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

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.

FIGURE 1

Protocol of allergic sensitization, challenge, and administration of breads. Mice were sensitized intraperitoneally twice with ovalbumin (OVA) and adjuvant aluminum hydroxide with an interval of 7 d. After 1 wk, they were challenged with OVA for 3 consecutive days. Breads were administered 10 d before the first sensitization and during sensitization and challenges. COM bread, bread fermented with commercial yeast; UFMG-A905 bread, bread fermented with the probiotic yeast Saccharomyces cerevisiae UFMG A-905; UFMG-A905-C bread, bread fermented with Saccharomyces cerevisiae UFMG A-905 with microcapsules containing live S. cerevisiae UFMG A-905.

FIGURE 2

Effect of bread administration on animal’s weight and yeast fecal count. The mice’s weight was evaluated weekly. Samples of the animals' feces were collected on the first day of bread administration, the first day of sensitization, and the day of challenge in order to evaluate yeast excretion. COM bread, bread fermented with commercial yeast; UFMG-A905 bread, bread fermented with the probiotic yeast Saccharomyces cerevisiae UFMG A-905; UFMG-A905-C bread, bread fermented with Saccharomyces cerevisiae UFMG A-905 with microcapsules containing live S. cerevisiae UFMG A-905. Values are shown as mean ± SEM (n = 9–11 for animal’s weight and 3–5 for fecal recovery). ∗∗∗∗P < 0.0001. cfu: colony-forming units; OVA, ovalbumin; Sal, saline.

FIGURE 3

Effect of bread administration on airway hyperresponsiveness. Airway responsiveness was measured in response to increasing methacholine concentration, following sensitization and challenge. COM bread, bread fermented with commercial yeast; UFMG-A905 bread, bread fermented with the probiotic yeast Saccharomyces cerevisiae UFMG A-905; UFMG-A905-C bread, bread fermented with Saccharomyces cerevisiae UFMG A-905 with microcapsules containing live S. cerevisiae UFMG A-905. (A) Total resistance (RRS), (B) total elastance (ERS), (C) tissue resistance (G), and (D) tissue elastance (H). Values are shown as mean ± SEM (n = 7–11). ∗P < 0.05; ∗∗P < 0.01; ∗∗∗P < 0.001; ∗∗∗∗P < 0.0001. ∗Indicates Sal fed/saline-challenged compared with Sal fed/OVA-challenged; #Indicates Sal fed/OVA-challenged compared with COM bread fed/OVA-challenged; @Indicates Sal fed/OVA-challenged compared with UFMG-A905C bread fed/OVA-challenged. OVA, ovalbumin; Sal, saline.

FIGURE 4

Effect of bread administration on total and differential cell counts (eosinophils, macrophages, lymphocytes, and neutrophils) in bronchoalveolar lavage (BAL). COM bread, bread fermented with commercial yeast; UFMG-A905 bread, bread fermented with the probiotic yeast Saccharomyces cerevisiae UFMG A-905; UFMG-A905-C bread, bread fermented with Saccharomyces cerevisiae UFMG A-905 with microcapsules containing live S. cerevisiae UFMG A-905. Values are shown as mean ± SEM (n = 6–11). ∗P < 0.05; ∗∗P < 0.01; ∗∗∗P < 0.001; ∗∗∗∗P < 0.0001. OVA, ovalbumin; Sal, saline.

FIGURE 5

Effect of bread administration on cytokine concentrations in (A–E) lung homogenate and (F) bronchoalveolar lavage (BAL). COM bread, bread fermented with commercial yeast; UFMG-A905 bread, bread fermented with the probiotic yeast Saccharomyces cerevisiae UFMG A-905; UFMG-A905-C bread, bread fermented with Saccharomyces cerevisiae UFMG A-905 with microcapsules containing live S. cerevisiae UFMG A-905. Values are shown as mean ± SEM (n = 5–8). ∗P < 0.05; ∗∗P < 0.01; ∗∗∗P < 0.001; ∗∗∗∗P < 0.0001. OVA, ovalbumin; Sal, saline.