltetrahydrofolate (5-CH3-H4folate) from fortified yogurt using a dynamic in vitro gastrointestinal tract model (TIM). The effects of FBP on folate bioaccessibility and the stability of FBP added to yogurt during gastrointestinal passage were also investigated. Folate bioaccessibility was 82% from yogurt fortified with folic acid and 5-CH3-H4folate. The addn. of FBP to yogurt decreased the folate bioaccessibility. The lowering effect of FBP was more pronounced in yogurt fortified with folic acid (34% folate bioaccessibility) than in yogurt fortified with 5-CH3-H4folate (57% folate bioaccessibility). After gastrointestinal passage, 17% of FBP in yogurt fortified with 5-CH3-H4folate and 34% of 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, whereas the lowering effect of FBP was greater in yogurt vs. pasteurized milk. Thus, based on the high bioaccessibility of folic acid and 5-CH3-H4folate, yogurt without active FBP can be an appropriate food matrix for folate fortification. .