The immune-enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics
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Jun An1, Yanxia Feng1, Jiahui Zheng1
1Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China.
Abstract:
Mixed fermentation with different microorganisms can facilitate fermentation metabolism and increase the low molecular metabolites accumulation, thereby enhancing the bioactive activity. In this study, we evaluated the immune-stimulating activities of Spirulina platensis and different extracts from fermented S. platensis (FS) by mixed probiotics in vitro, by measuring the proliferation and Th1/Th2 immunomodulatory potential on murine primary splenic lymphocytes. The results showed that mixed fermentation enhanced the immunomodulatory activity of S. platensis with higher lymphocyte proliferation compared with non-fermented S. platensis (NFS). Notably, the low molecular weight (<3 kDa) peptide fraction from fermented S. platensis (L-PFS), especially at 40 μg/ml, presented the strongest activity in promoting lymphocytes proliferation and modulating cytokines (IL-2 and IL-10) secretion. Meanwhile, L-PFS enhanced the relative mRNA expression of Th1 cytokine (IFN-γ) and Th2 cytokine (IL-4), along with inhibiting the relative mRNA expression of Th1 cytokines (IL-2 and TNF-α) and Th2 cytokine (IL-10) compared with Concanavalin A-treated lymphocytes. PRACTICAL APPLICATIONS: Fermentation with mixed probiotics could effectively improve the bioactive activity of S. platensis. In particular, L-PFS screened from the FS could significantly contribute to the immune-enhancing activity of lymphocytes, promote the Th1/Th2 balance, and provide insights for the investigation of FS as the potential immunomodulatory food products.
Insights
Fermenting Spirulina platensis with probiotics boosts its immune-enhancing properties. A low molecular weight peptide fraction (L-PFS) from fermented S. platensis significantly improved lymphocyte proliferation and balanced immune responses.
Area of Science:
- * Microbiology and Immunology
- * Food Science and Technology
Background:
- * Mixed fermentation enhances bioactive compound accumulation and functional properties.
- * Spirulina platensis (S. platensis) possesses bioactive potential, but its immunomodulatory effects can be improved.
Purpose of the Study:
- * To evaluate the immune-stimulating activities of S. platensis and its fermented extracts.
- * To investigate the impact of mixed probiotic fermentation on S. platensis bioactive properties.
- * To identify specific fractions responsible for enhanced immunomodulatory effects.
Main Methods:
- * In vitro assessment of lymphocyte proliferation and Th1/Th2 immunomodulatory potential.
- * Comparison of fermented S. platensis (FS) extracts with non-fermented S. platensis (NFS).
- * Analysis of cytokine (IL-2, IL-10, IFN-γ, IL-4, TNF-α) mRNA expression in murine splenic lymphocytes.
Main Results:
- * Mixed fermentation significantly enhanced the immunomodulatory activity of S. platensis.
- * The low molecular weight peptide fraction (L-PFS) (<3 kDa) exhibited the strongest lymphocyte proliferation and cytokine modulation.
- * L-PFS promoted Th1/Th2 balance by modulating key cytokine mRNA expression.
Conclusions:
- * Mixed probiotic fermentation effectively improves the bioactive and immunomodulatory properties of S. platensis.
- * L-PFS from fermented S. platensis is a potent immune-enhancing agent for lymphocytes.
- * Fermented S. platensis holds promise as an immunomodulatory functional food ingredient.
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