Effect of Saccharomyces cerevisiae UFMG A-905 in a murine model of food allergy

Abstract

Food allergy is triggered when there is an abnormal activation of the immune system by food allergens. Currently, there is no curative therapy for this pathological condition. Due to the immunomodulatory properties of probiotics they are potential candidates as therapeutic tools for food allergy. Therefore, the aim of this study was to evaluate the probiotic effect of Saccharomyces cerevisiae UFMG A-905 (905) in an in vivo model of food allergy. Probiotic effect was assessed by clinical, histological, immunological and microbiological parameters analysis. Furthermore, we also evaluated if 905 after inactivation has an effect, as well as if such an effect is dose dependent. Our results showed that oral administration of only viable 905 promotes a significant attenuation of tissue injury and myeloperoxidase (MPO) activity levels. Moreover, the treatment reduced interleukin 17 levels, and administration of the supernatant from the yeast culture also promoted a significant decrease in MPO levels. However, considering the systemic parameters, immunoglobulin (Ig)E and IgG anti-ovalbumin, which are essentials for triggering the allergic process, there was no effect, suggesting that the yeast promotes a local but not a systemic effect in the model evaluated. In addition, we found that only high doses of viable 905 were able to attenuate the signs of inflammation. In conclusion, oral administration of 905 led to a local effect that depends on the viability of the yeast.

Improved Sugarcane-Based Fermentation Processes by an Industrial Fuel-Ethanol Yeast Strain

“…Although strain BAT showed some undesired industrial characteristics, such as excessive foam production, flocculation, and premature sedimentation [ 40 ], it is a yeast strain that dominates the industrial process. Strain UFMG-905, besides being used as a starter in cachaça production [ 13 , 42 ], is also a yeast strain with interesting probiotic characteristics [ 55 , 56 ].…”

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

“…[ 10 ] demonstrated that the viable and heat-killed S. cerevisiae UFMG A-905 prevented bacterial translocation, but only the live yeast increased secretory IgA concentrations, reinforcing our findings that the beneficial effects were more pronounced with the viable yeast. In an animal model of food allergy, the anti-inflammatory effect of the S. cerevisiae UFMG A-905 was also dependent on the yeast viability [ 13 ]. A possible explanation is that the S. cerevisiae UFMG A-905 can act by modifying the gut microbiota.…”

“…The microorganisms most commonly evaluated as probiotics are bacteria belonging to the genera Lactobacillus and Bifidobacterium , although other bacteria and yeasts are also used. Saccharomyces cerevisiae UFMG A-905, isolated from a Brazilian sugarcane-distilled alcoholic beverage, has probiotic characteristics and has prevented bacterial infections, experimental colitis and mucositis, food allergy, and asthma [ 6 , [8] , [9] , [10] , [11] , [12] , [13] ]. S. cerevisiae UFMG A-905 acts on cell signal transduction, pathogenic bacteria cell adherence, and local and systemic immunomodulation [ 11 , 14 , 15 ].…”

Probiotics in Infancy and Childhood for Food Allergy Prevention and Treatment

“…However, this study did not find any significant changes in the serum OVA-specific IgE and IgG levels. This suggests that the observed effects in the evaluated murine model were local rather than systemic [ 44 ].…”