Iron enriched yeast biomass – A promising mineral feed supplement

Paš, Maja; Piškur, Barbara; Šuštarič, Matevž; Raspor, Peter

doi:10.1016/j.biortech.2006.06.002

Cited by 42 publications

(28 citation statements)

References 30 publications

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“…It could be suggested that the yeast containing intracellular iron, after 120 minutes of fermentation, might have mobilized the iron to use it in respiratory activities, explaining the increase in the volume of displaced water. It is known that Saccharomyces cerevisiae requires certain quantity of iron that plays and important role in the reactions of citric acid cycle and in many parts of the respiratory chain (STEHLIK-THOMAS et al, 2003;PAS et al, 2007). It is also documented that the yeast Saccharomyces cerevisiae exhibits strategies to respond to iron availability fluctuations in its environment, including the mobilization of its intracellular stores (PHILPOTT; PROTCHENKO, 2008).…”

Section: Resultsmentioning

confidence: 99%

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Gaensly¹,

Wille²,

Brand³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultsmentioning

confidence: 99%

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Gaensly¹,

Wille²,

Brand³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Under appropriate conditions, S. cerevisiae can accumulate large amounts of trace elements, such as selenium, manganese, copper, zinc, and iron, and incorporate them into organic compounds (Rayman, 2004;Stehlik-Tomas et al, 2004;Pas et al, 2007;Yuan et al, 2004). Previous studies found that healthy volunteers or infants supplemented with Se-enriched yeast (Rayman, 2004), Zn-enriched yeast (Tompkins et al, 2007), and iron enriched yeast (Liu et al, 1990), were more significantly affected by supplementation with trace elements-enriched yeast than that of inorganic supplementation.…”

Section: Introductionmentioning

confidence: 99%

Screening of iron-enriched fungus from natural environment and evaluation of organically bound iron bioavailability in rats

Zhang¹,

Peng²,

Li³

et al. 2015

Food Sci. Technol (Campinas)

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Iron is an essential element for nearly all living organisms, and its deficiency is the most common form of malnutrition in the world. The organic forms of trace elements are considered more bioavailable than the inorganic forms. Although Saccharomyces cerevisiae can enrich metal elements and convert inorganic iron to organic species, its tolerability and transforming capacity are limited. The aim of this study was to screen higher biomass and other iron-enriched fungi strains besides Saccharomyces cerevisiae from the natural environment. A PDA medium containing 800 μg/mL iron was used for initial screening. Fifty strains that tolerated high iron concentration were isolated from the natural environment, and only one strain, No.BY1109, grew well at Fe (II) concentration of 10,000μg/ml. According to morphological characterization, 18S rDNA sequence analysis, and biophysical and biochemical characterization, the strain No.BY1109 was identified as Rhodotorula. The iron content of No.BY1109 (10 mg Fe/g dry cell) was determined using atomic absorption spectrometry. The results of distribution of iron in the cells showed that iron ion was mainly chelated in the cell walls and vacuoles. The bioavailability in rats confirmed that strain No.BY1109 had higher absorption efficiency than that of ferrous sulfate after single dose oral administration. The present study introduces new iron supplements, and it is a basis for finding new iron supplements from natural environment.Keywords: iron-rich fungus; screening and isolation; identification; cell-iron distribution; bioavailability.Practical Application: Iron is an essential element for nearly all living organisms, and its deficiency is the most common form of malnutrition in the world. The present study described the higher bioavailability of iron from natural environment grown in high iron medium. The result is interesting and shows some new data for finding new iron supplements from natural environment.

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“…Relatively high bioavailability of Fe from different forms of ferrous sulphate, ferric chloride, ferric citrate and ferric ammonium citrate has been reported; however, bioavailability of Fe from ferrous carbonate was quite variable and from ferric oxide it was unavailable (McDowell, 1992). Fe chelates (ferrous bis-glycineate) have the greatest promise for fortifying food supplies, because some of them are less susceptible to Fe absorption inhibitors than Fe salts (Miller, 2002 (Paš et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Fe bioavailability from Fe-enriched yeast biomass in growing rats

Pirman

Oresnik

2012

Animal

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The Fe content in animal feeds is highly variable. The availability of Fe in feeds varies with the feed and the form in which Fe is present. The present study reports the effect of the addition of different concentrations of Fe from yeast biomass on Fe bioavailability and Fe level in rat liver, compared with a diet containing Fe-sulphate (Fe-sulphate) addition (control) and with a diet without any addition of Fe. Male Wistar rats were fed ad libitum for 10 days a diet with different levels of Fe-enriched yeast biomass (20, 35 and 50 mg of Fe), or Fe-sulphate diet (50 mg of Fe) or without Fe addition. Faeces and urine were collected for Fe analyses during the last 5 days of the test period. The results clearly showed a highly significant (P , 0.001) better bioavailability of Fe from Fe-enriched yeast biomass, independent of the level of Fe in the diet. This was on average 36% higher than the availability of Fe from the Fe-sulphate-enriched diet. Liver Fe storage depended on the level of Fe in the diet from yeast biomass. A significantly lower amount of Fe was found to be incorporated in the liver in the group with an inorganic source of Fe (Fe-sulphate) in the diet.

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Iron enriched yeast biomass – A promising mineral feed supplement

Cited by 42 publications

References 30 publications

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Iron enriched Saccharomyces cerevisiae maintains its fermenting power and bakery properties

Screening of iron-enriched fungus from natural environment and evaluation of organically bound iron bioavailability in rats

Fe bioavailability from Fe-enriched yeast biomass in growing rats

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