In vivo Assessment of the Potential Protective Effects of Traditional Kumis Against SARS-CoV-2 in a Transgenic Mouse Model

Abstract

This study explores the antiviral potential of kumis, a traditional fermented mare’s milk beverage, against SARS-CoV-2 using K18-hACE2 transgenic mice. Kumis samples fermented in leather, wood, and plastic containers were tested to assess their immunomodulatory and antiviral effects. Mice were intranasally infected with live SARS-CoV-2 and orally administered kumis daily for five consecutive days, starting one day prior to viral challenge, and monitored for a total of 15 days. Kumis-treated mice exhibited significantly reduced weight loss at specific time points (days 12 and 15 post-infection; p  = 0.0310). Survival was numerically higher in kumis-treated groups (Plastic 5/6, Wooden 5/6, Leather 4/6) compared to controls (3/6), but this difference did not reach statistical significance ( p  = 0.6649). Histopathological and virological analyses supported the protective effects, with the plastic-fermented sample showing the most pronounced benefit. The study also highlights the importance of fermentation environments on the microbial composition and therapeutic efficacy of kumis. Although kumis is not a direct antiviral drug, it can serve as a supportive food that enhances immunity and provides protection during viral illnesses.