Yeast-fermented bread shows promise in preventing asthma symptoms

By Tarun Sai LomteReviewed by Lily Ramsey, LLMJun 20 2024 A recent study published in Current Developments in Nutrition investigated the effects of a functional bread fermented with yeast in asthma prevention.

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.

The number of viable cells in the microcapsules was determined. Further, they prepared three bread formulations: 1) commercial yeast-fermented bread , UFMG-A905 bread, and UFMG-A905 bread with microcapsules . Animal weight was measured weekly, and fecal yeast counts were determined. Respiratory function was measured 24 hours after the last challenge.The right lung was homogenized with a protease inhibitor cocktail. Interleukins were measured in the BAL and lung homogenate.

The OVA group showed significantly higher airway hyper-responsiveness than the SAL group. Notably, the UFMG-A905-C group had significantly reduced airway hyper-responsiveness relative to the OVA group.

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