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Chernitskiy A.E., Oberiukhtin D.A., Oparina O.Yu., Lysova Ya.Yu., Shanina E.P. Effects of potato juice on some indicators of immune profile and intestinal microbiota in rats. Sel'skokhozyaistvennaya Biologiya [Agricultural Biology], 2025, Vol. 60, № 4, p. 664-680.
(how to cite this article)

doi: 10.15389/agrobiology.2025.4.664eng

UDC: 57.084:613.263:635.21:[619+612.017

Acknowledgements:
Supported within the framework of the state assignment of the Ministry of Science and Higher Education of the Russian Federation (state registration No. 0532-2021-0008 and No. 0532-2021-0009)

 

EFFECTS OF POTATO JUICE ON SOME INDICATORS OF IMMUNE FILE AND INTESTINAL MICROBIOTA IN RATS

A.E. Chernitskiy✉, D.A. Oberiukhtin, O.Yu. Oparina,
Ya.Yu. Lysova, E.P. Shanina

Ural Federal Agrarian Scientific Research Center, Ural Branch RAS, 112a, ul. Belinskogo, Yekaterinburg, 620142 Russia, e-mail cherae@mail.ru (✉ corresponding author), oberuhtindenis@gmail.com, olia91oparina@yandex.ru, mikroba.urnivi@mail.ru, shanina08@yandex.ru

ORCID:
Chernitskiy A.E. orcid.org/0000-0001-8953-687X
Lysova Ya.Yu. orcid.org/0000-0001-6797-0659
Oberiukhtin D.A. orcid.org/0009-0006-1497-5740
Shanina E.P. orcid.org/0009-0000-5818-3813
Oparina O.Yu. orcid.org/0000-0001-6106-3003

Final revision received June 04, 2024
Accepted July 30, 2024

Research into the gut microbiota and the associated immune defense is an important area of nutritional physiology, as all three factors – food, gut microbiota and immune cells – interact continuously with each other and contribute to the macroorganism's resistance to viral and bacterial infections. The addition of plant-based components into the diet can significantly improve the composition of gut microbiota and immune defense effectiveness. Potatoes Solanum tuberosum L. are one of the traditional foods that are a unique source of macronutrients (proteins, fats, and carbohydrates) and micronutrients (ascorbic acid, niacin, riboflavin, thiamine, iron, phosphorus, calcium, potassium, anthocyanins, carotenoids). One way to preserve the high content and bioavailability of functional components in potatoes is to consume them in the form of juice from unpeeled tubers that have not undergone heat treatment. The composition of tubers and the juice obtained from them varies significantly depending on the varietal characteristics of the potato, the colour of the tuber flesh and peel, and the content of secondary metabolites. It is expected that differences in the chemical composition of the juice determine its specific effect on the body. However, no experiments confirming this hypothesis have been conducted previously. The aim of the study was to compare the effects of juice obtained from unpeeled tubers of different potato varieties on the immune profile and gut microbiota of rats. In an experiment using a screw juicer, juice was extracted from three varieties of potatoes: Bagira (purple potato), Lila (pink potato) and Alaska (white potato). All potato varieties were tested for dry matter, starch, protein, mono- and disaccharides, and vitamin C content. The juice obtained was left to settle for 30 minutes, and the supernatant was given to the animals to drink in the first half of the day. The experiment used four groups of male non-linear rats, 9 individuals in each (aged 9-10 weeks): three experimental groups that received juice from purple, pink and white potatoes, respectively, and one control group that was on a standard diet (mixed feed and drinking water). At the beginning of the experiment (background, day 0), the animals were weighed, whole blood samples were collected for hematological and immunological studies, and feces were collected for bacteriological analysis. Then, during the 4 weeks of the experimental diet, the rats in all groups were weighed weekly. On day 28, whole blood and fecal samples were collected for repeat laboratory tests. Hematological parameters were determined using a semi-automatic veterinary analyzer Abacus Junior Vet (Diatron, Austria). The leukocyte formula was calculated in blood slides stained according to Romanovsky-Giemsa, using the standard method. T- and B-lymphocytes, T/B index, phagocytic activity, and phagocytic index were determined using a modification of P.N. Smirnov et al. (2007). Additionally, the systemic inflammation index, systemic inflammatory response index, aggregate inflammation systemic index, neutrophil to lymphocyte ratio, platelet to lymphocyte ratio, and monocyte to lymphocyte ratio were calculated according to the formulas of V.A. Shvarts et al. (2024). Bacteriological studies of samples were performed in accordance with the Methodological Recommendations “Methods of bacteriological examination of conditionally pathogenic microorganisms in clinical microbiology”. Descriptive statistics, pairwise assessment of differences (Mann-Whitney U test) and diagram construction were performed using Jamovi software (The Jamovi Project, Australia; https://www.jamovi.org/) and Microsoft Office Excel 2023. Results were considered statistically significant at p < 0.05. During the experiment, all rats showed an increase in body weight. The largest increase was observed in the group of animals that received white potato juice (39.7 % over 28 days). Immunological analysis revealed activation of the phagocytic link of immunity in all experimental groups. The phagocytic index increased by 20.0 % for groups receiving juice from pink (U = 12.5; p = 0.015) and white (U = 13.0; p = 0.030) potatoes, and by 25.0 % for purple potato juice (U = 5.50; p = 0.002)). In the purple potato juice group, there was a 66.7 % decrease in the number of monocytes (U = 18.0; p = 0.044) and an 18.5 % decrease in the T/B index (U = 11.5; p = 0.011). These changes were interpreted as a consequence of the direct action of anthocyanins on immune cells, mediated through the inhibition of the pro-inflammatory signalling system NF-κB, potentiation of dendritic cell maturation and reduction of T-lymphocyte activation by macrophages. The described effects led to a reduction by 15.0 % in the number of Staphylococcus spp., by 16.7 % in Enterococcus spp., and by 40.0 % in Escherichia coli with weak enzymatic properties, but did not affect Proteus spp. and increased the yeast-like fungi content in rat feces by 16.7 %. Animals fed the pink and white potato juice likely showed an activation of the metabolic cascade Bifidobacterium spp.—short-chain fatty acids—intestinal immune cells. No additional changes in the immune profile were detected in these groups. However, bacteriological analysis showed general trend towards a decrease in the content of Staphylococcus spp. (by 15.0 %), Enterococcus spp. (by 16.7 and 40.0 %, respectively), Proteus spp. (by 100.0 and 66.7 %, respectively), E. coli with weak enzymatic properties (by 100.0 and 40.0% respectively), and yeast-like fungi (by 20.0 %) in rat feces. In rats fed the pink and white potato juice, an increased proportion of Bifidobacterium spp. by 25.0 % in the intestinal microbiota mediated the decrease in the number of opportunistic microorganisms. These bacteria limited the growth of other microorganisms due to their ability to ferment indigestible carbohydrates into short-chain fatty acids. The latter have a powerful immunomodulatory effect and ensure inhibition of the growth of conditionally pathogenic microorganisms. Thus, the present study showed that long-term (28 days) use of juices from potato tuber, especially those pigmented, can be considered as a means of nutritional correction of the immune profile and intestinal microbiota in monogastric animals and humans. Prospects for further research include studying the mechanisms of interaction between anthocyanins and short-chain fatty acids with immune system cells and preclinical and clinical trials on other biological objects.

Keywords: Solanum tuberosum L., potato, potato juice, rats, gut microbiota, immunity.

 

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