Mariano Marcos
State University

Bamboo-derived probiotics show early potential for gut health

By Ian Paul Villanueva

The humble 𝘣𝘢𝘺𝘰𝘨, where the long-cherished Filipino ingredient 𝘳𝘢𝘣𝘰𝘯𝘨 comes from, might one day hold the key to a breakthrough in dairy-free probiotics.

A pair of newly published studies from the MMSU Functional Foods and Nutraceutical Research Center (FNRC) investigated a bacterial strain derived from fermented bamboo shoots, 𝘓𝘢𝘤𝘵𝘰𝘣𝘢𝘤𝘪𝘭𝘭𝘶𝘴 𝘩𝘪𝘭𝘨𝘢𝘳𝘥𝘪𝘪 DSB22. Researchers found that the strain exhibits physiological resilience in high-bile conditions and offers significant intestinal protection, pointing to a highly accessible, locally abundant source for probiotics.

Probiotics are live microorganisms that help support gut health, influence immune function, and contribute to the prevention and management of certain diseases. While they are typically sourced from dairy-based food products, interest in non-dairy sources has grown over time. And for a place as abundant in indigenous food plants (IFPs) as Ilocos Norte, the potential to harness dietary staples such as the 𝘳𝘢𝘣𝘰𝘯𝘨 into functional probiotics represents a largely untapped frontier.

In the study “Probiotic potential, antioxidant, and antimicrobial properties of 𝘓𝘢𝘤𝘵𝘰𝘣𝘢𝘤𝘪𝘭𝘭𝘶𝘴 spp. isolated from indigenous food plants in Ilocos Norte, Philippines,” different strains of the bacteria 𝘓𝘢𝘤𝘵𝘰𝘣𝘢𝘤𝘪𝘭𝘭𝘶𝘴 spp. were subjected to different conditions that tested their ability to survive intestinal conditions.

Among the isolates tested, 𝘓. 𝘩𝘪𝘭𝘨𝘢𝘳𝘥𝘪𝘪 DSB22 showed promising properties, such as tolerance to gastrointestinal stress conditions, among other key observations. The study confirmed that the strain could be used as a non-dairy probiotic.

The study was authored by Xenia Elika Bucao, Christian Angelo Rafael, Sheja Ryz Uoiea Calamayan, Ruth Valerie Dagdagan, Kristian Gay Beltran, Ma. Danica Ines-Ramil, Angelica May Mendoza, Philip Joshua Aliga, Dionisio Bucao, Rhian Jaymar Ramil, and Shirley Agrupis.

Building on these findings, a parallel study tested the strain’s protective capabilities on live models. In “𝘓𝘦𝘯𝘵𝘪𝘭𝘢𝘤𝘵𝘰𝘣𝘢𝘤𝘪𝘭𝘭𝘶𝘴 𝘩𝘪𝘭𝘨𝘢𝘳𝘥𝘪𝘪 DSB22 isolated from bamboo shoots enhances mucosal immunity and modulates cytokine responses in LPS-challenged BALB/c mice,” the ability of 𝘓. 𝘩𝘪𝘭𝘨𝘢𝘳𝘥𝘪𝘪 DSB22 to help protect intestinal barrier integrity during inflammatory conditions was tested.

It found that the strain significantly reduced harmful inflammatory responses in mice and physically shielded their intestinal linings from severe damage. By preserving the structures of the gut, the strain showed its capacity to act as a natural regulator against systemic inflammation. The study, authored by Ines-Ramil, Rafael, Jimmbeth Zenila Fabia, Calamayan, Dagdagan, Jessica Asuncion, Bucao, and Ramil, ultimately validates the promise of 𝘣𝘢𝘺𝘰𝘨 as a source of non-dairy probiotics.

While it will still take considerable time and clinical testing before IFP-derived probiotics in the form of everyday supplements, drinks, or functional foods become commercially available, these findings establish strong preliminary foundations. And, for all purposes, these studies have already achieved a significant milestone: we now know 𝘣𝘢𝘺𝘰𝘨 holds far more potential than just a hearty serving of 𝘳𝘢𝘣𝘰𝘯𝘨.