Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19

Abstract

Coronavirus disease (COVID-19) is a global health challenge, caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) triggers a plethora of respiratory disturbances and even multiple organs failure that can be fatal. Nutritional intervention is one of the key components toward to a proper management of COVID-19 patients, especially in those requiring medication, and should thus be considered the first-line treatment. Immuno-modulation and -stimulation are currently being explored in COVID-19 management and are gaining interest by food and pharmaceutical industries. Various dietary combinations, bioactive components, nutrients and fortified foods have been reported to modulate inflammation during disease progression. Dietary combinations of dairy-derived products and eggs are gaining an increasing attention given the huge immunomodulatory and anti-inflammatory properties attributed to some of their chemical constituents. Eggs are complex dietary components containing many essential nutrients and bioactive compounds as well as a high-quality proteins. Similarly, yogurts can replenish beneficial bacteria and contains macronutrients capable of stimulating immunity by enhancing cell immunity, reducing oxidative stress, neutralizing inflammation and regulating the intestinal barriers and gut microbiome. Thus, this review highlights the impact of nutritional intervention on COVID-19 management, focusing on the immunomodulatory and inflammatory effects of immune-enhancing nutrients.

Components of the Mediterranean Diet and Risk of COVID-19

“…There is scarce evidence on these associations. The effect of dairy on COVID-19 is greatly focused on fermented dairy products, mainly on those including probiotics, which is not consistent with our results, and are associated with an enhanced immunity and lower risk of infectious diseases, including COVID-19 (mainly based on the modulation of intestinal microbiome) ( 15 , 16 , 30 , 35 , 47 , 48 ). Similarly, there is evidence on the immune modulatory role of raw cow's milk on respiratory infections ( 49 ), and even a recent publication has also shown activity against SARS-CoV-2 of some milk-derived bioactive peptides ( 47 , 50 ).…”

“…Initially micronutrients were mainly analyzed, particularly vitamins (20,21). Afterwards, the antioxidant, antiinflammatory, and antiviral activities of some nutrients and foods have been evaluated (6,(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33). Less evidence is available for the effect of complete dietary patterns on COVID-19 (4,32,(34)(35)(36)(37)(38), and most published reports on dietary patterns are related to the changes in diet caused by the pandemic or the lockdown.…”

The Role of the Gut-Lung Axis in COVID-19 Infections and Its Modulation to Improve Clinical Outcomes

“…A review has proposed to use dairy products and eggs in COVID-19 prevention and treatment [138]. By weight, eggs composed of egg white (63%), eggshell (9.5%) and yolk (27.5%) [138].…”

“…A review has proposed to use dairy products and eggs in COVID-19 prevention and treatment [138]. By weight, eggs composed of egg white (63%), eggshell (9.5%) and yolk (27.5%) [138]. In a whole egg, protein, fat, carbohydrates, and ash represent about 12.6% protein, 9.5% fat and small amount of carbohydrates (0.7%) and trace of minerals/vitamins (1.1%) [139].…”

Vinpocetine is the Forthcoming Adjuvant Agent in the Management of COVID-19

“…Therefore, SARS-CoV-2-induced OS may inhibit innate immune response [ 20 ]. Thus, different antioxidants like vitamin C and vitamin E may reduce the severity of COVID-19 [ 21 ]. In addition, high reactive oxygen species (ROS) leads to dysfunction of red blood cells, thrombosis, microvascular injury, disturbance of iron homeostasis, oxygen transport and tissue damage that are linked severity of COVID-19 [ 22 ].…”