Selenium-enriched strawberry-sea buckthorn-yam juice fermented by Weissella cibaria and Pediococcus acidilactici: antioxidant, flavor, and immunomodulatory effects.

A novel selenium-enriched fruit and vegetable juice (SFVJ) was produced through the co-fermentation of sea buckthorn, strawberry, and Chinese yam juices using Weissella cibaria DSE605 and Pediococcus acidilactici DSE72. Fermentation facilitated the conversion of inorganic selenium into organic forms, significantly decreasing selenite content, while enhancing antioxidant capacity, increasing organic acid levels, and generating 36 volatile compounds that contributed to improved flavor. In a cyclophosphamide-induced immunosuppressed mouse model, SFVJ significantly improved immune organ indices, hematological profiles, hepatic antioxidant enzyme activities, and cytokine and immunoglobulin levels, and mitigated hepatic and colonic damage. Moreover, 16S rRNA sequencing analysis demonstrated that SFVJ alleviated gut microbiota dysbiosis, partially restoring the microbial community structure toward that observed in the normal control group. These results suggest that SFVJ has considerable potential as a functional beverage with antioxidant and immunomodulatory properties.