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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Immunology".

Deadline for manuscript submissions: closed (5 February 2024) | Viewed by 43580

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Prof. Dr. Ping Zhang

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Center for Integrative Conservation, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun 666303, China
Interests: nutrition; immunology; polyunsaturated fatty acids; lipid metabolism; autoimmune diseases
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Dear Colleagues,

Each stage of the body's immune response relies on the presence of nutrients. The energy and nutrients needs of the immune system can be met from exogenous diets. Dietary components can influence the development and maintenance of the immune system or have a very specific role in reducing chronic inflammation. The healthy diet regulates the fine balance of pro-inflammatory and anti-inflammatory mediators and immune cells to help the immune system fight infection. They can also protect our bodies from harmful autoimmune, chronic inflammatory diseases or cancer and fetal infection following cancer or before harmful autoimmune. In contrast, malnutrition or excessive intake of micronutrients can impair immune function. For example, iron supplementation will increase morbidity and mortality of those in malaria endemic regions. How can different dietary components effectively treat immune deficiencies associated with inadequate intake? Can specific nutritional interventions further enhance immune function in subclinical Settings to prevent inflammatory disease from infection or chronic disease? We hope these and other important questions can be answered in this Special Issue.

For this Special Issue, we welcome submissions of evidence-based manuscripts, reviews or meta-analyses, and hope that will share valuable knowledge, including but not limited to research on different dietary components related to the immune system. Ultimately we hope the content will be useful for clinical practitioners and inspire further innovative research.

Prof. Dr. Ping Zhang
Guest Editor

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Keywords

immune system
dietary components
infection
anti-infection immunity
tumor immunology
autoimmne disease
chronic inflammation
allery related immune responses
vitamins and minerals
protein and amino acids
polyunsaturated fatty acids
polysaccrides
phytochemical compounds from foods

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Published Papers (12 papers)

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Research

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18 pages, 1563 KiB

Open AccessArticle

Novel Fermentates Can Enhance Key Immune Responses Associated with Viral Immunity

by Dearbhla Finnegan, Monica A. Mechoud, Jamie A. FitzGerald, Tom Beresford, Harsh Mathur, Paul D. Cotter and Christine Loscher

Nutrients 2024, 16(8), 1212; https://doi.org/10.3390/nu16081212 - 19 Apr 2024

Cited by 3 | Viewed by 2288

Abstract

Fermented foods have long been known to have immunomodulatory capabilities, and fermentates derived from the lactic acid bacteria of dairy products can modulate the immune system. We have used skimmed milk powder to generate novel fermentates using Lb. helveticus strains SC234 and SC232 and we demonstrate here that these fermentates can enhance key immune mechanisms that are critical to the immune response to viruses. We show that our novel fermentates, SC234 and SC232, can positively impact on cytokine and chemokine secretion, nitric oxide (NO) production, cell surface marker expression, and phagocytosis in macrophage models. We demonstrate that the fermentates SC234 and SC232 increase the secretion of cytokines IL-1β, IL-6, TNF-α, IL-27, and IL-10; promote an M1 pro-inflammatory phenotype for viral immunity via NO induction; decrease chemokine expression of Monocyte Chemoattractant Protein (MCP); increase cell surface marker expression; and enhance phagocytosis in comparison to their starting material. These data suggest that these novel fermentates have potential as novel functional food ingredients for the treatment, management, and control of viral infection. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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12 pages, 2427 KiB

Open AccessArticle

Hydrophobic Components in Light-Yellow Pulp Sweet Potato (Ipomoea batatas (L.) Lam.) Tubers Suppress LPS-Induced Inflammatory Responses in RAW264.7 Cells via Activation of the Nrf2 Pathway

by Yuma Matsumoto, Mari Suto, Io Umebara, Hirofumi Masutomi and Katsuyuki Ishihara

Nutrients 2024, 16(4), 563; https://doi.org/10.3390/nu16040563 - 18 Feb 2024

Viewed by 1659

Abstract

Sweet potato is a crop that is widely consumed all over the world and is thought to contribute to health maintenance due to its abundant nutrients and phytochemicals. Previous studies on the functionality of sweet potatoes have focused on varieties that have colored pulp, such as purple and orange, which contain high levels of specific phytochemicals. Therefore, in the present study, we evaluated the anti-inflammatory effects of light-yellow-fleshed sweet potatoes, which have received little attention. After freeze-drying sweet potatoes harvested in 2020, extracts were prepared from the leaves, stems, roots, and tubers in 100% ethanol. Mouse macrophage-like cell line RAW264.7 cells were cultured with 10 µg/mL of the extracts and induced lipopolysaccharide (LPS)-stimulated inflammation. Of the extracts, the tuber extracts showed the highest suppression of LPS-induced interleukin-6 (IL-6) gene expression and production in RAW264.7, which was attributed to the activation of the nuclear factor erythroid 2-related factor 2 (Nrf2) oxidative stress response pathway. In addition, preparative high-performance liquid chromatography (HPLC) experiments suggested that hydrophobic components specific to the tuber were the main body of activity. In previous studies, it has been shown that the tubers and leaves of sweet potatoes with colored pulp exhibit anti-inflammatory effects due to their rich phytochemicals, and our results show that the tubers with light-yellow pulp also exhibit the effects. Furthermore, we were able to show a part of the mechanism, which may contribute to the fundamental understanding of the treatment and prevention of inflammation by food-derived components. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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14 pages, 3164 KiB

Open AccessArticle

Protective Effect of the Polyphenol Ligustroside on Colitis Induced with Dextran Sulfate Sodium in Mice

by Ruonan Gao, Yilin Ren, Peng Xue, Yingyue Sheng, Qin Yang, Yuanyuan Dai, Xiaoyue Zhang, Ziming Lin, Tianhao Liu, Yan Geng and Yuzheng Xue

Nutrients 2024, 16(4), 522; https://doi.org/10.3390/nu16040522 - 13 Feb 2024

Cited by 1 | Viewed by 1629

Abstract

Dietary polyphenols are reported to alleviate colitis by interacting with gut microbiota which plays an important role in maintaining the integrity of the intestinal barrier. As a type of dietary polyphenol, whether ligustroside (Lig) could alleviate colitis has not been explored yet. Here, we aimed to determine if supplementation of ligustroside could improve colitis. We explored the influence of ligustroside intake with different dosages on colitis induced with dextran sulfate sodium (DSS). Compared to the DSS group, supplementation of ligustroside could reduce body weight (BW) loss, decrease disease activity indices (DAI), and relieve colon damage in colitis mice. Furthermore, ligustroside intake with 2 mg/kg could decrease proinflammatory cytokine concentrations in serum and increase immunoglobulin content and antioxidant enzymes in colon tissue. In addition, supplementation of ligustroside (2 mg/kg) could reduce mucus secretion and prevent cell apoptosis. Also, changes were revealed in the bacterial community composition, microbiota functional profiles, and intestinal metabolite composition following ligustroside supplementation with 2 mg/kg using 16S rRNA sequencing and non-targeted lipidomics analysis. In conclusion, the results showed that ligustroside was very effective in preventing colitis through reduction in inflammation and the enhancement of the intestinal barrier. Furthermore, supplementation with ligustroside altered the gut microbiota and lipid composition of colitis mice. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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22 pages, 7676 KiB

Open AccessArticle

Elephantopus scaber L. Polysaccharides Alleviate Heat Stress-Induced Systemic Inflammation in Mice via Modulation of Characteristic Gut Microbiota and Metabolites

by Chen Wang, Dongfang Sun, Qi Deng, Lijun Sun, Lianhua Hu, Zhijia Fang, Jian Zhao and Ravi Gooneratne

Nutrients 2024, 16(2), 262; https://doi.org/10.3390/nu16020262 - 16 Jan 2024

Cited by 1 | Viewed by 1741

Abstract

Elephantopus scaber L. (ESL) is a Chinese herb that is used both as a food and medicine, often being added to soups in summer in south China to relieve heat stress (HS), but its exact mechanism of action is unknown. In this study, heat-stressed mice were gavaged with ESL polysaccharides (ESLP) at 0, 150, 300, and 450 mg/kg/d⁻¹ (n = 5) for seven days. The gut microbiota composition, short-chain fatty acids (SCFAs), seven neurotransmitters in faeces, expression of intestinal epithelial tight junction (TJ) proteins (Claudin-1, Occludin), and serum inflammatory cytokines were measured. The low dose of ESLP (ESLL) improved the adverse physiological conditions; significantly reduced the cytokines (TNF-α, IL-1β, IL-6) and lipopolysaccharide (LPS) levels (p < 0.05); upregulated the expression of Claudin-1; restored the gut microbiota composition including Achromobacter and Oscillospira, which were at similar levels to those in the normal control group; significantly increased beneficial SCFAs like butyric acid and 5-HT levels in the faeces of heat-stressed mice; and significantly decreased the valeric acid and glutamic acid level. The level of inflammatory markers significantly correlated with the above-mentioned indicators (p < 0.05). Thus, ESLL reduced the HS-induced systemic inflammation by optimizing gut microbiota (Achromobacter, Oscillospira) abundance, increasing gut beneficial SCFAs like butyric acid and 5-HT levels, and reducing gut valeric and glutamic acid levels. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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15 pages, 2733 KiB

Open AccessArticle

The Role of Polyunsaturated Fatty Acids in Osteoarthritis: Insights from a Mendelian Randomization Study

by Xuefei Li, Zhengjie Lu, Yongjian Qi, Biao Chen and Bin Li

Nutrients 2023, 15(22), 4787; https://doi.org/10.3390/nu15224787 - 15 Nov 2023

Cited by 8 | Viewed by 3126

Abstract

The prior observational research on the impact of polyunsaturated fatty acid (PUFA) supplementation on osteoarthritis (OA) patients had yielded inclusive outcomes. This study utilized the Mendelian randomization (MR) approach to explore potential causal relationships between PUFAs and OA. The MR study was performed using GWAS summary statistics for PUFAs, encompassing omega-3 and omega-6 fatty acids, and for knee OA (KOA) and hip OA (HOA). The primary inverse-variance-weighted (IVW) method and two supplementary MR approaches were used to establish robust causality. Heterogeneity and horizontal pleiotropy were assessed using Cochrane’s Q and MR-Egger intercept tests. Additionally, a range of sensitivity analyses were conducted to strengthen the precision and reliability of the results. The IVW method indicated a potential genetic association between omega-3 fatty acids and KOA risk (odd ratio (OR) = 0.94, 95% confidence interval (CI): 0.89–1.00, p = 0.048). No significant correlation was found between omega-3 levels and HOA. Moreover, genetically predicted higher levels of omega-6 fatty acids were associated with a decreased risk of KOA (OR = 0. 93, 95% CI: 0.86–1.00, p = 0.041) and HOA (OR = 0.89, 95% CI: 0.82–0.96; p = 0.003). The MR-Egger intercept evaluation showed no horizontal pleiotropy affecting the MR analysis (all p > 0.05). Our findings supported the causal relationship between PUFAs and OA susceptibility and offered a novel insight that high omega-6 fatty acids may reduce the risk of KOA and HOA. These results underscore the importance of maintaining optimal levels of PUFAs, particularly omega-6 fatty acids, in individuals with a genetic predisposition to OA. Future research is necessary to validate these findings and elucidate the underlying mechanisms involved. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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12 pages, 5314 KiB

Open AccessArticle

No Associations between Dairy Intake and Markers of Gastrointestinal Inflammation in Healthy Adult Cohort

by Yasmine Y. Bouzid, Elizabeth L. Chin, Sarah S. Spearman, Zeynep Alkan, Charles B. Stephensen and Danielle G. Lemay

Nutrients 2023, 15(16), 3504; https://doi.org/10.3390/nu15163504 - 8 Aug 2023

Cited by 2 | Viewed by 3256

Abstract

Dairy products are a good source of essential nutrients and past reviews have shown associations of dairy consumption with decreased systemic inflammation. Links between dairy intake and gastrointestinal (GI) inflammation are under-investigated. Therefore, we examined associations between reported dairy intake and markers of GI inflammation in healthy adults in a cross-sectional observational study, hypothesizing a negative association with yogurt intake, suggesting a protective effect, and no associations with total dairy, fluid milk, and cheese intake. Participants completed 24-h dietary recalls and a food frequency questionnaire (FFQ) to assess recent and habitual intake, respectively. Those who also provided a stool sample (n = 295), and plasma sample (n = 348) were included in analysis. Inflammation markers from stool, including calprotectin, neopterin, and myeloperoxidase, were measured along with LPS-binding protein (LBP) from plasma. Regression models tested associations between dairy intake variables and inflammation markers with covariates: age, sex, and body mass index (BMI). As yogurt is episodically consumed, we examined differences in inflammation levels between consumers (>0 cup equivalents/day reported in recalls) and non-consumers. We found no significant associations between dairy intake and markers of GI inflammation. In this cohort of healthy adults, dairy intake was not associated with GI inflammation. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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11 pages, 1535 KiB

Open AccessArticle

Inulin Prebiotic Protects against Lethal Pseudomonas aeruginosa Acute Infection via γδ T Cell Activation

by Emilie Boucher, Caroline Plazy, Audrey Le Gouellec, Bertrand Toussaint and Dalil Hannani

Nutrients 2023, 15(13), 3037; https://doi.org/10.3390/nu15133037 - 5 Jul 2023

Cited by 3 | Viewed by 2182

Abstract

Pseudomonas aeruginosa (P. aeruginosa) causes harmful lung infections, especially in immunocompromised patients. The immune system and Interleukin (IL)-17-producing γδ T cells (γδ T) are critical in controlling these infections in mice. The gut microbiota modulates host immunity in both cancer and infection contexts. Nutritional intervention is a powerful means of modulating both microbiota composition and functions, and subsequently the host’s immune status. We have recently shown that inulin prebiotic supplementation triggers systemic γδ T activation in a cancer context. We hypothesized that prophylactic supplementation with inulin might protect mice from lethal P. aeruginosa acute lung infection in a γδ T-dependent manner. C57Bl/6 mice were supplemented with inulin for 15 days before the lethal P. aeruginosa lung infection, administered intranasally. We demonstrate that prophylactic inulin supplementation triggers a higher proportion of γδ T in the blood, accompanied by a higher infiltration of IL-17-producing γδ T within the lungs, and protects 33% of infected mice from death. This observation relies on γδ T, as in vivo γδ TcR blocking using a monoclonal antibody completely abrogates inulin-mediated protection. Overall, our data indicate that inulin supplementation triggers systemic γδ T activation, and could help resolve lung P. aeruginosa infections. Moreover, our data suggest that nutritional intervention might be a powerful way to prevent/reduce infection-related mortality, by reinforcing the microbiota-dependent immune system. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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Review

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19 pages, 1937 KiB

Open AccessReview

Bergamot Byproducts: A Sustainable Source to Counteract Inflammation

by Caterina Russo, Giovanni Enrico Lombardo, Giuseppe Bruschetta, Antonio Rapisarda, Alessandro Maugeri and Michele Navarra

Nutrients 2024, 16(2), 259; https://doi.org/10.3390/nu16020259 - 15 Jan 2024

Cited by 4 | Viewed by 3574

Abstract

Chronic inflammation is the result of an acute inflammatory response that fails to eliminate the pathogenic agent or heal the tissue injury. The consequence of this failure lays the foundations to the onset of several chronic ailments, including skin disorders, respiratory and neurodegenerative diseases, metabolic syndrome, and, eventually, cancer. In this context, the long-term use of synthetic anti-inflammatory drugs to treat chronic illnesses cannot be tolerated by patients owing to the severe side effects. Based on this, the need for novel agents endowed with anti-inflammatory effects prompted to search potential candidates also within the plant kingdom, being recognized as a source of molecules currently employed in several therapeutical areas. Indeed, the ever-growing evidence on the anti-inflammatory properties of dietary polyphenols traced the route towards the study of flavonoid-rich sources, such as Citrus bergamia (bergamot) and its derivatives. Interestingly, the recent paradigm of the circular economy has promoted the valorization of Citrus fruit waste and, in regard to bergamot, it brought to light new evidence corroborating the anti-inflammatory potential of bergamot byproducts, thus increasing the scientific knowledge in this field. Therefore, this review aims to gather the latest literature supporting the beneficial role of both bergamot derivatives and waste products in different models of inflammatory-based diseases, thus highlighting the great potentiality of a waste re-evaluation perspective. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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21 pages, 1500 KiB

Open AccessReview

Potential of Dietary HDAC2i in Breast Cancer Patients Receiving PD-1/PD-L1 Inhibitors

by Yuqian Wang, Lingeng Lu, Changquan Ling, Ping Zhang and Rui Han

Nutrients 2023, 15(18), 3984; https://doi.org/10.3390/nu15183984 - 14 Sep 2023

Cited by 1 | Viewed by 2223

Abstract

Breast cancer (BC) is a lethal malignancy with high morbidity and mortality but lacks effective treatments thus far. Despite the introduction of immune checkpoint inhibitors (ICIs) (including PD-1/PD-L1 inhibitors), durable and optimal clinical benefits still remain elusive for a considerable number of BC patients. To break through such a dilemma, novel ICI-based combination therapy has been explored for enhancing the therapeutic effect. Recent evidence has just pointed out that the HDAC2 inhibitor (HDAC2i), which has been proven to exhibit an anti-cancer effect, can act as a sensitizer for ICIs therapy. Simultaneously, dietary intervention, as a crucial supportive therapy, has been reported to provide ingredients containing HDAC2 inhibitory activity. Thus, the novel integration of dietary intervention with ICIs therapy may offer promising possibilities for improving treatment outcomes. In this study, we first conducted the differential expression and prognostic analyses of HDAC2 and BC patients using the GENT2 and Kaplan–Meier plotter platform. Then, we summarized the potential diet candidates for such an integrated therapeutic strategy. This article not only provides a whole new therapeutic strategy for an HDAC2i-containing diet combined with PD-1/PD-L1 inhibitors for BC treatment, but also aims to ignite enthusiasm for exploring this field. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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25 pages, 1902 KiB

Open AccessReview

The Role of Diet and Nutrition in Allergic Diseases

by Ping Zhang

Nutrients 2023, 15(17), 3683; https://doi.org/10.3390/nu15173683 - 22 Aug 2023

Cited by 21 | Viewed by 11783

Abstract

Allergic diseases are a set of chronic inflammatory disorders of lung, skin, and nose epithelium characterized by aberrant IgE and Th2 cytokine-mediated immune responses to exposed allergens. The prevalence of allergic diseases, including asthma, allergic rhinitis, and atopic dermatitis, has increased dramatically worldwide in the past several decades. Evidence suggests that diet and nutrition play a key role in the development and severity of allergic diseases. Dietary components can differentially regulate allergic inflammation pathways through host and gut microbiota-derived metabolites, therefore influencing allergy outcomes in positive or negative ways. A broad range of nutrients and dietary components (vitamins A, D, and E, minerals Zn, Iron, and Se, dietary fiber, fatty acids, and phytochemicals) are found to be effective in the prevention or treatment of allergic diseases through the suppression of type 2 inflammation. This paper aims to review recent advances in the role of diet and nutrition in the etiology of allergies, nutritional regulation of allergic inflammation, and clinical findings about nutrient supplementation in treating allergic diseases. The current literature suggests the potential efficacy of plant-based diets in reducing allergic symptoms. Further clinical trials are warranted to examine the potential beneficial effects of plant-based diets and anti-allergic nutrients in the prevention and management of allergic diseases. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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39 pages, 1714 KiB

Open AccessReview

Targeted Application of Functional Foods as Immune Fitness Boosters in the Defense against Viral Infection

by Dearbhla Finnegan, Restituto Tocmo and Christine Loscher

Nutrients 2023, 15(15), 3371; https://doi.org/10.3390/nu15153371 - 28 Jul 2023

Cited by 7 | Viewed by 5860

Abstract

In recent times, the emergence of viral infections, including the SARS-CoV-2 virus, the monkeypox virus, and, most recently, the Langya virus, has highlighted the devastating effects of viral infection on human life. There has been significant progress in the development of efficacious vaccines for the prevention and control of viruses; however, the high rates of viral mutation and transmission necessitate the need for novel methods of control, management, and prevention. In recent years, there has been a shift in public awareness on health and wellbeing, with consumers making significant dietary changes to improve their immunity and overall health. This rising health awareness is driving a global increase in the consumption of functional foods. This review delves into the benefits of functional foods as potential natural means to modulate the host immune system to enhance defense against viral infections. We provide an overview of the functional food market in Europe and discuss the benefits of enhancing immune fitness in high-risk groups, including the elderly, those with obesity, and people with underlying chronic conditions. We also discuss the immunomodulatory mechanisms of key functional foods, including dairy proteins and hydrolysates, plant-based functional foods, fermentates, and foods enriched with vitamin D, zinc, and selenium. Our findings reveal four key immunity boosting mechanisms by functional foods, including inhibition of viral proliferation and binding to host cells, modulation of the innate immune response in macrophages and dendritic cells, enhancement of specific immune responses in T cells and B cells, and promotion of the intestinal barrier function. Overall, this review demonstrates that diet-derived nutrients and functional foods show immense potential to boost viral immunity in high-risk individuals and can be an important approach to improving overall immune health. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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9 pages, 2269 KiB

Open AccessBrief Report

Calorie Restriction Impairs Anti-Tumor Immune Responses in an Immunogenic Preclinical Cancer Model

by Nguyen Tien Dung, Takeshi Susukida, Sisca Ucche, Ka He, So-ichiro Sasaki, Ryuji Hayashi and Yoshihiro Hayakawa

Nutrients 2023, 15(16), 3638; https://doi.org/10.3390/nu15163638 - 18 Aug 2023

Cited by 1 | Viewed by 3022

Abstract

(1) Background: Although the important role of dietary energy intake in regulating both cancer progression and host immunity has been widely recognized, it remains unclear whether dietary calorie restriction (CR) has any impact on anti-tumor immune responses. (2) Methods: Using an immunogenic B16 melanoma cell expressing ovalbumin (B16-OVA), we examined the effect of the CR diet on B16-OVA tumor growth and host immune responses. To further test whether the CR diet affects the efficacy of cancer immunotherapy, we examined the effect of CR against anti-PD-1 monoclonal antibody (anti-PD-1 Ab) treatment. (3) Results: The CR diet significantly slowed down the tumor growth of B16-OVA without affecting both CD4⁺ and CD8⁺ T cell infiltration into the tumor. Although in vivo depletion of CD8⁺ T cells facilitated B16-OVA tumor growth in the control diet group, there was no significant change in the tumor growth in the CR diet group with or without CD8⁺ T cell-depletion. Anti-PD-1 Ab treatment lost its efficacy to suppress tumor growth along with the activation and metabolic shift of CD8⁺ T cells under CR condition. (4) Conclusions: Our present results suggest that a physical condition restricted in energy intake in cancer patients may impair CD8⁺ T cell immune surveillance and the efficacy of immunotherapy. Full article

(This article belongs to the Special Issue Dietary Components and Immune Function)

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