Title : Functional beverage to improve immunity of body
Abstract:
The SARS-Cov-2 pandemic has exposed our vulnerability to new illnesses and novel viruses that attack our immune systems. SARS-Cov-2 rapidly becomes a pandemic and is currently prevalent in most nations. The vaccine is being gradually introduced over the world, but new strains of the virus and COVID-19 will emerge and continue to cause illness. COVID-19 is more susceptible against older people. Aging is associated with significant changes in that physiology, which reduce the ability to fight infection or, once infected, to develop effective immune responses to limit symptoms and disease progression. Cellular aging can induce metabolic imbalance by increasing the synthesis of inflammatory products. Mucous secretion alterations, reduced motility, and notably gut microbiota changes have a negative impact on the intestinal physiology. Dietary changes and protein deficiency eventually result in a loss of lean muscle mass and an increase in fat deposits, which contribute to inflammation, systemic and metabolic dysregulation, like obesity. It is becoming increasingly evident that metabolic health is closely intertwined to immune function, particularly the regulation of inflammation. The malfunction and inflammation associated with age, determine the risk of chronic diseases, frailty progression and the risk of serious disease in the case of viral infection (4- 6). It is worth noting that dietary intervention can reduce the risk of both metabolic and associated inflammatory diseases (3). In this regard, older people who followed a Mediterranean-style diet, rich in polyphenols and dietary fiber, performed better physically and mentally. This demonstrates the importance of the human gut microbiome in transforming complex dietary macromolecules into most biologically available and active nutrients (e.g., short-chain fatty acids, small phenolic acids, derivatives of amino acids) which subsequently help to regulate metabolism and both intestinal and systemic immune function (1,7). The role of lactic acid fermentation is prominent also as a powerful tool for improving the nutritional profile of human diet by releasing nutrients and boosting the complex bioactive compounds and vitamin content. According to several clinical trials (4), 16 studies of probiotics, 88 of vitamin D and 100 of antioxidants against COVID-19 are currently under investigation or completed. As a result, the formulation of a multi-bioactive nutritional support based on fermentation aiming at immune modulation of the intestinal microbiome for elderly, represents a great promise in generating natural formulations to reduce the burden of SARS-Cov-2 and other future infections of the respiratory tract.
