IMPORTANCE OF PROBIOTICS IN THE PREVENTION AND TREATMENT OF COVID-19

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Abstract

The novel severe acute respiratory syndrome COVID-19 outbreak is brought on by the SARS-CoV-2 coronavirus. Taking into account the criticism that SARS-CoV-2 has received on a global scale, efficient preventive actions and treatment for COVID-19 would be an urgent need. New strategies were developed based on immune responses. The immunomodulating properties of a few bioactive substances, minerals, and micronutrients have led to recommendations. Probiotics' therapeutic uses in COVID-19 patients were looked into in this review. A decline in the amount of various probiotic species, including Bifidobacterium and Lactobacillus, was observed in some COVID-19 patients, which may be indicative of a compromised immune system. The use of probiotics has been predominantly explored for the inhibition and management handling of gastrointestinal disorders, but other potential properties of these microorganisms have been considered for nutritional effects, inflammatory diseases, Helicobacter pylori infections, allergic diseases, and anti-tumor properties. Some investigations have revealed that these probiotics stimulate and modify innate immune responses through multiple membrane molecules that transfer signaling massages with the epithelial cells of the gut. In addition to the gut microbiota, which has been widely studied, the physiopathology of numerous respiratory illnesses is known to depend on the lung microbiota. Through microaspiration and inhalation, which bacteria, molds, and viruses can create, the healthy lung acquired its unique microbiota. Probiotic strains might be used to influence these microbiotas, contributing novel views in the managing of respiratory diseases. Returning gut microbiota has been revealed to recover resistance to virus or pathogenic invades moreover at the respiratory mucosal stages.

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APA

Eslami, M., Abdolshahi, A., Emadi, A., & Yousefi, B. (2022). IMPORTANCE OF PROBIOTICS IN THE PREVENTION AND TREATMENT OF COVID-19. Journal of Microbiology, Biotechnology and Food Sciences, 12(3). https://doi.org/10.55251/jmbfs.4594

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