ABSTRACT.
Various forms of micronutrients are used to compensate for inadequate intake. The search of compounds, particularly iron, that are effective in correcting iron deficiency without deteriorating the antioxidant status, as well as possessing acceptable technological properties, remains a pressing issue.
The aim of this study was to evaluate the effectiveness of chelated micronutrients, particularly those based on biofortified yeast, for correcting micronutrient deficiencies.
Materials and Methods.
The bibliography was sourced from the PubMed search engine and the Russian Electronic Scientific Library (ELibrary). The search included publications in Russian and English from 2005 to 2025. Articles were selected based on their information on the use of chelated micronutrients founded on biofortified yeast to correct micronutrient deficiencies.
Results.
The involvement of both bonds of a divalent metal with organic ligands (individual amino acids, their mixtures, protein hydrolysates, autolysates, or enzymatic lysates of Saccharomyces cerevisiae yeast) in the formation of a divalent metal chelate limits interactions with other substances in the food product. Increasing the amount of microelements in yeast cells (biofortification) is achieved by culturing them in culture media containing elevated concentrations of microelement ions, additionally exposing them to a pulsed electric field, or adding siderophores to the culture medium. The possibility of combined enrichment of yeast with iron and copper has been demonstrated, both (“in vivo”) during their cultivation without loss of enzymatic capacity, and enzyme lysates of inactivated yeast cells. Preclinical studies of the effectiveness of yeast-based micronutrients for eliminating mineral deficiencies have shown that rats and mice with anemia, whose diets were supplemented with yeast enriched with iron, showed high iron bioavailability and hemoglobin concentrations in the blood, as well as restoration of the activity of iron-dependent enzymes caused by anemia. Comparative studies in humans have shown that the bioavailability of iron and zinc from fortified yeast is comparable to or greater than that of sulfates. Biofortified yeast has been successfully used in bread baking, increasing the iron content of bread and a couple of micronutrients to levels meeting food fortification criteria without significantly degrading the bread's technological and consumer qualities. The proportion of iron absorbed from cheese made with iron-enriched yeast consumed by humans, estimated using iron isotope incorporation into red blood cells, was approximately 72% of that from cheese supplemented with iron sulfate.
Conclusion.
Yeast enriched with micronutrients, especially those that can react with the food matrix and influence the body's antioxidant status, is a promising ingredient – a source of chelated micronutrients for the effective correction of inadequate dietary mineral intake.
KEYWORDS: iron, zinc, Saccharomyces cerevisiae, micronutrient-enriched yeast, biofortification, deficiency correction, effectiveness.
For citation: Kodentsova V.M., Zhilinskaya N.V. Yeast-based chelated micronutrients saccharomyces cerevisiae: safety and effectiveness for deficiency correction. Trace elemets in medicine. 2026;27(2):17-30. DOI: 10.19112/2413-6174-2026-27-2-17-30
REFERENCES
Bayarzhargal M., Mazo V.K., Gmoshinskiy I.V., Zorin S.N., Zilova I.S., Shevyakova L.V., Makhova N.N., Shirlna L.I. An evaluation of bioavailability of a new food source of zinc. Vopr. det. dietol. (Pediatric Nutrition). 2007; 5(2): 11–15. (in Russian).
Zorin S.N., Gmoshinsky I.V., Burdza E.A., Mazo V.K. New nutritional sources of essential trace elements. Report 7. Production of autolysates of selenium-containing nutritional yeast and their physicochemical characteristic. Vopr. Det. Dietol. (Pediatric Nutrition). 2006; 4(6): 18–21. (in Russian).
Kodentsova V.M., Vrzhesinskaya O.A., Trofimenko A.V., Beketova N.A., Pereverzeva O.G., Isaeva V.A., Kharitonchik L.A., Kuzmenko L.G. Polyvitamin-mineral complex – usage in feeding of children. Pediatrics named after G.N. Speransky. 2003; 82(4): 68–72 (in Russian).
Kodentsova V.M., Vrzhesinskaya O.A., Trofimenko A.V. The use of vitamin-mineral complexes and food products fortified with iron and vitamins in children's nutrition: the relationship between effectiveness and safety. Trace elements in medicine. 2004; 5(2): 15–22. (in Russian).
Kodentsova V.M., Pogozheva A.V. Risk Groups for Multiple Vitamin and Mineral Defi ciencies in the Population. Clinical nutrition and metabolism. 2020; 1(3): 34–40. DOI: 10.17816/clinutr48744 (in Russian).
Kodentsova V.M., Risnik D.V., Bessonov V.V. Iron compounds for food fortification: comparative analysis of efficiency. Trace elements in medicine. 2023; 24(1): 10–19. DOI: 10.19112/2413-6174-2023-24-1-10-19 (in Russian).
Kozubenko O.V., Menshchikova Yu.V., Turchaninova M.S., Menshchikov M.P., Vilms E.А. Hygienic characteristics of changes in the nutritional status of adult population in the Omsk region during the implementation of Demography national project. Fundamental and Clinical Medicine. 2024; 9(3): 29–38. DOI: 10.23946/2500-0764-2024-9-3-29-38 (in Russian).
Koterov A.N., Ushenkova L.N., Zubenkova E.S., Vainson A.A., Biryukov A.P. The relationship between the age of the based laboratory animals (mice, rats, hamsters and dogs) and the age of human: actuality for the age-ralated radiosensitivity problem and the analysis of published data. Medical radiology and radiation safety 2018; 63(1): 5–27 DOI: 10.12737/article_5a82e4a3908213.56647014 (in Russian).
Kryukov V.S., Galetsky V.B., Yuldashev D.K., Moltaraus M.A. New organic compounds of microelements: possibilities, problems, prospects for use in feeding and prevention of metabolic diseases of animals and birds.International scientific conference, dedicated to the 95th anniversary of the founding of the Scientific Research Institute of Veterinary Prospects for the development of veterinary science and its role in ensuring food safety 1-Part ) – Global Book Publishing Services, Orlando – USA 2022; р. 168–175
Menshchikova Yu.V., Vilms E.A., Turchaninov D.V., Kozubenko O.V., Brusentsova A.V., Turchaninova M.S., Yunatskaya T.A., Glagoleva O.N., Chubarova A.D. Hygienic assessment of the effectiveness of the implementation of the Federal Project «Strengthening public health» in terms of forming a commitment to healthy nutrition among the adult population of the Omsk region in 2018–2023. Voprosy pitaniia [Problems of Nutrition]. 2025; 94(1): 71–81. DOI: 10.33029/0042-8833-2025-94-1-71-81 (in Russian).
Expert council resolution on iron-deficiency anemia in women. Akusherstvo i ginekologiya: novosti, mneniya, obuchenie [Obstetrics and Gynecology: News, Opinions, Training]. 2020; 8(4): 28–36. DOI: 10.24411/2303-9698-2020-14004 (in Russian).
Romanenko N.A. Iron-deficiency anemia (Review) Vestnik gematologii. 2024; 20(1): 39-51 (in Russian).
Safina A.I., Mansurova G.Sh., Zakirov I.I. Nutrition and vitamins and minerals availability in children with recurrent respiratory infections in Kazan. Meditsinskiy Sovet. 2025; 19(11): 278–283. DOI: 10.21518/ms2025-259 (in Russian).
Serba E.M., Sokolova E.N., Rimareva L.V., Fursova N.A., Volkova G.S., Kurbatova E.I., Yuraskina T.V., Abramova I.M. Promising races of baker's yeast for the production of food ingredients enriched with selenium and chromium. Voprosy pitaniia [Problems of Nutrition]. 2020; 89(6): 48–57. DOI: 10.24411/0042-8833-2020-10078 (in Russian).
Sokolova E.N., Sharikov A.U., Fursova N.A., Serba E.M., Volkova G.S. Biocompatibility of micronutrients to obtain enriched food ingredients. Bulletin of KSAU. 2025; 8: 226–238. DOI: 10.36718/1819-4036- 2025-8-226-238 (in Russian).
Sokolova E.N., Volkova G.S., Fursova N.A., Yuraskina T.V., Serba E.M. Yeast biomass - a potential model for micronutrient enrichment by biotechnological methods. Food processing Industry. 2024; 6: 41–44. DOI: 10.52653/PPI.2024.6.6.008 (in Russian).
Yuraskina T.V., Sokolova E.N., Fursova N.A., Serba E.M. An innovative approach to food fortification using baker’s yeast. Food Systems. 2023; 6(4): 554–560. DOI: 10.21323/2618-9771-2023-6-4-554-560 (in Russian).
An Y., Wang Y., Huang Y., Sun B., Lv M., Zhu Y., Zhu X. Structural characterization and stability studies of hemp peptides and chelates for efficient chelation of ferrous ions. J Food Sci. 2025; 90(4): e70204. DOI: 10.1111/1750-3841.70204.
Bagna R., Spada E., Mazzone R., Saracco P., Boetti T., Cester E.A., Cester E.A., Bertino E., Coscia A. Efficacy of supplementation with iron sulfate compared to iron bisglycinate chelate in preterm infants. Curr Pediatr Rev. 2018; 14(2): 123–129. DOI: 10.2174/1573396314666180124101059.
Balendran S., Forsyth C. Non-anaemic iron deficiency. Aust Prescr. 2021; 44: 193–196 DOI: 10.18773/austprescr.2021.052.
Ci X., Liu R., Sun Y., Rifky M., Liu R., Jin Y., Zhu Q., Zhang M., Wu T. A novel antioxidant iron-chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro. J Sci Food Agric. 2024; 104(13): 7907–7916. DOI: 10.1002/jsfa.13621.
Chen M., Chen C., Zhang Y., Jiang H., Fang Y., Huang G. Effects of Iron-Peptides Chelate Nanoliposomes on Iron Supplementation in Rats. Biol Trace Elem Res. 2023; 201(9): 4508–4517. DOI: 10.1007/s12011-022-03539-2.
Chen Y., Pang Y., Wan H., Zhou X., Wan M., Li S., Liu X. Production of iron-enriched yeast and it's application in the treatment of iron-deficiency anemia. Biometals. 2024; 37(4): 1023–1035. DOI: 10.1007/s10534-024-00592-3.
Ding X., Xu M., Li H., Li X., Li M. Improvement of in vivo iron bioavailability using mung bean peptide-ferrous chelate. Food Res Int. 2024; 190: 114602. DOI: 10.1016/j.foodres.2024.114602.
Dima C., Assadpour E., Dima S., Jafari S.M. Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods. Compr Rev Food Sci Food Saf. 2020; 19(6): 2862–2884. DOI: 10.1111/1541-4337.12623.
European Food Safety Authority (EFSA) Selenium-enriched Yeast as Source for Selenium Added for Nutritional Purposes in Foods for Particular Nutritional Uses and Foods (Including Food Supplements) for the General Population-Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food. EFS2. 2008; 6: 1–42. DOI: 10.2903/j.efsa.2008.766.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP); Scientific Opinion on safety and efficacy of zinc compounds (E6) as feed additives for all animal species: Zinc chelate of amino acids hydrate, based on a dossier submitted by Zinpro Animal Nutrition Inc. EFSA Journal 2012; 10(3): 2621. DOI: 10.2903/j.efsa.2012.2621.
Fritzen R., Davies A., Veenhuizen M., Campbell M., Pitt S.J., Ajjan R.A., Stewart A.J. Magnesium Deficiency and Cardiometabolic Disease. Nutrients. 2023; 15(10): 2355. DOI: 10.3390/nu15102355.
Henare S.J., Nur Singh N., Ellis A.M., Moughan P.J., Thompson A.K., Walczyk T. Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: A randomized trial with a crossover design in adult women. Am J Clin Nutr. 2019; 110(6): 1362–1369. DOI: 10.1093/ajcn/nqz237.
Kyyaly M.A., Powell C., Ramadan E. Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency. Nutrition. 2015; 31(9): 1155–64. DOI: 10.1016/j.nut.2015.04.017.
Li Y., Jiang H., Huang G. Protein hydrolysates as promoters of non-haem iron absorption. Nutrients. 2017; 9(6): 609. DOI: 10.3390/nu9060609.
Li B., He H., Shi W., Hou T. Effect of duck egg white peptide-ferrous chelate on iron bioavailability in vivo and structure characterization. J Sci Food Agric. 2019; 99 (4): 1834–1841. DOI: 10.1002/jsfa.9377.
Nowosad K., Sujka M., Pankiewicz U., Miklavčič D., Arczewska M. Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae. Biomolecules. 2021; 11(6): 850. DOI: 10.3390/biom11060850.