Probiotics and COVID-19: one size does not fit all

Mak, Joyce Wing Yan; Chan, Francis K.L.; Ng, Siew C.

doi:10.1016/s2468-1253(20)30122-9

Cited by 166 publications

(140 citation statements)

References 10 publications

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“…While microbial dysbiosis with a reduction in Lactobacillus and Bifidobacterium has been observed in some people with COVID-19 [ 26 ], the efficacy of conventional probiotics in the prevention or therapy of COVID-19 is unknown. The effects of SARS-CoV-2 on gut microbiota should be investigated in more detail [ 27 ].…”

Section: Nutrients Food Compounds and Covid-19mentioning

confidence: 99%

Food science and COVID-19

Lange

2021

Food Science and Human Wellness

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Section: Nutrients Food Compounds and Covid-19mentioning

confidence: 99%

Food science and COVID-19

Lange

2021

Food Science and Human Wellness

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“…13 However, this practice is based on indirect evidence, and further understanding of the pathogenesis of the SARS-COV-2 infection and its effect on gut microbiota is recommended. 14…”

Section: Understanding the Gi Tract Covid-19 And Related Nutrition mentioning

confidence: 99%

Gastrointestinal Manifestations of COVID‐19: Impact on Nutrition Practices

Aguila

Fontanilla

et al. 2020

Nut in Clin Prac

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Although Coronavirus disease 2019 (COVID‐19) is primarily a respiratory disease, growing evidence shows that it can affect the digestive system and present with gastrointestinal (GI) symptoms. Various nutrition societies have recently published their guidelines in context of the pandemic, and several points emphasize the impact of these GI manifestations on nutrition therapy. In patients with COVID‐19, the normal intestinal mucosa can be disrupted by the severe acute respiratory syndrome coronavirus 2 (SARS‐CoV‐2) virus, and this could result in GI symptoms and a compromise in nutrient absorption. Optimization of oral diet is still recommended. However, given the GI effects of COVID‐19, a fraction of infected patients have poor appetite and would not be able to meet their nutrition goals with oral diet alone. For this at‐risk group, which includes those who are critically ill, enteral nutrition is the preferred route to promote gut integrity and immune function. In carrying this out, nutrition support practices have been revised in such ways to mitigate viral transmission and adapt to the pandemic. All measures in the GI and nutrition care of patients are clustered to limit exposure of healthcare workers. Among patients admitted to intensive care units, a significant barrier is GI intolerance, and it appears to be exacerbated by significant GI involvement specific to the SARS‐CoV‐2 infection. Nevertheless, several countermeasures can be used to ease side effects. At the end of the spectrum in which intolerance persists, the threshold for switching to parenteral nutrition may need to be lowered.

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“…It is worth mentioning that not all probiotics act in the same way and have the same effects in every individual [ 125 ]. Probiotics may contain either a single strain or a mixture of strains and their effects are often strain specific [ 108 ].…”

Section: Therapeutic Opportunities For Covid-19 With Impact On Thementioning

confidence: 99%

Gut Microbiota Dysbiosis–Immune Hyperresponse–Inflammation Triad in Coronavirus Disease 2019 (COVID-19): Impact of Pharmacological and Nutraceutical Approaches

2020

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Coronavirus Disease 2019 (COVID-19) is a pandemic infection caused by a novel coronavirus named severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Patients present a complex clinical picture that, in severe cases, evolves to respiratory, hepatic, gastrointestinal, and neurological complications, and eventually death. The underlying pathophysiological mechanisms are complex and multifactorial and have been summarized as a hyperresponse of the immune system that originates an inflammatory/cytokine storm. In elderly patients, particularly in those with pre-existing cardiovascular, metabolic, renal, and pulmonary disorders, the disease is particularly severe, causing prolonged hospitalization at intensive care units (ICU) and an increased mortality rate. Curiously, the same populations have been described as more prone to a gut microbiota (GM) dysbiosis profile. Intestinal microflora plays a major role in many metabolic and immune functions of the host, including to educate and strengthen the immune system to fight infections, namely of viral origin. Notably, recent studies suggest the existence of GM dysbiosis in COVID-19 patients. This review article highlights the interplay between the triad GM dysbiosis–immune hyperresponse–inflammation in the individual resilience/fragility to SARS-CoV-2 infection and presents the putative impact of pharmacological and nutraceutical approaches on the triumvirate, with focus on GM.

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Probiotics and COVID-19: one size does not fit all

Cited by 166 publications

References 10 publications

Food science and COVID-19

Food science and COVID-19

Gastrointestinal Manifestations of COVID‐19: Impact on Nutrition Practices

Gut Microbiota Dysbiosis–Immune Hyperresponse–Inflammation Triad in Coronavirus Disease 2019 (COVID-19): Impact of Pharmacological and Nutraceutical Approaches

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