NDLI: Cheese ‘refinement’ with whey B-vitamin removal during precipitation potentially induces temporal ‘functional’ dietary shortage: homocysteine as a biomarker

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Cheese ‘refinement’ with whey B-vitamin removal during precipitation potentially induces temporal ‘functional’ dietary shortage: homocysteine as a biomarker

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Cheese ‘refinement’ with whey B-vitamin removal during precipitation potentially induces temporal ‘functional’ dietary shortage: homocysteine as a biomarker

Content Provider	Royal Society of Chemistry (RSC)
Author	Shapira, N.
Copyright Year	2014
Abstract	Cottage cheese ‘refinement’ with massive B-vitamin losses (≈70–84%) through whey removal during precipitation may potentially induce an acute imbalance between protein/methionine load and temporal inadequacy/shortage of nutrients critical for their metabolism, i.e. B6 and B12. The temporal effect of cottage cheese consumption was evaluated using increased plasma homocysteine as a B-vitamin shortage marker. In a double-blind study, healthy, normal-weight (BMI = 22–27), premenopausal women aged 25–45 years were first given a methionine load (100 mg kg−1, n = 15), then cottage cheese alone (500 g, ≈50 g protein, ≈1200 mg methionine, n = 49) at breakfast, and then with added B6 (2 mg, n = 8) and/or B6 + folate (1 mg + 200 mcg, n = 7). Plasma homocysteine was measured preprandially (t0) and then postprandially 5 h (t5) and ≥6–24 h. Cheese-induced homocysteine increased 28.7% (p ≤ 0.001), ≈60% of the free methionine response, remaining higher through ≥6–8 h. Co-supplementation with B6 reduced the Hcy increase by 45.0% (to 14.9%, p = 0.025), and that with B6 + folate reduced the Hcy increase by 72.3% (to 7.5%, p = 0.556, NS). Homocysteine increased more in participants with lower baselines (<5 μM vs. ≥5 μM, p ≤ 0.001) following cheese, ≈3-fold (54.8% vs. 18.5%) or methionine, 47.3% (266.7% vs. 181.1%). Cheese B-vitamin depletion – i.e. to B6 ≈ 2.0–4.0 μg g−1 protein, far below women's metabolic requirement (15–20 μg g−1) – appeared to induce acute relative shortage compared to methionine/protein loads, exemplified by greater homocysteine increases than with other animal proteins (previous data), more so with lower baseline homocysteine. Smaller increases following re-supplementation demonstrated potential for ‘functional fortification’/co-supplementation. Unnoted cheese ‘refinement’, like white bread, potentially induces episodic vitamin shortage effects, warranting consideration for acute/cumulative implications, alternative processing/supplementation technologies, and food combinations, especially for at-risk populations (i.e. with genetic, hormonal/gender, or aging-related predispositions), and for cardiovascular, bone, and brain health.
Starting Page	1587
Ending Page	1593
Page Count	7
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	7
Journal	Food & Function
DOI	10.1039/c4fo00148f
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Cottage cheese Protein Methionine Metabolism Blood plasma Homocysteine Body mass index Folic acid Cheese Bone
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Cheese ‘refinement’ with whey B-vitamin removal during precipitation potentially induces temporal ‘functional’ dietary shortage: homocysteine as a biomarker