Guwahati, July 20: A humble ingredient from Tripura’s age-old rice beer tradition could hold powerful secrets in the fight against lung cancer.
Scientists at the University of Science and Technology Meghalaya (USTM) have discovered that the traditional starter culture used by the Tiprasa community to ferment rice beer may possess potent anti-cancer properties.
The study was done by Rahel Debbarma, Dr. Sony Kumari, Shiva Aley Acharjee, and Dr. Pranjal Bharali of USTM.
Their findings, published in In Silico Pharmacology, shine a spotlight on the biomedical promise hidden within Indigenous culinary practices of Northeast India.
Rice beer, a traditional beverage, is made by Tiprasa’s community of Tripura, a unique tradition not widely documented in other regions. This beverage, known as “Gora” or “Langi”, prepared by the addition of starter culture( Churwan), is a part of the Tiprasa community’s cultural and social life for centuries and is consumed during marriages and celebrations.
Starter culture is a rice cake, which is used to prepare local rice beer. In microbiological terms, it is known as a “starter culture”.
Using advanced gas chromatography-mass spectrometry (GC–MS) and molecular docking techniques, the researchers identified over 20 bioactive compounds in the starter culture. One compound in particular—Ergosta-4,6,8(14),22-tetraen-3-one—stood out for its strong binding affinity to the HER-2 receptor, a protein known to fuel the growth of certain aggressive lung cancers, including non-small cell lung cancer (NSCLC), the most common type worldwide.
The compound showed a binding energy of −8.5 kcal/mol, a promising indicator of its ability to inhibit cancer cell activity.
Other compounds like sitostenone and trans-13-octadecenoic acid also demonstrated significant antioxidant and anti-inflammatory properties, both essential in cancer therapy.
The study also revealed that the starter culture is naturally rich in flavonoids, phenolics, proteins, and fermentable sugars, making it not only therapeutically promising but also nutritionally valuable.
The study emphasises the diverse roles of starter cultures in traditional and modern applications, particularly in the fermentation of traditional rice beer and the associated health benefits. Starter cultures not only enhance the nutritional value and flavour of fermented foods but also offer significant health benefits, including improved gut health and antioxidant properties.
Lung cancer, being the most prevalent cancer globally with a poor prognosis, especially in advanced stages, necessitates the development of novel treatment approaches.
Researchers associated with the study say future research should include in vivo and in vitro studies to validate the anticancer properties of the identified compounds.
“This research not only highlights the medicinal value hidden within traditional food practices of Northeast India but also positions Tripura’s rice beer starter culture as a novel source of natural tyrosine kinase inhibitors, paving the way for future lung cancer therapies” a researcher associated with the study said.
As scientists continue to unlock the healing secrets of age-old traditions, the study serves as a powerful reminder that the future of medicine may be hidden in the roots of our past.
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