Prof. Graduate School of Agricultural Science, Tohoku University Sendai, Japan
Abstract: Determining the content of the total choline in foods and obtaining the required amount from the diet are crucial. One way to measure total choline in foods is by converting choline esters to free choline via acid hydrolysis, followed by quantifying the choline; however, certain choline esters were difficult to hydrolyze. Therefore, we investigated different acid hydrolysis conditions to establish a reliable method for measuring total choline in foods using LC-MS/MS. Hydrolysis with 0.055 mol/L HCl for 8 hours in an autoclave (121℃) was found to be optimal for the hydrolysis of choline esters in various foods. Using our developed method, the total choline content was measured in 24 foods commonly consumed in Japan, such as grains, seeds, vegetables, fruits, mushrooms, algae, fish, meat, beverages, processed foods, and eggs. Additionally, we analyzed 21 Japanese lunch boxes. Based on these results, we estimated the total choline intake of the Japanese people. Our analysis suggests that adults adhering to a balanced diet typically consume approximately 580 mg/day for men and 470 mg/day for women. This is close to the adequate intake set by the United States (550 mg/day for adult men, 425 mg/day for adult women). On the other hand, in the United States, individual choline compounds are measured to calculate total choline, but it has been suggested that the adequate intake levels are not being reached. In this presentation, we would like to introduce our analytical method and discuss with you whether the choline intake levels in Japan and the United States meet the adequate intake levels.
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