Related Experiment Video
Updated: Dec 20, 2025
Evaluating Cell Death Using Cell-Free Supernatant of Probiotics in Three-Dimensional Spheroid Cultures of Colorectal Cancer Cells
Published on: June 13, 2020
The immune-enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics
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.
More Related Videos
05:45Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
12:12Transformation of Probiotic Yeast and Their Recovery from Gastrointestinal Immune Tissues Following Oral Gavage in Mice
Published on: February 8, 2016
