阿克曼西亚
生物
免疫
免疫球蛋白A
势垒函数
肠道菌群
益生菌
微生物学
发酵
食品科学
免疫学
乳酸菌
免疫系统
免疫球蛋白G
细菌
细胞生物学
遗传学
作者
Chang-E Guo,Qingyu Cui,Jinghe Cheng,Jiaji Chen,Zihan Zhao,Ran Guo,Xi Dai,Zhijiang Wei,Weidong Li
标识
DOI:10.1016/j.jff.2021.104424
摘要
Polyphenols have long been used as functional compounds and are beneficial for host immunity and gut health. This three-phased study investigated the function of Ouli fermented juice (OF) in improving the immunity of cyclophosphamide (CTX)-immunosuppressed mice and regulating their intestinal microbiota and mucosal barrier. Lactobacillus plantarum fermentation increased the phenolic content in the OF. OF effectively improved host immunity and the intestinal mucosal barrier, including increasing serum immunoglobulin (Ig)A, IgG, and IgM levels and secreted IgA (sIgA) levels in the colon, and reduced CTX-induced pathological damage to the spleen and jejunum. Importantly, OF effectively increased the abundance of Lachnospiracea, Roseburia, Akkermansia, and butyric acid-producing microbes, subsequently increasing the levels of short chain fatty acids in the colon. OF with polyphenols exhibited better efficacy at altering the intestinal flora, which might affect the host immunity by changing the host-mucosal barrier-microbiota interaction.
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