Can Iron Absorption in Molasses Be Increased with Probiotic Additives? "Molasses with Increased Bioavailability"

Area of Science:

• Nutritional Science
• Microbiology
• Gastroenterology

Background:

• Probiotics exhibit diverse chemical and enzymatic interactions.
• Lactobacillus plantarum 299v is known to influence iron absorption.
• Molasses is a potential source of iron, but its absorption can be variable.

Purpose of the Study:

• To investigate the impact of probiotic supplementation on iron absorption specifically from molasses.
• To evaluate the efficacy of different probiotic formulations in improving iron status.

Main Methods:

• Wistar rats (n=46) were induced with iron deficiency anemia and then supplemented with molasses and various probiotics for eight weeks.
• Iron deficiency anemia markers, including ferritin and hepcidin, were analyzed.
• Immunohistochemical markers (SCL11a, IRE1, Wnt2, CD71) were examined.

Main Results:

• A statistically significant difference was observed in mean ferritin (p=0.03) and hepcidin (p=0.02) levels between groups.
• Lactobacillus plantarum 299v group showed the highest plasma iron and hemoglobin levels.
• The Multiprobiotic group exhibited the highest ferritin and hepcidin levels.

Conclusions:

• Probiotic supplementation, particularly with Lactobacillus plantarum 299v, can increase iron absorption from molasses.
• Probiotics may offer a beneficial strategy for managing iron deficiency anemia, even with molasses-based diets.
• Probiotics demonstrated metabolic protective effects, maintaining stable body weight and glucose levels despite molasses intake.