Asthma is a common respiratory condition affecting approximately 20 million Brazilians and causing around 350,000 hospitalizations annually in Brazil’s public health system (SUS). In this context, a team of Brazilian researchers has developed functional bread with the potential to prevent asthma, a discovery that could represent a significant step forward in managing this condition.

The Discovery

The innovative formulation of this bread, for which a patent application has already been filed in Brazil (BR1020210266465), contains a strain of brewer’s yeast with probiotic properties, Saccharomyces cerevisiae UFMG A-905. Studies conducted on mice have shown that this strain can attenuate asthma symptoms, offering considerable hope for future treatments aimed at humans.

The Context of the Condition

Asthma is characterized by airway inflammation and hyperresponsiveness, with largely unknown causes, but associated with environmental factors, diet, and gut microbiota. Asthmatic patients can benefit from the ingestion of probiotics due to their link with gut microbiota. Traditionally, probiotics are administered in dairy products such as milk, yogurt, and kefir. However, this can be problematic for people with lactose intolerance or allergies to milk proteins.

The Innovation

In this study, researchers from the University of São Paulo (USP) included S. cerevisiae UFMG A-905 in naturally fermented bread. In collaboration with the State University of Campinas (UNICAMP) and the Federal University of Minas Gerais (UFMG), they tested and compared three types of bread: one fermented with commercial yeast, another with S. cerevisiae UFMG A-905, and a third with the same yeast plus microcapsules containing live S. cerevisiae UFMG A-905.

The addition of microencapsulated live yeast aimed to improve probiotic viability and activity at the high temperatures reached during the baking process. Microcapsules protect bioactive and probiotic compounds, enhancing their stability, survival, and bioavailability.

Study Results

Mice with asthma fed for 27 days with the different types of bread showed reduced airway inflammation and levels of asthma biomarkers (interleukins 5 and 13, IL5 and IL13). Furthermore, mice that consumed bread with microencapsulated yeast showed reduced airway hyperresponsiveness and levels of IL17A, another asthma biomarker.

Next Steps

Although the study has certain limitations, such as not including bread fermented with commercial yeast plus microcapsules and not assessing the survival of S. cerevisiae UFMG A-905 microcapsules after baking, the researchers are confident in the product’s potential. The next step will be to develop a protocol for a clinical trial to observe the effects of this yeast on humans.

Conclusion

Functional bread with probiotics represents a promising innovation in preventing asthma. As a natural food consumed widely and with a good shelf life, this bread could become a practical and accessible solution for many asthmatic patients. Personally, I believe that such innovations are essential in diversifying treatment options and improving the quality of life for people affected by asthma. It is fascinating to see how research continues to find new and creative ways to address health issues, and this discovery could open new horizons in the field of functional foods.