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Rice wine waste found to have longevity-boosting properties
Researchers in the Philippines have discovered that the byproduct of traditional rice wine fermentation could have significant health benefits, including anti-aging properties.
Filipino researchers have optimised the production of tapuy, a traditional Philippine rice wine, revealing that its byproduct, known as lees, may be a rich source of antioxidants and longevity-boosting compounds.
A study conducted by Edward Kevin B. Bragais of Ateneo de Manila University and Paul Mark B. Medina of the University of the Philippines examined how different starter cultures, microorganisms used to initiate fermentation, locally known as bubod, affect the composition of tapuy lees.
Lees, which consist of rice residues, yeast, and microbial compounds, are typically discarded as waste.
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The researchers found that by refining the fermentation process with a specific microbial culture, tapuy lees could become a valuable source of bioactive compounds with potential medical and nutritional benefits.
Promising anti-aging properties
Tapuy lees produced with an optimised starter culture mix were found to contain high levels of polyphenols compounds which are known for combating oxidative stress, inflammation, and cell damage. In animal tests, extracts from these lees demonstrated strong antioxidant activity, improving lifespan, motility, and reproductive health. The extract also enhanced levels of superoxide dismutase, an enzyme essential for protecting cells against age-related deterioration.
These findings suggest that tapuy lees could be repurposed as a functional food ingredient to help combat aging and oxidative stress-related diseases. However, the researchers emphasised that their conclusions are based on animal studies, and further clinical trials are needed to determine potential benefits in humans. If confirmed, this overlooked byproduct of rice wine production could become a valuable resource for health and wellness industries.
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