The microbiota-mediated dietary and nutritional interventions for COVID-19

Abstract

Worldwide, scientists are looking for specific treatment for COVID-19. Apart from the antiviral approach, the interventions to support healthy immune responses to the virus are feasible through diet, nutrition, and lifestyle approaches. This narrative review explores the recent studies on dietary, nutritional, and lifestyle interventions that influence the microbiota-mediated immunomodulatory effects against viral infections. Cumulative studies reported that the airway microbiota and SARS-CoV-2 leverage each other and determine the pathogen-microbiota-host responses. Cigarette smoking can disrupt microbiota abundance. The composition and diversification of intestinal microbiota influence the airway microbiota and the innate and adaptive immunity, which require supports from the balance of macro- and micronutrients from the diet. Colorful vegetables supplied fermentable prebiotics and anti-inflammatory, antioxidant phytonutrients. Fermented foods and beverages support intestinal microbiota. In sensitive individuals, the avoidance of the high immunoreactive food antigens contributes to antiviral immunity. This review suggests associations between airway and intestinal microbiota, antiviral host immunity, and the influences of dietary, nutritional, and lifestyle interventions to prevent the clinical course toward severe COVID-19.

Keywords: COVID-19; Gut-lung axis; Microbiota; Prebiotics; Probiotics; SARS-CoV-2.

Fig. 1

The interrelationship between SARS-CoV-2 and airway microbiota determines the host immune responses. Intestinal microbiota composition and diversification influence airway microbiota, innate, and adaptive immunity. Viral infection disrupts microbiota abundance and the relevant host responses. Smoking compromises airway microbiota and its antiviral responses. Healthy immunity requires the balance of macro- and micronutrients from the diet. Colorful vegetables supplied fermentable prebiotics and anti-inflammatory, antioxidant phytonutrients. Fermented foods and beverages support intestinal microbiota. In the sensitive individual, avoiding the high immunoreactive food antigens contribute to antiviral immunity and prevents the clinical course toward severe COVID-19.