The Role of Traditional Fermented Foods Containing Probiotics in Combating Covid-19

Since, 2019 Coronavirus disease (Covid-19) is the cause of global concern, affecting millions. Dysbiosis of the intestinal
microbiome, immune dysregulation, hyper-inflammation, and cytokine-storm are the major molecular symptoms of the
disease. The administration of conventional antiviral, anti-inflammatory, and immunomodulatory medications have not
been clinically proven and not beneficial for the relief of disease. They produce undesirable, lethal side effects and may lose
efficacy on the mutant viruses. Since, dysbiosis is the one of the major symptoms of the disease therefore scientists are
trying to incorporate the specific beneficial microbes that are antiviral. Gut bacteria may play a significant role in fighting
against viruses as they are known to be omnipresent, they appear to communicate with vital parts of the body, and are
known to produce neurotransmitters to initiate the immune system. The development of advanced technologies such as
Fecal Microbiota Transplantation (FMT), manipulating, engineering the beneficial microbes that block COVID interaction,
entry, and further making it less desirable for the virus survival and proliferation in-vivo is the vision research. This
approach may give an arsenal to help the body fight against viruses. In this regard, probiotics are a promising choice, as they
regulate the immune system and several studies have reported the prophylactic and therapeutic role of probiotics in
managing Covid-19. In light of these reports, this review strives to focus on traditional Indian fermented foods rich in
probiotics and their potential role in treating and/or controlling respiratory diseases like Covid-19.