Innovative researchers have cooked up a new recipe to reduce or even prevent asthma symptoms. Their study, “A Functional Bread Fermented with Saccaromyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice,” was published in Current Developments in Nutrition. It looked at the effect of a yeast-fermented bread in preventing asthma.
Using a mouse model, researchers studied the effects of S. cerevisiae UFMG A-905-fermented bread to control or prevent asthma. UFMG-A905 is isolated from a Brazilian alcoholic beverage and exhibits probiotic characteristics. They created microcapsules containing the yeast isolate by the ionotropic gelation method to determine the number of viable cells in the microcapsules to make three versions of the bread: a commercial, yeast-fermented bread (COM bread), a UFMG-A905 bread and a UFMG-A905 bread with microcapsules (UFMG-A905-C bread).
Scientists already know that many factors can exacerbate asthma, including diet, lifestyle, obesity, gut microbiota and the environment. Additionally, many preclinical studies have zeroed in on the effect that fungi, bacteria and other microbes have in reducing the development of asthma.
In the study, the breads were prepared into biscuits and divided among five groups of mice. Researchers analyzed mice weight, fecal matter, respiratory function, cytokine production and interleukins (ILs).
Results demonstrated that the group of mice that consumed the UFMG A-905 bread showed “partially decreased airway inflammation.” The study noted that adding microcapsules reduced airway hyper-responsiveness and elevated IL-17A levels.
