A traditional rice wine from the Philippines, known as tapuy, is attracting attention from researchers seeking natural methods to slow biological aging. However, it’s not the wine itself, but rather the byproduct left behind after the wine is fermented, that has become the focus of recent studies.
Tapuy, made using a disc-shaped starter culture called bubod, is crafted from native glutinous rice and fermented with beneficial microorganisms. The fermentation process results in the wine and a solid byproduct known as tapuy lees, which is typically discarded once the liquid is strained and prepared for consumption.
Researchers from the University of the Philippines and Ateneo de Manila University have now discovered that by tweaking the bubod starter culture, it’s possible to optimize the mix of beneficial compounds and microorganisms, leading to the creation of a polyphenol-rich tapuy lees. This new, enhanced byproduct may have significant potential as a supplement with anti-aging properties.
Polyphenols, found in many foods like chocolate and berries, are widely studied for their ability to combat oxidative stress, inflammation, and cell damage—key factors in slowing the aging process and preventing chronic diseases. The latest study suggests that these compounds could help reduce biological age.
In their study, the researchers tested various starter cultures and doses of tapuy lees on Caenorhabditis elegans (C. elegans), a species of nematode often used in aging research. The results were promising: tapuy lees produced from a starter with high concentrations of Rhizopus oryzae, Mucor indicus, and Saccharomyces cerevisiae (RO+MI+SC) significantly increased the lifespan of the test subjects by 72.72% compared to control animals.
The benefits didn’t stop at longevity. The C. elegans treated with tapuy lees displayed improved health and cellular function as they aged. At different stages of their life cycle, the treated worms showed 10% more individuals exhibiting youthful movement, with 30% still demonstrating top motility by day 13, compared to the control group.
Moreover, the treated worms also exhibited enhanced fertility. Normally, C. elegans reproduce from day one to day four, with fertility typically ending by day five. However, the group treated with the RO+MI+SC extract continued to lay viable eggs until day seven, extending their fertility window.
Further tests on superoxide dismutase (SOD) and antioxidant enzyme activity also revealed that the RO+MI+SC-treated worms had significantly higher levels of SOD, an enzyme crucial in protecting against age-related cellular decline.
“The tapuy lees produced by the RO+MI+SC starter exhibited the strongest scavenging activities against DPPH, hydroxyl, and superoxide radicals compared to bubod,” the researchers wrote in their findings. “The RO+MI+SC extract significantly improved the lifespan, motility, and reproductive health of C. elegans, while boosting superoxide dismutase activity in vivo.”
Although these results are preliminary and the extract has yet to be tested on humans, the study represents a promising development in the search for sustainable, affordable, and scalable solutions to slow the aging process. This research also adds to the growing body of evidence supporting the health benefits of fermented products.
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