摘要
The purpose of this study was to evaluate the immune-enhancing effect of red gamju fermented with Levilactobacillus brevis KU15154, isolated from kimchi, as a biofunctional beverage using mice. Thirty-two mice were used, and after a 2-week feeding, the growth, cytokine and immunoglobulin production, and immune-related cell activation (phagocytes and natural killer [NK] cells) of the mice were evaluated. The red gamju- (SR) and fermented red gamju- (FSR) treated groups had 3.5–4.0-fold greater T-cell proliferation ability than the negative control group. IFN-γ production in the FSR group (15.5 ± 1.2 mg/mL) was significantly higher (p < 0.05) than that in the SR group (12.5 ± 1.8 mg/mL). The FSR group (502.6 ± 25.8 μg/mL) also showed higher IgG production levels than the SR group (412.2 ± 44.8 μg/mL). The activity of NK cells treated with FSR was also greater than that of cells treated with SR but it was not significant (p ≤ 0.05). Further, the phagocytic activity of peritoneal macrophages was higher in both SR and FSR groups than in the control group but was not significantly different (p < 0.05) between the SR and FSR groups. In conclusion, L. brevis KU15154 may be applied in the fermentation of bioactive food products, such as beverages or pharmaceutical industries, to potentially improve immunity.
摘要译文
本研究的目的是评估红细胞发酵的免疫增强效果，从泡菜中分离出来的Levilactobacillus Brevis Ku15154，作为使用小鼠的生物功能饮料。使用了三十二只小鼠，并在为期2周的饲养后，评估小鼠的生长，细胞因子和免疫球蛋白产生，以及免疫相关细胞活化（吞噬细胞和自然杀伤[NK]细胞）。红细胞（SR）和发酵的红色Gamju-（FSR）治疗组比阴性对照组更高的T细胞增殖能力具有3.5-4.0倍。 FSR组中的IFN-γ产生（15.5±1.2mg / ml）显着高于SR组（P <0.05）（12.5±1.8mg / ml）。 FSR组（502.6±25.8μg/ ml）还显示出比SR组更高的IgG生产水平（412.2±44.8μg/ ml）。用FSR处理的NK细胞的活性也大于用Sr处理的细胞的活性，但它不显着（P≤0.05）。此外，Sr和FSR组腹膜巨噬细胞的吞噬活性高于对照组，但Sr和FSR组之间没有显着差异（P <0.05）。总之，L.Brevis Ku15154可用于生物活性食品的发酵，如饮料或制药行业，潜在地提高免疫力。
Eunju Park[ 1]; Kee-Tae Kim[ 2]; Mijoo Choi[ 1]; Yunjung Lee[ 1];Hyun-Dong Paik[ 2;[*]. In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice[J]. Foods, 2021,10(2): 253