A recent study published in Current Developments in Nutrition investigated the effects of a functional bread fermented with yeast ( Saccharomyces cerevisiae ) in asthma prevention. Study: A Functional Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic Asthma in Mice . Image Credit: Sunshine Seeds/Shutterstock.
com Asthma is a complex, heterogeneous disease characterized by airway inflammation, remodeling, and hyper-responsiveness. Asthma prevalence has been increasing, particularly in more urbanized and high-income countries. Various factors, such as lifestyle changes, obesity, gut microbiota, diet, and environmental exposures, are associated with this surge in prevalence.
Preclinical studies have demonstrated that fungi, bacteria, and other microbes could prevent the development of asthma. While the potential role of probiotics has been highlighted, the best microbe, dose, preparation, and regime are yet to be defined. Probiotics are bacteria from Bifidobacterium and Lactobacillus genera.
Other bacteria and yeasts are also used as probiotics. S. cerevisiae UFMG A-905, isolated from a Brazilian alcoholic beverage, exhibits probiotic characteristics and can prevent bacterial infection, food allergy, colitis, and mucositis.
Previously, the study’s authors reported that the isolation prevented asthma-like characteristics in an animal model. In the present study, researchers examined the effects of S. cerevisiae UFMG A-905-fermented b.