Abstract
Several human interventions have indicated that Lactobacillus plantarum 299v (L. plantarum 299v) increases intestinal iron absorption. The aim of the present study was to investigate possible effects of L. plantarum 299v on the mechanisms of iron absorption on the cellular level. We have previously shown that lactic fermentation of vegetables increased iron absorption in humans. It was revealed that the level of ferric iron [Fe (H2O)5]2+ was increased after fermentation. Therefore, we used voltammetry to measure the oxidation state of iron in simulated gastrointestinal digested oat and mango drinks and capsule meals containing L. plantarum 299v. We also exposed human intestinal co-cultures of enterocytes and goblet cells (Caco-2/HT29 MTX) to the supplements in order to study the effect on proteins possibly involved (MUC5AC, DCYTB, DMT1, and ferritin). We detected an increase in ferric iron in the digested meals and drinks containing L. plantarum 299v. In the intestinal cell model, we observed that the ferric reductase DCYTB increased in the presence of L. plantarum 299v, while the production of mucin (MUC5AC) decreased independently of L. plantarum 299v. In conclusion, the data suggest that the effect of L. plantarum 299v on iron metabolism is mediated through driving the Fe3+/DCYTB axis.
Highlights
IntroductionThere are various forms of iron supplements available, used by, for example, pregnant women and young girls to treat or prevent iron deficiency
The novel finding of this study that the intestinal border ferric reductase DCTYB increases in the presence of L. plantarum 299v indicates that L. plantarum 299v affects iron metabolism
It is not clear if this is a secondary effect of the increase in ferric iron, it seems plausible since ferric iron is a substrate to DCYTB
Summary
There are various forms of iron supplements available, used by, for example, pregnant women and young girls to treat or prevent iron deficiency. Iron supplements are often associated with adverse effects in the gastrointestinal tract and we need new ways of supplementing iron that are better tolerated by the intestine. Live bacteria that are associated with positive health effects related to the gastrointesinal tract, could be beneficial components in iron supplements in order to lessen or alleviate the potential side effects of iron salts. Probiotic effects are often strain-specific and may depend on the way the supplements are administered, for example, as a non-metabolically active supplement (lyophilized), as live (viable) bacteria added to a product, or as a fermented product. The effect of probiotic bacteria of the strain L. plantarum 299v on iron
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