Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 80, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2021.104424
Keywords
Chinese dwarf cherry; Polyphenol; Fermentation; Intestinal mucosal barrier; Akkermansia
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Funding
- Key Research and Development Programs in the Ningxia Hui Autonomous Region, China [2020BBF02027]
- Independent Research Project of Beijing University of Chinese Medicine [2019JYBXS090]
- Beijing Municipal Natural Science Foundation [5212014]
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The study demonstrates that Ouli fermented juice (OF) can improve the immunity and intestinal mucosal barrier of CTX-immunosuppressed mice by increasing immunoglobulin levels, reducing pathological damage, and promoting the growth of beneficial bacteria and butyric acid-producing microbes in the colon. OF with polyphenols shows better efficacy in altering intestinal flora and potentially influencing host immunity through the host-mucosal barrier-microbiota interaction.
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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