Effects of co-fermented collagen peptide-jackfruit juice on the immune response and gut microbiota in immunosuppressed mice

Tingting Ma; Chuan Li; Fuqiang Zhao; Jun Cao; Xueying Zhang; Xuanri Shen

doi:10.1016/j.foodchem.2021.130487

Effects of co-fermented collagen peptide-jackfruit juice on the immune response and gut microbiota in immunosuppressed mice

Food Chem. 2021 Dec 15:365:130487. doi: 10.1016/j.foodchem.2021.130487. Epub 2021 Jun 28.

Authors

Tingting Ma¹, Chuan Li², Fuqiang Zhao¹, Jun Cao¹, Xueying Zhang¹, Xuanri Shen³

Affiliations

¹ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
² Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address: lichuan@hainanu.edu.cn.
³ Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address: shenxuanri2009@163.com.

PMID: 34237564
DOI: 10.1016/j.foodchem.2021.130487

Abstract

Recently, the development of fermented foods for ameliorating immunity and gut microbiota has attracted extensive attention. In this study, co-fermented collagen peptide-jackfruit juice was used in immunosuppressed mice to evaluate the immune response and gut microbiota modulatoration. The results showed that co-fermented peptide-jackfruit juice (FPJ) increased anti-oxidant capacity and lactic acid content. FPJ significantly promoted the immune organ (spleen and thymus) indexes, alleviated the injuries of colon tissue and stimulated the secretion of cytokines and immunoglobulins (IgA, IgM, IgG) (P < 0.05). Moreover, FPJ significantly upregulated the gene expression of TNF-α, IL-4, IFN-γ, IL-2, IL-10, T-bet, Foxp3, RORγ and GATA3. Furthermore, FPJ improved gut microbiota composition and elevated the short-chain fatty acids (SCFAs) concentration. The relative abundances of pathogenic bacteria decreased while beneficial bacteria increased after administration FPJ. These findings suggested that FPJ could be developed as a promising functional food for immunomodulation.

Keywords: Fermentation; Gut microbiota; Immunosuppressed mice; Peptide; SCFAs; Signaling pathways.

MeSH terms

Animals
Artocarpus*
Collagen*
Cytokines / genetics
Fermentation
Fruit and Vegetable Juices*
Gastrointestinal Microbiome*
Immunity*
Immunocompromised Host
Mice

Substances

Cytokines
Collagen