1. 57th Annual Conference of AMI & International Symposium - Guwahati, India 2016
An account on health modulating effects and microbial diversity of Assamese rice beer
Bhuwan Bhaskar * & Mojibur R. Khan
Life Science Division , IASST, Guwahati, Assam
* E mail -
ABSTRACT
The human digestive tract comprises of tens of trillions of microorganisms which includes thousands of bacteria of different species. This ensemble of microbes, referred commonly as gut microbes, reside in a harmony with the human host and play variety of roles which are beneficial to the human. These benefits include improvement of the digestive functioning as well as immune modulation, suppression of the pathogens, by acting as a barrier. Out of several factors regulating the composition and metabolism of gut microbiota, diet pattern of an individual is found to be of utmost importance in regulation of the gut microbes. Out of several factors regulating the composition and metabolism of gut microbiota, diet pattern of an individual is found to be of utmost importance in regulation of the gut microbiome. The diet of different tribes includes various fermented food products which is prepared by biological action of different microbes. Rice beer, being one of the fermented beverages, is reported to have health promoting effects. It comprises of different microbes including Lactic Acid Bacteria (LAB), which can exert beneficial role for the digestive system by modulating the gut microbes.
INTRODUCTION
RESULTS
Role of gut microbes
Protective functions
Pathogen displacement
Nutrient competition
Antimicrobial factors
Structural functions
Barrier fortification
Immune development
Microbial fuel cells (MFCs) are devices that exploit microorganisms as “biocatalysts” for generating electric power from organic matter.
Metabolic functions
Vitamin synthesis
Fermentation of non-digestible dietary residue
Fig 2.: Ethanol (%) in different rice beer samples
Fig 1. : Culture of microbes in different media
Sample
No. of isolates
PTH1 12
PTH2 10
PTH STR 13
UDG 14
UDG STR
GHY
HZB1 15
HZB2
Diet - major influencing factor
Prepared and consumed by various tribes of India
People of North East India consume ~ 400 ml/ serving
Traditionally claimed to have health modulating effects
Rice beer
Fig 3.: Lactobacillus specific PCR amplicons
Fig 3.: DGGE of different rice beer samples
METHODOLOGY
SIGNIFICANCE
Rice beer and starter cake
Rice beer is a fermented alcoholic beverage containing 0.67% to % alcohol (v/v).
It is rich in microbial diversity revealed by culture dependent and culture independent studies.
Presence of Lactobacillus species may attribute to probiotic properties
Further in vivo investigation may also reveal whether these microbes are friend or foe.
Culture independent
analysis
Metagenomic DNA extraction
PCR for 16S rDNA
Denaturing Gradient Gel Electrophoresis
Culture dependent
analysis
REFERENCES
Culture of microbes on different media and study of colony characteristics
Das, A. J., S. C. Deka, and T. Miyaji. "Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of North-East India: A survey." International Food Research Journal 19.1 (2012).
Das, Arup Jyoti, et al. "HPLC and GC‐MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India." Journal of the Institute of Brewing120.3 (2014).
Grenham, Sue, et al. "Brain–gut–microbe communication in health and disease." Frontiers in physiology 2 (2011).
ACKNOWLEDGEMENTS
Department of Science and Technology, Govt. of India for institutional fellowship and research support to Bhuwan Bhaskar