ArticleFood and environmental virology2026
In vivo Assessment of the Potential Protective Effects of Traditional Kumis Against SARS-CoV-2 in a Transgenic Mouse Model.
Article in Food and environmental virology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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8 authors.
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Abstract
This study explores the antiviral potential of kumis, a traditional fermented mare’s milk beverage, against SARS-CoV-2 using K18-hACE2 transgenic mice. Kumis samples fermented in leather, wood, and plastic containers were tested to assess their immunomodulatory and antiviral effects. Mice were intranasally infected with live SARS-CoV-2 and orally administered kumis daily for five consecutive days, starting one day prior to viral challenge, and monitored for a total of 15 days. Kumis-treated mice exhibited significantly reduced weight loss at specific time points (days 12 and 15 post-infection; p = 0.0310). Survival was numerically higher in kumis-treated groups (Plastic 5/6, Wooden 5/6, Leather 4/6) compared to controls (3/6), but this difference did not reach statistical significance (p = 0.6649). Histopathological and virological analyses supported the protective effects, with the plastic-fermented sample showing the most pronounced benefit. The study also highlights the importance of fermentation environments on the microbial composition and therapeutic efficacy of kumis. Although kumis is not a direct antiviral drug, it can serve as a supportive food that enhances immunity and provides protection during viral illnesses.
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