Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency

Kyyaly, Mohammed Aref; Powell, Chris; Ramadan, Elshahat M.

doi:10.1016/j.nut.2015.04.017

Cited by 27 publications

(24 citation statements)

References 16 publications

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“…In humans, the capacity of iron absorption from the diet depends on various factors, including the amount of iron in the body, the rate of erythrocyte production, the amount and kind of iron in the diet, and the presence of dietary absorption enhancers and inhibitors. In my previous work we proved that ingestion of iron-enriched yeast is more efficient than inorganic treatment in recovery from iron deficiency, including tissue recovery in rats (Kyyaly et al, 2015). Our recent studies (not published yet) showed that there was no effect of iron salt addition on the production yield when we used molasses growth medium, which is the industrial medium used for baker's yeast production, for production of iron enriched yeast.…”

Section: Introductionmentioning

confidence: 88%

Mineral Enriched Yeast, a Promising Dietary Resolution for Minerals Deficiencies

Kyyaly¹

2017

ijgsr

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Humans cannot utilize most foods without critical minerals and enzymes responsible for digestion and absorption. Though mineral nutrients are essential nutrients, the body requires them in small, precise amounts. We require them in the form found in crops and they can be classified into three different categories: major, secondary, and micro or trace minerals. This classification is based upon their requirement rather than on their relative importance.

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Section: Introductionmentioning

confidence: 88%

Mineral Enriched Yeast, a Promising Dietary Resolution for Minerals Deficiencies

Kyyaly¹

2017

ijgsr

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“…Many proteins, such as thiolated human-like collagen, can chelate iron, as can the iron metabolism-related proteins [55]. In iron-enriched baker’s yeast and soybeans, iron also binds proteins [53,62]. Some complexes, such as iron-bound whey proteins, have good stability under different processing conditions [56].…”

Section: Iron-chelatable Protein Hydrolysatesmentioning

confidence: 99%

“…Soybean sprouts fortified with iron (ferritin) are a good iron supplement with no side effects [53]. Iron-enriched baker’s yeast, which contains iron bound to proteins in the yeast cells, is more efficient than inorganic iron in treating anaemic rats [62]. …”

Section: Usages Advantages and Challenges Of Protein Hydrolysatesmentioning

confidence: 99%

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

Jiang

Huang

2017

Nutrients

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Iron (Fe) is an essential micronutrient for human growth and health. Organic iron is an excellent iron supplement due to its bioavailability. Both amino acids and peptides improve iron bioavailability and absorption and are therefore valuable components of iron supplements. This review focuses on protein hydrolysates as potential promoters of iron absorption. The ability of protein hydrolysates to chelate iron is thought to be a key attribute for the promotion of iron absorption. Iron-chelatable protein hydrolysates are categorized by their absorption forms: amino acids, di- and tri-peptides and polypeptides. Their structural characteristics, including their size and amino acid sequence, as well as the presence of special amino acids, influence their iron chelation abilities and bioavailabilities. Protein hydrolysates promote iron absorption by keeping iron soluble, reducing ferric iron to ferrous iron, and promoting transport across cell membranes into the gut. We also discuss the use and relative merits of protein hydrolysates as iron supplements.

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“…Interestingly, iron-enriched yeasts are currently being evaluated as promising sources of iron to prevent and palliate iron deficiency in humans and animals (1). In fact, recent reports have indicated that iron-enriched baker's yeasts are efficient for helping animals recover from iron deficiency, while maintaining their fermentative and bakery properties (2,3).…”

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confidence: 99%

Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

Martínez-Garay

Llanos

Romero

et al. 2016

Appl Environ Microbiol

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Iron is an essential micronutrient for all eukaryotic organisms. However, the low solubility of ferric iron has tremendously increased the prevalence of iron deficiency anemia, especially in women and children, with dramatic consequences. Baker's yeast Saccharomyces cerevisiae is used as a model eukaryotic organism, a fermentative microorganism, and a feed supplement. In this report, we explore the genetic diversity of 123 wild and domestic strains of S. cerevisiae isolated from different geographical origins and sources to characterize how yeast cells respond to elevated iron concentrations in the environment. By using two different forms of iron, we selected and characterized both iron-sensitive and iron-resistant yeast strains. We observed that when the iron concentration in the medium increases, iron-sensitive strains accumulate iron more rapidly than iron-resistant isolates. We observed that, consistent with excess iron leading to oxidative stress, the redox state of iron-sensitive strains was more oxidized than that of iron-resistant strains. Growth assays in the presence of different oxidative reagents ruled out that this phenotype was due to alterations in the general oxidative stress protection machinery. It was noteworthy that iron-resistant strains were more sensitive to iron deficiency conditions than iron-sensitive strains, which suggests that adaptation to either high or low iron is detrimental for the opposite condition. An initial gene expression analysis suggested that alterations in iron homeostasis genes could contribute to the different responses of distant iron-sensitive and iron-resistant yeast strains to elevated environmental iron levels.

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Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency

Cited by 27 publications

References 16 publications

Mineral Enriched Yeast, a Promising Dietary Resolution for Minerals Deficiencies

Mineral Enriched Yeast, a Promising Dietary Resolution for Minerals Deficiencies

Protein Hydrolysates as Promoters of Non-Haem Iron Absorption

Responses of Saccharomyces cerevisiae Strains from Different Origins to Elevated Iron Concentrations

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