Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity

Rosa, Jared Gabriel Lopez Dela; Medina, Paul Mark B.

doi:10.1590/fst.45120

Cited by 16 publications

(7 citation statements)

References 39 publications

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“…35 Different rice varieties also contribute varying amounts of anthocyanins and phenolic compounds, which also have antimicrobial properties. 36,37 This was observed in the study as the clustering of the lab samples reflected the differences in the starting materials used (Figure 6B). La Trinidad and Kapangan samples used similar starting materials, which differed only in the ratio of Ballatinao black rice to Bongkitan white rice and were the most closely related in bacterial community structure.…”

Section: Discussionmentioning

confidence: 72%

“…Recently, it was reported that tapuy made from Ballatinao black rice, such as in the study, exhibited high antioxidant activity and total phenolic content. 36 Prebiotics such as sugars and dietary fibers, commonly found in grains, may also be present in tapuy. 38 As previously mentioned, tapuy field samples were also found to contain potentially pathogenic bacteria such as B. wiedmannii.…”

Section: Discussionmentioning

confidence: 99%

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Metagenomic Characterization of the Culturable Bacterial Community Structure of Tapuy, a Philippine Indigenous Rice Wine, Reveals Significant Presence of Potential Probiotic Bacteria

2021

Acta Med Philipp

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Background.Tapuy is an indigenous fermented rice wine produced in the Northern areas of the Philippines. Fermented foods and drinks have gained interest due to their associated health benefits, attributable to probiotic bacteria in the food items. However, pathogenic bacteria may also be present in fermented food and pose health risks, signifying a need for standardization. Currently, there is limited knowledge on the bacterial content of tapuy.Objectives. This study aimed to characterize the bacterial diversity and community structure of culturable bacteria in traditionally fermented tapuy samples, to perform standardization of tapuy fermentation, and to compare the bacterial diversity and community structure of culturable bacteria in laboratory fermented tapuy with that of the traditional samples.Methods. Tapuy samples were obtained from four municipalities in Benguet, Philippines. Laboratory fermentation of tapuy was performed simultaneously with the fermentation in the sampling site using a standardized protocol. Samples were plated on de Man, Rogosa, and Sharpe (MRS) agar and NA, and the colonies were harvested for DNA extraction. DNA samples were sent for 16S rDNA metagenomic sequencing.Results. Metagenomic analysis revealed the presence of many bacterial species that were previously unreported in tapuy. Traditional tapuy samples were composed primarily of members of the genera Bacillus and Lactobacillus in varying proportions. Potential probiotic bacteria were abundant in Kapangan (97.42%) and Sablan (99.89%) field samples. B. wiedmannii was present in all samples and was identified as a harmful species. Laboratory fermentation increased the abundance of potential probiotic bacteria in Itogon and La Trinidad samples (differences of 75.36% and 78.36%, respectively). It decreased the quantity of B. wiedmannii in La Trinidad (a difference of 97.1%). Laboratory fermented samples generally exhibited higher bacterial diversity and species richness compared to field samples. Conclusions.Traditionally fermented tapuy samples contained a significant proportion of potential probiotic bacteria belonging to the genera Bacillus and Lactobacillus. Laboratory fermented samples were found to have higher bacterial diversity and richness compared to field samples. The significant presence of potential probiotic bacteria suggests that tapuy is a good candidate for development into functional food and a good source of likely probiotic species that could be explored for health applications. The presence of harmful bacteria suggests the need for possible standardization of fermentation practices.

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Section: Discussionmentioning

confidence: 72%

Section: Discussionmentioning

confidence: 99%

Metagenomic Characterization of the Culturable Bacterial Community Structure of Tapuy, a Philippine Indigenous Rice Wine, Reveals Significant Presence of Potential Probiotic Bacteria

2021

Acta Med Philipp

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“…The TPC was determined by Folin Ciocalteu phenolic according to a method (Rosa & Medina, 2022) with minor modification. A calibration curve was prepared using gallic acid standard solution.…”

Section: Tpc Determinationmentioning

confidence: 99%

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

LIU

Wang

et al. 2023

Food Sci. Technol

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In this research, a total of 47 samples from five types of fermented soybeans were selected. The physicochemical parameters, biogenic amines (BAs) and bioactive compounds such as isoflavones, total phenolic (TPC) and γ-aminobutyric acid (GABA) were investigated. The results showed that the contents of isoflavones ranged from 598.06 mg/kg to 2725.03 mg/kg in all samples and it varied from 598.96 mg/kg to 2241.67 mg/kg in Semen Sojae Preparatum (SSP) which was higher than other types of fermented soybeans. The maximum variation of GABA content was found in Aspergillus-type douchi (AD) samples. The maximum value of TPC in SSP was 4.53 g/kg. For BAs, the indicator of spoilage, 4.26% of fermented soybeans samples may lead to histamine poisoning and 42.55% of samples with total BAs contents exceeding 100 mg/kg may be harmful to human body. It indicated that different types of fermented soybeans had various bioactive compounds and BAs, so different fermented soybeans could be selected according to bioactive substances. This finding could provide comprehensive information of health beneficial compounds and BAs risks of fermented soybeans. It could guide consumers to select healthy, nutritious and safety fermented soybeans.

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“…When several types of fermented rice were examined, black rice had the highest polyphenolic content and antioxidant activity, followed by red and unpigmented rice ( Cai et al, 2019 ). Apart from its nutritional benefits, fermented black rice has good sensory qualities ( Jiang et al, 2020 ), enhancing the product’s use when transformed into fermented snacks and beverages ( dela Rosa and Medina, 2021 ). Pigmented cereals have also been considered in sourdough bread due to the abundance of its phytochemicals and revealed effective anti-inflammatory activities ( Luti et al, 2021 ).…”

Section: Pigmented Cereals As Future Functional Foods and Nutraceuticalsmentioning

confidence: 99%

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Kasote¹,

Tiozon

Sartagoda

et al. 2021

Front. Plant Sci.

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Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

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Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity

Cited by 16 publications

References 39 publications

Metagenomic Characterization of the Culturable Bacterial Community Structure of Tapuy, a Philippine Indigenous Rice Wine, Reveals Significant Presence of Potential Probiotic Bacteria

Metagenomic Characterization of the Culturable Bacterial Community Structure of Tapuy, a Philippine Indigenous Rice Wine, Reveals Significant Presence of Potential Probiotic Bacteria

Quality assessment of fermented soybeans: physicochemical, bioactive compounds and biogenic amines

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

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