Microbiome, fermented food and lacobacilli.
Humans possess two protective layers of biodiversity, and the microbiome
has been proposed as an important actor of COVID-1915. The environment (outer layer) affects our
lifestyle, shaping the microbiome (inner layer). 16Many fermented foods contain living microorganisms and modulate the
intestinal microbiome. 2,17-20
The composition of microbiomes varies in different regions of the
world. 21 Urbanization in western countries was
associated with changes in the gut microbiome and with intestinal
diversity reduction. 3,5,22-24 Westernized food in
Japan led to changes in the microbiome and in insulin resistance.25 The gut microbiome of westernized urban Saudis had
a lower biodiversity than that of the traditional Bedouin
population.26 Fast food consumption was characterised
by reduced Lactobacilli in the microbiome. 27
The links between gut microbiome, inflammation, obesity and insulin
resistance are being observed but further large studies are needed for a
definite conclusion. 28-30
Some COVID-19 patients have intestinal microbial dysbiosis31 with decreased probiotics such
as Lactobacillus and Bifidobacterium 32.
Many bacteria are involved in the fermentation of vegetables but most
traditional foods with live bacteria in the low-death rate countries are
based on LAB fermentation. 33-37 Lactobacilli are
among the most common microorganisms found in milk and milk products38-40.