{"id":1135,"date":"2025-11-18T12:14:13","date_gmt":"2025-11-18T12:14:13","guid":{"rendered":"https:\/\/snips.nutrifytoday.com\/blog\/?p=1135"},"modified":"2025-11-18T12:14:13","modified_gmt":"2025-11-18T12:14:13","slug":"tapuy-rice-wine-byproducts-as-a-source-of-antioxidants-and-anti-aging-compounds","status":"publish","type":"post","link":"https:\/\/snips.nutrifytoday.com\/blog\/tapuy-rice-wine-byproducts-as-a-source-of-antioxidants-and-anti-aging-compounds\/","title":{"rendered":"Tapuy rice wine byproducts as a source of antioxidants and anti-aging compounds"},"content":{"rendered":"\n<p>The study titled &#8220;Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees&#8221; investigates how specific starter cultures\u2014Rhizopus oryzae (RO), Mucor indicus (MI), and Saccharomyces cerevisiae (SC)\u2014affect 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.<\/p>\n\n\n\n<p>Source: <a href=\"https:\/\/link.springer.com\/article\/10.1007\/s44187-025-00285-x\">https:\/\/link.springer.com\/article\/10.1007\/s44187-025-00285-x<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The study titled &#8220;Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees&#8221; investigates how specific starter cultures\u2014Rhizopus oryzae (RO), Mucor indicus (MI), and Saccharomyces cerevisiae (SC)\u2014affect the bioactive properties of tapuy lees, a byproduct of Philippine rice wine fermentation. This research evaluates the impact of these defined starter [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1135","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/posts\/1135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/comments?post=1135"}],"version-history":[{"count":1,"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/posts\/1135\/revisions"}],"predecessor-version":[{"id":1136,"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/posts\/1135\/revisions\/1136"}],"wp:attachment":[{"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/media?parent=1135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/categories?post=1135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/snips.nutrifytoday.com\/blog\/wp-json\/wp\/v2\/tags?post=1135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}