We aimed to explore whether Saccharomyces cerevisiae, enriched with iron, could serve as a beneficial treatment for iron-deficiency anemia (IDA) in mice. Our study involved dividing 60 mice into groups that received various forms of iron supplements, including the enriched yeast strain.
Remarkably, those treated with the iron-enriched yeast showed significant recovery. Their weights and blood parameters returned to normal, and levels of key antioxidants in their blood improved. This suggests that strain no. F8, which thrives in iron-rich conditions, could be a promising avenue for developing new organic iron supplements.
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We explored the effectiveness of S-iron-enriched yeast, created using siderophores, in treating iron deficiency anemia in rats. This study was particularly interesting as it compared this yeast to traditional treatments like ferrous sulfate.
We found that the enriched yeast significantly boosted iron levels in the rats, doubling the iron concentration to 59.40 mg/g. The positive results indicate that this new approach could potentially offer an organic solution for preventing and treating iron deficiency anemia.
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We investigated the effectiveness of a specific yeast strain, YM1504, as a possible treatment for iron deficiency anemia (IDA) in rats. Our study involved sixty female weanling rats, which we divided into two main groups: a control group with regular diets and another with iron-deficient diets.
After creating the IDA model, we further allocated the rats to different subgroups, including those receiving varying doses of the yeast supplement. Notably, we discovered that the YM1504 strain significantly improved several anemia-related health markers, such as hemoglobin and serum iron levels. It outperformed conventional ferrous sulfate treatment with fewer side effects. This suggests that YM1504 could be a promising organic iron supplement for addressing IDA.
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We explored how iron-enriched Saccharomyces boulardii can help combat anemia, particularly stemming from iron deficiency in diet. This study highlighted the yeast's unique ability to transform inorganic iron into a more absorbable form, making it a viable supplement.
By testing different conditions using a careful design, we found that optimal growth occurred with specific levels of iron and other components, achieving impressive iron transformation rates.
This approach could enhance food products and contribute significantly to anemia management, especially for vegetarians and vegans who may struggle with iron intake.
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