Production of iron enriched Saccharomyces boulardii: impact of process variables.
Saccharomyces boulardii
Bioaccumulation
Box-Behnken
Design of experiments
Enriched yeast
FeY
Probiotic yeast
Process variable
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
28 Feb 2024
28 Feb 2024
Historique:
received:
22
06
2023
accepted:
23
02
2024
medline:
29
2
2024
pubmed:
29
2
2024
entrez:
28
2
2024
Statut:
epublish
Résumé
About half of the 1.62 billion cases of anemia are because of poor diet and iron deficiency. Currently, the use of iron-enriched yeasts can be used as the most effective and possible way to prevent and treat anemia due to the ability of biotransformation of mineral compounds into the organic form. In this research, for the first time, Saccharomyces (S.) boulardii was used for iron enrichment with the aim that the probiotic properties of yeast provide a potential iron supplement besides improving the bioavailability of iron. Also, due to its higher resistance than other Saccharomyces strains against stresses, it can protect iron against processing temperatures and stomach acidic-enzymatic conditions. So, the effect of three important variables, including concentration of iron, molasses and KH
Identifiants
pubmed: 38418660
doi: 10.1038/s41598-024-55433-7
pii: 10.1038/s41598-024-55433-7
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4844Informations de copyright
© 2024. The Author(s).
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