The combined impact of sauerkraut with Leuconostoc mesenteroides to enhance immunomodulatory activity in Escherichia coli-infected mice

Zubaidah, Elok; Yuwono, Sudarminto Setyo; Rahayu, Aldila Putri; Srianta, Ignatius; Tewfik, Ihab

doi:10.1007/s00217-020-03540-w

Cited by 5 publications

(2 citation statements)

References 19 publications

(19 reference statements)

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“…Microbiome analysis revealed that LAB administration increased the dominant phyla frequency in the gut microbiota (Firmicutes and Bacteroidetes), which display a significant role in immune system development and maintenance [ 123 ]. Sauerkraut derived-LAB modulate immune function and enhance antibacterial response by inducing bacteriocins and IgA secretion [ 124 , 125 ]. LAB strains extracted from fermented cabbage could display immunomodulatory and anti-inflammatory activity in ovalbumin-sensitized BALB/c mice by downregulation of TLR-4 expression and modulation of B-cells and T-cells responses [ 126 ].…”

Section: Fermented Cabbage Productsmentioning

confidence: 99%

“…LAB strains extracted from fermented cabbage could display immunomodulatory and anti-inflammatory activity in ovalbumin-sensitized BALB/c mice by downregulation of TLR-4 expression and modulation of B-cells and T-cells responses [ 126 ]. Also, it has been ascertained that the addition of the culture of L. mesenteroides, the key bacteria in the initiation fermentation process of sauerkraut, to sauerkraut enhances the innate and adaptive immune response in Escherichia coli -infected BALB/c mice [ 124 ].…”

Section: Fermented Cabbage Productsmentioning

confidence: 99%

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Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

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