How probiotics could prevent iron deficiency in a new way · How probiotics could prevent iron...
Transcript of How probiotics could prevent iron deficiency in a new way · How probiotics could prevent iron...
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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
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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
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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
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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
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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
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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.
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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
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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
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