Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 4 Issue 7

Lactic Acid Bacteria: Promising Role against Coronaviruses

Mahnoor Nadeem1, Aimen Saleem1, Hamza Ali3, Allah Nawaz Khan2, and Shakira Ghazanfar2*

1National Institute of Genomics and Agriculture Biotechnology (NIGAB), National Agriculture Research Centre, Islamabad, Pakistan
2Department of Life Sciences, Abasyn University, Islamabad Campus, Islamabad, Pakistan
3Rawalpindi Medical University, RMU, Pakistan

*Corresponding Author: Shakira Ghazanfar, National Institute of Genomics and Agriculture Biotechnology (NIGAB), National Agriculture Research Centre, Park road, Islamabad, Pakistan.

Received: May 21, 2020; Published: June 22, 2020

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Abstract

 Gram-positive, nonpathogenic lactic acid bacteria (LAB) are considered to be promising candidates for the development of novel, safe production and delivery systems of heterologous proteins. LABs have diverse beneficial applications for human welfare. LAB plays an important role in the industry for the synthesis of chemicals, pharmaceuticals, or other useful products in food industry. Certain Lactobacilli can induce an increase in the cellular or humoral systemic immune response, it acts as a vehicle to insert gene to produce required protein of interest. Many of the researcher find out the best possible way to utilize the beneficiaries of lactic role to combat recent coronavirus pandemic lactic acid bacteria concerning COVID-19. New recombinant strains and vectors continue to be constructed and described in detail what can lead in the near future to standardization of LAB vectors in vaccine production. The development of new LAB recombinant strains and vectors continue to be constructed and described in detail what can lead in the near future to standardization of LAB vectors in vaccine production for COVID-19.

Keywords: COVID-19; LAB; Probiotic, Vaccine Production

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Citation

Citation: Shakira Ghazanfar., et al. “Lactic Acid Bacteria: Promising Role against Coronaviruses". Acta Scientific Nutritional Health 4.7 (2020): 43-48.



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