Ingredient #43 + Research

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INCLUDING NEW RESEARCH INTO CORONAVIRUS SARS-COV-2

Scientific Evidence: Ingred. #43 - FERMENTED FOOD

SARS-CoV-2 / COVID-19 Research results

FOR SCIENTIFIC EVIDENCE UPDATED TO JANUARY 2022, OBTAIN THE FOURTH EDITION OF 'AVD' (2022)

Gut Microbiota and Covid-19 - Possible Link and Implications - Debojyoti Dhar & Abhishek Mohanty - Virus Research (13 May 2020):

“Improving gut microbiota profile by personalized nutrition and supplementation known to improve immunity can be one of the prophylactic ways by which the impact of this disease can be minimized in old people and immune-compromised patients. More trials may be initiated to see the effect of co-supplementation of personalized functional food including prebiotics/probiotics along with current therapies.”

Is Diet Partly Responsible for Differences in COVID-19 Death Rates between and within Countries? - Jean Bousquet, Josep M. Anto, Guido Iaccarino, Wienczyslawa Czarlewski, Tari Haahtela, Aram Anto, Cezmi A. Akdis, Hubert Blain, G. Walter Canonica, Victoria Cardona, Alvaro A. Cruz, Maddalena Illario, Juan Carlos Ivancevich, Marek Jutel, Ludger Klimek, Piotr Kuna, Daniel Laune, Désirée Larenas-Linnemann, Joaquim Mullol, Nikos G. Papadopoulos, Oliver Pfaar, Boleslaw Samolinski, Arunas Valiulis, Arzu Yorgancioglu & Torsten Zuberbier - Clinical & Translational Allergy (27 May 2020):

“Nutrition may therefore play a role in the immune defense against COVID-19 and may explain some of the differences seen in COVID-19 across Europe. It will be needed to test dietary differences between low and high-rate countries. Foods with potent antioxidant or anti ACE activity — like uncooked or fermented cabbage — are largely consumed in low-death rate European countries, Korea and Taiwan, and might be considered in the low prevalence of deaths.” [This comment has wide relevance across this whole study]

Association between Consumption of Fermented Vegetables and COVID-19 Mortality at a Country Level in Europe - Susana Fonseca, Ioar Rivas, Dora Romaguera, Marcos Quijal, Wienczyslawa Czarlewski, Alain Vidal, Joao Fonseca, Joan Ballester, Josep Anto, Xavier Basagana, Luis M Cunha & Jean Bousquet - medRxiv (7 Jul. 2020):

“Mortality counts were analyzed with quasi-Poisson regression models - with log of population as an offset - to model the death rate while accounting for over-dispersion. Results Of all the variables considered, including confounders, only fermented vegetables reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4% (95% CI: 11.4%, 35.5%).”

Potential Contribution of Beneficial Microbes to face the COVID-19 Pandemic - Adriane E.C. Antunes, Gabriel Vinderola, Douglas Xavier-Santos & Katia Sivieri - Food Research International (24 Jul. 2020):

“Different levels of evidence support the use of fermented foods, probiotics and prebiotics to promote gut and lungs immunity. Without being a promise of efficacy against COVID-19, incorporating them into the diet may help to low down gut inflammation and to enhance mucosal immunity, to possibly better face the infection by contributing to diminishing the severity or the duration of infection episodes.”

Cabbage and Fermented Vegetables: From Death Rate Heterogeneity in Countries to Candidates for Mitigation Strategies of Severe COVID‐19 - Jean Bousquet, Josep M. Anto, Wienczyslawa Czarlewski, Tari Haahtela, Susana C. Fonseca, Guido Iaccarino, Hubert Blain, Alain Vidal, Aziz Sheikh, Cezmi A. Akdis & Torsten Zuberbier - Allergy (6 Aug. 2020):

“Fermented vegetables contain many lactobacilli, which are also potent Nrf2 activators. Three examples are given: Kimchi in Korea, westernized foods and the slum paradox. It is proposed that fermented cabbage is a proof‐of‐concept of dietary manipulations that may enhance Nrf2‐associated anti-oxidant effects helpful in mitigating COVID 19 severity.”

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Earlier Scientific Evidence re: Fermented Food

Anti-Viral / Immune Supportive Research

Dietary Deprivation of Fermented Foods causes a Fall in Innate Immune Response. Lactic Acid Bacteria can Counteract the Immunological Effect of this Deprivation - M. Olivares, M. Paz Díaz-Ropero, N. Gómez, S. Sierra, F. Lara-Villoslada, R. Martín, J. Miguel Rodríguez & J. Xaus - Journal of Dairy Research (21 Sep. 2006):

“[A] decrease in phagocytic activity in leukocytes was observed after two weeks of restricted diet [without any fermented food]. Therefore, the dietary deprivation of fermented foods could induce a decrease in innate immune response that might affect the capacity to respond against infections. The ingestion of a probiotic product containing the strains Lactobacillus gasseri CECT5714 and Lactobacillus coryniformis CECT5711 or a standard yogurt containing a conventional starter Lactobacillus delbrueckii sp. bulgaricus counter- acted the fall in the immune response.”

Significant Elevation of Antiviral Activity of Strictinin from Pu'er Tea after Thermal Degradation to Ellagic Acid and Gallic Acid - Guan-Heng Chena, Yu-Lun Lina, Wei-Li H, Sheng-Kuo Hsieh & Jason T.C. Tzen - Journal of Food and Drug Analysis (Mar. 2015).

Anti-Foot-and-Mouth Disease Virus Effects of Chinese Herbal Kombucha In Vivo - N. Fu, J. Wu, L. Lv, J. He & S. Jiang - Brazilian Journal of Microbiology (9 Oct. 2015).

Progress in Research for Pharmacological Effects of Pu-erh Tea [Article in Chinese] - K.P. Gu, B. Pan, Z. Wu, Y.F. Zhao, P.F. Tu & J. Zheng - Zhongguo Zhong Yao Za Zhi (Jun. 2017).

Authenticating Apple Cider Vinegar’s Home Remedy Claims: Antibacterial, Antifungal, Antiviral Properties and Cytotoxicity Aspect - Judy Gopal, Vimala Anthonydhason, Manikandan Muthu, Enkhtaivan Gansukh, Somang Jung, Sechul Chul & Sivanesan Iyyakkannu - Natural Product Research [Formerly Natural Product Letters] (11 Dec. 2017).

Pu-erh Tea Ameliorates Atherosclerosis Associated with Promoting Macrophage Apoptosis by Reducing NF-κB Activation in ApoE Knockout Mice - Yihui Xiao, Ming He, Xiao Liang, Jianqing She, Lan He, Yan Liu, Juan Zou & Zuyi Yuan - Oxidative Medicine and Cellular Longevity (23 Aug. 2018).

One Health, Fermented Foods, and Gut Microbiota - Victoria Bell, Jorge Ferrão, Lígia Pimentel, Manuela Pintado & Tito Fernandes - Foods (3 Dec. 2018).

Isolation of Immune-regulatory Tetragenococcus Halophilus from Miso - Toshihiko Kumazawa, Atsuhisa Nishimura, Nori-yuki Asai & Takahiro Adachi – PLoS One (26 Dec. 2018).

Antiviral Activities of Supernatant of Fermented Maize (Omidun) against Selected Enteroviruses - Abidemi Anota Sunmola, Omonike Ogbole, Temitope Faleye & Funmilola A. Ayeni - Biology (Sep. 2019).

Evaluation of Antiviral Activity of Bacillus Licheniformis-Fermented Products against Porcine Epidemic Diarrhea Virus - Ju-Yi Peng, Yi-Bing Horng, Ching-Ho Wu, Chia-Yu Chang, Yen-Chen Chang, Pei-Shiue Tsai, Chian-Ren Jeng, Yeong-Hsiang Cheng & Hui-Wen Chang - AMB Express (3 Dec. 2019).

Bibliographic Research Information provided courtesy of The Academy of the Third Millennium (A3M) 2020