Background & aims: The COVID-19 infection can lead to severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), mainly affecting patients aged 60 and older. Preliminary data suggest that the nutritional status can change the course of the infection, and on the matter, zinc is crucial for growth, development, and the maintenance of immune function. In the absence of treatment for this virus, there is an urgent need to find alternative methods that can contribute to control of disease. The aim of this paper is to establish the relation between zinc and COVID-19. Methods and results: From the prior scientific knowledge, we have performed a review of the literature and examine the role of zinc in immune function in the infection by COVID-19. Our findings are that the zinc as an anti-inflammatory agent may help to optimize immune function and reduce the risk of infection. Conclusions: Zinc supplementation can be a useful strategy to reduce the global burden of infection in the elderly, there is a need the increased reporting to improve our understanding of COVID-19 and the care of affected patients.

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Kefir is a traditional fermented milk associated with several health benefits, such as immune system modulation, as well as antimicrobial, antitumor and antioxidant activity. The aim of the current study was to investigate the microbial dynamics of kefir production based on high-throughput DNA sequencing. Results of sequence analysis have grouped the reads into 303 and 112 amplicon sequence variants (ASV) for bacteria and fungi, respectively. Firmicutes, Bacteroidetes and Proteobacteria were the prevalent bacterial phyla, whereas Lactococcus was the prevalent bacterial genus. Ascomycota was the main fungal phylum. Data have shown heterogeneity in diversity and abundance distributions between milk kefir samples.

Maternal intake of soybeans in lactation changes the lipid content of breast milk and programmed offspring for phenotype of the lower metabolic risk, with lower serum TC and LDL, and seems to protect the progeny of alterations in glucose metabolism despite the higher lipid content. The difference in fat content of breast milk and the higher isoflavones content of soy diet are possible imprinting factors that could program the offspring.