E. Zubaidah, M.S. Arum, T. Dewanti, A.P. Rahayu, I. Srianta, I. Tewfik
The aim of this study was to evaluate the immunomodulatory property of sauerkraut (in the presence and absence of Lactobacillus casei culture) on Escherichia coli infected Balb-C mice. Fermentation of freshly washed, shredded cabbage was fulfilled by adding 2% salt to prepare ‘sauerkraut control’, whereas ‘inoculated sauerkraut’ was prepared by adding 2% salt, 2% sugar and 20% Lactobacillus casei culture. After incubation for five days at room temperature, fermented sauerkrauts were tested in vivo on mice and the stimulation process was carried out orally for 19 days. Both ‘sauerkraut control’ and ‘inoculated sauerkraut’ have shown an increased number of T cell populations namely: CD4+ CD8+ IFN-γ+, TNF-α+. These findings were associated with enhanced performance of macrophages and reduction in a number of CD68+ IL-6+ cell populations [a pro-inflammatory cytokine]. The impact of the immunomodulatory property of inoculated sauerkraut was higher compared to control sauerkraut. © 2023 The Authors.
Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Department of Agronomy, Faculty of Agriculture, Universitas Brawijaya, Malang, Indonesia; Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia; School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom
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