Agartala: Extract from traditional fermented bamboo shoot variety of Tripura has anti-obesity effects and offers a solution to weight management and metabolic health, a recent study of Guwahati-based Institute of Advanced Study in Science and Technology (IASST) revealed.
Tripura has as many as 21 varieties of bamboo, and besides industrial and economic activities, shoots of three varieties of bamboo have remained popular across the state. Because bamboo shoots are high in nutrients, they are considered easily available food products among tribals and hill people.
IASST study claimed it reduces lipid accumulation and increases fatty acids. Fermentation techniques have been used for generations, as old as human civilisation, which are mainly used to preserve food, enhance nutritional quality, and enhance taste and flavour. However, the effects depend on the environment, availability of food materials, and traditional knowledge.
The study led by Prof Mojibur R. Khan from IASST, an autonomous institute of the Department of Science and Technology (DST) of the Central Government, investigated the anti-obesity effects of different varieties of traditional fermented bamboo shoots from the northeastern region.
“Based on in vitro cell culture studies, the team has observed that a traditional fermented bamboo shoot variety of Tripura, called ‘Melye-amiley’ can reduce intracellular lipid accumulation. The process involved an increase in the expression of lipolytic (HSL, LPL, and Agtl) and fat browning regulator genes (UCP1, PRDM16, and PGC1-alpha),” Prof Mojibur pointed out.
The study demonstrated that treatment with fermented bamboo shoots leads to the upregulation of thermogenic protein expression via the AMPK signalling pathway. This process stimulates mitochondrial biogenesis and enhances fatty acid β-oxidation, offering a multifaceted approach to weight management and metabolic health.
The findings suggest that fermented bamboo shoot extract has promising anti-obesity effects by boosting energy expenditure in white adipocytes. This study was recently published in the prestigious journal ‘Food Frontiers, he added.
