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1.媒体来源:
外媒 medicalxpress
2.记者署名:
作者：Julia Moióli， FAPESP
3.完整新闻标题:
Brazilian scientists develop functional bread that could help prevent asthma
巴西科学家开发出有助于预防气喘的功能性面包
4.完整新闻内文:
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Brazilian scientists develop functional bread that could help prevent asthma
by Julia Moióli, FAPESP
Researcher Ana Paula Carvalho (left) making dough enriched with microcapsules
of S. cerevisiae UFMG A-905 (bottom right). Credit: Ana Paula Carvalho
Brazilian researchers have developed functional bread with the potential to
prevent asthma, a respiratory disorder responsible for some 350,000
hospitalizations per year in the SUS (Sistema Único de Saúde), the nation's
public health care network.
The formulation, for which a patent application has been filed in Brazil
(BR1020210266465), is described in an article published in the journal
Current Developments in Nutrition. It contains Saccharomyces cerevisiae UFMG
A-905, a strain of brewer's yeast with probiotic properties that has been
shown to attenuate the symptoms of asthma in mice. Further trials involving
human volunteers are still required.
巴西科学家开发出有助于预防气喘的功能性面包
作者：Julia Moióli， FAPESP
研究人员 Ana Paula Carvalho（左）制作富含酿酒酵母 UFMG A-905 微胶囊的面团（右
下）。图片来源：安娜·保拉·卡瓦略
巴西研究人员开发出具有预防气喘潜力的功能性面包，气喘是一种呼吸系统疾病，该国公
共医疗保健网络 SUS (Sistema Único de Saúde) 每年约有 35 万人住院。
该配方已在巴西申请专利（BR1020210266465），发表在《营养学当前发展》杂志上的一
篇文章中对此进行了描述。它含有酿酒酵母 UFMG A-905，这是一种具有益生菌特性的啤
酒酵母菌株，已被证明可以减轻小鼠的气喘症状。仍需要涉及人类志愿者的进一步试验。
One of the most common diseases in the world, asthma is increasingly frequent
and affects some 20 million Brazilians, according to the database maintained
by the Ministry of Health (DATASUS). It is characterized mainly by airway
inflammation and hyperresponsiveness. Its exact causes are poorly understood,
but it is known to be associated with environmental irritants, diet, and gut
microbiota, among other factors.
根据卫生部 (DATASUS) 维护的数据库，气喘是世界上最常见的疾病之一，其发生率越来
越高，影响约 2,000 万巴西人。其主要特征是气道发炎和高反应性。其确切原因尚不清
楚，但已知它与环境刺激物、饮食和肠道微生物群等因素有关。
Asthmatic patients can benefit from ingestion of probiotics thanks to the
link with gut microbiota. These beneficial bacteria are typically
administered on their own or blended with dairy products such as milk, yogurt
and kefir, but nothing prevents the use of other vehicles, which is advisable
for patients who suffer from lactose intolerance or milk protein allergy.
由于益生菌与肠道微生物群的联系，气喘患者可以从摄取益生菌中受益。这些有益细菌通
常单独服用或与牛奶、优格和克菲尔等乳制品混合服用，但不妨碍使用其他载体，这对于
患有乳糖不耐症或牛奶蛋白过敏的患者来说是可取的。
In this study researchers at the University of São Paulo (USP) included S.
cerevisiae UFMG A-905 in naturally fermented bread for the first time. Groups
at the State University of Campinas (UNICAMP) and the Federal University of
Minas Gerais (UFMG) collaborated on the project.
在这项研究中，圣保罗大学 (USP) 的研究人员首次将酿酒酵母 UFMG A-905 加入自然发
酵的面包中。坎皮纳斯州立大学 (UNICAMP) 和米纳斯吉拉斯联邦大学 (UFMG) 的团队合
作进行了这个计画。
To assess its potential, the researchers tested and compared three types of
bread. The first was fermented with commercial yeast, the second with S.
cerevisiae UFMG A-905, and the third with S. cerevisiae UFMG A-905 plus
microcapsules containing live S. cerevisiae UFMG A-905.
为了评估其潜力，研究人员测试并比较了三种面包。第一个用商业酵母发酵，第二个用酿
酒酵母 UFMG A-905 发酵，第三个用酿酒酵母 UFMG A-905 加上含有活酿酒酵母 UFMG
A-905 的微胶囊发酵。
"We added encapsulated live yeast in order to improve probiotic viability and
activity at the high temperature reached during the baking process," said
Marcos de Carvalho Borges, last author of the article and a professor in the
Department of Clinical Medicine at the Ribeirão Preto Medical School
(FMRP-USP). "Microcapsules protect bioactive and probiotic compounds,
improving their stability, survival and bioavailability."
“我们添加了封装的活酵母，以提高益生菌在烘焙过程中达到的高温下的活力和活性，”
该文章的最后作者、Ribeirão Preto Medical 临床医学系教授 Marcos de Carvalho
Borges 说。 USP）。 “微胶囊可保护生物活性和益生菌化合物，提高其稳定性、存活率
和生物利用度。”
Mice with asthma were fed the different types of bread for 27 days. At the
end of the experiment, the mice fed S. cerevisiae UFMG A-905 bread displayed
less airway inflammation and lower levels of asthma biomarkers (interleukins
5 and 13, or IL5 and IL13, which are proteins secreted by the immune system).
患有气喘的小鼠被喂食不同类型的面包 27 天。实验结束时，喂食酿酒酵母UFMG A-905
面包的小鼠表现出较少的气道发炎和较低水平的气喘生物标记（白细胞介素5 和13，或
IL5 和IL13，它们是免疫系统分泌的蛋白质）。
In mice fed the bread containing microencapsulated yeast, airway
hyperresponsiveness and levels of IL17A, another biomarker of asthma, were
also reduced. These results were similar to those of previous studies,
confirming that live S. cerevisiae UFMG A-905 can help prevent asthma.
在喂食含有微囊酵母的面包的小鼠中，气道高反应性和另一种气喘生物标记 IL17A 的水
平也有所降低。这些结果与先前的研究相似，证实活体酿酒酵母 UFMG A-905 可以帮助预
防气喘。
"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," Borges said.
“我们发现用酿酒酵母 UFMG A-905 发酵的两种面包都能预防小鼠气喘的发生，结合其他
实验的结果表明，这种酵母具有高度一致的效果，并且似乎真正能够对抗气喘。呼吸系统
疾病，”博尔赫斯说。
Next stage: Clinical trial
While acknowledging the limitations of the study, 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
scientists believe they can now take the next step, which will consist of
developing a protocol for a clinical trial to observe the effects of the
yeast on human beings.
下一阶段：临床试验
虽然承认研究的局限性，例如不包括用商业酵母加微胶囊发酵的面包，也不评估烘焙后酿
酒酵母UFMG A-905 微胶囊的存活率，但科学家们相信他们现在可以采取下一步，其
中包括制定临床试验方案以观察酵母对人类的影响。
"The product has significant potential," Borges said. "Bread is a natural
food consumed by almost everyone including children. It's easily distributed
and has a good half-life on the shelf."
More information: Ana Paula Carvalho Thiers Calazans et al, A Functional
Bread Fermented with Saccharomyces cerevisiae UFMG A-905 Prevents Allergic
Asthma in Mice, Current Developments in Nutrition (2024). DOI:
10.1016/j.cdnut.2024.102142
“该产品具有巨大的潜力，”博尔赫斯说。 “面包是几乎每个人（包括儿童）都会食用
的天然食品。它很容易分发，并且在货架上有很好的半衰期。”
更多资讯： Ana Paula Carvalho Thiers Calazans 等人，用酿酒酵母 UFMG A-905 发酵
的功能性面包可预防小鼠过敏性气喘，营养学的最新发展(2024)。DOI：
10.1016/j.cdnut.2024.102142
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