AJCN Tufts Nutrition Symposium, Boston Sept 24-26
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Reed, B.
Right arrow Articles by Scott, J.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Reed, B.
Right arrow Articles by Scott, J.
Agricola
Right arrow Articles by Reed, B.
Right arrow Articles by Scott, J.

American Journal of Clinical Nutrition, Vol 29, 1393-1396, Copyright © 1976 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

The fate of folate polyglutamates in meat during storage and processing

B Reed, D Weir and J Scott

The rate of hydrolysis of chicken liver folate polyglutamates, by endogenous liver conjugases, under various conditions of storage, heat, and tissue disruption, were investigated. The procedure used was to allow a radioactive tracer dose of the vitamin to equilibrate into the folate polyglutamyl pool. After various storage periods and treatments the polyglutamyl state of the folate present was examined by analytical techniques based on oxidative degradation of native folate polyglutamates to the corresponding p-aminobenzoylpolyglutamate followed by chromatographic separation on DEAE cellulose anion exchange resin. Identification of folate polyglutamates present was made by simultaneous elution of known p-aminobenzoylpolyglutamate markers. In an intact tissue sample only slight degradation was found after 48 hr at 4 C; complete degradation of folate polyglutamates taking 120 hr. Samples of homogenized tissue show complete degradation to folate monoglutamates and a small amount of diglutamate after 48 hr storage. Superimposed on the above is the consideration that if at any time prior to or during storage the liver is heated to greater than 100 C irreversible inactivation of the endogenous conjugases takes place and the folate polyglutamate pattern is stabilized. It was also demonstrated that during two different heating procedures no extra deconjugation occurred.




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1976 by The American Society for Nutrition