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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
2
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
3
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
4
Source: THE GLOBAL PREVALENCE OF ANAEMIA IN 2011. World Health Organisation
5
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!
6
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®)
7
• 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
8
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®
9
• 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%
10
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).
11
Probi FerroSorb® – Study results
12
No matter the product formulation, iron absorption is increased
significantly
13
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)
14
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!
15
For In-licensing opportunities please contact
Radhakrishna Hemmad
rhemmad@probi.se
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