Effects of Rosa roxburghii&edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice  

作　　者：Dechang Xu Jielun Hu Yadong Zhong Yanli Zhang Wenting Liu Shaoping Nie Mingyong Xie 

机构地区：[1]State Key Laboratory of Food Science and Technology,China-Canada Joint Laboratory of Food Science and Technology(Nanchang),Key Laboratory of Bioactive Polysaccharides of Jiangxi Province,Nanchang University,Nanchang 330047,China

出　　处：《Food Science and Human Wellness》2024年第1期154-165,共12页食品科学与人类健康（英文）

基　　金：The financial supports from the Key Program of the National Natural Science Foundation of China(32130082);Jiangxi High Level Talent Cultivation Project(20204BCJ24006);Project of State Key Laboratory of Food Science and Technology(SKLF-ZZA-201911);Central Government Guide Local Special Fund Project for Scientific and Technological Development of Jiangxi Province(20212ZDD02008)。

摘　　要：With the rise of probiotics fermentation in food industry,fermented foods have attracted worldwide attention.In this study,protective effects of Rosa roxburghii&edible fungus fermentation broth(REFB)on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were investigated.Results showed that REFB could improve the immune organ index,and promote the proliferation and differentiation of splenic T lymphocytes.In addition,it attenuated intestinal mucosal damage and improved intestinal cellular immunity.REFB administration also up-regulated the expression of IL-4,INF-γ,TNF-α,T-bet and GATA-3 mRNA in small intestine.Furthermore,administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus,such as Bacteroides.It also increased the production of fecal short-chain fatty acids.These indicate that REFB has the potential to improve immunity,alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice.

关 键 词：Fermented foods Immunosuppressed mice Immune response Gut microbiota Short-chain fatty acids 

分 类 号：TS201.4[轻工技术与工程—食品科学]