A new review article from Probi on the effects of its probiotic strain Lactiplantibacillus plantarum 299v (LP299V) for iron absorption and iron status has been accepted for publication in the journal Frontiers in Nutrition.
The review — which draws on evidence from ten peer-reviewed studies — examines how LP299V may influence iron bioavailability through multiple complementary mechanisms, from supporting iron solubility and uptake to potentially influencing factors involved in iron metabolism.
With iron deficiency remaining one of the most prevalent micronutrient deficiencies worldwide, this new review is particularly important.
Currently, the primary dietary source of iron globally is non-haeme iron; however, this form is poorly absorbed.
While iron replacement is standard of care, compliance is often low due to unpleasant side effects such as GI distress.
LP299V was designed to address this issue.
The review included validated isotope studies demonstrating that supplementation with LP299V led to relative increases in fractional non-heme iron absorption of approximately 20-50% across various dietary contexts.
Additionally, it examined randomised controlled trials that investigated the effects of LP299V on iron status in populations such as women of reproductive age, pregnant women and female athletes with low iron stores.
The research has already received widespread industry recognition, with Probi's iron absorption concept winning the Nutra Ingredients Award for Innovation in Women's Health in Europe, North America and Asia in 2025.
"Iron status depends not only on how much iron is consumed, but also on how effectively it is absorbed," said Dr Brandy Webb, Scientific Affairs Manager at Probi.
"The research reviewed provides insights into how LP299V may support this process through several complementary mechanisms."
Importantly, the evidence positions LP299V as a bioavailability enhancer that can complement dietary iron and iron supplementation rather than replace them.
Unpicking LP299V’s potential role in iron absorption
Probi added that the review explores several potential mechanisms by which LP299V may influence non-haeme iron bioavailability.
These include producing organic acids that can lower luminal pH and support iron solubility, potentially mitigating dietary inhibitors such as phytates, or increasing expression of the gene for DCYTB, the enzyme that converts ferric iron into the bioavailable ferrous form.
However, the review does note that the evidence for effects on DMT1, the primary transporter protein, remains inconclusive.
The review also examines the connection between LP299V, intestinal barrier function, short-chain fatty acid production and inflammation.
Probi said that these factors may play a role in how the strain affects iron absorption and its proven capacity to lessen gastrointestinal side effects linked to iron replacement therapy.
A microbiome approach to iron uptake
Probi said in a statement that the review "supports further investigation of LP299V as a strain-specific approach to enhancing non-haeme iron bioavailability."
The authors emphasised that LP299V should be viewed as a bioavailability enhancer, rather than a source or replacement for dietary iron or iron supplements.
The review highlights that responses to probiotics can also differ based on the dietary matrix, the intervention's characteristics and individual factors.
This variation emphasises the need for additional research. Nevertheless, the findings point to the promising potential of targeted, strain-specific probiotics to affect nutrient metabolism and bioavailability, going beyond their traditional health applications.
