how probiotics could prevent iron deficiency in a new way · how probiotics could prevent iron...

How probiotics could prevent iron deficiency in a new way

•

•Radhakrishna Hemmad

•Regional Director Asia Pacific

•Probi AB

29th Feb, 2016

•

•Probiotics Congress: Asia

Agenda

• Short introduction to Probi

• Iron deficiency: prevalence, facts and challenges

• Probi clinical studies and results

• Summary and consumer benefits

• Application opportunities

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Probi

• Swedish probiotic company founded 1991

• Lactobacillus plantarum 299v (DSM 9843, LP299V®) the most known strain

from Probi

• Unique and patent protected probiotic products sold in 35 countries

• Strong focus on R&D and clinical documentation

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Product platforms

Functional Food

Consumer Healthcare

Foods enriched with

ingredients that have

positive health effects over

and above the product’s

normal nutritional value

Nutritionals that are

intended to supplement

a normal diet

Business Areas

Prevalence of anaemia, pregnant women aged 15–49 years, 2011

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Source: THE GLOBAL PREVALENCE OF ANAEMIA IN 2011. World Health Organisation

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Treatment of iron deficiency anemia

• Traditional iron supplements contain up to 100 mg iron/dose (15 mg = EU-RDA)

– Poorly absorbed

– High doses cause gastrointestinal side effects such as constipation, diarrhea,

– abdominal pain, nausea and vomiting

– Free iron serves as nutrients for pathogens and can cause serious imbalance in the

intestine

• Newer iron supplements can be more gentle

– Liquid forms often have a strong iron taste and may stain the teeth

– Lower doses may not provide sufficient amounts of iron.

Iron deficiency and iron overload

– two conditions that should be avoided!

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Solving iron deficiency in a completely new way

The conflict between a high iron requirement and the risk of side effects

can only be solved in one way:

- By increasing the uptake, not only the intake!

• A unique combination of probiotics and iron

• Gentle to the gastrointestinal system

• Clinically proven to increase the uptake of iron

• Patent protected by Probi

Lactobacillus plantarum 299v (LP299V®)

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• Isolated from healthy human intestinal mucosa

• Binds to mucosal epithelial cells by mannose-specific adherence

• Produces mainly lactate during fermentation

• About 60 human trials, 30 PhD theses and 150 original scientific publications

Signalling

LP299V

® Mannose

containing

receptor

Protein

Five human trials showing increased iron absorption from drinks or food supplements containing LP299V®

• The aim of the studies were to investigate the effect of LP299V®

on the absorption of non-haem iron

• The studies were placebo controlled, single blind, cross-over trials

• Healthy women of childbearing age were included

• Iron absorption was measured using a double isotope technique

• Partnership with Professor Lena Hultén,

leading expert in iron absorption

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Food supplement (freeze-dried bacteria)

• Two clinical trials were carried out to study if iron in combination with

freeze-dried LP299V® in a capsule would increase the absorption of iron

from a meal.

• Each capsule contained:

– 4.2 mg iron

– 30 μg folic acid

– 12 mg ascorbic acid (Vitamin C)

– 1010 cfu LP299V®

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• One capsule was served together with two buns with margarine and orange jam, and a glass of

water.

• The iron absorption was measured in blood samples 15 days after intake of the breakfasts.

• Selection of capsule: Capsule Vcaps

• Selection of iron compound: Microencapsulated iron fumarate

LP299V® increases iron absorption from a food supplement by 23%

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Conclusion:

• The two studies showed that intake

of freeze-dried LP299V® in a capsule

significantly improved the absorption

of iron from a meal, in women of

child bearing age.

• The absorption rate (%) of iron did

not differ significantly between the

two studies.

• Combining the results from the

studies, shows that intake of

LP299V® can increase the

absorption of iron from a meal by

23%, compared to a product without

the bacteria.

Additional studies show that LP299V® increases the absorption of iron in an oat or a fruit drink • Three human trials showed that iron in

combination with LP299V® in a drink formulation

increases iron absorption:

– In two studies: (n=10, n=11) iron absorption from a

fruit drink supplemented with 4,2 mg of iron,

ascorbic acid and folic acid containing 109 or 1010

cfu LP299V®, was compared with a control drink

without added bacteria.

– In one study: the iron absorption from an oat drink

containing 1011 cfu LP299V® was compared with oat

beverages without added bacteria (n=24).

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Probi FerroSorb® – Study results

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No matter the product formulation, iron absorption is increased

significantly

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Meet your daily requirement without excess unabsorbed iron!

Daily requirement of iron for women of child bearing age: 2.2 mg

• Iron supplements

100 mg iron

2-5% absorption

3.5 mg absorbed

100-3.5 = 96.5 mg unabsorbed iron in

the intestines

• Probi FerroSorb®

4.2 mg iron in Probi FerroSorb®

19% absorption

0.8 mg absorbed

4.2-0.8 = 3.4 mg unabsorbed in the

intestines

Probi FerroSorb® – Applications

Lactobacillus plantarum 299v (LP299V®), and a carefully

balanced amount of iron

Dietary supplement

– Capsules

– 10 Billion CFU/capsule at end of shelf-life

- dose: 1 capsule/day

– Containing Iron, Vitamin C and Folic acid

– Shelf stability: 24 months ambient, depending on packaging

Food product

– Juice, fruit drink, vegetable drink

– 10 billion CFU/ daily dose at end of shelf-life

- dose: 200-250ml

– Containing Iron, Vitamin C and Folic acid

– Shelf stability: Chilled drinks 35-75 days (8°C / 4°C)

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Probi FerroSorb® – Consumer benefit

• A unique combination of probiotics and iron

• Clinically proven to increase the uptake of iron

- ensures your daily need

• Gentle to the gastrointestinal system

• Solves iron deficiency in a completely new way

- By increasing the uptake - not only the intake!

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For In-licensing opportunities please contact

Radhakrishna Hemmad

rhemmad@probi.se