Friday, September 30News That Matters

Editorial- July

         Ayurveda has advocated the proper food with great significance for the healthy body and mind. A complete food regime is suggested to balance the dosha, based on seasonal variations and other needed requirements. It means food and digestion are emphasized in relation to therapeutic approaches. Many of these foods viz., curd, buttermilk, fermented rice water etc. (lactic acid bacteria) work for improving the gut microbiome. Recent researches have established the connection between the microbiota with preventive and therapeutic effects. Different studies have indicated  the role of microbiota in absorption of nutrients and minerals along with synthesis of enzymes, vitamins, amino acids etc. Even potential impacts of gut microbiota on immune and neuroendocrine responses are being studied in details.
         A new study published in Gut correlates the degree of microbiome disturbances with magnitude of severity in COVID-19 patients via immune responses. Siew and colleagues (2021) from Chinese University of Hong Kong have studied the gut microbiota composition of COVID-19 in association with plasma concentrations of several cytokines, chemokines and inflammation markers. They have observed that depletion of several beneficial bacterial species in gut was linked to increased pro-inflammatory mediators like TNF-alpha, CXCL 10, CCL2 and IL-10. Even dysbiosis of microbiota after recovery is also expected to be the cause of persistent symptoms like fatigue, dizziness, cough etc..
         Munchkof et al. (2018) have studied the role of beneficial bacteria like Bifidobacterium, Faecalibacterium, Ruminococcus and Prevotella for reducing the inflammation. Sokol and others (2008) have shown Faecalibacterium prausnitzii as anti-inflammatory commensal bacterium for Crohn disease patients. Researches acknowledged the support of dietary fibers in creation of environment in gut for abundance of these bacteria. Yang et al. (2020) revealed the F. prausnitzii growth due to yoghurt. On the other hand, Lebas and colleagues (2020) have highlighted the relevance of lactic acid bacteria as nutritional source for gut microbiota. More detailed studies in relation to beneficial gut bacteria and traditional foods are need of time.