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1.媒體來源:
外媒 medicalxpress
2.記者署名:
作者：Julia Moióli， FAPESP
3.完整新聞標題:
Brazilian scientists develop functional bread that could help prevent asthma
巴西科學家開發出有助於預防氣喘的功能性麵包
4.完整新聞內文:
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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.
巴西科學家開發出有助於預防氣喘的功能性麵包
作者：Julia Moióli， FAPESP
研究人員 Ana Paula Carvalho（左）製作富含釀酒酵母 UFMG A-905 微膠囊的麵團（右
下）。圖片來源：安娜·保拉·卡瓦略
巴西研究人員開發出具有預防氣喘潛力的功能性麵包，氣喘是一種呼吸系統疾病，該國公
共醫療保健網絡 SUS (Sistema Único de Saúde) 每年約有 35 萬人住院。
該配方已在巴西申請專利（BR1020210266465），發表在《營養學當前發展》雜誌上的一
篇文章中對此進行了描述。它含有釀酒酵母 UFMG A-905，這是一種具有益生菌特性的啤
酒酵母菌株，已被證明可以減輕小鼠的氣喘症狀。仍需要涉及人類志願者的進一步試驗。
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.
根據衛生部 (DATASUS) 維護的資料庫，氣喘是世界上最常見的疾病之一，其發生率越來
越高，影響約 2,000 萬巴西人。其主要特徵是氣道發炎和高反應性。其確切原因尚不清
楚，但已知它與環境刺激物、飲食和腸道微生物群等因素有關。
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.
由於益生菌與腸道微生物群的聯繫，氣喘患者可以從攝取益生菌中受益。這些有益細菌通
常單獨服用或與牛奶、優格和克菲爾等乳製品混合服用，但不妨礙使用其他載體，這對於
患有乳糖不耐症或牛奶蛋白過敏的患者來說是可取的。
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.
在這項研究中，聖保羅大學 (USP) 的研究人員首次將釀酒酵母 UFMG A-905 加入自然發
酵的麵包中。坎皮納斯州立大學 (UNICAMP) 和米納斯吉拉斯聯邦大學 (UFMG) 的團隊合
作進行了這個計畫。
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.
為了評估其潛力，研究人員測試並比較了三種麵包。第一個用商業酵母發酵，第二個用釀
酒酵母 UFMG A-905 發酵，第三個用釀酒酵母 UFMG A-905 加上含有活釀酒酵母 UFMG
A-905 的微膠囊發酵。
"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."
「我們添加了封裝的活酵母，以提高益生菌在烘焙過程中達到的高溫下的活力和活性，」
該文章的最後作者、Ribeirão Preto Medical 臨床醫學系教授 Marcos de Carvalho
Borges 說。 USP）。 “微膠囊可保護生物活性和益生菌化合物，提高其穩定性、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).
患有氣喘的小鼠被餵食不同類型的麵包 27 天。實驗結束時，餵食釀酒酵母UFMG A-905
麵包的小鼠表現出較少的氣道發炎和較低水平的氣喘生物標記（白細胞介素5 和13，或
IL5 和IL13，它們是免疫系統分泌的蛋白質）。
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.
在餵食含有微囊酵母的麵包的小鼠中，氣道高反應性和另一種氣喘生物標記 IL17A 的水
平也有所降低。這些結果與先前的研究相似，證實活體釀酒酵母 UFMG A-905 可以幫助預
防氣喘。
"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.
「我們發現用釀酒酵母 UFMG A-905 發酵的兩種麵包都能預防小鼠氣喘的發生，結合其他
實驗的結果表明，這種酵母具有高度一致的效果，並且似乎真正能夠對抗氣喘。呼吸系統
疾病，」博爾赫斯說。
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.
下一階段：臨床試驗
雖然承認研究的局限性，例如不包括用商業酵母加微膠囊發酵的麵包，也不評估烘焙後釀
酒酵母UFMG A-905 微膠囊的存活率，但科學家們相信他們現在可以採取下一步，其
中包括制定臨床試驗方案以觀察酵母對人類的影響。
"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
「該產品具有巨大的潛力，」博爾赫斯說。 “麵包是幾乎每個人（包括兒童）都會食用
的天然食品。它很容易分發，並且在貨架上有很好的半衰期。”
更多資訊： Ana Paula Carvalho Thiers Calazans 等人，用釀酒酵母 UFMG A-905 發酵
的功能性麵包可預防小鼠過敏性氣喘，營養學的最新發展(2024)。DOI：
10.1016/j.cdnut.2024.102142
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