Fermented foods can provide protection against viral infections

“We are part of a global effort by scientists to produce new fermented foods that contain ingredients that provide health benefits,” said Dearbhla, who is based at the School of Biotechnology. The research published in the scientific journal Nutrients. 

“In the future, we predict that supermarket shelves will be full of so-called functional foods containing substances which can help to prevent and manage specific diseases and infections,” said Ms Finnegan.

“In this research, our collaborators at Teagasc used specific species of bacteria to ferment the skimmed milk to produce unique ingredients, known as fermentates. In DCU we then showed that two of these fermentates had strong anti-viral properties.” 

 

In order to test the anti-viral properties of the fermentates, the DCU scientists added them to important immune cells involved in viral defence. They then used chemicals to mimic the presence of viruses and showed that the presence of the fermentates enhanced the response of the immune cells to the virus trigger. 

“The fermentates work by enhancing the production of immune boosting anti-viral molecules, and stimulating the various cellular mechanisms that are necessary to fight against viral invaders.” 

“They also trigger the production of anti-inflammatory molecules to make sure that the body doesn’t overreact to the presence of viruses, resulting in infection exacerbation or development of chronic inflammation.” 

“Our research strongly suggests that these fermentates have great potential as functional foods for the treatment, management and control of viral infections.” 

This research was a collaboration between industry partners Carberry, Kerry, and Tirlán, in conjunction with Food for Health Ireland, DCU, and Teagasc. 

To read full paper: https://www.mdpi.com/2072-6643/16/8/1212