Effects of Rosa roxburghii&edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice
作者机构:State Key Laboratory of Food Science and TechnologyChina-Canada Joint Laboratory of Food Science and Technology(Nanchang)Key Laboratory of Bioactive Polysaccharides of Jiangxi ProvinceNanchang UniversityNanchang 330047China
出 版 物:《Food Science and Human Wellness》 (食品科学与人类健康(英文))
年 卷 期:2024年第13卷第1期
页 面:154-165页
核心收录:
学科分类:0832[工学-食品科学与工程(可授工学、农学学位)] 08[工学] 083201[工学-食品科学]
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)
主 题:Fermented foods Immunosuppressed mice Immune response Gut microbiota Short-chain fatty acids
摘 要:With the rise of probiotics fermentation in food industry,fermented foods have attracted worldwide *** this study,protective effects of Rosa roxburghii&edible fungus fermentation broth(REFB)on immune function and gut health in Cyclophosphamide induced immunosuppressed mice were *** showed that REFB could improve the immune organ index,and promote the proliferation and differentiation of splenic T *** addition,it attenuated intestinal mucosal damage and improved intestinal cellular *** administration also up-regulated the expression of IL-4,INF-γ,TNF-α,T-bet and GATA-3 mRNA in small ***,administration of REFB modulated gut microbiota composition and increased the relative abundance of beneficial genus,such as *** also increased the production of fecal short-chain fatty *** indicate that REFB has the potential to improve immunity,alleviate intestinal injury and regulate gut microbiota in immunosuppressed mice.