Immunomodulatory Effects Associated with Lactofermented Cherry Beverage Consumption in Rats

Abstract

Cherry is a fruit which contains elevated amounts of antioxidant compounds, such as anthocyanins, pigments, and vitamins. Furthermore, it possesses high water, sugar, mineral, and indolamine contents. The general objective of this study was to characterise a cherry-based fermented beverage (the ‘sweetheart’ variety) and analyse the effects of its ingestion on (i) circulating serum levels of melatonin and serotonin, (ii) inflammatory response, and iii) serum total antioxidant capacity in rats (Rattus norvegicus). For cherry-based fermented beverage manufacturing, the cherries were washed, the stems and woody endocarps were removed, and ascorbic acid was added (to avoid enzymatic browning). After the homogenisation of the cherry fruit, lactic acid bacteria were inoculated, and the fermentation process was conducted for 36 h. The main bioactive compounds in the cherry beverage were characterised, as well as their total antioxidant capacity. Moreover, an in vivo assay was developed, in which rats ingested the fermented beverage ad libitum for seven days. The inflammatory mediators, the total antioxidant capacity, and the serum levels of melatonin and serotonin were measured. Based on these results, the intake of the cherry-based fermented beverage assayed in this study increased the total antioxidant status of rats, elevated the melatonin and serotonin levels in the serum, and improved the regulation of the inflammatory systemic processes.

Keywords

• lactofermented cherry beverage
• immunomodulatory effects
• oxidative status
• biogenic amines
• functional food