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Probiotics and prebiotics: potential prevention and therapeutic target for nutritional management of COVID-19?

Published online by Cambridge University Press:  20 October 2021

Kamila Sabino Batista Open the ORCID record for Kamila Sabino Batista [Opens in a new window] ,
Juliana Gondim de Albuquerque Open the ORCID record for Juliana Gondim de Albuquerque [Opens in a new window] ,
Maria Helena Araújo de Vasconcelos Open the ORCID record for Maria Helena Araújo de Vasconcelos [Opens in a new window] ,
Maria Luiza Rolim Bezerra Open the ORCID record for Maria Luiza Rolim Bezerra [Opens in a new window] ,
Mariany Bernardino da Silva Barbalho Open the ORCID record for Mariany Bernardino da Silva Barbalho [Opens in a new window] ,
Rafael Oliveira Pinheiro Open the ORCID record for Rafael Oliveira Pinheiro [Opens in a new window]  and
Jailane de Souza Aquino Open the ORCID record for Jailane de Souza Aquino [Opens in a new window]
Kamila Sabino Batista
Affiliation:
Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil
Juliana Gondim de Albuquerque
Affiliation:
Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil Post Graduate Program in Nutrition Sciences, Federal University of Pernambuco (UFPE), Cidade Universitária s/n, Recife, Brazil Post Graduate in Biotechnology, Division of Biological and Health Sciences, Universidad Autónoma Metropolitana (UAM), Ciudad de Mexico, Mexico
Maria Helena Araújo de Vasconcelos
Affiliation:
Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil
Maria Luiza Rolim Bezerra
Affiliation:
Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil
Mariany Bernardino da Silva Barbalho
Affiliation:
Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil
Rafael Oliveira Pinheiro
Affiliation:
Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil
Jailane de Souza Aquino*
Affiliation:
Experimental Nutrition Laboratory, Department of Nutrition, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil Post Graduate Program in Nutrition Sciences, Federal University of Paraíba (UFPB), Cidade Universitária, s/n-Castelo Branco III, João Pessoa, PB, Brazil
*
*Corresponding author: Jailane de Souza Aquino, fax +55 83 3216 7499, email aquinojailane@gmail.com
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Abstract

Scientists are working to identify prevention/treatment methods and clinical outcomes of coronavirus disease 2019 (COVID-19). Nutritional status and diet have a major impact on the COVID-19 disease process, mainly because of the bidirectional interaction between gut microbiota and lung, that is, the gut–lung axis. Individuals with inadequate nutritional status have a pre-existing imbalance in the gut microbiota and immunity as seen in obesity, diabetes, hypertension and other chronic diseases. Communication between the gut microbiota and lungs or other organs and systems may trigger worse clinical outcomes in viral respiratory infections. Thus, this review addresses new insights into the use of probiotics and prebiotics as a preventive nutritional strategy in managing respiratory infections such as COVID-19 and highlighting their anti-inflammatory effects against the main signs and symptoms associated with COVID-19. Literature search was performed through PubMed, Cochrane Library, Scopus and Web of Science databases; relevant clinical articles were included. Significant randomised clinical trials suggest that specific probiotics and/or prebiotics reduce diarrhoea, abdominal pain, vomiting, headache, cough, sore throat, fever, and viral infection complications such as acute respiratory distress syndrome. These beneficial effects are linked with modulation of the microbiota, products of microbial metabolism with antiviral activity, and immune-regulatory properties of specific probiotics and prebiotics through Treg cell production and function. There is a need to conduct clinical and pre-clinical trials to assess the combined effect of consuming these components and undergoing current therapies for COVID-19.

Keywords

COVID-19ImmunityMicrobiotaNutritional statusViral infections
Type
Review Article
Information
Nutrition Research Reviews , Volume 36 , Issue 2 , December 2023 , pp. 181 - 198
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Copyright
© The Author(s), 2021. Published by Cambridge University Press on behalf of The Nutrition Society

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