Potential contribution of beneficial microbes to face the COVID-19 pandemic

ANTUNES, ADRIANE E.C.; SIVIERI, KATIA; VINDEROLA, GABRIEL; XAVIER-SANTOS, DOUGLAS

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2020 vol. 136

0963-9969

The year 2020 will be remembered by a never before seen, at least by our generation, global pandemic of COVID-19. While a desperate search for effective vaccines or drug therapies is on the run, nutritional strategies to promote immunity against SARS-CoV-2, are being discussed. Certain fermented foods and probiotics may deliver viable microbes with the potential to promote gut immunity. Prebiotics, on their side, may enhance gut immunity by selectively stimulating certain resident microbes in the gut. Different levels of evidence support the use of fermented foods, probiotics and prebiotics to promote gut and lungs immunity. Without being a promise of efficacy against COVID-19, incorporating them into the diet may help to low down gut inflammation and to enhance mucosal immunity, to possibly better face the infection by contributing to diminishing the severity or the duration of infection episodes.