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Food Science and Human Wellness 2024, 13(1): 154-165 https://doi.org/10.26599/FSHW.2022.9250013
Research Article | Open Access | Issue | Published: 01 June 2023

Effects of Rosa roxburghii & edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice

Show Author's Information Dechang Xu,,  Jielun Hu,  Yadong Zhong,  Yanli Zhang,  Wenting Liu,  Shaoping Nie,  Mingyong Xie( )
State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
Gut microbiota, Immune response, Short-chain fatty acids, Fermented foods, Immunosuppressed mice
Cite this article:
Xu D, Hu J, Zhong Y, et al. Effects of Rosa roxburghii & edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice. Food Science and Human Wellness, 2024, 13(1): 154-165. https://doi.org/10.26599/FSHW.2022.9250013
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Abstract Full text About this article

With the rise of probiotics fermentation in food industry, fermented foods have attracted worldwide attention. In this study, protective effects of Rosa roxburghii & edible fungus fermentation broth (REFB) on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were investigated. Results showed that REFB could improve the immune organ index, and promote the proliferation and differentiation of splenic T lymphocytes. In addition, it attenuated intestinal mucosal damage and improved intestinal cellular immunity. REFB administration also up-regulated the expression of IL-4, INF-γ, TNF-α, T-bet and GATA-3 mRNA in small intestine. Furthermore, administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus, such as Bacteroides. It also increased the production of fecal short-chain fatty acids. These indicate that REFB has the potential to improve immunity, alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice.


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About this article

Effects of Rosa roxburghii & edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice

Show Author's information Dechang Xu,, Jielun Hu, Yadong Zhong, Yanli Zhang, Wenting Liu, Shaoping Nie, Mingyong Xie( )
State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China

Peer review under responsibility of Tsinghua University Press.

Highlights

1. REFB enhanced the immune function of Cy-induced immunosuppressive mice;

2. REFB repaired the intestinal injury of Cy-induced immunosuppressive mice;

3. REFB enhanced intestinal immune function in mice with Cy-induced intestinal injury;

4. REFB modulated gut microbiota composition in Cy-induced intestinal injury mice.

Abstract

With the rise of probiotics fermentation in food industry, fermented foods have attracted worldwide attention. In this study, protective effects of Rosa roxburghii & edible fungus fermentation broth (REFB) on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were investigated. Results showed that REFB could improve the immune organ index, and promote the proliferation and differentiation of splenic T lymphocytes. In addition, it attenuated intestinal mucosal damage and improved intestinal cellular immunity. REFB administration also up-regulated the expression of IL-4, INF-γ, TNF-α, T-bet and GATA-3 mRNA in small intestine. Furthermore, administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus, such as Bacteroides. It also increased the production of fecal short-chain fatty acids. These indicate that REFB has the potential to improve immunity, alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice.

Keywords: Gut microbiota, Immune response, Short-chain fatty acids, Fermented foods, Immunosuppressed mice

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Publication history
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Publication history

Received: 01 July 2022
Revised: 23 August 2022
Accepted: 16 September 2022
Published: 01 June 2023
Issue date: January 2024

Copyright

© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

The financial supports from the Key Program of the National Natural Science Foundation of China (32130082), Jiangxi High Level Talent Cultivation Project (20204BCJ24006), Project of State Key Laboratory of Food Science and Technology (SKLF-ZZA-201911), and Central Government Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Province (20212ZDD02008) were gratefully acknowledged.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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