Mohammadreza Ghorani - Pathobiology Department, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran

Presently, viral diseases are incrementing all over the world, for which the definitive solutions are difficult since there are no effective drugs. In the ۱۹۹۰s, antiviral probiotics first appeared when they acted as drugs for protecting the intestinal epithelium against viral infection and reducing diarrhea. Thus, further studies have been performed to define the mechanisms behind this antiviral impact. Over ۱۰۰ years ago, lactic acid bacteria (LAB) were accidentally utilized naturally exist in fermented products, against viral infections. Producing several active ingredients like active ribosomal proteins, acids, hydrogen peroxide, non-ribosomal synthetase peptides (NRPS), and other metabolites is an important feature of lactic acid bacteria. Numerous studies have recently assessed the significance of these active ingredients in both nutrition and medicine. LAB was utilized in food fermentation to present a good taste for food while protecting it from pathogenic microorganisms and spoilage. In this article, the LAB metabolites’ antiviral activity was assessed.

Antiviral metabolites, Antiviral probiotics, Antiviral peptide, Antiviral bacteriocins, متابولیت های ضدویروسی, پروبیوتیک های ضدویروسی, پپتیدهای ضدویروسی, باکتریوسین های ضدویروسی