The ameliorative effects of fermented Xinjiang jujube juice by Lactiplantibacillus plantarum GD 03 on iron‐deficiency anemia

BACKGROUND: Jujube is renowned for its iron-supplementing and anti-anemic properties. This research aimed to investigate the influence of Lactiplantibacillus plantarum GD 03 fermentation on the nutritional components of Xinjiang jujube juice, and further to explore the ameliorative effects of fermented jujube juice on iron-deficiency anemia (IDA). RESULTS: The results demonstrated that Lactiplantibacillus plantarum fermentation significantly increased the content of total flavonoid and the levels of trace elements (Fe: 390.59%, Ca: 26.32%, K: 25.92%, Mg: 10.81%) in jujube juice, while reducing the content of phytic acid. In vivo experiments showed that compared to the model group (MG), high-dose fermented jujube juice (HDF) significantly elevated the levels of serum iron and tissue iron in IDA mice, and reduced the total iron-binding capacity and transferrin in the liver, spleen, and serum. Also, HDF enhanced the antioxidant capacity in tissues, and regulated the inflammatory cytokines (IL-6 and TNF-α decreased, IL-10 increased) in tissues and serum. Additionally, HDF alleviated IDA-induced organ enlargement and hepatocyte damage. Gut microbiota analysis revealed that HDF promoted the abundance of beneficial bacteria and reduced the proportion of pathogenic bacteria. Compared to the MG group, the contents of acetic acid, propanoic acid, and butyric acid in the intestine of the HDF group were increased 2-3 times, while isobutyric acid, isovaleric acid, and valeric acid were decreased significantly. CONCLUSION: All the findings indicated that Lactiplantibacillus plantarum fermented jujube juice effectively improved IDA symptoms, providing a theoretical basis for developing jujube-based functional foods to address IDA. © 2026 Society of Chemical Industry.