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Research Article | Open Access

Immunomodulatory potential of exopolysaccharides from Lactiplantibacillus plantarum YY-112

Mengfan Luoa,bWanyi ZhouaWenyang TaoaJianrong XingaJingrui LiaYuxing Guob ( )Ying Yanga ( )
Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

In vitro simulated colonic fermentation studies have shown the prebiotic potential of exopolysaccharides from Lactiplantibacillus plantarum YY-112 (YEPS). Its immunomodulatory effects and related mechanisms were systematically investigated in this study. We observed that YEPS intervene in immune responses and improve intestinal microbial structure in normal mice, including significantly increasing the relative abundance of Enterorhabdus and norank_f_norank_o_Clostridia UCG-014 as well as decreasing that of unclassified_c_Bacilli (P < 0.05). In the immunocompromised mouse model, YEPS decreased interleukin-6 levels (P < 0.05) and protected the spleen by regulating lymphocyte levels. YEPS preserved the intestinal barrier by improving Mucin 2, Zonula occludens protein 1, and Occludin expression. Moreover, YEPS significantly reduced the relative abundance of Bacillus, unclassified_c_Bacilli, Lachnoclostridium, Eubacterium_xylanophilum_group, and Desulfovibrio (P < 0.05), potentially enhancing mice immunity by improving the intestinal microbiota associated with immune function. In conclusion, YEPS can be used as a natural functional extract with prebiotic effects that may improve host immunity. This provided the basis for the application of YEPS as a novel potential food additive.

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Food Science and Human Wellness
Article number: 9250144

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Cite this article:
Luo M, Zhou W, Tao W, et al. Immunomodulatory potential of exopolysaccharides from Lactiplantibacillus plantarum YY-112. Food Science and Human Wellness, 2025, 14(6): 9250144. https://doi.org/10.26599/FSHW.2024.9250144

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Received: 11 September 2023
Revised: 05 December 2023
Accepted: 04 January 2024
Published: 20 June 2025
© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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