Identification of the Key Excreted Molecule by Lactobacillus Fermentum Related to Host Iron Absorption
Open accessAbstract
We have taken a vital step towards understanding why probiotic bacteria increase iron absorption in the gastrointestinal tract. We show here that Lactobacillus fermentum, one of the main probiotics of the microbiota, exhibits an extraordinary ferric-reducing activity. This activity is predominantly due to an excreted molecule: p-hydroxyphenyllactic acid (HPLA). Reduction of Fe(III) to Fe(II) is essential for iron absorption in the gastrointestinal tract. By reducing Fe(III), HPLA boosts Fe(II) absorption through the DMT1 channels of enterocytes. An in vitro experiment tested and confirmed this hypothesis. This discovery opens new avenues for the treatment of iron deficiency in humans, one of the most common and widespread nutritional disorders in the world.
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Lactobacillus fermentum increases iron absorption at DMT-1 by converting Fe3+ to Fe2+ via its ferric reducing activity; therefore, it could help reduce the gastrointestinal side effects of iron.
“Lactobacillus fermentum increases iron absorption at DMT-1 by converting Fe 3+ to Fe 2+ via its ferric reducing activity; therefore, it could help reduce the GI side effects of iron [50].”
From Oral Iron Supplementation—Gastrointestinal Side Effects and the Impact on the Gut Microbiota (2021) · cites this paper as [50]
The Results (§3.1; page unavailable) report that L. fermentum and its excreted molecules increased iron uptake in enterocyte cells, and propose that ferric reduction promotes Fe(II) uptake through DMT1. The paper does not address whether this could reduce the gastrointestinal side effects of iron; searches for side effects and iron-treatment intolerance found no supporting passage. (LLM, conf=0.90)
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- Authors
- González, A., Gálvez, N., Martín, J., Reyes, F., Pérez-Victoria, I., & Dominguez-Vera, J. M.
- Affiliations
- Universidad de Granada (ES)
- Fundación Medina (ES)
- Corresponding author
- Dominguez-Vera, Jose M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2017-08
- Volume
- 228
- Pages
- 374-380
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2585727439
- Cited by
- 100
- References
- 23
- Citations by year
- 2026: 10 · 2025: 15 · 2024: 18 · 2023: 14 · 2022: 18 · 2021: 10 · 2020: 3 · 2019: 7 · 2018: 3 · 2017: 2
- FWCI
- 4.62
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (acceptedVersion)
- Institutional Repository of the University of Granada (University of Granada) (submittedVersion, cc-by-nc-nd)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-nd)
- RISalud Institutional Health Repository of Andalucía (submittedVersion, cc-by-nc-nd)
- Zenodo (CERN European Organization for Nuclear Research) (submittedVersion, cc-by)
- Funders
- MINECO (PCT-010000-2010-4, INP-2011-0016-PCT-010000-ACT6)
- FEDER (CTQ2015-64538-R)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Medicine › Hematology › Iron Metabolism and Disorders
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- Lactobacillus fermentum, probiotics, iron absorption, Fe(III) reduction, p-hydroxyphenyllactic acid, DMT1, enterocytes, iron deficiency, gut microbiota
- MeSH terms
- Fermentation, Humans, Iron, Probiotics, Limosilactobacillus fermentum
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