Fortification of tempeh with encapsulated iron improves iron status and gut microbiota composition in iron deficiency anemia condition

Abstract

Purpose Iron deficiency anemia (IDA) is one of the most major micronutrient deficiencies worldwide. Food fortification is one strategy for reducing IDA in the population despite concern regarding the gut pathogenic bacteria overgrowth. The purpose of this study was to evaluate the effect of iron encapsulation in banana peel matrix on iron status and gut microbiota composition in iron deficiency anemia. Design/methodology/approach Anemia was induced in 35 male Sprague Dawley rats of age two weeks by the administration of iron-free diet for two weeks. Rats then randomly divided into control, iron-fortified tempeh (temFe) dose 10 and 20 ppm, iron matrix-fortified tempeh dose 10 and 20 ppm and iron matrix fortified tempeh dose 10 and 20 ppm with probiotic mixture. Blood was drawn at Weeks 2 and 6 for hemoglobin and serum iron analysis. Rats were sacrificed at the end of Week 6, and cecal contents were collected for Lactobacillus, Bifidobacteria and Enterobactericeae analysis. Findings Hemoglobin and serum iron were significantly increased (p < 0.05) in all iron-fortified group with the highest value found in iron matrix dose 20 ppm (10.71 ± 0.15 g/dl and 335.83 ± 2.17 µg/dl, respectively). The cecal Lactobacillus and Bifidobacteria did not differ significantly between groups. Cecal Enterobactericeae was significantly different (p < 0.05) among groups with the lowest level in the temFe-20 (2.65 ± 0.78 log CFU) group. Research limitations/implications The use of commercial inoculum instead of pure Rhizopus oligosporus mold for developing the fortified tempeh may impact the effect of product on cecal gut microbiota composition, as different molds and lactic acid bacteria can grow in tempeh when using commercial inoculum. Social implications In Indonesia, iron fortification is conducted primarily in noodles and flour that limits the impact of iron fortification for reducing IDA in population. Iron fortification in food that was daily consumed by people, that is, tempeh, is potential strategy in reducing IDA in population. Originality/value Tempeh fortification using encapsulated iron improved iron status and gut microbiota composition in iron deficiency anemia.

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

“…The addition of 28 to 112 mg/kg of sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA) before fermentation at 32 °C for 16 to 32 hr did not alter organoleptic properties and increased hemoglobin levels in female Wistar rats at 24 ppm more than supplementations of FeSO 4 and regular tempeh (Sudargo et al., 2015). Similar results were observed in anemic male Sprague–Dawley (SD) rats (Kusuma & Ermamilia, 2018). In tempeh made of 30 g of soybeans, fortification with 0.166% (w/w) of NaFeEDTA promoted iron (Fe) levels of 12.54 mg before cooking and 8.40 mg after boiling—meeting the recommended daily allowance (RDA) of 8 to 15 and 7.74 mg after frying (Mahardika et al., 2020).…”

Iron Absorption: Factors, Limitations, and Improvement Methods

“…The authors indicated that fortification of tempeh with encapsulated iron enhanced the iron status in iron deficiency anemia. 137 Darwish et al formed iron and folic acid (FA) in bovine serum albumin nanoparticles as antianemic pharmacological agents that fortify stirred functional yogurt (SFY). They compared these with a plain control and SFY fortified with iron in free forms.…”

“…The hemoglobin and serum iron levels were the highest in iron-fortified tempeh with elemental iron dose + probiotic group (11.01 6 0.15 g/dl and 340.556 1.55 mg/dl, respectively) followed by encapsulated iron-fortified tempeh with an elemental iron dose group (10.71 6 0.15 g/dl and 338.07 6 4.17 mg/dl). The authors indicated that fortification of tempeh with encapsulated iron enhanced the iron status in iron deficiency anemia . Darwish et al formed iron and folic acid (FA) in bovine serum albumin nanoparticles as antianemic pharmacological agents that fortify stirred functional yogurt (SFY).…”

Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

“…Soybean was obtained from the local market. Tempeh was developed with modifications according to our previous study [23]. Briefly, the soybean was cleaned, washed, and immersed in distilled water for 2 h. The soybean was boiled for 15 min and dehulled.…”