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Department of Food Science, Swedish University of Agricultural Sciences, Uppsala (K.M.F., M.I.J., C.M.W.)
Department of Applied Nutrition, Center of Chemistry and Chemical Engineering, Lund University, Lund, (K.W.), SWEDEN
Address reprint requests to: Margaretha Jägerstad, PhD, Department of Food Science, Swedish University of Agricultural Sciences, P O Box 7051, SE 750 07 Uppsala, SWEDEN.
In recent years, folates have come into focus due to their protective role against child birth defects, for example, neural tube defects. In addition, folates may have a protective role to play against coronary heart disease and certain forms of cancer. During the last few years most countries have established increased recommended intakes of folates, for example, between 300–400µg per day for adults. This review of folates in milk and dairy products compares some recent data based on high pressure liquid chromatography (HPLC) analyses and radioprotein-binding assays, with previous data based on microbiological assays. All three methods show similar ranges for folates in cow’s milk, 5–10µg per 100g, the variation being due to seasonal variations. Data on folates in fermented milk (buttermilk and yogurt) are also similar for these methods. Different starter cultures, however, might explain some of the variations in folate content and folate forms. Most cheese varieties contain between 10µg and 40µg folate per kg, with slightly higher values for whey cheese. Ripened soft cheeses may contain up to 100µg folate per 100g. Most previous and recent studies using HPLC indicate that 5-methyl-tetrahydrofolate (5-methyl-THF) is the major folate form in milk, but more studies are needed concerning folate forms in other, especially fermented dairy products. Relatively new data on actual concentrations in different dairy products show folate-binding proteins (FBP) to occur in unprocessed milk, but also in pasteurised milk, spray-dried skim milk powder and whey. In contrast, UHT milk, fermented milk and most cheeses only contain low levels or trace amounts.
Key words: chemistry, analytical methods, bioavailability, content in milk, fermented milk, cheese and whey, effects of processing and storage, folate binding proteins
Abbreviations: ATCC = American Type Culture Collection • DNA = deoxyribonucleic acids • ELISA = enzyme-linked immunosorbent assay • FBP = folate binding protein(s) • HPLC = high performance liquid chromatography • MA = microbiological assay • RPBA = radio protein binding assay • RDI = recommended dietary intake • RNA = ribonucleic acids • THF = tetrahydrofolate • UHT = ultra high temperature
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