Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet

Low immune function makes the body vulnerable to being invaded by external bacteria or viruses, causing influenza and inflammation of various organs, and this trend is shifting to the young and middle-aged group. It has been pointed out that natural products fermented by probiotic have benign changes about their active in-gredients in some studies, and it have shown strong nutritional value in anti-oxidation, anti-aging, regulating lipid metabolism, anti-inflammatory and improving immunity. In recent years, the gut microbiota plays a key role and has been extensively studied in improving immunity and anti-inflammation activity. By linking the relationship between natural products fermented by probiotic, gut microbiota, immunity, and inflammation, this review presents the modulating effects of probiotics and their fermented natural products on the body, including immunity-enhancing and anti-inflammatory activities by modulating gut microbiota, and it is discussed that the current understanding of its molecular mechanisms. It may become a possible way to prevent COVID-19 through consuming natural products fermented by probiotic in our daily diet.

Automated summary

Low immune function increases vulnerability to bacterial and viral invasions, leading to influenza and organ inflammations, particularly among young and middle-aged individuals. Various studies have shown that natural products fermented by probiotics undergo beneficial changes in their active ingredients, providing strong nutritional value in terms of anti-oxidation, anti-aging, lipid metabolism regulation, anti-inflammatory effects, and improved immunity. Recent research has extensively examined the role of gut microbiota in enhancing immunity and anti-inflammatory activity. This review explores the modulating effects of probiotics and their fermented natural products on the body, including immune enhancement and anti-inflammatory activities through gut microbiota modulation, and discusses current understanding of the molecular mechanisms involved. Consumption of natural products fermented by probiotics in our daily diet may present a potential approach to prevent COVID-19.