Пищевое ферментированное «железо Коджи»: технологии производства, безопасность, особенности фармакокинетики

Abstract

Iron deficiency is the most prevalent nutritional deficiency in the world and the most common form of micronutrient malnutrition in women. The attention of the medical community is directed toward strategies that prevent latent forms of iron deficiency. To improve the tolerability and efficacy of the compounds used in supplementation, various new technological options for slowing down the release of ferrous sulfate are being considered in order to reduce the production of highly reactive, nontransferrin- bound iron (NTBI) in the body. The effects of excess free iron in the blood, in addition to oxidative stress, include systemic inflammation, infections, and disorders in the gut microbiome. An innovative new product “Food Fermented Koji Iron” (Solgar®) is a Koji culture enriched with Ultimine™ ferrous sulfate. A study of pharmacokinetic characteristics demonstrated high bioavailability comparable to ferrous sulfate, which is currently the gold standard for the treatment of iron deficiency conditions. Unlike FeSO4, Koji Iron has a complex matrix consisting of proteins and carbohydrates, which supports the possibility of a slower release of iron from the vacuoles in Aspergillus oryzae without forming high concentrations of the reactive iron pool. Key words: iron deficiency, supplementation, fermented Koji Iron