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Publishing Language: Chinese | Open Access

Comparative Analysis of the Effects of Bifidobacterium animalis J12 and Its Postbiotics on Cyclophosphamide-Induced Immune System Imbalance

Jing ZHANG1 Qimeng LIANG1Xiaodong SONG2Junhua JIN1Yuanhong XIE1Hongxing ZHANG1 ( )
Beijing Laboratory of Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206 China
Inner Mongolia Mengniu Dairy (Group) Co. Ltd., State Key Laboratory of Dairy Quality Digital Intelligence Monitoring Technology, State Administration for Market Regulation, Hohhot 011517, China
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Abstract

This study explored the regulatory effects of Bifidobacterium animalis J12 and its postbiotics on immunosuppression induced by cyclophosphamide (CTX) in mice and the impact on the structure of gut microbiota. The results indicated that the live cells of B. animalis J12 regulated the number and overexpression of T, natural killer (NK), natural killer T (NKT), cytotoxic T (CTL), and T helper (Th) lymphocytes in the spleen of CTX immunosuppressed mice. The fermentation supernatant significantly alleviated the impact of CTX on Th cells, but the heat-inactivated cells of J12 did not show significant effects on CTX-induced immunosuppression. Both the live cells and fermentation supernatant rescued gut microbiota imbalance induced by CTX, significantly increasing the abundance of Alloprevotella in the gut, and reducing the abundance of Lachnospiraceae_NK4A136_group, thereby regulating the metabolism and immune system, and restoring the disordered immune state. In summary, J12 live cells can effectively accelerate recovery from immunosuppression induced by CTX, indicating its potential as an immunomodulator.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2025)15-0174-10

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Food Science
Pages 174-183

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Cite this article:
ZHANG J, LIANG Q, SONG X, et al. Comparative Analysis of the Effects of Bifidobacterium animalis J12 and Its Postbiotics on Cyclophosphamide-Induced Immune System Imbalance. Food Science, 2025, 46(15): 174-183. https://doi.org/10.7506/spkx1002-6630-20250126-195

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Received: 26 January 2025
Published: 15 August 2025
© Beijing Academy of Food Sciences 2025.

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