Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice

Lactic acid bacteria (LAB) isolated from kimchi has beneficial antioxidant, anti-obesity, anti-cancer and immunomodulatory effects. Here, we investigated the immunomodulatory effects of vegetable juice (VJ) fermented with Companilactobacillus allii WiKim39 (VJ + WiKim39) or Lactococcus lactis WiKim0124 (VJ + WiKim0124) isolated from kimchi, in vitro and in vivo. Nitric oxide (NO) production and levels of inflammatory markers were significantly lower in lipopolysaccharide (LPS)-stimulated RAW264.7 cells treated with heat-inactivated VJ + WiKim39 and heat-inactivated VJ + WiKim0124 than in untreated cells (P < 0.05). In mice with dextran sulfate sodium (DSS)-induced colitis, oral administration of VJ + WiKim39 and VJ + WiKim0124 attenuated DSSinduced decrease in colon length and mucosal epithelia. Moreover, VJ + WiKim39 and VJ + WiKim0124 significantly downregulated several inflammatory markers (P < 0.05). Overall, WiKim39 and WiKim0124 showed immunomodulatory activity in vitro and in vivo and thus, they could be used in health promoting fermented foods.

Automated summary

Lactic acid bacteria isolated from kimchi have beneficial effects such as antioxidant, anti-obesity, anti-cancer, and immunomodulatory effects. The fermented vegetable juice showed immunomodulatory effects in vitro and in vivo, indicating its potential use in health promoting fermented foods.