According to a new study, the extract from a traditional fermented bamboo shoot variety of Tripura, popularly known as ‘Melye-amiley’ has anti-obesity effects. Thus, it offers a solution to weight management and metabolic health. It reduces lipid accumulation and increases fatty acid β-oxidation. Fatty acid beta-oxidation is the process by which fatty acids are broken down to produce energy.
The techniques of fermentation have been as old as human civilization. These have passed through generations, and are mainly used to preserve food, enhance nutritional quality, taste and flavor.
Based on the environment, availability of food materials and traditional knowledge of the community; the techniques and the products vary.
A study led by Prof. Mojibur R. Khan looked into anti-obesity effects of different varieties of traditional fermented bamboo shoots of the northeastern region. Prof Khan is from the Institute of Advanced Study in Science and Technology (IASST)- an autonomous institute of the Department of Science and Technology (DST).
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 increase in the expression of lipolytic (HSL, LPL, and Agtl) and fat browning regulator genes (UCP1, PRDM16, and PGC1-alpha).
Furthermore, the study demonstrates that treatment with Melye-amiley leads to the upregulation of thermogenic protein expression via the AMPK signaling pathway.
This process stimulates mitochondrial biogenesis and enhances fatty acid β-oxidation, offering a multifaceted approach to weight management and metabolic health.
Mitochondrial biogenesis is a spontaneous response to the cells during division and differentiation, consequences of aging, and to combat environmental stressors such as exposure to heat and cold, exercise, calorie restriction, and oxidative stress. Endurance exercise has long been known to increase mitochondrial function in skeletal muscle.
In fact, this is the process by which cells increase mitochondrial numbers. It was first described by John Holloszy in the 1960s, when it was discovered that physical endurance training induced higher mitochondrial content levels, leading to greater glucose uptake by muscles.
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