The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats

Kamiya, Seitaro; Ogasawara, Masayoshi; Arakawa, Masayuki; Hagimori, Masayori

doi:10.12938/bmfh.32.101

Cited by 9 publications

(1 citation statement)

References 25 publications

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“…Fermented foods enhance probiotic bacteria content and consequently augment of metabolic functions needed and available to the gut for building resilience in a healthy individual. The potential health benefits of fermented foods that have been explored in recent studies were based on an extensive body of anecdotal information, and included such benefits as: antihypertensive activity ( Ahrén et al, 2015 ; Koyama, Hattori, Amano, Watanabe, & Nakamura, 2014 ; Nakamura, Naramoto, & Koyama, 2013 ), blood glucose-lowering benefits ( Kamiya, Ogasawara, Arakawa, & Hagimori, 2013 ; Oh et al, 2014 ), anti-diarrheal ( Parvez, Malik, Ah Kang, & Kim, 2006 ), and antithrombotic properties ( Kamiya et al, 2013 ). The health benefits of fermented foods suggested being due to direct and indirect routes ( Mota de Carvalho et al, 2018 ).…”

Section: Potential Health Benefits Of Animal-based and Plant-based Fementioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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