Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity

Abstract

Fermented foods have been an important component of the human diet from the time immemorial. It contains a high amount of probiotics that have been associated to a wide range of health benefits, including improved digestion and immunity. This review focuses on the indigenously prepared prebiotic- and probiotic-containing functional fermented rice (named Xaj-pani) by the Ahom Community from Assam, in Northeast India, including all the beneficial and potential effects on human health. Literature was searched from scientific databases such as PubMed, ScienceDirect and Google Scholar. Glutinous rice (commonly known as bora rice of sali variety) is primarily employed to prepare beverages that are recovered through the filtration process. The beer is normally consumed during religious rites, festivals and ritual practices, as well as being used as a refreshing healthy drink. Traditionally, it is prepared by incorporating a variety of medicinal herbs into their starter culture (Xaj-pitha) inoculum which is rich in yeasts, molds and lactic acid bacteria (LAB) and then incorporated in alcoholic beverage fermentation. The Ahom communities routinely consume this traditionally prepared alcoholic drink with no understanding of its quality and shelf life. Additionally, a finally produced dried cake, known as vekur pitha act as a source of Saccharomyces cerevisiae and can be stored for future use. Despite the rampant use in this community, the relationship between Xaj-pani's consumption, immunological response, infectious and inflammatory processes remains unknown in the presence of factors unrelated or indirectly connected to immune function. Overall, this review provides the guidelines to promote the development of prebiotic- and probiotic-containing functional fermented rice that could significantly have an impact on the health of the consumers.

Keywords: Xaj-pani; fermented foods; lactic acid bacteria; mold; rice beverage; starter culture; yeast.

FIGURE 1

Synbiotics are well-known for their therapeutic effects, which include assisting in the management of mental health issues like anxiety, depression, and stress by elevating general mood.

FIGURE 2

Flow chart of literature review.

FIGURE 3

Cereal-based fermented prebiotics have been associated to a reduction in illnesses such as obesity, diabetes, coronary heart disease, and gastrointestinal disorders (colon cancer).

FIGURE 4

Rice beer appears to contain bioactive molecules, indicating the presence of prebiotics, which have a number of health benefits, including the ability to fight infections and regulate gut flora.

FIGURE 5

Process of “Xaj-pani” preparation.

FIGURE 6

The development of intrahepatic triacylglycerol (IHTG) in the liver, facilitated by a mechanism that enhances the production and storage of liver triacylglycerols. Synbiotics, which are made up of many beneficial probiotics, showed a significant reduction in IHTG level. IL-1β, -6,-10,-12, Interleukin-1 beta—6,-10,-12; TNF-α, Tumor necrosis factor alpha; MCP-1, Monocyte chemoattractant protein-1; FFAs, Free fatty acids; DNL, de novo lipogenesis; TG, triglycerides; VLDL, Very low-density lipoprotein.

FIGURE 7

IgA modulated gut microbiota regulation. The interaction between TLR and naïve T cell leads to sequence of differentiation process into plasma cells for modulation of a healthy gut microbiota. TLR, Toll-like receptors; Tfh, T follicular helper; IgA, Immunoglobulin A.

FIGURE 8

Future prospects for maximizing nutritional value of rice beer through genetic engineering, enhanced fermentation processes, and nanotechnology.