The study titled “Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees” investigates how specific starter cultures—Rhizopus oryzae (RO), Mucor indicus (MI), and Saccharomyces cerevisiae (SC)—affect the bioactive properties of tapuy lees, a byproduct of Philippine rice wine fermentation. This research evaluates the impact of these defined starter cultures on the metabolite composition, antioxidant capacity, and anti-aging properties of tapuy lees. The findings indicate that tapuy lees contain significant levels of polyphenols, compounds known for their antioxidant and anti-aging benefits. In experiments using the model organism Caenorhabditis elegans, the RO + MI + SC-produced tapuy lees extract significantly improved lifespan, motility, and reproductive health, while enhancing in vivo superoxide dismutase activity. The study underscores the potential of tapuy lees as a functional food with antioxidant and anti-aging properties, suggesting that using well-defined starter cultures can enhance these health-promoting attributes.
Source: https://link.springer.com/article/10.1007/s44187-025-00285-x
