Monday, May 18, 2009

5,10-Methylenetetrahydrofolate reductase deficiency

Betaine therapy was given for 2 years to a 2-year-old boy with 5,10-methylenetetrahydrofolate reductase deficiency. Used as a methyl donor to lower homocysteine levels through methylation of methionine, betaine has been reported to be effective in treating homocystinuria. Satisfactory biochemical and clinical responses were obtained with the following regimen: betaine started in the newborn period at increasing doses to reach 1 g given six times a day. It is suggested that frequent administration of a moderate dose may provide clinical and biochemical benefit.

Ucar et al (2009). "Titration of betaine therapy to optimize therapy in an infant with 5,10-methylenetetrahydrofolate reductase deficiency." Eur J Pediatr. Epub May 17

Monday, May 11, 2009

One Carbon Metabolites and Prostate Cancer Risk

This study investigated components of one−carbon metabolism in relation to prostate cancer risk in a large prospective epidemiological study. Circulating plasma concentrations of betaine, cysteine, methionine, and vitamin B6 were not associated with prostate cancer risk, whereas elevated concentrations of choline and vitamin B2 may be associated with an increased risk.

Johansson et al (2009). "One-Carbon Metabolism and Prostate Cancer Risk: Prospective Investigation of Seven Circulating B Vitamins and Metabolites." Cancer Epidemiol Biomarkers Prev 18(5): 1538-1543.

Characterization of industrial rye and wheat brans

Six different rye brans from Sweden, Denmark and Finland were analysed and compared with two wheat brans regarding colour, particle size distribution, microscopic structures and chemical composition including proximal components, vitamins, minerals and bioactive compounds.

There were many variations within rye brans, and differences from wheat bran. Rye bran had less betaine (194-278 mg/100 g) than wheat brans (431-441 mg/100 g).

Kamal-Eldin et al (2009). "Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries." Food Nutr Res 53 DOI: 10.3402/fnr.v53i0.1912.