Freeze-dried Lactobacillus plantarum 299v increases iron absorption in young females-Double isotope sequential single-blind studies in menstruating women

• Published in: PloS one 2017-12, Vol.12 (12), p.e0189141-e0189141
• Main Authors: Hoppe, Michael, Önning, Gunilla, Hulthén, Lena
• Format: Article
• Language: English
• Subjects: 2 radioiron isotopes; Absorption; Acids; Adult; Analysis; Anemia; ascorbic-acid; Bioavailability; Biology and Life Sciences; childbearing age; Clinical Medicine; deficiency; dietary iron; Female; Females; Food; gut microbiota; Health aspects; Health care; Health Sciences; Heme; Humans; Hälsovetenskap; Internal medicine; Iron; Iron - metabolism; Isotopes; Klinisk medicin; Lactobacillus plantarum; Meals; Medical and Health Sciences; Medicin och hälsovetenskap; Medicine and Health Sciences; Menstruation; Microbiota; nonanemic women; nonheme-iron; Nutrition and Dietetics; Nutrition research; Näringslära; Physical Sciences; Probiotics; serum ferritin; Significance; Single-Blind Method; Statistical analysis; Statistical significance; whole diet; Women's health; Young Adult
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0189141

The probiotic strain Lactobacillus plantarum 299v has earlier been shown to increase iron absorption when added to foods. However, it is not known if the same probiotic strain in a freeze-dried format included in a capsule increases the iron absorption. The aim of this study was to test the hypotheses that non-heme iron absorption from a light meal is promoted by a simultaneous intake of freeze-dried Lactobacillus plantarum 299v (Lp299v, DSM 9843). With a single blinded placebo controlled sequential design, iron absorption from a light breakfast meal administered with or without capsules containing 1010 cfu freeze-dried Lp299v was studied in healthy female volunteers of fertile age. The methodology used was a double isotope technique (59Fe and 55Fe). Two studies were performed using the same protocol. In study 1, the absorption of iron from a meal without Lp299v was found to be 17.4 ± 13.4%, and from an identical meal with Lp299v was found to be 22.4 ± 17.3% (mean ± SD). This difference was statistically significant (p = 0.040, n = 14). In study 2, the absorption of iron from a meal without Lp299v was found to be 20.9 ± 13.1%, and from an identical meal with Lp299v found to be 24.5 ± 12.0% (mean ± SD, n = 28), which again was statistically significant (p = 0.003). Freeze-dried Lp299v enhances the absorption of iron when administered together with a meal with a high iron bioavailability. ClinicalTrials.gov Identifier: NCT02131870.