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KMID : 1123920190330010048
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Korean Journal of Oriental Physiology and Pathology
2019 Volume.33 No. 1 p.48 ~ p.55
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Immunostimulatory Effects of Blueberry Yeast Fermented Powder Against Cyclophosphamide-induced Immunosuppressed Model
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Jeong Do-Youn
Yang Hee-Jong
Jeong Su-Ji
Kim Min-Guk
Yun Chi-Young
Lee Hak-Yong
Lee Yang-Hee
Shin Dong-Yeop
Yang Yea-Gin
Lee Hae-Seong
Park Young-Mi
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Abstract
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Current studies have been reported that fruits such as berries may contain both antioxidant and antitumor polyphenols that may be important in this regard. We investigated the immunostimulatory effect of fermented blueberry (Vaccinium corymbosum L.) on cyclophosphamide-induced immunosuppression in animal model. Rats were administered blueberry yeast fermented powder (BYFP) at doses 30, 100, and 300 mg/kg for 4 weeks after cyclophosphamide (Cy) treatment, respectively. The immunomodulatory effect of BYFP were measured both in vitro and in vivo, and the changes of blood components were also analyzed. We found that BYFP recovered immunosuppression-mediated decreased liver, spleen, and thymus weights as well as up regulation of white blood cell, lymphocyte, and neutrophil in blood. Moreover, BYFP up-regulated IL-2, TNF-α, and IFN-γ pro-inflammatory cytokine production compared to immune suppressed control group, respectively. According to histological studies, BYFP regenerated significantly on Cy-mediated injured spleen at the high doses (BYFP 300) comparison with Cy-treated groups (immunosuppression). Collectively, these findings suggest that BYFP may have the potential as a dietary immunostimulatory agent.
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KEYWORD
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Blueberry, Immunomodulatory effect, Cyclophosphamide, Cytokines, Dietary immunostimulator
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