scholarly journals Freeze-dried Lactobacillus plantarum 299v increases iron absorption in young females—Double isotope sequential single-blind studies in menstruating women

PLoS ONE ◽  
2017 ◽  
Vol 12 (12) ◽  
pp. e0189141 ◽  
Author(s):  
Michael Hoppe ◽  
Gunilla Önning ◽  
Lena Hulthén
Keyword(s):  
Lactobacillus Plantarum ◽  
Iron Absorption ◽  
Young Females ◽  
Freeze Dried ◽  
Menstruating Women ◽  
Single Blind ◽  
Double Isotope

scholarly journals Probiotic strainLactobacillus plantarum299v increases iron absorption from an iron-supplemented fruit drink: a double-isotope cross-over single-blind study in women of reproductive age

2015 ◽  
Vol 114 (8) ◽  
pp. 1195-1202 ◽  
Author(s):  
Michael Hoppe ◽  
Gunilla Önning ◽  
Anna Berggren ◽  
Lena Hulthén
Keyword(s):  
Iron Absorption ◽  
Iron Bioavailability ◽  
Reproductive Age ◽  
Whole Body ◽  
Women Of Reproductive Age ◽  
Body Counting ◽  
Fruit Drink ◽  
The Difference ◽  
Single Blind ◽  
Double Isotope

Iron deficiency is common, especially among young women. Adding probiotics to foods could be one way to increase iron absorption. The aim of this study was to test the hypothesis that non-haem iron absorption from a fruit drink is improved by addingLactobacillus plantarum299v (Lp299v). Iron absorption was studied in healthy women of reproductive age using a single-blind cross-over design in two trials applying the double-isotope (55Fe and59Fe) technique. In Trial 1, iron absorption from a fruit drink containing 109colony-forming units (CFU) Lp299v was compared with that from a control drink without Lp299v. Trial 2 had the same design but 1010CFU were used. The test and control drinks contained approximately 5 mg of iron as ferrous lactate and were labelled with59Fe (B) and55Fe (A), respectively, and consumed on 4 consecutive days in the order AABB. Retention of the isotopes was measured with whole-body counting and in blood. Mean iron absorption from the drink containing 109CFU Lp299v (28·6(sd12·5) %) was significantly higher than from the control drink (18·5(sd5·8) %),n10,P<0·028). The fruit drink with 1010CFU Lp299v gave a mean iron absorption of 29·1(sd17·0) %, whereas the control drink gave an absorption of (20·1(sd6·4) %) (n11,P<0·080). The difference in iron absorption between the 109CFU Lp299v and the 1010CFU Lp299v drinks was not significant (P=0·941). In conclusion, intake of probiotics can increase iron absorption by approximately 50 % from a fruit drink having an already relatively high iron bioavailability.

scholarly journals Iron Supplements Containing Lactobacillus plantarum 299v Increase Ferric Iron and Up-regulate the Ferric Reductase DCYTB in Human Caco-2/HT29 MTX Co-Cultures

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1949 ◽  
Author(s):  
Ann-Sofie Sandberg ◽  
Gunilla Önning ◽  
Niklas Engström ◽  
Nathalie Scheers
Keyword(s):  
Lactobacillus Plantarum ◽  
Ferric Iron ◽  
Iron Absorption ◽  
Cell Model ◽  
Goblet Cells ◽  
Cellular Level ◽  
Intestinal Cell ◽  
Ferric Reductase ◽  
Iron Supplements ◽  
Lactic Fermentation

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.

Effect of protective agents and previous acclimation on ethanol resistance of frozen and freeze-dried Lactobacillus plantarum strains

Cryobiology ◽  
2015 ◽  
Vol 71 (3) ◽  
pp. 522-528 ◽  
Author(s):  
Bárbara Mercedes Bravo-Ferrada ◽  
Natalia Brizuela ◽  
Esteban Gerbino ◽  
Andrea Gómez-Zavaglia ◽  
Liliana Semorile ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Protective Agents ◽  
Ethanol Resistance ◽  
Freeze Dried

Viability of microencapsulated Akkermansia muciniphila and Lactobacillus plantarum during freeze-drying, storage and in vitro simulated upper gastrointestinal tract passage

2018 ◽  
Vol 9 (11) ◽  
pp. 5868-5879 ◽  
Author(s):  
Martín Sebastián Marcial-Coba ◽  
Tomasz Cieplak ◽  
Thiago Barbosa Cahú ◽  
Andreas Blennow ◽  
Susanne Knøchel ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Lactobacillus Plantarum ◽  
Freeze Drying ◽  
Storage Stability ◽  
Upper Gastrointestinal Tract ◽  
Akkermansia Muciniphila ◽  
Freeze Dried ◽  
Upper Gastrointestinal

Microencapsulated and subsequently freeze-dried cells showed acceptable storage stability and enhanced survival during in vitro upper gastrointestinal tract passage.

scholarly journals Sifat Fisika dan Kimia Yogurt Sinbiotik Kering Beku dengan Variasi Sukrosa

2020 ◽  
Vol 3 (2) ◽  
pp. 114-122
Author(s):  
Amelia Ayu Kusumaningtyas ◽  
Catur Budi Handayani ◽  
Sri Hartati
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Sucrose Concentration ◽  
Chemical Properties ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Fermentation Products ◽  
Freeze Dried

ABSTRACTYogurt is a fermented milk product made by adding lactic acid bacteria Streptococcus thermophillus and Lactobacillus bulgaricus. Sinbiotic yogurt is one of the fermentation products that is being developed and is made by adding Lactobacillus plantarum Dad 13 as a probiotic and Lactobacillus plantarum Dad 13 as a probiotic and purple sweet potato as a prebiotic. Freeze dried synbiotic yogurt is a product made with freeze dried. When dry, cryoprotectant microbial cells need to be added to survive. Cryoprotectant used is sucrose. The purpose of this study was to study the effect of sucrose composition as cryoprotectant on physical (rehydration time) and chemical (air content, total insoluble air solids, vitamin C content and protein content) freeze dry synbiotic yogurt. The experimental design used was a completely randomized design (CRD), with variations of sucrose 0%, 2.5%, 5% and 7.5%. The data obtained were analyzed using Analysis of Variance (ANOVA) with a significance level of 5%. The results of the analysis of physical characteristics (rehydration time) freeze dry synbiotic yogurt between 31.34-40.19 seconds, and the concentration of sucrose does not conflict with the rehydration time. The results of the analysis of chemical properties (water content and vitamin C) freeze dry synbiotic yogurt between 6.20-6.63% and 0.16-0.24%. Sucrose concentration had no significant effect on water content and vitamin C. The results of the analysis of chemical properties (total insoluble air and protein insoluble solids) yogurt contained 50% -50.62-62.95% and 7.66-16.26%. Sucrose concentration significantly affects total insoluble solids in air and protein.Keywords: chemical; freeze dried; physic; sucrose; synbiotic yogurt ABSTRAKYogurt adalah produk hasil fermentasi susu yang dibuat dengan menambahkan bakteri asam laktat Streptococcus thermophillus dan Lactobacillus bulgaricus. Yogurt sinbiotik merupakan salah satu produk hasil fermentasi yang sedang dikembangkan dan dibuat dengan menambahkan bakteri asam laktat (BAL) Lactobacillus plantarum Dad 13 sebagai probiotik dan ubi ungu sebagai prebiotik. Yogurt sinbiotik kering beku merupakan produk yang diproses dengan pengeringan beku. Pada saat pengeringan beku, perlu ditambahkan pelindung (cryoprotectant) supaya sel mikrobia dapat bertahan hidup. Cryoprotectant yang digunakan adalah sukrosa. Tujuan dari penelitian ini untuk mengetahui pengaruh konsentrasi sukrosa sebagai cryoprotectant terhadap sifat fisika (waktu rehidrasi) dan kimia (kadar air, total padatan tidak larut air, kadar vitamin C dan kadar protein) yogurt sinbiotik kering beku. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL), dengan variasi sukrosa 0 %, 2,5 %, 5% dan 7,5 %. Data yang diperoleh dianalisis menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikansi 5 %. Hasil dari analisis sifat fisika (waktu rehidrasi) yogurt sinbiotik kering beku berkisar antara 31,34-40,19 detik, dan konsentrasi sukrosa tidak berpengaruh nyata terhadap waktu rehidrasi. Hasil dari analisis sifat kimia (kadar air dan vitamin C) yogurt sinbiotik kering beku berkisar antara 6,20-6,63 % dan 0,16-0,24 %. Konsentrasi sukrosa tidak berpengaruh nyata terhadap kadar air dan vitamin C. Hasil dari analisis sifat kimia (total padatan tidak larut air dan protein) yogurt sinbiotik kering beku berkisar antara 50,95-62,95 % dan 7,66-16,26 %. Konsentrasi sukrosa berpengaruh nyata terhadap total padatan tidak larut air dan protein.Kata Kunci: fisika; kering beku; kimia; sukrosa; yogurt sinbiotik

Iron Absorption in Chronic Renal Disease

1970 ◽  
Vol 38 (2) ◽  
pp. 191-196 ◽  
Author(s):  
J. W. Eschbach ◽  
J. D. Cook ◽  
C. A. Finch
Keyword(s):  
Renal Failure ◽  
Chronic Renal Failure ◽  
Renal Disease ◽  
Iron Overload ◽  
Iron Absorption ◽  
Chronic Renal Disease ◽  
Iron Depletion ◽  
Isotope Technique ◽  
Double Isotope

1. Absorption of inorganic iron was studied in thirty-four patients with chronic renal failure by a double isotope technique. 2. Eight patients with normal iron balance had a mean absorption of 3·5%, ten patients with iron overload had a mean absorption of 3·6%, and sixteen patients with iron depletion had a mean absorption of 58%. Thus, alterations in absorption appeared to be related to disturbances in iron balance. 3. The rate of erythropoiesis had no evident effect on iron absorption nor did the degree of anaemia. 4. The presence of renal disease and the degree of azotaemia likewise did not appear to affect absorption.

THE PLASMA CONCENTRATION OF UNCONJUGATED OESTRONE AND 17β-OESTRADIOL DURING THE NORMAL MENSTRUAL CYCLE

1964 ◽  
Vol 47 (2) ◽  
pp. 245-254 ◽  
Author(s):  
Reiner Svendsen ◽  
Børge Sorensen
Keyword(s):  
Plasma Concentration ◽  
Menstrual Cycle ◽  
Normal Menstrual Cycle ◽  
Menstruating Women ◽  
Double Isotope

ABSTRACT By a double isotope derivative technique, the content of »free« oestrone and 17β-oestradiol was determined in plasma from normally menstruating women. Through the cycle the concentration of the two hormones was found to range from 0.1–0.3 μg/l, substantially higher values being found only in the middle third of the cycle. Daily determinations around the time of ovulation in a few women showed a short-lasting increase up to 1 μg/l. This increase appears to precede ovulation, and the authors advance the idea that this increase is a contributory cause of ovulation.

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