“
“Background: Recent data revealed differences in human absorption kinetics and metabolism between food folates and folic acid supplements and fortificant.

Objective: The objective was to determine folate bioavailability after ingestion of breads or a breakfast meal fortified with either 5-CH3-H-4 folate or folic acid by using a stable-isotope area under the curve (AUC) and ileostomy model.

Design: In a randomized crossover trial, healthy ileostomists (n = 8) ingested single doses of whole-meal bread that contained approximate to 450 nmol (200 mu g) of either (6S)-[C-13(5)]5-CH3-H-4 folate or [C-13(5)]folic acid

or a breakfast this website meal that contained approximate to 450 nmol (200 mu g) [C-13(5)]folic acid. We collected blood from the subjects during 12 h postdose for assessment

of plasma kinetics. Nonabsorbecl folate was assessed from labeled folate contents in stomal effluent 12 and 24 h postdose.

Results: The median (range) plasma AUC(0 -> 12) (AUC from 0 to 12 h after ingested dose) of 66 nmol . h/L (34-84 nmol . h/L) after ingestion of bread that contained (6S)-[C-13(5)]5-CH3-H-4 folate was significantly greater (P < 0.001) than that after ingestion of [C-13(5)] folic acid in fortified bread [28 nmol . h/L (15-38 nmol . h/L)] and a fortified breakfast meal [26 nmol . h/L (15-60

nmol . h/L)]. Both labeled doses resulted in increases of plasma [C-13(5)]5-CH3-H-4 CB-839 folate. However, the kinetic variables C-max (maximum plasma concentration) and T-max [time (min) of maximum plasma concentration] varied after ingestion of the different folate forms. The stomal folate content was <10% of the ingested dose and did not vary significantly after ingestion of test foods that contained (6S)[C-13(5)]5-CH3H4 folate [median (range): 13 nmol (10-31 nmol)] or [C-13(5)]folic acid [median (range): 25 nmol (8-42 nmol)] (P = 0.33).

Conclusions: Our data confirm differences in plasma absorption kinetics for reduced folates and synthetic folic acid administered with the test foods. Stomal folate contents indicated almost complete bioavailability of labeled folate from the breads or breakfast VX-689 datasheet meal. Am J Clin Nutr 2010;92:532-8.”
“This study presented influence of mixing technique as well as filler content on physical and thermal properties of bovine bone-based carbonated hydroxyapatite (CHA)/poly(lactic acid) (PLA) composites. CHA/PLA composites at various contents of CHA were prepared by either melt-mixing or solution-mixing techniques. Thermal properties, morphologies, and mechanical properties of the CHA/PLA composites including molecular weight deterioration of PLA matrices were investigated.