Ilocos Sur Polytechnic State College

Ilocos Sur Polytechnic State College Probiotics Team breakthroughs in probiotic research from indigenous Yacon

Monday, January 6, 2025 Share to Friend Print a Copy

In a remarkable step toward advancing the science of probiotics, a dedicated team of researchers from the Ilocos Sur Polytechnic State College (ISPSC) has made significant progress in isolating and identifying potentially beneficial lactic acid bacteria (LAB) strains from Smallanthus sonchifolius —more commonly known as yacon. This indigenous food plant, found in the remote town of Cervantes, Ilocos Sur, has been the subject of groundbreaking research that may eventually contribute to the development of localized, natural probiotic supplements. This breakthrough is part of the deliverables of the CHED Lakas project, "Advancing Ilocos IFP Food Systems Through Academia-Industry Collaborative Research and Innovations Toward Healthy Food Security" in collaboration with Mariano Marcos State University and Don Mariano Marcos Memorial State University.
The project, led by Christian C. Molina, Robert Ablog, Peter Paul Lazo, Daniel Ramirez, Patrick Gasmen, Gemmalyn Tenoc, and Meliza Collo used advanced microbiological and molecular techniques to isolate and identify LAB strains from fermented yacon. Yacon, recognized for its nutritional value and health benefits, is typically fermented in rural communities and may serve as an untapped source of potent probiotics.
The research team employed a systematic microbiological approach to isolate LAB from fermented yacon. Using selective growth media known as de Man, Rogosa, and Sharpe (MRS) agar, the team identified several putative LAB colonies based on their morphological characteristics such as size, shape, and color. After cultivating the samples anaerobically for 48 hours at 37°C, a series of promising LAB isolates were selected for further analysis.
Molecular techniques were then utilized to ensure accurate identification of the bacteria. The 16S rRNA gene, a highly conserved region in bacteria, was amplified through Polymerase Chain Reaction (PCR) and analyzed via gel electrophoresis. The PCR products were sequenced and compared against the National Center for Biotechnology Information (NCBI) database, revealing the successful identification of two promising probiotic strains—Lactococcus lactis and Pediococcus pentosaceus.
The study's findings revealed that nine of the isolated strains exhibited a remarkable 99% similarity to Lactococcus lactis, while two strains displayed 98% similarity to Pediococcus pentosaceus. Both of these species are classified as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA) and are widely utilized in probiotic products, especially in dairy fermentation.
Lactococcus lactis and Pediococcus pentosaceus are well-known for their ability to tolerate acidic environments and bile salts, characteristics that make them ideal candidates for gut health. Additionally, these bacteria have been shown to produce antimicrobial compounds and positively impact gut microbiota composition—making them potential agents for improving digestive health and enhancing immunity.
“We are excited by the potential of these LAB strains, particularly because they are sourced from an indigenous food plant like yacon,” shared Annabelle Francisco, Vice President for Research, Extension, and Internationalization. “These findings underscore the uniqueness of our local resources and open new possibilities for probiotic applications specific to the region.”
The team has already started to explore the next phase of the research by resubmitting isolate number 14 for further analysis. Though initially identified as Pediococcus pentosaceus, there is suspicion that it may actually be a yeast species rather than a bacterium. Additional testing is needed to clarify its identity, ensuring that the results are accurate.
The research team is also hopeful that these promising LAB strains can undergo further screening to fully evaluate their probiotic potential, with the hope of advancing these local strains into viable products that can be used both within the Philippines and globally.
The research team's success highlights the importance of indigenous knowledge and local food plants in the quest for new natural remedies and health solutions. By examining yacon, a traditional food source from Cervantes, Ilocos Sur, the ISPSC team is contributing to the global understanding of probiotics while also enriching the local community’s connection to their natural resources.
"This study is a testament to the rich biodiversity of our region and the potential of local food plants in modern biotechnology," said Daniel Ramirez, researcher. "By tapping into the power of local food resources, we are not only preserving our heritage but also contributing to cutting-edge scientific research that could have long-lasting impacts on health and wellness."
The findings from this study offer a glimpse into a future where probiotics sourced from indigenous plants, like yacon, could become an integral part of personalized health regimens. With the support of continued research and development, the ISPSC team’s work may soon contribute to the growing field of probiotic therapies.
The team continues to engage with experts from various fields, including the University of the Philippines System's Philippine Genome Center, where the sequencing of their samples was conducted. Their collaboration with Dr. Alegado from UP Manila, who has worked on similar strains of Pediococcus pentosaceus, is poised to push the boundaries of this research even further.
As the ISPSC Probiotics Team continues to isolate and identify potential probiotics from yacon, the scientific community eagerly awaits the next chapter in this groundbreaking study. Their work not only advances the potential of local probiotics but also brings new hope for sustainable and health-promoting products derived from local resources. #
 

×

Share to Friend

* E-mail To

* Your Name

* Your E-mail Address

* Security

 

Submit Close