ReviewFood control2021
Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses.
Review in Food control, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed, 59 citations in OpenAlex.
- A Comprehensive Review of Kombucha Fermentation and Probiotic Functional Mechanisms: Microbial Dynamics, Bioactive Compounds and Health Effects.Probiotics and antimicrobial proteins · 2026Review
- In vivo Assessment of the Potential Protective Effects of Traditional Kumis Against SARS-CoV-2 in a Transgenic Mouse Model.Food and environmental virology · 2026Article
- Effect of the S100A9/AMPK pathway on PM2.5-mediated mouse lung injury.Iranian journal of basic medical sciences · 2025Article
- The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.Food chemistry: X · 2024Review
- Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir.Foods (Basel, Switzerland) · 2024Article
- The human gut microbiome in critical illness: disruptions, consequences, and therapeutic frontiers.Journal of critical care · 2024Review
- Possible roles of phytochemicals with bioactive properties in the prevention of and recovery from COVID-19.Frontiers in nutrition · 2024Article
- Antiviral foods in the battle against viral infections: Understanding the molecular mechanism.Food science & nutrition · 2023Review
- Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections.Biotechnology reports (Amsterdam, Netherlands) · 2023Review
- Dietary intervention with functional foods modulating gut microbiota for improving the efficacy of COVID-19 vaccines.Heliyon · 2023Review
- Advances in Postharvest Storage and Preservation Strategies forFoods (Basel, Switzerland) · 2023Review
- Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review.Molecules (Basel, Switzerland) · 2023Review
- A review on the immunomodulatory properties of functional nutraceuticals as dietary interventions for children to combat COVID-19 related infections.Food production, processing and nutrition · 2023Review
- Implications and Mechanisms of Antiviral Effects of Lactic Acid Bacteria: A Systematic Review.International journal of microbiology · 2023Review
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- Bioactive metabolites in functional and fermented foods and their role as immunity booster and anti-viral innate mechanisms.Journal of food science and technology · 2022Review
- Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods-A Bibliometric Review.Foods (Basel, Switzerland) · 2022Review
- Article
- Malnutrition and Dietary Habits Alter the Immune System Which May Consequently Influence SARS-CoV-2 Virulence: A Review.International journal of molecular sciences · 2022Review
- Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity.Frontiers in microbiology · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3
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Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.