Can probiotic-enriched bread help to manage asthma?

Asthma, a chronic respiratory condition characterized by airway inflammation and hyperresponsiveness, affects millions worldwide. Traditional treatments often focus on medication and avoiding triggers, but recent research suggests that diet, particularly the inclusion of probiotics, could play a significant role in managing asthma symptoms. A groundbreaking study by Brazilian researchers has introduced a novel approach: a functional bread enriched with the probiotic yeast Saccharomyces cerevisiae UFMG A-905, which shows potential in preventing and managing asthma.

The Role of Probiotics in Asthma Management

Probiotics are live microorganisms that confer health benefits to the host when consumed in adequate amounts. They are known to influence gut microbiota, which in turn can affect immune responses and inflammation. The gut-lung axis, a concept that links gut health to respiratory health, has gained traction in recent years. Probiotics, traditionally administered through dairy products like yogurt and kefir, have shown promise in alleviating asthma symptoms. However, dairy is not suitable for everyone, particularly those with lactose intolerance or milk allergies.

The Innovative Bread Formulation

The innovative bread formulation developed by researchers at the University of São Paulo (USP) includes Saccharomyces cerevisiae UFMG A-905, a strain of brewer's yeast with probiotic properties. This yeast has been shown to attenuate asthma symptoms in mice. The study, published in Current Developments in Nutrition, involved testing three types of bread: one fermented with commercial yeast, another with S. cerevisiae UFMG A-905, and a third with S. cerevisiae UFMG A-905 plus microcapsules containing live yeast.

"We added encapsulated live yeast in order to improve probiotic viability and activity at the high temperature reached during the baking process," explained Dr. Marcos de Carvalho Borges, a professor at USP. "Microcapsules protect bioactive and probiotic compounds, improving their stability, survival, and bioavailability".

Promising Results in Animal Studies

In the study, mice with asthma were fed the different types of bread for 27 days. The results were promising: mice that consumed bread with S. cerevisiae UFMG A-905 showed reduced airway inflammation and lower levels of asthma biomarkers, specifically interleukins 5 and 13 (IL5 and IL13). Mice that consumed bread with microencapsulated yeast also exhibited reduced airway hyperresponsiveness and lower levels of interleukin 17A (IL17A), another asthma biomarker.

"We found that both types of bread fermented with S. cerevisiae UFMG A-905 prevented the development of asthma in the mice, which, in conjunction with the results of other experiments, shows that this yeast has highly consistent effects and appears genuinely capable of combating this respiratory disorder," said Dr. Borges.

Next Steps: Human Clinical Trials

While the results in mice are encouraging, the researchers acknowledge the need for human clinical trials to confirm the efficacy of this probiotic bread in managing asthma. The next step involves developing a protocol for these trials to observe the effects of S. cerevisiae UFMG A-905 on human subjects.

"The product has significant potential," Dr. Borges noted. "Bread is a natural food consumed by almost everyone, including children. It's easily distributed and has a good half-life on the shelf".

The development of probiotic-enriched bread represents a promising innovation in the field of asthma management. By leveraging the benefits of probiotics and the widespread consumption of bread, this approach could offer a practical and accessible solution for many asthmatic patients. As research progresses, this functional food could become a valuable addition to the arsenal of dietary interventions aimed at improving respiratory health and quality of life for those affected by asthma.