UFMG A-905, which has shown potential in preventing asthma symptoms in mice. The bread formulation, now patented, demonstrated reduced airway inflammation and asthma biomarkers in the test subjects. Although further human trials are required, the research team is optimistic about the bread’s potential as a widely consumable, natural food product to help manage asthma.
The formulation, for which a patent application has been filed in Brazil , is described in an article published in the journalUFMG 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.
Researcher Ana Paula Carvalho making dough enriched with microcapsules of S. cerevisiae UFMG A-905 . Credit: Ana Paula Carvalho
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