The role of probiotics in times of the COVID-19 pandemic

Abstract

In December 2019, cases of a life-threatening pneumonia-producing disease were reported in Wuhan, China (COVID-19). There is not yet a vaccine or scientifically proven treatment at the moment. WHO recommends: washing hands, covering nose and mouth, correct cooking of food, avoiding close contact with anyone. Nowadays, individuals are interested in consuming foods that, apart from their nutritional value, additionally benefit as preventing diseases, that is why the consumption of probiotics originates a marked interest in Lactic Acid Bacteria (LAB) and their metabolites. Since when ingested, changes occur in the intestinal microflora and have a positive impact on the health status of the consumer. The intestine plays a very important role that has an impact on our tolerance and defense mechanism against diseases, concluding with the fact that by maintaining a better balance in our intestinal microbiota, our entire immune system will be strengthened, thus avoiding contagion by the current virus. It closed with a pilot survey in which it is inferred that most people are willing to consume probiotics to increase their defenses.

Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections

“…Since the same probiotic strain can function differently in different hosts, different doses of the same probiotic can produce mixed results [35] . WHO pointed out that it is impossible to generalize probiotic roles; therefore, the analysis must be at the strain level [10] . Undoubtedly, not all probiotic strains can provide good benefits in COVID-19 management.…”

“…Lactobacillus and Bifidobacterium are bacteria genera commonly used as probiotics [9] . Some probiotic strains have successfully managed bacterial and viral diseases, including respiratory infections [10] . Extensive studies showing the efficacy of probiotics against various diseases emphasize their immunomodulatory and stimulatory properties [ 8 , 11 , 12 ].…”