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Evaluation of a Functional Craft Wheat Beer Fermented with Saccharomyces cerevisiae UFMG A-905 to treat Salmonella Typhimurium infection in mice

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Abstract

Functional foods containing probiotics are generally administered as dairy products. Non-dairy beverages are another possibility, but probiotic functionality must be confirmed in such vehicles. In the present study, a craft wheat beer brewed with the probiotic yeast Saccharomyces cerevisiae UFMG A-905 (905) was evaluated in a murine model of Salmonella Typhimurium infection. Unfiltered or filtered beer brewed with 905, a commercial wheat beer used as a negative control, or saline were administered orally to mice before and during oral S. Typhimurium challenge. High fecal levels of yeast were only counted in mice treated with the unfiltered 905 beer, which also had reduced mortality and body weight loss due to S. Typhimurium infection. Increased levels of intestinal IgA, translocation to liver and spleen, liver and intestinal lesions, pro-inflammatory cytokines in liver and ileum, and hepatic and intestinal myeloperoxidase and eosinophilic peroxidase activities were observed in animals infected with S. Typhimurium. All these parameters were reduced by the treatment with unfiltered 905 beer. In conclusion, the results show that a craft wheat beer brewed with S. cerevisiae UFMG A-905 maintained the probiotic properties of this yeast when administered orally to mice challenged with S. Typhimurium.

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Data Availability

The datasets generated during the current study are available from the current author on request.

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Funding

This study was supported by grants from Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo a Pesquisa de Minas Gerais (FAPEMIG). SRM Oliveira was a doctoral fellow at the Fundação de Amparo da Pesquisa do Estado da Bahia (FAPESB).

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Authors and Affiliations

  1. Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Avenida Antônio Carlos, Belo Horizonte, MG, 6627, 31270-901, Brazil

    Samantha R. M. Oliveira, Lara L. Campos, Maisa N. S. Amaral, Bruno Galotti, Ramon O. Souza, Jacques R. Nicoli & Flaviano S. Martins

  2. Departamento de Ciências Biológicas, Universidade Estadual de Santa Cruz, Ilhéus, BA, Brazil

    Samantha R. M. Oliveira & Ana Paula T. Uetanabaro

  3. Departamento de Patologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil

    Mayra F. Ricci

  4. Departamento de Análises Clínicas E Toxicológicas, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil

    Katia D. Vital, Simone O. A. Fernandes & Valbert N. Cardoso

  5. Departamento de Engenharia de Alimentos, Universidade Federal de São João del Rei, Sete Lagoas, MG, Brazil

    Mateus S. Junqueira & Andreia M. Silva

Authors
  1. Samantha R. M. Oliveira
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  2. Lara L. Campos
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  3. Maisa N. S. Amaral
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  4. Bruno Galotti
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Contributions

SRMO, APTU, FSM and JRN conceived and designed the experiments; SRMO, LLC, MNSA, BG, ROS, MFR, KDV, SOAF, MSJ and AMS performed the experiments; SRMO, APTU, MFR, KDV, SOAF, MSJ, AMS, FSM and JRN analyzed the data; VNC and SOAF contributed data or analysis tools; and JRN wrote the paper.

Corresponding author

Correspondence to Jacques R. Nicoli.

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The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Research Involving Human and Animal Participants

All experimental procedures were performed in accordance with the norms of the Brazilian Society of Animal Science/Brazilian College of Animal Experimentation (available at http://www.mctic.gov.br/concea) and approved by the Ethics Committee in Animal Experimentation of the Universidade Federal de Minas Gerais (Protocol No 196/2019, CEUA/UFMG).

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Oliveira, S.R.M., Campos, L.L., Amaral, M.N.S. et al. Evaluation of a Functional Craft Wheat Beer Fermented with Saccharomyces cerevisiae UFMG A-905 to treat Salmonella Typhimurium infection in mice. Probiotics & Antimicro. Prot. 15, 1180–1192 (2023). https://doi.org/10.1007/s12602-022-09973-x

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