RESUMEN

COVID-19 is a rapidly spreading disease, which has caught the world by surprise. Millions of people suffer from illness, and the mortality rates are dramatically high. Currently, there is no specific and immediate treatment for this disease. Remedies are limited to supportive regiments and few antiviral and anti-inflammatory drugs. The lack of a definite cure for COVID-19 is the reason behind its high mortality and global prevalence. COVID-19 can lead to a critical illness with severe respiratory distress and cytokine release. Increased oxidative stress and excessive production of inflammatory cytokines are vital components of severe COVID-19. Micronutrients, metalloids, and vitamins such as iron, manganese, selenium, Zinc, Copper, vitamin A, B family, and C are among the essential and trace elements that play a pivotal role in human nutrition and health. They participate in metabolic processes that lead to energy production. In addition, they support immune functions and act as antioxidants. Therefore, maintaining an optimal level of micronutrients intake, particularly those with antioxidant activities, is essential to fight against oxidative stress, modulate inflammation, and boost the immune system. Therefore, these factors could play a crucial role in COVID-19 prevention and treatment. In this review, we aimed to summarize antiviral properties of different vitamins and minerals. Moreover, we will investigate the correlation between them and their effects in COVID-19 patients.

Asunto(s)

Tratamiento Farmacológico de COVID-19 , Selenio , Antioxidantes/farmacología , Antioxidantes/uso terapéutico , Antivirales , Suplementos Dietéticos , Humanos , Micronutrientes/farmacología , Micronutrientes/uso terapéutico , Minerales/uso terapéutico , Selenio/uso terapéutico , Vitamina A , Vitaminas/farmacología , Vitaminas/uso terapéutico

RESUMEN

OBJECTIVE: Probiotics such as lactobacilli prevent the development of a wide range of human and animal's pathogens. The aim of this study was evaluation of antagonistic effect of isolated lactobacilli from local dairy products against three standard strains of Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa. MATERIALS AND METHODS: Twenty samples of local dairy products including cow milk, buffalo milk, cheese, and yogurt were collected from different areas of Ahwaz city. Antimicrobial disc diffusion method was applied on S. aureus (ATCC-6538), B. subtilis (ATCC-12711), and P. aeruginosa (ATCC-27853). Antimicrobial effects of isolates were evaluated by disc diffusion test on Mueller-Hinton agar medium plated with three pathogens. RESULTS: Obtained results showed that only three strains of isolated lactobacilli of local dairy samples had inhibitory effects on understudy pathogens including Lactobacillus alimentarius, Lactobacillus sake, and Lactobacillus collinoides. All three isolates showed moderate activity (inhibition zone <15 mm) except of L. collinoides and L. alimentarius that had relatively strong activity (inhibition zone ≥15 mm) against P. aeruginosa and B. subtilis, respectively. CONCLUSION: These bacteria can be raised for the production of various kinds of food, pharmaceutical products, and functional foods.

RESUMEN

OBJECTIVE: The Lactobacillus is a genus of lactic acid bacteria which are regularly rod-shaped, nonspore, Gram-positive, heterogeneous, and are found in a wide range of inhabitants such as dairy products, plants, and gastrointestinal tract. A variety of antimicrobial compounds and molecules such as bacteriocin are produced by these useful bacteria to inhibit the growth of pathogenic microbes in the food products. This paper aims to examine the isolation of Lactobacillus from local dairies as well as to determine their inhibition effect against a number of pathogens, such as two fungi: Penicillium notatum and Aspergillus fulvous. MATERIALS AND METHODS: Twelve Lactobacillus isolates from several local dairies. After initial dilution (10-1-10-3) and culture on the setting, de Man, Rogosa and Sharpe-agar, the isolates were recognized and separated by phenotypic characteristics and biochemical; then their antifungal effect was examined by two methods. RESULTS: Having separated eight Lactobacillus isolates, about 70% of the isolates have shown the inhabiting areas of antifungus on the agar-based setting, but two species Lactobacillus alimentarius and Lactobacillus delbrueckii have indicated a significant antifungal effect against P. notatum and A. fulvous. Except bacteriocin, lactic acid, and acetic acid, the inhibitor substance is produced by these bacteria. CONCLUSION: Given the vitality of Lactobacillus in human health, recognition and isolation of the species producing compound in antagonist to the pathogens existing in the food products can be a helpful and effective step toward maintaining the valuable native Lactobacillus and using them in the dairy industries.