HYBRID EVENT: You can participate in person at Valencia, Spain or Virtually from your home or work.
HYBRID EVENT
September 08-10, 2025 | Valencia, Spain
FAT 2023

Importance of probiotics and their mechanism of immune action against covid-19.

Norma Angelica Santiesteban Lopez, Speaker at Food Technology Conferences
Universidad Autonoma de Puebla, Mexico
Title : Importance of probiotics and their mechanism of immune action against covid-19.

Abstract:

Probiotics are living organisms that, when ingested, beneficially affect the host by improving its intestinal balance. The most studied organisms nowadays are lactic acid bacteria, especially Lactobacillus spp. and Bifidobacterium spp. considered safe for human use. An emerging fact is the importance of the effect of the alteration of the intestinal microbiota (dysbiosis) on the susceptibility and severity of the patient with COVID-19, related to the intestine-lung axis, which refers to the exchange between the intestine and the lung, where the virus together with inflammatory mediators via blood and lymph, migrate to the intestine and bind to the receptors of the converting enzyme-angiotensin 2 (ACE2) highly expressed in enterocytes. Currently, new therapeutic strategies are focused on the stimulation of the immune system with prebiotics, probiotics, and some micronutrients such as vitamins C, D, E, Zinc and Omega 3, among others. In the present investigation, it was observed that the digestive system is the second most affected organ followed by the respiratory system and digestive manifestations are more frequent in the pediatric age with higher viral fecal excretion, which should be considered for prevention measures.

Biography:

Dr. Santiesteban studied Chemistry at the Benemérita Universidad Autónoma de Puebla, México, and graduated as MS in Food Science 2002. She then joined the research group of Prof. López-Malo at the Universidad de las Américas -Puebla, México. Academy Food Engineer She received her PhD degree in 2010 in Food Science at the same institution. After one year, she obtained the position of an Titular A Professor at the BUAP. She has published more than 30 research articles in SCI (Food Microbiology, Food Science, etc). She is currently a Level 1 member of the National System of Researchers (SNII).

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