A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice

Ana Paula Carvalho Thiers Calazans; Thamires Melchiades Silva Milani; Ana Silvia Prata; Maria Teresa Pedrosa Silva Clerici; Jacques Robert Nicoli; Flaviano Santos Martins; Marcos Carvalho Borges

doi:10.1016/j.cdnut.2024.102142

A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice

Curr Dev Nutr. 2024 Mar 22;8(4):102142. doi: 10.1016/j.cdnut.2024.102142. eCollection 2024 Apr.

Authors

Ana Paula Carvalho Thiers Calazans¹, Thamires Melchiades Silva Milani¹, Ana Silvia Prata², Maria Teresa Pedrosa Silva Clerici³, Jacques Robert Nicoli⁴, Flaviano Santos Martins⁴, Marcos Carvalho Borges¹

Affiliations

¹ Department of Internal Medicine, Ribeirao Preto Medical School, University of Sao Paulo, Ribeirao Preto, Brazil.
² Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
³ Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
⁴ Department of Microbiology, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte, Brazil.

Abstract

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.

Keywords: Saccharomyces cerevisiae UFMG A-905; hypersensitivity; long fermentation; primary prevention; probiotic; yeast.