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Article

In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice

1
Department of Food Nutrition, Kyungnam University, Changwon 51767, Korea
2
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
*
Author to whom correspondence should be addressed.
Academic Editors: Adam Wasko and Waldemar Gustaw
Foods 2021, 10(2), 253; https://doi.org/10.3390/foods10020253
Received: 10 December 2020 / Revised: 15 January 2021 / Accepted: 22 January 2021 / Published: 26 January 2021
(This article belongs to the Special Issue Plant-Based Fermented Foods: Functional and Nutraceutical Properties)
The purpose of this study was to evaluate the immune-enhancing effect of red gamju fermented with Levilactobacillus brevis KU15154, isolated from kimchi, as a biofunctional beverage using mice. Thirty-two mice were used, and after a 2-week feeding, the growth, cytokine and immunoglobulin production, and immune-related cell activation (phagocytes and natural killer [NK] cells) of the mice were evaluated. The red gamju- (SR) and fermented red gamju- (FSR) treated groups had 3.5–4.0-fold greater T-cell proliferation ability than the negative control group. IFN-γ production in the FSR group (15.5 ± 1.2 mg/mL) was significantly higher (p < 0.05) than that in the SR group (12.5 ± 1.8 mg/mL). The FSR group (502.6 ± 25.8 μg/mL) also showed higher IgG production levels than the SR group (412.2 ± 44.8 μg/mL). The activity of NK cells treated with FSR was also greater than that of cells treated with SR but it was not significant (p ≤ 0.05). Further, the phagocytic activity of peritoneal macrophages was higher in both SR and FSR groups than in the control group but was not significantly different (p < 0.05) between the SR and FSR groups. In conclusion, L. brevis KU15154 may be applied in the fermentation of bioactive food products, such as beverages or pharmaceutical industries, to potentially improve immunity. View Full-Text
Keywords: Levilactobacillus brevis; immune-enhancing activity; gamju; lactic acid bacteria; cytokine Levilactobacillus brevis; immune-enhancing activity; gamju; lactic acid bacteria; cytokine
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  • Externally hosted supplementary file 1
    Doi: 10.1007/s10068-020-00853-0
    Link: https://doi.org/10.1007/s10068-020-00853-0
    Description: This article (Food Science and Biotechnology, 2021, In press) presented the probiotic perperties of L. brevis KU15154.
MDPI and ACS Style

Park, E.; Kim, K.-T.; Choi, M.; Lee, Y.; Paik, H.-D. In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice. Foods 2021, 10, 253. https://doi.org/10.3390/foods10020253

AMA Style

Park E, Kim K-T, Choi M, Lee Y, Paik H-D. In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice. Foods. 2021; 10(2):253. https://doi.org/10.3390/foods10020253

Chicago/Turabian Style

Park, Eunju, Kee-Tae Kim, Mijoo Choi, Yunjung Lee, and Hyun-Dong Paik. 2021. "In Vivo Evaluation of Immune-Enhancing Activity of Red Gamju Fermented by Probiotic Levilactobacillus brevis KU15154 in Mice" Foods 10, no. 2: 253. https://doi.org/10.3390/foods10020253

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