Biomolecules in fermented rice water protect colon cells from inflammation, cancer
CHENNAI: Biomolecules present in fermented rice water help maintain the health of gut cells and enhance gene expression that are important for nutrient absorption and protection of the intestinal lining, an ongoing study on ‘Pazhaya Soru’ has found. It is said in a part of.
The study, ‘Postbiotics of naturally fermented symbiotic mixture of rice water in promoting colonocyte health’, published by the Department of Regenerative Medicine and Research of the Government Stanley Medical College and Hospital, was published on March 13 on Biomolecules, an international journal. Peer-reviewed is open. Access Journal.
“It has been known since ancient times that fermented foods such as cooked rice are rich in probiotics. “Our study links the health benefits of fermented rice water to postbiotics (non-viable components of cells) that are produced as a result of microbial fermentation that contribute to intestinal health,” said Dr. Charumathi Anbalagan, research associate and primary author of the study. he said. ,
“We have identified the presence of metabolites in fermented rice water that act with energy metabolism pathways that enable cellular regeneration. Additionally, we added several compounds to the overnight fermented rice water.
identified metabolites or biomolecules that protect colon cells from inflammation and cancer,” she said.
Metabolites are small molecules that are involved in various biochemical processes, and are either present in food and living organisms, or produced as a result of biochemical processes such as fermentation.
Dr. S., director of the Institute of Surgical Gastroenterology and principal investigator of the study. Jeswant said fermented rice water contains abundant antioxidants, anti-inflammatory agents, anti-cancer agents, key vitamins, minerals, antibiotics and live probiotics. He said the study will investigate the role of these beneficial molecules in normal and diseased conditions.
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The study was conceptualized and initiated by Dr. Jeswant and a group of doctors at the hospital in 1997, when they observed that ‘Pazhaya Soru’ improved the condition of patients with inflammatory bowel disease and irritable bowel syndrome (IBS). Doctors and researchers then fermented three different South Indian rice varieties – white ponni, rashan rice (raw rice) and mappillai samba – and identified the presence of probiotics in the fermented rice water.
The cooked rice was cooled and potable water was added. The mixture of rice and water was allowed to ferment overnight in earthen pots. After about 10 hours, the rice water was found to be rich in probiotics. The researchers identified nearly 200 metabolites in the fermented rice.
gene expression
It is the process of converting genetic information into a functional product, in many cases, a protein.
