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

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\xa0<\xa00.05). 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.