Gut microbiota and synbiotic foods: Unveiling the relationship in COVID-19 perspective.

The Coronavirus disease 2019 (COVID-19) has spread across the globe and is causing widespread disaster. The impact of gut microbiota on lung disease has been widely documented. Diet, environment, and genetics all play a role in shaping the gut microbiota, which can influence the immune system. Improving the gut microbiota profile through customized diet, nutrition, and supplementation has been shown to boost immunity, which could be one of the preventative methods for reducing the impact of various diseases. Poor nutritional status is frequently linked to inflammation and oxidative stress, both of which can affect the immune system. This review emphasizes the necessity of maintaining an adequate level of important nutrients to effectively minimize inflammation and oxidative stress, moreover to strengthen the immune system during the COVID-19 severity. Furthermore, the purpose of this review is to present information and viewpoints on the use of probiotics, prebiotics, and synbiotics as adjuvants for microbiota modification and its effects on COVID-19 prevention and treatment.

Probing the storage stability and sensorial characteristics of wheat and barley grasses juice.

The present research study was designed for the development of functional drinks from wheat and barley grasses followed by their physicochemical and sensorial characterization. In 1st phase, wheatgrass and barley grass juices were prepared with different concentrations and were subjected for physicochemical analysis and sensorial evaluation. Moreover, these juices were analyzed for color indices, pH, acidity, and total soluble solids (TSS) during storage study at 0, 2, 4, and 6 days. Results showed that TSS and pH of juices were 1.321, 2.8900, 3.100, and 6.225, 6.032, 6.491 for T0, T1, and T2, respectively, whereas a slight decreasing trend in acidity was observed during storage. Furthermore, treatments and storage (days) showed nonsignificant effect on these traits; however, storage affected significantly except for a* value for color indices. Conclusively, with respect to sensory aspects, the cereal grass juices showed satisfactory indexes of acceptability and promising marketing potential.