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KMID : 1134820200490050433
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 5 p.433 ~ p.443
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Immunoregulatory Activities of Blueberry Yeast Fermented Powder in Immunosuppressed Model
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Jeong Do-Youn
Yang Hee-Jong
Jeong Su-Ji
Shin Dong-Yeop
Lee Hak-Yong
Park Young-Mi
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Abstract
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This study aimed to examine the immunomodulatory effects of blueberry yeast fermented powder (BYFP). BYFP is reported to reduce the cytotoxicity induced by cyclophosphamide, and increase the activity of natural killer cells and production of cytokine in splenocytes. An in vivo experimental assay was performed to evaluate the immunomodulatory effects of BYFP in cyclophosphamide induced immunosuppressed rats. Complete blood cell count and cytokine analysis showed that BYFP administered groups had higher levels of blood immune related factors as compared to the control group, and levels of most biomarkers in the BYFP 300 group were determined to be higher than the positive control group. Histological analysis revealed that the spleen tissues in the BYFP administered group had a tendency to decrease the white pulp collapse and the red pulp cell condensation observed in the control group. All test groups administered BYFP showed significantly increased natural killer cell activity compared to the control group. Taken together, our results indicate that BYFP is a potential candidate for immunostimulation, and the improvement and quality of the blueberry fermentation process may generate a health care product for patients suffering from autoimmune diseases.
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KEYWORD
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blueberry, immunostimulation, cytokines, splenocyte, immunosuppressed rats
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