ReviewSaudi journal of biological sciences2021
Theoretical benefits of yogurt-derived bioactive peptides and probiotics in COVID-19 patients - A narrative review and hypotheses.
Review in Saudi journal of biological sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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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.
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Who cites it
14 citing papers in PubMed, 33 citations in OpenAlex.
- Comparative Genomics ofMicroorganisms · 2024Article
- Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Fermented foods and gastrointestinal health: underlying mechanisms.Nature reviews. Gastroenterology & hepatology · 2024Review
- Relationship Between Dairy Intake and Hospitalization Risk and Disease Severity in Patients With COVID-19.Clinical nutrition research · 2023Article
- Effect of educational intervention on knowledge and attitude about the role of vitamins, minerals and nutraceuticals in COVID-19 and other disorders among medical and nursing undergraduates of a tertiary care teaching hospital.Clinical nutrition ESPEN · 2023Article
- Targeted Application of Functional Foods as Immune Fitness Boosters in the Defense against Viral Infection.Nutrients · 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
- Potential of macronutrients and probiotics to boost immunity in patients with SARS-COV-2: a narrative review.Frontiers in nutrition · 2023Review
- The association between dairy products and the risk of COVID-19.European journal of clinical nutrition · 2022Article
- New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic.Food research international (Ottawa, Ont.) · 2022Article
- Fermented Soy Products and Their Potential Health Benefits: A Review.Microorganisms · 2022Review
- Probiotics: Protecting Our Health from the Gut.Microorganisms · 2022Review
- Role of Diet and Nutrients in SARS-CoV-2 Infection: Incidence on Oxidative Stress, Inflammatory Status and Viral Production.Nutrients · 2022Review
- Components of the Mediterranean Diet and Risk of COVID-19.Frontiers in nutrition · 2021Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The world is currently facing a frightening coronavirus disease-2019 (COVID-19) epidemic. Severity of COVID-19 presentation is highly variable among infected individuals with increasingly recognized risk factors. Although observational studies suggested lower COVID-19 severity in populations consuming fermented foods, no controlled study investigated the role of diet. Yogurt, a fermented dairy product, exhibits interesting properties related to the presence of bioactive peptides and probiotics that may play a beneficial role in COVID-19 presentation and outcome. Peptides contained in yogurt are responsible for angiotensin-converting enzyme-inhibitory, bradykinin potentiating, antiviral, anti-inflammatory, antithrombotic, and antioxidant effects. The types and activity of these peptides vary widely depending on their amino acid sequence, on the probiotics used in yogurt production and on intestinal digestion. Additionally, probiotics used in yogurt exhibit direct angiotensin-converting enzyme-inhibitory, antiviral and immune boosting activities. Since COVID-19 pathogenesis involves angiotensin II accumulation and bradykinin deficiency, yogurt bioactive peptides appear as potentially beneficial. Therefore, epidemiological investigations and randomized controlled clinical trials to evaluate the exact role of yogurt consumption on COVID-19 manifestations and outcome should be encouraged.
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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.