Publications by authors named "J Nicoli"

Article Synopsis
  • Food allergy results from a breakdown in the body's ability to tolerate certain foods, leading to various symptoms ranging from mild discomfort to severe reactions like anaphylaxis.
  • Current treatment mainly involves eliminating trigger foods, which can harm nutrition and impact social life, highlighting the need for alternative therapies.
  • The study examines the probiotic blend Probiatop®, showing that it can reduce allergy symptoms, improve gut health, and positively affect gut bacteria in models of food allergy to ovalbumin.
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Asthma prevalence has been increasing in communities that become more urbanised. Our previous results showed that Saccharomyces cerevisiae UFMG A-905 prevented the development of asthma symptoms and characteristics in a dose-dependent manner. Perinatal programming theory proposes that early exposure to some stimuli may have a protective effect in adult life.

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Article Synopsis
  • Salmonella spp. cause a range of diarrheal diseases and pose a public health threat, with this study focusing on the therapeutic effects of the yeast Saccharomyces cerevisiae CNCM I-3856 in mice infected with Salmonella Typhimurium.
  • The study found that mice treated with the yeast showed reduced mortality and weight loss compared to control mice, suggesting S. cerevisiae's potential benefits in managing Salmonella infections.
  • The yeast improved immune responses, reduced intestinal permeability, and lowered inflammation, leading to less severe liver and intestinal damage, indicating its promising role as a therapeutic agent against Salmonella-induced infections.
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Background: The administration of probiotics has been shown to be beneficial in asthma. The administration of UFMG A-905 prevented asthma development. Traditionally, probiotics are administered using dairy-based matrices, but other vehicles (e.

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Article Synopsis
  • The study analyzed the bacterial and fungal diversity in kefir drinks made with milk or sugared water, sourced from different Brazilian cities, by sequencing their RNA transcripts.
  • Both types of kefir contained common bacterial families but differed in yeast presence, with more Saccharomycetaceae in water kefir and Dipodascaceae and Pichiaceae in milk kefir.
  • Although the kefir samples had varying microbial communities, their functional processes were similar, showcasing differences mainly in energy metabolism and genetic information processing between the two types.
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