MAHBOOBEH MEHRABANI NATANZIA,B, SAYYED MOHAMMAD HOSSEIN GHADERIANC, ZOHREH KHODAIIA,B*
aDietary supplements and Probiotics research center, Alborz University of Medical Sciences, Karaj, Iran - bDepartment of Biochemistry, Genetic and Nutrition, School of Medicine, Alborz University of Medical Sciences, Karaj, Iran - cDepartment of Medical Genetics, School of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Probiotics has gained increasing interest from the scientific community due to their promising effects on health. However, there is a limited information about their potential on improving iron bioavailability. We aimed to to investigate the effect of phytase produ- cing probiotic bacteria on improving iron bioavailability, in vitro and in vivo. In the first phase a Caco-2 model was set up and ferritin formation in the monolayer was measured after addition of a phytase producing probiotic bacteria, with or without phytic acid, to the cell line.
In the second phase, an in vivo assay was conducted to evaluate the effect of probiotic on the serum iron in rats.
Results of the in vitro and in vivo assays revealed that the probiotic bacteria, significantly improved iron absorption from the mixture of phytate and iron, when compared with the control experiments.
The results of this study suggest that probiotic bacteria may improve the iron bioavailability of the foods with high content of phytic acid, probably due to the phytase activity in bacteria. Also, this model is suitable to study the iron bioavailability in the presence of probiotics.
Iron bioavailability,Probiotics, Caco-2, Ferritin, In vivo, In vitro.