Two traditional Peruvian plant-derived fermented drinks turn out to be a treasure trove of probiotic microorganisms. Spanish and Peruvian researchers isolated and analyzed the various groups of substances in the laboratory to identify those most likely to promote healthy microbiota. (1)
Fermented drinks, the folk tradition in Peru
Scholars examined the characteristics and properties of two traditional beverages derived from the fermentation of plant raw materials:
– Masato de Yuca
, typical of Amazonian communities, is obtained from the fermentation of cassava. A potato-like tuber also grown in central Africa,
– Chicha de Siete Semillas
, from the Andean tradition, is instead derived from the fermentation of different grains, pseudo-grains and ground legumes.
Both beverages-homemade by hand, according to recipes handed down orally-are characterized by the action of yeasts andlactic acid bacteria (LAB). Which help to obtain the peculiar organoleptic properties and promote the digestibility of the basic raw materials.
Biodiversity and microbiota, the treasures to be discovered
‘These artisanal foods are a natural source for the isolation of novel microorganisms, since they are obtained through spontaneous, non-controlled fermentations, thus keeping the biodiversity of the natural microbiota; then, they constitute a valuable source of microbial diversity, ready to be explored.
However, in spite of the high potential of these heritage-fermented foods, studies about their microbiota and their genetic diversity are scarce or non-existent in some cases’. (1)
Native LABs
The ProInfant-CYTED(Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo) project is a collaboration of research institutions in South America, Spain and Italy. Aiming to develop fermented plant-based foods useful in combating childhood malnutrition and some related diseases, such as respiratory infections and diarrhea. Through the study of composition and production processes of these traditional drinks of indigenous peoples. (2)
The study considered microbial communities-and LABs in particular-that are distinguished by the biodiversity of the microbiota of the ecosystems where such beverages are made. To identify the most promising strains for use as probiotics, after verifying their safety for food use. In fact, some of these LABs can be used to impart health-promoting functionality to foods because of their ability to produce bioactive substances.
Probiotic functionality
Among the prebiotic functionalities of greatest interest at the moment are the ability of lactic acid bacteria to survive in the gastro-intestinal tract and adhere to various epithelial tissues, competing with pathogens whose adhesion at sites of development is prevented by LAB. These properties were verified by in vitro digestion studies using the Infogest model. (3)
Lactiplantibacillus plantarum
, strain Ch13, is the most promising result, for its probiotic functionality, identified following extensive research on 33 LAB present and isolated from the two fermented beverages. In contrast, a second strain, Limosilactobacillus fermentum M31, was found to be unable to survive in the acidic conditions of the intestinal environment.
Biodiversity and indigenous traditions
The promising result derived from collaboration with indigenous communities who shared with the international research team their traditions in preparing the beverages under analysis. As well as through the preservation of the biodiversity that characterizes local ecosystems.
The protection of traditions and biodiversity is confirmed as indispensable, also with a view to making nutraceutical foods and food supplements that it is hoped will also benefit other populations in different continents, in a perspective of multilateral cooperation.
Conclusions
The traditional fermented beverages of indigenous peoples are a treasure chest rich in microbial biodiversity from which numerous benefits can be derived for making probiotic foods that are both beneficial to health and tasty, thanks in part to the raw materials used and traditional recipes.
The preservation of traditions and biodiversity is fundamental to the development of microbiology and microbiota research. And it is the responsibility of countries with more advanced economies to ensure effective respect for ecosystems and their populations, at the public but also private level (
due diligence
).
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Rebaza-Cardenas et al. (2021). “Masato de Yuca” and “Chicha de Siete Semillas” Two Traditional Vegetable Fermented Beverages from Peru as Source for the Isolation of Potential Probiotic Bacteria. Probiotics and Antimicrobial Proteins, https://doi.org/10.1007/s12602-021-09836-x
(2) Aznar et al. (2018). Proyecto ProInfant-CYTED: “Alimentos vegetales con funcionalidad probiótica para poblaciones infantiles desnutridas”. Sem@foro 65:7-8, https://www.semicrobiologia.org/wp-content/uploads/2021/04/3-ProInfant-CYTED.pdf
(3) Monteagudo-Mera et al. (2019). Adhesion mechanisms mediated by probiotics and prebiotics and their potential impact on human health. Appl. Microbiol. Biotechnol. 103(16):6463-6472, https://doi.org/10.1007/s00253-019-09978-7
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
