Kapampangan dish, burong isda, study reveals probiotics, anti-fungal properties

Limosilactobacillus fermentum colonies on agar, derived from burong isda. (Photo credit: Joshua Veluz)
A childhood Kapampangan delicacy — burong isda (fermented fish) — served as inspiration of one scientist to pursue studies on the health benefits of Filipino traditional fermented foods.
Author Joshua Veluz, from UP Diliman College of Science (UPD-CS) National Sciences Research Institute (NSRI), a Kapampangan whose curiosity was whetted by the dish that he ate as a child, its cultural significance and health benefits. He began his study in 2019.
'This personal and academic connection made the study deeply meaningful to me,' he was quoted as saying.
With Veluz, the other authors are Paul Christian Gloria and Dr. Maria Auxilia Siringan of UPD-CS NSRI, and Dr. Irineo Dogma Jr. of the University of Santo Tomas (UST).
The researchers from UPD-CS combined genomic and laboratory analyses to provide a comprehensive probiotic profile of two L. fermentum strains in burong isda that showed the strains' antifungal benefits against Aspergillus fumigatus (A. fumigatus), which is one of the most common fungi affecting immunodeficient individuals.
"A key characteristic of probiotics is their ability to survive the harsh conditions of the digestive system. They discovered that while these strains may struggle to grow in highly acidic environments like the stomach, they had no difficulty growing in less acidic conditions, as in most parts of the gastrointestinal tract," according to the press release from the UPD-CS.
"Furthermore, the researchers discovered that the strains carry several genes known to help boost the host's immune system, along with genes related to producing essential vitamins such as B1, B2, B6, and B9. The strains were also found to be non-pathogenic and have a very low potential to transfer antimicrobial resistance genes."
Veluz also said 'the strains produce compounds that inhibit the growth of certain fungi known to cause infections.'
The researchers, UPD-CS said, are exploring additional probiotic properties of the strains and assessing their stability to ensure they can be safely used for future health applications.
'We aim to further characterize their functional traits and contribute to the growing field of probiotic research in the Philippines, especially using OMICs,' concluded Veluz. — BAP, GMA Integrated News

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Kapampangan dish, burong isda, study reveals probiotics, anti-fungal properties

Limosilactobacillus fermentum colonies on agar, derived from burong isda. (Photo credit: Joshua Veluz) A childhood Kapampangan delicacy — burong isda (fermented fish) — served as inspiration of one scientist to pursue studies on the health benefits of Filipino traditional fermented foods. Author Joshua Veluz, from UP Diliman College of Science (UPD-CS) National Sciences Research Institute (NSRI), a Kapampangan whose curiosity was whetted by the dish that he ate as a child, its cultural significance and health benefits. He began his study in 2019. 'This personal and academic connection made the study deeply meaningful to me,' he was quoted as saying. With Veluz, the other authors are Paul Christian Gloria and Dr. Maria Auxilia Siringan of UPD-CS NSRI, and Dr. Irineo Dogma Jr. of the University of Santo Tomas (UST). The researchers from UPD-CS combined genomic and laboratory analyses to provide a comprehensive probiotic profile of two L. fermentum strains in burong isda that showed the strains' antifungal benefits against Aspergillus fumigatus (A. fumigatus), which is one of the most common fungi affecting immunodeficient individuals. "A key characteristic of probiotics is their ability to survive the harsh conditions of the digestive system. They discovered that while these strains may struggle to grow in highly acidic environments like the stomach, they had no difficulty growing in less acidic conditions, as in most parts of the gastrointestinal tract," according to the press release from the UPD-CS. "Furthermore, the researchers discovered that the strains carry several genes known to help boost the host's immune system, along with genes related to producing essential vitamins such as B1, B2, B6, and B9. The strains were also found to be non-pathogenic and have a very low potential to transfer antimicrobial resistance genes." Veluz also said 'the strains produce compounds that inhibit the growth of certain fungi known to cause infections.' The researchers, UPD-CS said, are exploring additional probiotic properties of the strains and assessing their stability to ensure they can be safely used for future health applications. 'We aim to further characterize their functional traits and contribute to the growing field of probiotic research in the Philippines, especially using OMICs,' concluded Veluz. — BAP, GMA Integrated News

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