Encapsulated folic acid in Cheddar cheese reduce methionine-induced hyper-homocysteinemia in male BALB/c mice

Methionine is the precursor of homocysteine. Elevated plasma homocysteine (hyperhomocysteinemia) is associated with occlusive vascular disease. Nutritional interventions are thought to be an effective and safe means of reducing the associated risk of disease through dietary intake of folates. We compared the impact of free and encapsulated (alginate-pectin) folic acid on methionineinduced hyperhomocysteinemia in male Balb/c mice. Cheddar cheese was used as the food carrier (folic acid incorporated into Cheddar cheese either in free form or as encapsulated capsules) and the evaluation was conducted over a 12-wk period. Mice were fed six experimental diets: (i) Met 10 [L-methionine (10 g/Kg) only intake], (ii) Met 20F [L-methionine ( 20 g/kg) with free folic acid (2 mg/kg)], (iii) Met 20E [L-methionine (20 g/kg) with encapsulated folic acid (2 mg/kg)], (iv) Met 10F [L-methionine (10 g/kg) with free folic acid (2 mg/kg)], (v) Met 10E [L-methionine (10 g/kg) with encapsulated folic acid (2mg/kg)], (vi) Control (Cheddar cheese without added folic acid). Supplementation of the diet with Met 10 and Met 20F increased plasma homocysteine to 1.8 and 6.1 times the control, respectively. The hyperhomocysteinemia caused by the dietary addition of Met 10 was counteracted by the encapsulated folic acid (Met 10E) while free folic acid (Met 10F) showed a higher result. Similarly, encapsulated folic acid caused substantial reduction in plasma homocysteine in mice fed with Met 20E compared to Met 20F. The results show that Cheddar cheese incorporated with encapsulated folates can be used as a functional food vehicle to reduce hyperhomocysteinemia.