A Review of Probiotic-Enhanced Bioavailability of Vitamins, Minerals, and Phenolic Metabolites in Food Matrices

Beikzadeh, Samira; Ehsani, Ali; Khezerlou, Arezou; Mousavi, Malihe; Sheikhi, Zhian; Mortazavian, Amir Mohammad

doi:10.22104/ift.2026.8384.2310

A Review of Probiotic-Enhanced Bioavailability of Vitamins, Minerals, and Phenolic Metabolites in Food Matrices

Articles in Press

Document Type : Review Article

Authors

Samira Beikzadeh ¹

Ali Ehsani ²

Arezou Khezerlou ²

Malihe Mousavi ³

Zhian Sheikhi ²

Amir Mohammad Mortazavian ⁴

¹ Department of Nutrition and Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran.

² Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

³ Department of Nutrition, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran.

⁴ Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

10.22104/ift.2026.8384.2310

Abstract

Functional foods containing probiotics have gained considerable attention due to their ability to improve the nutritional quality and health-promoting effects of food products. Probiotics, which are live microorganisms that confer health benefits when consumed in sufficient amounts, can enhance the bioavailability of nutrients through diverse mechanisms. Recent studies indicate that certain probiotic strains can produce essential vitamins, including B-complex vitamins and vitamin K, facilitate mineral absorption by lowering intestinal pH and breaking down antinutritional compounds such as phytates, and convert complex phenolic compounds into more bioactive and readily absorbable forms. These processes are driven by enzymatic activities, shifts in gut microbial populations, and the generation of short-chain fatty acids. This review examines the metabolic pathways involved in vitamin synthesis, mineral solubilization, and phenolic compound transformation by probiotics, providing updated insights into their nutritional and functional potential. Incorporating selected probiotic strains into food products represents a promising strategy to combat nutrient deficiencies and support health, while understanding the underlying molecular mechanisms and optimizing strain selection are essential for developing next-generation functional foods with superior nutritional and therapeutic properties.

Keywords

Bioavailability

Vitamins

Minerals

Phenolic compounds

Probiotics

Subjects