TY - JOUR
T1 - Betaine as a functional ingredient
T2 - metabolism, health-promoting attributes, food sources, applications and analysis methods
AU - Dobrijević, Dejan
AU - Pastor, Kristian
AU - Nastić, Nataša
AU - Özogul, Fatih
AU - Krulj, Jelena
AU - Kokić, Bojana
AU - Bartkiene, Elena
AU - Rocha, João Miguel
AU - Kojić, Jovana
N1 - Funding Information:
This work received financial support from the Ministry of Science, Technological Development, and Innovation of the Republic of Serbia (Program no. 451-03-47/2023-01/200222 and 451-03-47/2023-01/200134). It also received financial support for the article processing charges from the COST Action 18101 SOURDOMICS—Sourdough Biotechnology Network towards novel, healthier, and sustainable food and bioprocesses.
Funding Information:
This study is based upon the work of the COST Action 18101 SOURDOMICS—Sourdough Biotechnology Network towards novel, healthier, and sustainable food and bioprocesses ( https://sourdomics.com/ ; https:// www.cost.eu/actions/CA18101/ , accessed on 15 May 2023), where João Miguel Rocha is the Chair and Grant Holder Scientific Representative, Elena Bartkiene is the Vice-Chair and Working Group 6 (WG6) leader, Fatih Özogul is the WG8 leader, and Kristian Pastor is the WG4 leader. SOURDOMICS is supported by COST (European Cooperation in Science and Technology) ( https://www.cost.eu/ , accessed on 25 May 2023), which helps connect research initiatives across Europe and enables scientists to grow their ideas by sharing them with their peers—thus boosting their research, career, and innovation. Furthermore, the authors would like to acknowledge the financial support of the Ministry of Science, Technological Development, and Innovation of the Republic of Serbia (Program no. 451-03-47/2023-01/200222 and 451-03-47/2023-01/200134). Finally, the author J.M.R. also acknowledges the Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal, as well as the support made by LA/P/0045/2020 (ALiCE) and UIDB/00511/2020-UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC).
Publisher Copyright:
© 2023 by the authors.
PY - 2023/6/17
Y1 - 2023/6/17
N2 - Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and oat brans, brown rice, barley, etc.—are generally considered rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel and functional foods due to the demonstrated health benefits that it may provide. This review study will provide an overview of the various natural sources of betaine, including different types of food products, and explore the potential of betaine as an innovative functional ingredient. It will thoroughly discuss its metabolic pathways and physiology, disease-preventing and health-promoting properties, and further highlight the extraction procedures and detection methods in different matrices. In addition, gaps in the existing scientific literature will be emphasized.
AB - Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and oat brans, brown rice, barley, etc.—are generally considered rich sources of betaine. This valuable compound has gained popularity as an ingredient in novel and functional foods due to the demonstrated health benefits that it may provide. This review study will provide an overview of the various natural sources of betaine, including different types of food products, and explore the potential of betaine as an innovative functional ingredient. It will thoroughly discuss its metabolic pathways and physiology, disease-preventing and health-promoting properties, and further highlight the extraction procedures and detection methods in different matrices. In addition, gaps in the existing scientific literature will be emphasized.
KW - Betaine
KW - Detection
KW - Disease prevention
KW - Extraction
KW - Food sources
KW - Functional applications
KW - Metabolic pathways
UR - http://www.scopus.com/inward/record.url?scp=85164010746&partnerID=8YFLogxK
U2 - 10.3390/molecules28124824
DO - 10.3390/molecules28124824
M3 - Review article
C2 - 37375378
AN - SCOPUS:85164010746
SN - 1420-3049
VL - 28
JO - Molecules
JF - Molecules
IS - 12
M1 - 4824
ER -