Vitamin K in COVID-19-Potential Anti-COVID-19 Properties of Fermented Milk Fortified with Bee Honey as a Natural Source of Vitamin K and Probiotics

文献类型： 外文期刊

第一作者： Ali, Amira Mohammed

作者： Ali, Amira Mohammed;Ali, Amira Mohammed;Kunugi, Hiroshi;Kunugi, Hiroshi;Abdelmageed, Hend A.;Abdelmageed, Hend A.;Mandour, Ahmed S.;Mandour, Ahmed S.;Ahmed, Mostafa Elsayed;Ahmed, Mostafa Elsayed;Ahmad, Saboor;Hendawy, Amin Omar;Hendawy, Amin Omar

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关键词： vitamin K; phylloquinone; menaquinones; Coronavirus disease 2019; COVID-19; fermented milk; yogurt; dairy products; milk peptides; honey; probiotics; in silico; in vitro; vitamin K antagonists; thrombosis; coagulopathy; oral anticoagulant therapy; calcium metabolism; elastic fiber degradation; antioxidants; phenols

期刊名称：FERMENTATION-BASEL （ 影响因子：5.123； ）

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年卷期： 2021 年 7 卷 4 期

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收录情况： SCI

摘要： Vitamin K deficiency is evident in severe and fatal COVID-19 patients. It is associated with the cytokine storm, thrombotic complications, multiple organ damage, and high mortality, suggesting a key role of vitamin K in the pathology of COVID-19. To support this view, we summarized findings reported from machine learning studies, molecular simulation, and human studies on the association between vitamin K and SARS-CoV-2. We also investigated the literature for the association between vitamin K antagonists (VKA) and the prognosis of COVID-19. In addition, we speculated that fermented milk fortified with bee honey as a natural source of vitamin K and probiotics may protect against COVID-19 and its severity. The results reported by several studies emphasize vitamin K deficiency in COVID-19 and related complications. However, the literature on the role of VKA and other oral anticoagulants in COVID-19 is controversial: some studies report reductions in (intensive care unit admission, mechanical ventilation, and mortality), others report no effect on mortality, while some studies report higher mortality among patients on chronic oral anticoagulants, including VKA. Supplementing fermented milk with honey increases milk peptides, bacterial vitamin K production, and compounds that act as potent antioxidants: phenols, sulforaphane, and metabolites of lactobacilli. Lactobacilli are probiotic bacteria that are suggested to interfere with various aspects of COVID-19 infection ranging from receptor binding to metabolic pathways involved in disease prognosis. Thus, fermented milk that contains natural honey may be a dietary manipulation capable of correcting nutritional and immune deficiencies that predispose to and aggravate COVID-19. Empirical studies are warranted to investigate the benefits of these compounds.

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