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These results suggest that exposure to high concentrations of yeast could provoke pulmonary inflammation resulting in an episode of ODTS.
Fermenting yeast does not merely cause dough leavening, but also contributes to the bread aroma and might alter dough rheology.
This suppression was not observed by the intake of the γ-linolenic acid-producing (C18:3n-6, an immediate precursor of DGLA) yeast, indicating DGLA itself suppressed the inflammation.
Thus, bread melanoidins seem to exert an anti-inflammatory effect by inhibiting enterobacteria.
The addition of ferulic acid to wheat flour dough caused the inhibition of the yeast, which resulted in decreased bread volume.
The obtained yeast may activate immune cells in materials to which the yeast is added.
Our findings indicate that early exposure to commensal yeast could cause differential bacterial assemblage, including the establishment of potentially beneficial bacteria.
Book ChapterDOI
Hiroshi Takagi, Jun Shima 
01 Jan 2015
12 Citations
We believe that not only baker’s yeast, but also other important industrial yeasts with higher tolerance to various stresses, could contribute to the yeast-based industry for the effective production of bread doughs and alcoholic beverages or a breakthrough in bioethanol production.
No association was found between yeast-containing food and ASCA IgG-positivity, or between yeast-containing food and fat mass. The findings indicate that ASCA IgG-positivity may be linked to the generalized inflammation commonly seen with increased adiposity, but not to dietary yeast intake.
The results of this study indicate that central NA and dopamine exert inhibitory effects on Brewer's yeast-induced peripheral inflammation.

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