Background: The intact intestinal barrier has several important immunological and non-immunological functions and plays a key role in intestinal and systemic health. The epithelial cell layer is one of the most important non-immunological components as it provides a physical barrier between the contents of the intestinal lumen and the rest of the body. It ensures efficient absorption of essential nutrients from the intestinal lumen and produces mucus and substances with regulatory properties.

Experimental: In the present study we investigated the antioxidant, regenerative and anti-inflammatory potential of a new fermentation drink named EMIKO Vital on cultured porcine intestinal epithelial cells (cell line IPEC-J2) and functional neutrophils (differentiated human promyelocytes; cell line HL-60). The active ingredients of fermentation drinks are known for offering significant health benefits and can improve gastrointestinal health, strengthen the immune system and reduce the risk of chronic diseases.

Results: The antioxidant effect of EMIKO Vital increased in a dose-dependent manner and reached its maximum at the highest test concentration of 20 mg/ml with an inactivation of free radicals of over 80%. The antioxidant effect was already statistically significant at the lowest EMIKO Vital concentration of 1 mg/ml (p ≤ 0.01; Wilcoxon-Mann-Whitney test). Exogenous oxidative stress without protection by EMIKO Vital resulted in a cell viability of only 43.7 ± 4.6% (mean value ± standard deviation), while the cell viability with protection by EMIKO Vital was 85.3 ± 8.9% (mean value ± standard deviation; p ≤ 0.01; Wilcoxon-Mann-Whitney test). Moreover, EMIKO Vital significantly improved the regeneration of intestinal epithelial cells in a dose-dependent up to a test concentration of 10 mg/ml. For EMIKO Vital concentrations of 5 mg/ml and 10 mg/ml, the difference in the residual cell-free space to the controls was statistically significant (p ≤ 0.01, Wilcoxon-Mann-Whitney test). The addition of EMIKO Vital caused a dose-dependent inhibition of endogenous radical generation by inflammation-mediating cells. From a concentration of 5 mg/ml, this inhibition was statistically significant (p ≤ 0.01) and ranged from 25% at 5 mg/ml to almost 50% at 20 mg/ml.

Conclusions: In summary, the fermentation drink EMIKO Vital significantly compensated local oxidative stress and the associated consequences such as cell damage, delayed regeneration/healing, inflammatory processes and non-specific irritation of the intestine. It also promoted the cell regeneration/wound healing process. The results of the present study give a first insight on the potential of the fermentation drink to promote and maintain intestinal health and thus systemic health in vivo.