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Probiotic strain Lactobacillus plantarum 299v increases iron absorption from an iron-supplemented fruit drink: a double-isotope cross-over single-blind study in women of reproductive age.

Hoppe M, Önning G, Berggren A, Hulthén L - Br. J. Nutr. (2015)

Bottom Line: Mean iron absorption from the drink containing 109 CFU Lp299v (28·6(sd 12·5) %) was significantly higher than from the control drink (18·5(sd 5·8) %), n 10, P<0·028).The difference in iron absorption between the 109 CFU Lp299v and the 1010 CFU Lp299v drinks was not significant (P=0·941).In conclusion, intake of probiotics can increase iron absorption by approximately 50 % from a fruit drink having an already relatively high iron bioavailability.

View Article: PubMed Central - PubMed

Affiliation: 1Department of Gastroenterology and Hepatology,Section for Clinical Nutrition,Sahlgrenska University Hospital,Gothenburg,Sweden.

ABSTRACT
Iron deficiency is common, especially among young women. Adding probiotics to foods could be one way to increase iron absorption. The aim of this study was to test the hypothesis that non-haem iron absorption from a fruit drink is improved by adding Lactobacillus plantarum 299v (Lp299v). Iron absorption was studied in healthy women of reproductive age using a single-blind cross-over design in two trials applying the double-isotope (55Fe and 59Fe) technique. In Trial 1, iron absorption from a fruit drink containing 109 colony-forming units (CFU) Lp299v was compared with that from a control drink without Lp299v. Trial 2 had the same design but 1010 CFU were used. The test and control drinks contained approximately 5 mg of iron as ferrous lactate and were labelled with 59Fe (B) and 55Fe (A), respectively, and consumed on 4 consecutive days in the order AABB. Retention of the isotopes was measured with whole-body counting and in blood. Mean iron absorption from the drink containing 109 CFU Lp299v (28·6(sd 12·5) %) was significantly higher than from the control drink (18·5(sd 5·8) %), n 10, P<0·028). The fruit drink with 1010 CFU Lp299v gave a mean iron absorption of 29·1(sd 17·0) %, whereas the control drink gave an absorption of (20·1(sd 6·4) %) (n 11, P<0·080). The difference in iron absorption between the 109 CFU Lp299v and the 1010 CFU Lp299v drinks was not significant (P=0·941). In conclusion, intake of probiotics can increase iron absorption by approximately 50 % from a fruit drink having an already relatively high iron bioavailability.

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Related in: MedlinePlus

Iron absorption from a fruit drink with and without Lactobacillus plantarum 299v (Lp299v). The bars and the whiskers represent means and standard deviations for non-haem iron absorption. The iron absorption values are normalised to 40 % absorption of the reference dose. The lactobacilli fruit drink in Trial 1 contained 109 colony-forming units (CFU) Lp299v (n 10) and the lactobacilli fruit drink in Trial 2 contained 1010 CFU Lp299v (n 11). A paired sample Student’s t test was used to analyse iron absorption differences between Lp299v-containing fruit drink and control in the same trial.
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fig2: Iron absorption from a fruit drink with and without Lactobacillus plantarum 299v (Lp299v). The bars and the whiskers represent means and standard deviations for non-haem iron absorption. The iron absorption values are normalised to 40 % absorption of the reference dose. The lactobacilli fruit drink in Trial 1 contained 109 colony-forming units (CFU) Lp299v (n 10) and the lactobacilli fruit drink in Trial 2 contained 1010 CFU Lp299v (n 11). A paired sample Student’s t test was used to analyse iron absorption differences between Lp299v-containing fruit drink and control in the same trial.

Mentions: The presented iron absorption values were normalised to a 40 % reference dose absorption, and thereby corrected for variation in iron absorption capacity that mainly results from differences in iron status. Of the twenty-two subjects, one subject did not complete the study so that the data analysis was based on a total of twenty-one women with an age range of 20–40 years (mean age=24·3 years) and a mean BMI of 21·2 (sd 2·1) kg/m2 (Table 2). The iron absorption values (Fig. 2) in both trials were distributed according to the Gaussian curve.Fig. 2.


Probiotic strain Lactobacillus plantarum 299v increases iron absorption from an iron-supplemented fruit drink: a double-isotope cross-over single-blind study in women of reproductive age.

Hoppe M, Önning G, Berggren A, Hulthén L - Br. J. Nutr. (2015)

Iron absorption from a fruit drink with and without Lactobacillus plantarum 299v (Lp299v). The bars and the whiskers represent means and standard deviations for non-haem iron absorption. The iron absorption values are normalised to 40 % absorption of the reference dose. The lactobacilli fruit drink in Trial 1 contained 109 colony-forming units (CFU) Lp299v (n 10) and the lactobacilli fruit drink in Trial 2 contained 1010 CFU Lp299v (n 11). A paired sample Student’s t test was used to analyse iron absorption differences between Lp299v-containing fruit drink and control in the same trial.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4594053&req=5

fig2: Iron absorption from a fruit drink with and without Lactobacillus plantarum 299v (Lp299v). The bars and the whiskers represent means and standard deviations for non-haem iron absorption. The iron absorption values are normalised to 40 % absorption of the reference dose. The lactobacilli fruit drink in Trial 1 contained 109 colony-forming units (CFU) Lp299v (n 10) and the lactobacilli fruit drink in Trial 2 contained 1010 CFU Lp299v (n 11). A paired sample Student’s t test was used to analyse iron absorption differences between Lp299v-containing fruit drink and control in the same trial.
Mentions: The presented iron absorption values were normalised to a 40 % reference dose absorption, and thereby corrected for variation in iron absorption capacity that mainly results from differences in iron status. Of the twenty-two subjects, one subject did not complete the study so that the data analysis was based on a total of twenty-one women with an age range of 20–40 years (mean age=24·3 years) and a mean BMI of 21·2 (sd 2·1) kg/m2 (Table 2). The iron absorption values (Fig. 2) in both trials were distributed according to the Gaussian curve.Fig. 2.

Bottom Line: Mean iron absorption from the drink containing 109 CFU Lp299v (28·6(sd 12·5) %) was significantly higher than from the control drink (18·5(sd 5·8) %), n 10, P<0·028).The difference in iron absorption between the 109 CFU Lp299v and the 1010 CFU Lp299v drinks was not significant (P=0·941).In conclusion, intake of probiotics can increase iron absorption by approximately 50 % from a fruit drink having an already relatively high iron bioavailability.

View Article: PubMed Central - PubMed

Affiliation: 1Department of Gastroenterology and Hepatology,Section for Clinical Nutrition,Sahlgrenska University Hospital,Gothenburg,Sweden.

ABSTRACT
Iron deficiency is common, especially among young women. Adding probiotics to foods could be one way to increase iron absorption. The aim of this study was to test the hypothesis that non-haem iron absorption from a fruit drink is improved by adding Lactobacillus plantarum 299v (Lp299v). Iron absorption was studied in healthy women of reproductive age using a single-blind cross-over design in two trials applying the double-isotope (55Fe and 59Fe) technique. In Trial 1, iron absorption from a fruit drink containing 109 colony-forming units (CFU) Lp299v was compared with that from a control drink without Lp299v. Trial 2 had the same design but 1010 CFU were used. The test and control drinks contained approximately 5 mg of iron as ferrous lactate and were labelled with 59Fe (B) and 55Fe (A), respectively, and consumed on 4 consecutive days in the order AABB. Retention of the isotopes was measured with whole-body counting and in blood. Mean iron absorption from the drink containing 109 CFU Lp299v (28·6(sd 12·5) %) was significantly higher than from the control drink (18·5(sd 5·8) %), n 10, P<0·028). The fruit drink with 1010 CFU Lp299v gave a mean iron absorption of 29·1(sd 17·0) %, whereas the control drink gave an absorption of (20·1(sd 6·4) %) (n 11, P<0·080). The difference in iron absorption between the 109 CFU Lp299v and the 1010 CFU Lp299v drinks was not significant (P=0·941). In conclusion, intake of probiotics can increase iron absorption by approximately 50 % from a fruit drink having an already relatively high iron bioavailability.

Show MeSH
Related in: MedlinePlus