Enhanced iron absorption from lactic acid fermented bread (an in vivo/ex vivo study)

Khodaii, Zohreh; Zadeh, Mojgan Najaf; Kamali, Jamal; Natanzi, Mahboobeh Mehrabani

doi:10.1016/j.genrep.2019.100389

Cited by 11 publications

(8 citation statements)

References 26 publications

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“…The cooperation of these two is a new approach to increasing iron absorption [ 61 ]. In addition, Lactobacillus acidophilus use in iron deficiency anemia according to Khodaii et al, results in an increase in ferritin formation in the intestinal cell [ 62 ].…”

Section: Probiotics In Anemiamentioning

confidence: 99%

Prebiotics, Probiotics, and Postbiotics in the Prevention and Treatment of Anemia

et al. 2022

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Iron deficiency anemia (IDA) is very common and affects approximately 1/3 of the world’s human population. There are strong research data that some probiotics, such as Lactobacillus acidophilus and Bifidobacterium longum improve iron absorption and influence the course of anemia. Furthermore, prebiotics, including galactooligosaccharides (GOS) and fructooligosaccharides (FOS), increase iron bioavailability and decrease its destructive effect on the intestinal microbiota. In addition, multiple postbiotics, which are probiotic metabolites, including vitamins, short-chain fatty acids (SCFA), and tryptophan, are involved in the regulation of intestinal absorption and may influence iron status in humans. This review presents the actual data from research studies on the influence of probiotics, prebiotics, and postbiotics on the prevention and therapy of IDA and the latest findings regarding their mechanisms of action. A comparison of the latest research data and theories regarding the role of pre-, post-, and probiotics and the mechanism of their action in anemias is also presented and discussed.

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Section: Probiotics In Anemiamentioning

confidence: 99%

Prebiotics, Probiotics, and Postbiotics in the Prevention and Treatment of Anemia

et al. 2022

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“…Another study combining in vitro Caco-2 cells and an in vivo mouse model showed that lactic acid fermentation of bread enhanced iron absorption both in vitro and in vivo [ 56 ].…”

Section: Promotersmentioning

confidence: 99%

A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis

Milman

2020

Journal of Nutrition and Metabolism

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Objective. To provide an overview of nutrients and compounds, which influence human intestinal iron absorption, thereby making a platform for elaboration of dietary recommendations that can reduce iron uptake in patients with genetic haemochromatosis. Design. Review. Setting. A literature search in PubMed and Google Scholar of papers dealing with iron absorption. Results. The most important promoters of iron absorption in foods are ascorbic acid, lactic acid (produced by fermentation), meat factors in animal meat, the presence of heme iron, and alcohol which stimulate iron uptake by inhibition of hepcidin expression. The most important inhibitors of iron uptake are phytic acid/phytates, polyphenols/tannins, proteins from soya beans, milk, eggs, and calcium. Oxalic acid/oxalate does not seem to influence iron uptake. Turmeric/curcumin may stimulate iron uptake through a decrease in hepcidin expression and inhibit uptake by complex formation with iron, but the net effect has not been clarified. Conclusions. In haemochromatosis, iron absorption is enhanced due to a decreased expression of hepcidin. Dietary modifications that lower iron intake and decrease iron bioavailability may provide additional measures to reduce iron uptake from the foods. This could stimulate the patients’ active cooperation in the treatment of their disorder and reduce the number of phlebotomies.

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“…Furthermore, after fermentation, Zn and Fe uptakes by Caco-2 cells were also enhanced from 18% to 28% and 22% to 32%, respectively [93]. Khodaii et al [94] estimated the influence of lactic acid fermentation of bread dough on iron absorption using serum ferritin in rats and a Caco-2 cell line model. They showed that ferritin formation was considerably enhanced in the in vivo (serum) and in vitro (cell line) models in comparison to the controls when L. acidophilus was added into the dough [94].…”

Section: Influence Of Fermentation On Micronutrients Bioavailability mentioning

confidence: 99%

“…Khodaii et al [94] estimated the influence of lactic acid fermentation of bread dough on iron absorption using serum ferritin in rats and a Caco-2 cell line model. They showed that ferritin formation was considerably enhanced in the in vivo (serum) and in vitro (cell line) models in comparison to the controls when L. acidophilus was added into the dough [94]. Other previous evidence confirms that lactic fermentation could reduce the antinutrients content such as phytic acid, tannins and hence improve the mineral bioavailability of different cereals [95].…”

Section: Influence Of Fermentation On Micronutrients Bioavailability mentioning

confidence: 99%

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

et al. 2021

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Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.

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Enhanced iron absorption from lactic acid fermented bread (an in vivo/ex vivo study)

Cited by 11 publications

References 26 publications

Prebiotics, Probiotics, and Postbiotics in the Prevention and Treatment of Anemia

Prebiotics, Probiotics, and Postbiotics in the Prevention and Treatment of Anemia

A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

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