Effect of iron enriched yeast saccharomyces cerevisiae on iron status of anemic rats

Abstract Anemia is among one of the most prevalent micronutrient deficiencies. This condition particularly affects children, women of childbearing age and pregnant women. One of the most common forms of anemia is iron deficiency anemia. Oral iron supplements are mainly used to treat iron deficiency but pose a few side effects such as gastrointestinal problems, poor compliance and dietary restrictions. Iron-enriched yeast Saccharomyces cerevisiae has been shown to increase iron bioavailability as it is converted into organic form making it more absorbable as compared to conventional iron supplements. The aim of this study was to investigate the therapeutic potential of iron-enriched yeast S. cerevisiae supplementation on iron absorption and bioavailability with a focus on improving hematological parameters in anemic-rats. S. cerevisiae (baker’s yeast) was isolated and propagated in basal media. Yeast cultures were enriched with ferrous sulphate in the concentration of 1% and 2% (W/V). Iron content in yeast was analyzed using Atomic Absorption Spectrometry. The induction period of anemia was two days using phenyl hydrazine. Male rats were used for efficacy trial. One (1) control positive group, one (1) negative control and three (3) treatment groups (ferrous sulphate (FeSO4), iron-enriched yeast and iron-enriched yeast+FeSO4) were formed. After 3 weeks of treatment, blood samples and liver and kidney samples were obtained for hematological and histopathological analysis respectively. Yeast grown by using 1% media exhibited better growth and iron accumulation. Results showed that the group treated with iron enriched yeast showed significant improvement in blood parameters as compared to the anemic group (p < 0.05). Anemic rats supplemented with iron-enriched yeast exhibited significant improvement in iron absorption, utilization, and hematological parameters as compared to those receiving iron supplement alone.