Branched-chain amino acids are linked with iron metabolism

Dietmar Enko; Thomas Moro; Sandra Holasek; Andreas Baranyi; Wolfgang J Schnedl; Sieglinde Zelzer; Harald Mangge; Markus Herrmann; Andreas Meinitzer

doi:10.21037/atm-20-624a

Branched-chain amino acids are linked with iron metabolism

Ann Transl Med. 2020 Dec;8(23):1569. doi: 10.21037/atm-20-624a.

Authors

Dietmar Enko^{1

2}, Thomas Moro¹, Sandra Holasek³, Andreas Baranyi⁴, Wolfgang J Schnedl⁵, Sieglinde Zelzer¹, Harald Mangge¹, Markus Herrmann¹, Andreas Meinitzer¹

Affiliations

¹ Clinical Institute of Medical and Chemical Laboratory Diagnostics, Medical University of Graz, Graz, Austria.
² Institute of Clinical Chemistry and Laboratory Medicine, General Hospital Hochsteiermark, Leoben, Austria.
³ Department of Immunology and Pathophysiology, Medical University of Graz, Otto Loewi Research Center, Graz, Austria.
⁴ Department of Psychiatry and Psychotherapeutic Medicine, Medical University of Graz, Graz, Austria.
⁵ Practice for General Internal Medicine, Bruck/Mur, Austria.

Abstract

Background: The branched-chain amino acids (BCAAs) valine, leucine and isoleucine are reported to influence erythropoiesis and the human iron status. Large study cohorts encompassing biomarkers of iron metabolism and BCAAs are still lacking.

Methods: We investigated potential interactions between blood concentrations of all three BCAAs valine, leucine and isoleucine and biomarkers of iron metabolism [i.e., hemoglobin (Hb), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), iron, transferrin, ferritin, transferrin saturation, soluble transferrin receptor (sTfR)] in 430 outpatients referred for a medical health check-up. Linear regression models were performed to assess possible associations between variables.

Results: All three BCAAs were positively correlated with Hb, ferritin and the sTfR (r-values: 0.145-0.382; P values: <0.001-0.003). The strongest correlation was observed between valine and Hb (r=0.382; P value <0.001). Linear regression models showed a statistically significant influence of all three BCAAs on Hb and ferritin (β-coefficients: 0.173-0.351; all P values: <0.001). Seventeen patients with anemia (4%) were found with significantly lower serum BCAA concentrations compared to 413 non-anemic individuals (P<0.05).

Conclusions: These data indicate a pathophysiological link between the three BCAAs valine, leucine and isoleucine and the human iron indicators Hb and ferritin. Further studies are needed to clarify the exact causal mechanisms of these findings.

Keywords: Anemia; branched-chain amino acids (BCAAs); iron metabolism.