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Folates in bread: retention during bread-making and in vitro bioaccessibility

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Abstract

Background

Bread is an important folate source in several countries. However, bread-making was reported to cause losses of endogenous bread folates (~40%) as well as added synthetic folic acid (~30%). Furthermore, the bread matrix is suggested to inhibit absorption of folates.

Purpose

To (1) estimate retention of both, endogenous folates and synthetic fortificants, during bread-making, (2) assess in vitro folate bioaccessibility from breads and a breakfast meal and (3) assess in vitro folate uptake.

Methods

Retention of folate forms was assessed by preparing fortified (folic acid and [6S]-5-CH3-H4folate) wholemeal breads and collect samples from dough, proofed dough and the bread. In vitro folate bioaccessibility was assessed using the TNO gastrointestinal model TIM. In vitro folate uptake was assessed using a novel Caco-2 cell/stable isotope model. Folate content in samples was measured using LCMS.

Results

Bread-making resulted in losses of 41% for endogenous folates and up to 25 and 65% for folic acid and [6S]-5-CH3-H4folate fortificant, respectively. 75% of endogenous bread folates and 94% of breakfast folates were bioaccessible as assessed by TIM. From [6S]-5-CH3-H4folate-fortified bread, relative folate uptake into Caco-2 cells was 71 ± 11% (P < 0.05) when compared with a standard solution.

Conclusion

Retention of folic acid fortificant during bread-making was substantially higher compared to retention of [6S]-5-CH3-H4folate fortificant. Data from the TIM and Caco-2 cell trials suggest an inhibiting effect of the tested bread matrices on in vitro bioaccessibility of folates, whereas folate bioaccessibility from a breakfast meal is almost complete.

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Acknowledgments

We thank R. Havenaar and M. Verwei at TNO for carrying out TIM experiments and K. Damstedt and I. Börjesson (Cerealia R&D, Järna, Sweden) for bread-making. A. Kamal-Eldin and M. Jägerstad are acknowledged for valuable comments on the manuscript. We thank P. Artursson at Uppsala University for donation of Caco-2 cells, L. Babul at SLU for folate-binding protein and H. Nygaard Lærke at University of Aarhus for porcine bile. Non-labelled folate standards were kind gifts from Merck Eprova AG, Schaffhausen, Switzerland. This study was supported by the Swedish Research Council Formas and the Cerealia Foundation R&D.

Conflict of interest statement

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 75007, Uppsala, Sweden

    Veronica Öhrvik & Cornelia Witthöft

  2. Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Box 7028, 75007, Uppsala, Sweden

    Helena Öhrvik & Jonas Tallkvist

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  1. Veronica Öhrvik
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  2. Helena Öhrvik
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Correspondence to Veronica Öhrvik.

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Öhrvik, V., Öhrvik, H., Tallkvist, J. et al. Folates in bread: retention during bread-making and in vitro bioaccessibility. Eur J Nutr 49, 365–372 (2010). https://doi.org/10.1007/s00394-010-0094-y

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  • DOI: https://doi.org/10.1007/s00394-010-0094-y

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