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

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Human and Clinical Nutrition

Iron deficiency and low iron status are common all around the globe⁽¹⁾, and women of reproductive age are a vulnerable population because of their high iron requirements^(2,3). Besides inadequate iron intake, low iron bioavailability is the predominant reason for iron deficiencies in populations subsisting on plant-based diets, independent of sex⁽⁴⁾. Strategies to increase the intake of foods rich in iron, as well as dietary factors with enhancing effect on iron absorption, are therefore important.

A number of dietary factors affect the absorption of non-haem iron. Intake of ascorbic acid and meat stimulates absorption, whereas calcium, polyphenols (e.g. in tea, coffee, vegetables) and phytates (e.g. whole grain cereals) inhibit absorption⁽⁵⁾. Lactic acid-fermented foods may also improve the non-haem iron absorption. A number of single-meal studies with fermented vegetables and cereals have shown a significant increase in iron absorption in humans^(6-8). Lactic acid-fermented foods can increase iron absorption in humans, possibly by lowering pH, activating phytases, producing organic acids or by the viable lactic acid bacteria.

The strain Lactobacillus plantarum 299v (Lp299v) has been shown to survive the passage through the gastrointestinal tract irrespective of gastric acidity⁽⁹⁾. The strain colonises the intestine and can be found in mucosal samples taken from the jejunum and rectum 11 d after administration⁽¹⁰⁾. In clinical studies, Lp299v has been shown to have a positive effect on health. Effects include reducing gas problems and pain^(11-13)in people who suffer from irritable bowel syndrome. Intake of Lp299v can also counteract certain unwanted bacteria in the intestine⁽¹⁴⁾, and it can also have an anti-inflammatory effect by reducing the content of fibrinogen, ROS and IL-6 in the serum of subjects in a proinflammatory state^(15,16). An earlier study showed that intake of Lp299v can increase iron absorption by over 100 % from an oat base with low iron bioavailability (contains high levels of phytic acid (PA))⁽¹⁷⁾. The iron absorption...