Tapuy is an indigenous wine produced in the Philippines.Rice wine fermentation produces a by-product of rice leftover and microbial biomass,collectively called lees,which usually is discarded as a waste product.Howeve...Tapuy is an indigenous wine produced in the Philippines.Rice wine fermentation produces a by-product of rice leftover and microbial biomass,collectively called lees,which usually is discarded as a waste product.However,studies have shown the potential value of lees as a healthy food source.We wanted to determine the nutritional profile of tapuy wine and its lees and their abilities to extend lifespan in Caenorhabditis elegans.Tapuy lees(7.65 g/100 g dry weight)was 18.5-fold greater in protein content compared to tapuy wine.Its sugar content(27.66 g/100 g dry weight)is similar to the tapuy wine’s sugar content(23.465 g/100 g dry weight).Through LC-MS/MS,18.75%and 12.39%of spectral peaks in tapuy wine and lees were matched,respectively,to specific compounds,and several of them are associated with beneficial health effects.Furthermore,the phenolic content in tapuy lees(19,475.526 Gallic Acid Equivalent)is 6.5-fold greater compared to tapuy wine.Surprisingly,the DPPH and FRAP antioxidant assays show that tapuy lees had a lesser antioxidant ability compared to tapuy wine.However,C.elegans fed with supplementation of tapuy lees extract showed a 16.24%increase in mean lifespan,which is higher compared to the 6.10%increase in mean lifespan when supplemented with tapuy wine.Taking all these findings together,our study revealed that tapuy lees has a greater nutritional value than tapuy wine,and this underutilized and wastefully discarded product can be repurposed as a potential functional food.展开更多
基金funded by the Philippine Institute of Traditional and Alternative Health Care(PITAHC).
文摘Tapuy is an indigenous wine produced in the Philippines.Rice wine fermentation produces a by-product of rice leftover and microbial biomass,collectively called lees,which usually is discarded as a waste product.However,studies have shown the potential value of lees as a healthy food source.We wanted to determine the nutritional profile of tapuy wine and its lees and their abilities to extend lifespan in Caenorhabditis elegans.Tapuy lees(7.65 g/100 g dry weight)was 18.5-fold greater in protein content compared to tapuy wine.Its sugar content(27.66 g/100 g dry weight)is similar to the tapuy wine’s sugar content(23.465 g/100 g dry weight).Through LC-MS/MS,18.75%and 12.39%of spectral peaks in tapuy wine and lees were matched,respectively,to specific compounds,and several of them are associated with beneficial health effects.Furthermore,the phenolic content in tapuy lees(19,475.526 Gallic Acid Equivalent)is 6.5-fold greater compared to tapuy wine.Surprisingly,the DPPH and FRAP antioxidant assays show that tapuy lees had a lesser antioxidant ability compared to tapuy wine.However,C.elegans fed with supplementation of tapuy lees extract showed a 16.24%increase in mean lifespan,which is higher compared to the 6.10%increase in mean lifespan when supplemented with tapuy wine.Taking all these findings together,our study revealed that tapuy lees has a greater nutritional value than tapuy wine,and this underutilized and wastefully discarded product can be repurposed as a potential functional food.
