Betaine content of cereal products

LC-MS/MS analysis was used to analyze 47 plasma samples, 32 cereal flours and cereal fractions, and 51 cereal products.

Whole-grain wheat and rye flours, and products based on these were the best whole cereal sources of betaine (747-1508 mug/g) and to a lesser extent choline (76-159 mug/g), while the bran fraction contained the highest concentrations of betaine and free-choline (2350-2899 mug/g and 366-384 mug/g respectively). Refined wheat flour and products contained lower concentrations, while rice and maize contained only very low and no detectable amounts of betaine respectively (0-10 mug/g), and low amounts of free-choline (<31 mug/g).

These results were mirrored in cereal products analyzed, with whole-grain wheat or rye-based cereal products having the highest concentrations of the two metabolites. Plasma concentrations for betaine and free-choline in a group of 47 subjects ranged from 15.2-66.3 and 9.8-18.5 mumol/L respectively, within the range of previous reports. This LC-MS/MS method can be used to rapidly and sensitively quantify betaine and free-choline in plasma and cereal products.

Whole-grain cereal products and products containing cereal bran appear to be excellent dietary sources of betaine and free-choline.

Bruce et al (2010). "Quantitative Measurement of Betaine and Free Choline in Plasma, Cereals and Cereal Products by Isotope Dilution LC-MS/MS." J Agric Food Chem. Epub Jan 26