Experimental evidence with mice points to the possibility of utilizing bread made from probiotic yeast to counteract asthma, a condition impacting 20 million individuals in Brazil.
Brazilian scientists have produced a variety of bread that could be a potential preventive measure against asthma, a respiratory ailment resulting in approximately 350,000 hospitalizations yearly in the SUS (Sistema Único de Saúde), the nation’s public health system.
The recipe, for which a patent has been sought in Brazil (BR1020210266465), is detailed in a publication available in the publication Current Developments in Nutrition. It involves Saccharomyces cerevisiae UFMG A-905, a type of brewer’s yeast possessing probiotic traits noted for alleviating asthma symptoms in mice. Further tests with human volunteers will be conducted in the future.
One of the most prevalent global ailments, asthma is on the rise and affects around 20 million Brazilians, as per data kept by the Ministry of Health (DATASUS). It is primarily characterized by airway inflammation and hyperresponsiveness. While its precise origins are not fully comprehended, the condition is linked to environmental irritants, diet, and gut microbiota, among other factors.
Probiotics and Asthma
Asthmatic patients could potentially see benefits from ingesting probiotics due to their correlation with gut microbiota. These beneficial bacteria are usually ingested by themselves or blended with dairy products like milk, yogurt, and kefir. However, there is no reason why alternative conveyance methods cannot be explored, particularly for patients with lactose intolerance or milk protein allergies.
In this research, funded by FAPESP, experts at the University of São Paulo (USP) incorporated S. cerevisiae UFMG A-905 into naturally fermented bread for the first time. Project contributors from the State University of Campinas (UNICAMP) and the Federal University of Minas Gerais (UFMG) worked collaboratively.
To gauge its effectiveness, the researchers tested and compared three bread variations. The first underwent fermentation with standard yeast, the second with S. cerevisiae UFMG A-905, and the third with S. cerevisiae UFMG A-905 coupled with microcapsules containing live S. cerevisiae UFMG A-905.
“We incorporated encapsulated live yeast to enhance probiotic viability and activity amidst the heightened temperatures during the baking process,” remarked Marcos de Carvalho Borges, the final author of the research piece and a faculty member in the Department of Clinical Medicine at the Ribeirão Preto Medical School (FMRP-USP). “Microcapsules help safeguard bioactive and probiotic elements, enhancing their stability, longevity, and bioaccessibility.”
Mice with asthma were fed various bread types for 27 days. By the study’s conclusion, mice fed S. cerevisiae UFMG A-905 bread exhibited reduced airway inflammation and diminished levels of asthma biomarkers (interleukins 5 and 13, or IL5 and IL13, which are proteins secreted by the immune system).
In mice consuming bread with microencapsulated yeast, airway hyperresponsiveness and levels of IL17A, an additional asthma biomarker, were also lowered. These findings mirrored previous studies, validating that live S. cerevisiae UFMG A-905 could aid in asthma prevention.
“Both variations of bread fermented with S. cerevisiae UFMG A-905 thwarted the onset of asthma in mice, which, together with prior experiments, attest to this yeast’s consistent effects and its authentic ability to counteract this respiratory issue,” affirmed Borges.
Upcoming Phase: Clinical Experimentation
Recognizing the study’s constraints, like the absence of bread fermented with commercial yeast plus microcapsules and the oversight on assessing the durability of S. cerevisiae UFMG A-905 microcapsules post-baking, the researchers are optimistic about moving to the next stage. This phase will involve drafting a clinical trial protocol to monitor the yeast’s impact on human participants.
“This product holds notable potential,” added Borges. “Bread is a natural comestible enjoyed by nearly everyone, including children. It is easily distributed and boasts a decent shelf life.”
Reference: “A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice” by Ana Paula Carvalho Thiers Calazans, Thamires Melchiades Silva Milani, Ana Silvia Prata, Maria Teresa Pedrosa Silva Clerici, Jacques Robert Nicoli, Flaviano Santos Martins, and Marcos Carvalho Borges, dated March 22, 2024, published in Current Developments in Nutrition.
The study also received financing from the Ministry of Education’s Coordination for the Improvement of Higher Education Personnel (CAPES). Additional contributors to the publication include Ana Paula Carvalho Thiers Calazans and Thamires Melchiades Silva Milani, both researchers associated with FMRP-USP; Ana Silvia Prata and Maria Teresa Pedrosa Silva Clerici, lecturers at UNICAMP’s School of Food Engineering (FEA); and Jacques Robert Nicoli and Flaviano Santos Martins, professors at UFMG’s Institute of Biological Sciences (ICB).
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