Brazilian bread prevents asthma

Fermenting a functional food as pharmaceutical

Saccharomyces cerevisiae UFMG A-905, is a brewer’s yeast isolated from "cachaça" production (a sugar-cane distilled alcoholic beverage in São Paulo Brazil). It is a probiotic known to prevent bacterial infections, experimental colitis, mucositis, food allergy, as well as asthma. UFMG A-905 strain acts via cell signal transduction, pathogenic bacteria cell adherence, and local and systemic immunomodulation.

Sourdough fermentation has important effects on bread, producing a food that affects the glycemic response, mineral bioavailability, gluten content, satiety, and gastrointestinal motility. Here researchers propose making a functional bread to prevent asthma attacks. And using the encapsulated form of the yeast helps to maintain viable cells in the baked bread product. These microcapsules protect bioactive and probiotic compounds, improving their stability, survival and bioavailability.

Researcher Ana Paula Carvalho (left) making dough enriched with microcapsules of S. cerevisiae UFMG A-905 (bottom right). Credit: Ana Paula Carvalho

Background The administration of probiotics has been shown to be beneficial in asthma. The administration of Saccharomyces cerevisiae UFMG A-905 prevented asthma development. Traditionally, probiotics are administered using dairy-based matrices, but other vehicles (e.g., fruit juices, biscuits, candies, and breads) can be used. Objectives This study aimed to assess the effect of bread fermented with S. cerevisiae UFMG A-905 in asthma prevention. Methods Three breads were produced: fermented with commercial yeast, fermented with S. cerevisiae UFMG A-905, and fermented with S. cerevisiae UFMG A-905 with the addition of alginate microcapsules containing live S. cerevisiae UFMG A-905. Characterization of the microbial composition of the breads was performed. Male Balb/c mice were sensitized and challenged with ovalbumin. Breads were administered 10 d before the first sensitization and during sensitization and challenge protocol. Yeast fecal count, in vivo airway hyperresponsiveness, and airway and lung inflammation were assessed. Results In UFMG A-905 bread, there was an increase in yeast number and a decrease in total and lactic acid bacteria. Animals that received S. cerevisiae UFMG A-905 fermented bread with microcapsules had a significant increase in yeast recovery from feces. S. cerevisiae UFMG A-905–fermented breads partially reduced airway inflammation, decreasing eosinophils and IL5 and IL13 concentrations. When adding microcapsules, the bread also diminished airway hyperresponsiveness and increased IL17A concentrations. Conclusions S. cerevisiae UFMG A-905 was able to generate long-fermentation breads. Microcapsules were a safe and viable way to inoculate the live yeast into food. The administration of breads fermented with S. cerevisiae UFMG A-905 prevented asthma-like characteristics, being more pronounced when the breads contained microcapsules with live yeast.

Protocol of allergic sensitization, challenge, and administration of breads. Mice were sensitized intraperitoneally twice with ovalbumin (OVA) and adjuvant aluminum hydroxide with an interval of 7 d. After 1 wk, they were challenged with OVA for 3 consecutive days. Breads were administered 10 d before the first sensitization and during sensitization and challenges. COM bread, bread fermented with commercial yeast; UFMG-A905 bread, bread fermented with the probiotic yeast Saccharomyces cerevisiae UFMG A-905; UFMG-A905-C bread, bread fermented with Saccharomyces cerevisiae UFMG A-905 with microcapsules containing live S. cerevisiae UFMG A-905.

Note, this is an animal study using an experimental airway challenge. These encouraging results provide a solid basis for continuing on to pursue a commercial product in a clinical trial of symptomatic asthmatics.

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Past newsletters extolled the virtues of bread, when its whole grain fibers are fermented in the intestines. Giving us a good gut.

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And do also read a past holiday favorite, featuring the benefits of yet another brewer’s yeast fermentation.

This holiday weekend, let’s put cachaça to another good use …. Cheers !!

Caipirinha (Portuguese pronunciation: [kajpiˈɾĩɲɐ]) is Brazil's national cocktail, made with cachaça (sugarcane hard liquor), sugar, and lime. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor.

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REFERENCES

Ana Paula Carvalho Thiers Calazans, et al. A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice, Current Developments in Nutrition (2024). DOI: 10.1016/j.cdnut.2024.102142

TMS Milani, et al. Dose–Response Effect of Saccharomyces cerevisiae UFMG A-905 on the Prevention of Asthma in an Animal Model, Probiotics and Antimicrobial Proteins (2022). DOI: 10.1007/s12602-022-10014-w