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

There are many studies on the chemical and enzymatic interactions of probiotics, and the effects of 299v on iron absorption have been clearly shown. The aim of this study was to investigate the effect of probiotics on the absorption of iron in molasses. Wistar rats ( = 46) were taken four weeks after birth and divided into seven groups. Iron deficiency anemia was induced by giving "iron purified pellet" to the groups except the control group for four weeks and then the groups were given nutrients for eight weeks. In addition to iron deficiency anemia tests, immunohistochemical markers such as SCL11a, IRE1, Wnt2, and CD71 were examined. The mean weight of the subjects was 309.5 ± 63.9 (226-424) g and no significant difference was observed in the laboratory values of metabolic data. When the laboratory values of iron deficiency anemia were examined, a statistically significant difference was found between the mean ferritin ( = 0.03) and hepcidin ( = 0.02) values of the groups. Iron absorption analysis values were generally higher in the group receiving Fe as expected. However, when the groups receiving molasses and additives were compared, the highest plasma iron level and Hb value were found in the 299v group, and the highest ferritin and hepcidin levels were found in the Multiprobiotic group. No difference was observed between the body weights and fasting serum glucose levels of the groups despite daily molasses consumption, indicating the metabolic proactive effects of probiotics. Although no significant difference was detected between the groups receiving probiotics, iron absorption in molasses was increased with probiotic supplementation.