Probiotics for the Prevention of Respiratory Infections in Children: Between Immunomodulatory Promise and Clinical Evidence
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Abstract
Desde a Antiguidade, produtos fermentados, como o iogurte, foram associados a benefícios digestivos e à saúde em geral, embora sem base microbiológica. No fim do século XIX e no início do XX, Henry Tissier isolou bifidobactérias de lactentes, e Alfred Nissle descreveu uma cepa não patogênica de E. coli com potencial terapêutico, ampliando a ideia de microrganismos “benéficos”.1 Desde então, uma enorme quantidade de publicações trata do tema, antes e depois das definições de probióticos, prebióticos e simbióticos, respectivamente, por Hill et al. (2014)2, Gibson et al. (2017)3 e Swanson et al. (2020)4.
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References
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