Bioactive metabolites in functional and fermented foods and their role as immunity booster and anti-viral innate mechanisms

被引：12

作者：

Varsha, Kontham Kulangara ^{[1
]}

Narisetty, Vivek ^{[2
]}

Brar, Kamalpreet Kaur ^{[3
,4
]}

Madhavan, Aravind ^{[5
]}

Alphy, Maria Paul ^{[6
,7
]}

Sindhu, Raveendran ^{[8
]}

Awasthi, Mukesh Kumar ^{[9
]}

Varjani, Sunita ^{[10
]}

Binod, Parameswaran ^{[6
,7
]}

机构：

[1] Univ South Carolina, Sch Med, Columbia, SC 29209 USA

[2] Moolec Sci, Innovat Ctr, Gallows Hill, Warwick CV34 6UW, England

[3] York Univ, Lassonde Sch Engn, Dept Civil Engn, Toronto, ON M3J 1P3, Canada

[4] Ctr Technol Residus Ind Abitibi Temiscamingue, 433 Blvd Coll,J9X0E1, Rouyn Noranda, PQ, Canada

[5] Rajiv Gandhi Ctr Biotechnol, Thiruvananthapuram 695014, Kerala, India

[6] CSIR Natl Inst Interdisciplinary Sci & Technol, Microbial Proc & Technol Div, Trivandrum 695019, Kerala, India

[7] Acad Sci & Innovat Res AcSIR, Ghaziabad 201002, India

[8] TKM Inst Technol, Dept Food Technol, Kollam 691505, Kerala, India

[9] Northwest A&F Univ, Coll Nat Resources & Environm, Yangling 712100, Shaanxi, Peoples R China

[10] Gujarat Pollut Control Board, Paryavaran Bhavan,CHH Rd,Sect 10 A, Gandhinagar 382010, Gujarat, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2023年 / 60卷 / 09期

关键词：

Anti-viral metabolites; Immunity; Fermented foods; COVID-19; Functional foods; DOUBLE-BLIND; LACTOBACILLUS; INFECTION; YOGURT; ENHANCEMENT; PROBIOTICS; RISK;

D O I：

10.1007/s13197-022-05528-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Live microorganisms in the fermented foods termed probiotics and their secondary metabolites with bioactive potential were considered as potential anti-viral capabilities through various mechanisms. Given the importance of functional and fermented foods in disease prevention, there is a need to discuss the contextualization and deep understanding of the mechanism of action of these foods, particularly considering the appearance of coronavirus (COVID-19) pandemic, which is causing health concerns and increased social services globally. The mechanism of probiotic strains or their bioactive metabolites is due to stimulation of immune response through boosting T-lymphocytes, cytokines, and cell toxicity of natural killer cells. Proper consumption of these functional and fermented foods may provide additional antiviral approaches for public benefit by modulating the immune functions in the hosts.

引用

页码：2309 / 2318

页数：10

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