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

• Main Authors: Ann-Sofie Sandberg, Gunilla Önning, Niklas Engström, Nathalie Scheers
• Format: Article
• Language: English
• Published: MDPI AG 2018-12-01
• Series: Nutrients
• Subjects: <i>Lactobacillus plantarum</i> 299v; DSM9843; iron; DCYTB; MUC5AC; DMT1
• Online Access: https://www.mdpi.com/2072-6643/10/12/1949

Several human interventions have indicated that <i>Lactobacillus plantarum</i> 299v (<i>L. plantarum</i> 299v) increases intestinal iron absorption. The aim of the present study was to investigate possible effects of <i>L. plantarum</i> 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 <i>L. plantarum</i> 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 <i>L. plantarum</i> 299v. In the intestinal cell model, we observed that the ferric reductase DCYTB increased in the presence of <i>L. plantarum</i> 299v, while the production of mucin (MUC5AC) decreased independently of <i>L. plantarum</i> 299v. In conclusion, the data suggest that the effect of <i>L. plantarum</i> 299v on iron metabolism is mediated through driving the Fe³⁺/DCYTB axis.