Abstract
Ferrous iron supplementation has been reported to adversely alter the gut microbiota in infants. To date, the impact of iron on the adult microbiota is limited, particularly at low supplementary concentrations. The aim of this research was to explore the impact of low-level iron supplementation on the gut microbiota of healthy and Irritable Bowel Syndrome (IBS) volunteers. Anaerobic, pH-controlled in vitro batch cultures were inoculated with faeces from healthy or IBS donors along with iron (ferrous sulphate, nanoparticulate iron and pea ferritin (50 μmol−1 iron)). The microbiota were explored by fluorescence in situ hybridisation coupled with flow cytometry. Furthermore, metabolite production was assessed by gas chromatography. IBS volunteers had different starting microbial profiles to healthy controls. The sources of iron did not negatively impact the microbial population, with results of pea ferritin supplementation being similar to nanoparticulate iron, whilst ferrous sulphate led to enhanced Bacteroides spp. The metabolite data suggested no shift to potentially negative proteolysis. The results indicate that low doses of iron from the three sources were not detrimental to the gut microbiota. This is the first time that pea ferritin fermentation has been tested and indicates that low dose supplementation of iron is unlikely to be detrimental to the gut microbiota.
Highlights
In 2015, it was reported that about a third of the World’s population suffered from anaemia, and in half of these cases, iron deficiency was the cause; there is no indication that this prevalence is decreasing [1]
The sources of iron did not negatively impact the microbial population, with results of pea ferritin supplementation being similar to nanoparticulate iron, whilst ferrous sulphate led to enhanced Bacteroides spp
The results indicate that low doses of iron from the three sources were not detrimental to the gut microbiota
Summary
In 2015, it was reported that about a third of the World’s population suffered from anaemia, and in half of these cases, iron deficiency was the cause; there is no indication that this prevalence is decreasing [1]. Iron deficiency anaemia (IDA) is more prevalent in low-income countries, due to poor nutrient availability, reliance on plant-based foods and the impact of infection on iron absorption [2]. IDA is the main nutrient deficiency disorder affecting high-income countries [3]. Iron supplements frequently take the form of ferrous (Fe2+ ) salts (e.g., ferrous sulphate, fumarate and gluconate) and ferric compounds (e.g., ferric ammonium citrate) [5]. Solubility and bioavailability of these compounds differ; the ferrous form is more soluble and more readily absorbed, as well as cheaper to manufacture, and is the most commonly used [6,7]. Oral iron supplementation, at high doses, is associated with negative side-effects, such as nausea, vomiting, constipation, diarrhoea, black stools and bloating, which often leads to non-adherence
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