The Use of Microbial Accessible and Fermentable Carbohydrates and/or Butyrate as Supportive Treatment for Patients With Coronavirus SARS-CoV-2 Infection
Douglas L. Archer, Dean C. Kramer
Abstract
In addition to symptoms of fever, cough, and dyspnea, SARS-CoV-2 infection has been reported to also produce gastrointestinal symptoms. These symptoms can include anorexia, nausea, vomiting, and diarrhea. They are not unexpected symptoms, since enterocytes express the ACE2 receptor, and other requisite enzymes for SARS-CoV-2 uptake and replication (1). Viral infection leading to enterocyte death would predictably cause both malabsorption and increased G.I. permeability (2). Up to 50% of coronavirus cases reported from China had G.I. related symptoms (3), with recent corroboration in the United States (4).
Topics & Concepts
Coronavirus disease 2019 (COVID-19)Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)Butyrate2019-20 coronavirus outbreakCoronavirusMedicineVirologyMicrobiologyIntensive care medicineInternal medicineBiologyFood scienceDiseaseInfectious disease (medical specialty)FermentationOutbreakCOVID-19 Clinical Research StudiesClinical Nutrition and GastroenterologyGut microbiota and health