Biotechnology Solution to Overcome Global Concern of Iron Deficiency

Anemia remains a significant global public health issue, particularly affecting vulnerable populations such as women of childbearing age, pregnant women, and young children, with the highest prevalence reported in the African and South-East Asian regions. Deficiencies in hematopoietic nutrients, particularly iron and zinc, contribute to this widespread condition, significantly impacting childhood health and development. This study examines the potential of iron- and zinc-enriched baker's yeast, specifically Saccharomyces cerevisiae, as a novel dietary fortification strategy. By optimizing culturing conditions and employing advanced biotechnological methods such as ultrasound, we report on the successful accumulation of these essential nutrients in yeast biomass, thereby enhancing its bioavailability. Furthermore, the advantages of using iron- and zinc-enriched yeast in food fortification, especially in widely consumed products such as bread, are discussed regarding addressing nutrient deficiencies and improving overall public health outcomes. This research highlights the need for large-scale implementation and further investigation into effective and sustainable methodologies for biofortifying food sources to combat nutrient deficiencies.