TY - JOUR
T1 - Bioactive metabolites in functional and fermented foods and their role as immunity booster and anti-viral innate mechanisms
AU - Varsha, Kontham Kulangara
AU - Narisetty, Vivek
AU - Brar, Kamalpreet Kaur
AU - Madhavan, Aravind
AU - Alphy, Maria Paul
AU - Sindhu, Raveendran
AU - Awasthi, Mukesh Kumar
AU - Varjani, Sunita
AU - Binod, Parameswaran
PY - 2023/9
Y1 - 2023/9
N2 - 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. © Association of Food Scientists & Technologists (India) 2022.
AB - 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. © Association of Food Scientists & Technologists (India) 2022.
KW - Anti-viral metabolites
KW - COVID-19
KW - Fermented foods
KW - Functional foods
KW - Immunity
UR - https://www.scopus.com/record/pubmetrics.uri?eid=2-s2.0-85132748474&origin=recordpage
UR - http://www.scopus.com/inward/record.url?scp=85132748474&partnerID=8YFLogxK
U2 - 10.1007/s13197-022-05528-8
DO - 10.1007/s13197-022-05528-8
M3 - RGC 21 - Publication in refereed journal
C2 - 35789583
SN - 0975-8402
VL - 60
SP - 2309
EP - 2318
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 9
ER -