How probiotics could prevent iron deficiency in a new way

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1 Probiotics Congress: Asia How probiotics could prevent iron deficiency in a new way 29th Feb, 2016 Radhakrishna Hemmad Regional Director Asia Pacific Probi AB

2 Agenda Short introduction to Probi Iron deficiency: prevalence, facts and challenges Probi clinical studies and results Summary and consumer benefits Application opportunities 2

3 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 Product platforms Business Areas Consumer Healthcare Nutritionals that are intended to supplement a normal diet Functional Food Foods enriched with ingredients that have positive health effects over and above the product s normal nutritional value 3

4 Prevalence of anaemia, pregnant women aged years, Source: THE GLOBAL PREVALENCE OF ANAEMIA IN 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! 5

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 6

7 Lactobacillus plantarum 299v (LP299V ) Isolated from healthy human intestinal mucosa Signalling Binds to mucosal epithelial cells by mannose-specific adherence Produces mainly lactate during fermentation LP299V Protein Mannose containing receptor About 60 human trials, 30 PhD theses and 150 original scientific publications 7

8 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

9 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) cfu LP299V 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 9

10 LP299V increases iron absorption from a food supplement by 23% 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. 10

11 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 10 9 or cfu LP299V, was compared with a control drink without added bacteria. In one study: the iron absorption from an oat drink containing cfu LP299V was compared with oat beverages without added bacteria (n=24). 11

12 Probi FerroSorb Study results No matter the product formulation, iron absorption is increased significantly 12

13 Meet your daily requirement without excess unabsorbed iron! Daily requirement of iron for women of child bearing age: 2.2 mg Iron supplements Probi FerroSorb 100 mg iron 2-5% absorption 3.5 mg absorbed = 96.5 mg unabsorbed iron in the intestines 4.2 mg iron in Probi FerroSorb 19% absorption 0.8 mg absorbed = 3.4 mg unabsorbed in the intestines 13

14 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: ml Containing Iron, Vitamin C and Folic acid Shelf stability: Chilled drinks days (8 C / 4 C) 14

15 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! For In-licensing opportunities please contact Radhakrishna Hemmad rhemmad@probi.se 15

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