Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.
Department of Physical Sciences and Mathematics, College of Arts and Sciences, University of the Philippines Manila, Manila, Philippines.
PLoS One. 2020 May 11;15(5):e0233047. doi: 10.1371/journal.pone.0233047. eCollection 2020.
Fruits have been widely considered as the default "health foods" because they contain numerous vitamins and minerals needed to sustain human health. Fermentation strategies have been utilized to enhance the nutritive and flavor features of healthy and readily consumable fruit products while extending their shelf lives. A traditional fermented multi-fruit beverage was made from five fruits including kiwi, guava, papaya, pineapple, and grape fermented by Saccharomyces cerevisiae along with lactic acid bacteria and acetic acid bacteria. The immunomodulatory properties of the fermented multi-fruit beverage, in vivo nonspecific and ovalbumin (OVA)-specific immune response experiments using female BALB/c mice were performed. Administration of the fermented multi-fruit beverage reduced the calorie intake, thus resulting in a less weight gain in mice compared to the water (placebo)-fed mice. In the nonspecific immune study model, the fermented multi-fruit beverage enhanced phagocytosis and T cell proliferation but did not affect B cell proliferation and immunoglobulin G (IgG) production. Analysis of cytokine secretion profile also revealed that the fermented multi-fruit beverage enhanced proinflammatory cytokines interleukin (IL)-6, tumor necrosis factor (TNF)-α, and T helper (Th)1-related cytokine interferon (IFN)-γ production, thus creating an immunostimulatory effect. Nonetheless, in the specific immune study model, the results showed that the fermented multi-fruit beverage decreased the production of proinflammatory cytokines IL-6 and TNF-α production in OVA-immunized mice. Moreover, it also caused a decrease in the production of anti-OVA IgG1, which was accompanied by a decrease in Th2-related cytokines IL-4 and IL-5 production and an increase in Th1-related cytokine IFN-γ production, indicating that it may have the potential to shift the immune system from the allergen-specific Th2 responses toward Th1-type responses. The results indicate that fermented multi-fruit beverage has the potential to modulate immune responses both in a nonspecific and specific manners.
水果一直被广泛认为是默认的“健康食品”，因为它们含有维持人体健康所需的多种维生素和矿物质。发酵策略已被用于增强健康且易于食用的水果产品的营养和风味特征，同时延长其保质期。一种传统的发酵多果饮料由五种水果制成，包括猕猴桃、番石榴、木瓜、菠萝和葡萄，由酿酒酵母以及乳酸菌和醋酸菌发酵而成。使用雌性 BALB/c 小鼠进行了体内非特异性和卵清蛋白（OVA）特异性免疫反应实验，以研究发酵多果饮料的免疫调节特性。与水（安慰剂）喂养的小鼠相比，给予发酵多果饮料可减少热量摄入，从而导致小鼠体重增加减少。在非特异性免疫研究模型中，发酵多果饮料增强了吞噬作用和 T 细胞增殖，但不影响 B 细胞增殖和免疫球蛋白 G（IgG）产生。细胞因子分泌谱分析也表明，发酵多果饮料增强了促炎细胞因子白细胞介素（IL）-6、肿瘤坏死因子（TNF）-α 和 T 辅助（Th）1 相关细胞因子干扰素（IFN）-γ 的产生，从而产生免疫刺激作用。尽管如此，在特异性免疫研究模型中，结果表明发酵多果饮料可降低 OVA 免疫小鼠促炎细胞因子 IL-6 和 TNF-α 的产生。此外，它还导致抗 OVA IgG1 的产生减少，伴随着 Th2 相关细胞因子 IL-4 和 IL-5 的产生减少和 Th1 相关细胞因子 IFN-γ 的产生增加，表明它可能具有将免疫系统从过敏原特异性 Th2 反应转向 Th1 型反应的潜力。结果表明，发酵多果饮料具有以非特异性和特异性方式调节免疫反应的潜力。
