Natural Beverage Research Articles

Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae

Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae

Effects of Osmotic Dehydration on Mass Transfer of Tender Coconut Kernel.

Tender coconut water has been very popular as a natural beverage rich in various electrolytes, amino acids, and vitamins, and hence a large amount of tender coconut kernel is left without efficient utilization. To explore the possibility of making infused tender coconut kernel, we investigated the effects of two osmosis methods, including solid-state osmotic dehydration and liquid-state osmotic dehydration, as well as two osmosis agents such as sorbitol and sucrose, on the mass transfer of coconut kernel under solid-state osmotic dehydration conditions. The results showed that under the conditions of solid-state osmosis using sucrose and liquid-state osmosis using sucrose solution, the water diffusion coefficients were 9.0396 h-1/2 and 2.9940 h-1/2, respectively, with corresponding water mass transfer coefficients of 0.3373 and 0.2452, and the equilibrium water loss rates of 49.04% and 17.31%, respectively, indicating that the mass transfer efficiency of solid-state osmotic dehydration of tender coconut kernel was significantly higher than that of liquid-state osmotic dehydration. Under solid osmosis conditions, the water loss rates using sucrose and sorbitol were 38.64% and 41.95%, respectively, with dry basis yield increments of 61.38% and 71.09%, respectively, demonstrating superior dehydration efficiency of sorbitol over sucrose under solid-state osmosis. This study can provide a reference for the theoretical study of the mass transfer of tender coconut kernel through osmotic dehydration, and also provide technical support for the development and utilization of tender coconut kernel.

Biological activity of the Clitoria ternatea flower aqueous extract planted in Binh Duong province, Vietnam

Clitoria ternatea L. is commonly called the blue pea flower, an herbaceous plant that is used for traditional medicine, natural food colorants and beverages thanks to its antioxidant properties and the consequent health benefits. This study aimed to evaluate the bioactivity and safety of Clitoria ternatea flower (CTF) aqueous extracts. In this study, we evaluated the biological activity of CTF aqueous extracts at concentrations from 20 to 120 µg/mL through the test of 1,1-diphenyl-2-picrylhydrazyl (DPPH), ACE inhibition, antibacterial activity and cell viability assay to test for HEK.293 nephrotoxicity. The results indicated that CTF aqueous extract exhibited the highest antioxidant activity and ACE inhibitor activity at the concentration of 120 µg/mL. Besides, the antibacterial activity of the aqueous extract against Staphylococcus aureus and Bacillus sp. at 80 µg/ mL concentration was similar to that of 120 µg/mL. The aqueous extract at 120 µg/mL did not exhibit cytotoxic effects on HEK.293 cells. The results of this study suggested that CTF can be used as a natural beverage, a kind of tea to improve human health.

Nutritional Characteristics, Health Impact, and Applications of Kefir.

A global epidemiological shift has been observed in recent decades, characterized by an increase in age-related disorders, notably non-communicable chronic diseases, such as type 2 diabetes mellitus, cardiovascular and neurodegenerative diseases, and cancer. An appreciable causal link between changes in the gut microbiota and the onset of these maladies has been recognized, offering an avenue for effective management. Kefir, a probiotic-enriched fermented food, has gained significance in this setting due to its promising resource for the development of functional or value-added food formulations and its ability to reshape gut microbial composition. This has led to increasing commercial interest worldwide as it presents a natural beverage replete with health-promoting microbes and several bioactive compounds. Given the substantial role of the gut microbiota in human health and the etiology of several diseases, we conducted a comprehensive synthesis covering a total of 33 investigations involving experimental animal models, aimed to elucidate the regulatory influence of bioactive compounds present in kefir on gut microbiota and their potential in promoting optimal health. This review underscores the outstanding nutritional properties of kefir as a central repository of bioactive compounds encompassing micronutrients and amino acids and delineates their regulatory effects at deficient, adequate, and supra-nutritional intakes on the gut microbiota and their broader physiological consequences. Furthermore, an investigation of putative mechanisms that govern the regulatory effects of kefir on the gut microbiota and its connections with various human diseases was discussed, along with potential applications in the food industry.

The correlation between the succession of microflora and volatile flavor compounds in kefir vegetable juice fermentation

The dynamic evolution of volatile flavor compounds and microbial community structure during the entire fermentation process was analyzed using high throughput sequencing and GC-MS. The results showed that a total of 42 volatile flavor compounds including alcohols, esters and alkenes were detected throughout the fermentation process. High-throughput sequencing showed that the number of microorganisms in the sample peaked at 24 h of fermentation. Proteobacteria was the most abundant microbiota throughout the fermentation period, underscoring its relative stability during the fermentation process. Correlation analysis showed that Rheinheimera had the highest correlation with alkenes and other volatile flavor compounds. There was a significant correlation between Enterobacteriaceae, Ewingella and ester volatile flavor compounds. There was a significant correlation between Enterobacter, Stenotrophomonas, Sphingomonas and Rheinheimera and alkenes and other volatile flavor compounds. There was also a significant correlation between Prevotella and acid-volatile flavor compounds. In summary, this study provides new insights into the formation of flavor substances and the dynamic changes of microflora during the production of kefir-fermented vegetable juice. At the same time, it also provides a reference for improving the economic added value of agricultural products.Industry relevance: For consumers, water kefir (WK) has become an increasingly attractive natural beverage. In this paper, we elucidated the dynamic properties of WK fermentation by GC-MS combined with gene sequencing. The internal relationship between the composition of the microbiota and the formation of flavor substances in WK fermentation was revealed. These findings represent an important milestone in the understanding of WK microbiology and pave the way for the development of starters with clear flavor substances.

Quality Assessment of Moringa Oleifera Leaf Juice as An Immune Booster Against Endemic Diseases in East Nusa Tenggara

Background: Moringa leaf juice is a natural beverage with high antioxidant properties, making it a potential candidate for traditional medicine and food additive applications. This study aimed to identify the classes of chemical compounds present in moringa leaf juice and evaluate its antioxidant activity, hedonic test and storage stability.
 Method: Three different moringa juice formulations were prepared using variations of fresh leaf powder and evaluated for color, taste, aroma, phytochemical content (to confirm the presence of alkaloids flavonoids, saponins, and tannins), antioxidant activity, and storage stability. The optimal formulation was selected based on a panel of experts’ sensory evaluation.
 Result: The optimal moringa juice formulation consisted of 120 g of fresh moringa leaves, 50 mL of wild honey, 50 g of local guava, 800 mL of UHT milk, and 200 mL of purified water. Phytochemical testing revealed the presence of alkaloids, flavonoids, saponins, and tannins in the moringa leaf juice. The antioxidant activity was 14,339,974 ppm, indicating that moringa leaf juice is a potent antioxidant. The moringa juice remained stable at room temperature for 6 hours and in cold storage for 24 hours, maintaining the same taste and color as when initially prepared.
 Conclusion: Moringa leaf juice is a natural beverage with high antioxidant activity and a rich phytochemical profile, including alkaloids, flavonoids, saponins, and tannins. The good storage stability of moringa leaf juice at room temperature and in cold storage suggests that it is a viable option as an antioxidant beverage.

Association between ultra-processed food consumption and the incidence of type 2 diabetes: the ELSA-Brasil cohort

BackgroundUltra-processed food (UPF) consumption increases the risk of type 2 diabetes in various high-income countries, with some variation in the magnitude across studies. Our objective was to investigate the association of UPF consumption and specific subgroups with incident type 2 diabetes in Brazilian adults.MethodsThe Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) is a multicenter cohort study of 15,105 adults (35–74 years) enrolled in public institutions in Brazil (2008–2010). We followed participants with two clinic visits (2012–2014; 2017–2019) and annual telephone surveillance. After excluding those with diabetes at baseline, who died or were lost in the follow-up, with missing data, with implausible energy food intake, or reporting bariatric surgery, there were 10,202 participants. We used the NOVA classification to assess UPF consumption based on a food frequency questionnaire. We defined type 2 diabetes by self-report, medication use, or comprehensive laboratory tests. We estimated relative risks (RR) and 95% confidence intervals (95% CI) using robust Poisson regression.ResultsMedian UPF consumption was 372 g/day. Over 8.2 (0.7) years of follow-up, we detected 1799 (17.6%) incident cases. After adjustment for socio-demographics, family history of diabetes, and behavioral risk factors, comparing the fourth (≥ 566 g/day) with the first (< 236 g/day) quartile of UPF distribution, RR was 1.24 (1.10–1.39); every 150 g/day increments in UPF consumption resulted in a RR of 1.05 (1.03–1.07). Reclassifying natural beverages with added sweeteners as UPF increased risk (RR 1.40; 1.25–1.58). Among UPF subgroupings, consumption of processed meats and sweetened beverages increased diabetes risk, while yogurt and dairy sweets decreased the risk (p < 0.05).ConclusionsUPF consumption increased the incidence of type 2 diabetes in Brazilian adults, with heterogeneity across specific food items. These findings add to previous evidence for the role of UPFs in the development of diabetes and other chronic diseases, supporting recommendations to avoid their intake in diabetes prevention and management.

Effect of Soil Acidification on the Production of Se-Rich Tea.

Selenium (Se)-enriched tea is a well-regarded natural beverage that is often consumed for its Se supplementation benefits. However, the production of this tea, particularly in Se-abundant tea plantations, is challenging due to soil acidification. Therefore, this study aimed to investigate the effects of changes in Se under acidified soil conditions. Eight tea plantation soil monitoring sites in Southern Jiangsu were first selected. Simulated acid rain experiments and experiments with different acidification methods were designed and soil pH, as well as various Al-ion and Se-ion concentrations were systematically determined. The data were analyzed using R statistical software, and a correlation analysis was carried out. The results indicated that as the pH value dropped, exchangeable selenium (Exc-Se) and residual selenium (Res-Se) were transformed into acid-soluble selenium (Fmo-Se) and manganese oxide selenium (Om-Se). As the pH increased, exchange state aluminum (Alex) and water-soluble aluminum (Alw) decreased, Fmo-Se and Om-Se declined, and Exc-Se and Res-Se increased, a phenomenon attributed to the weakened substitution of Se ions by Al ions. In the simulated acid rain experiment, P1 compared to the control (CK), the pH value of the YJW tea plantation decreased by 0.13, Exc-Se decreased by 4 ug mg-1, Res-Se decreased by 54.65 ug kg-1, Fmo-Se increased by 2.78 ug mg-1, and Om-Se increased by 5.94 ug mg-1 while Alex increased by 28.53 mg kg-1. The decrease in pH led to an increase in the content of Alex and Alw, which further resulted in the conversion of Exc-Se to Fmo-Se and Om-Se. In various acidification experiments, compared with CK, the pH value of T6 decreased by 0.23, Exc-Se content decreased by 8.35 ug kg-1, Res-Se content decreased by 40.62 ug kg-1, and Fmo-Se content increased by 15.52 ug kg-1 while Alex increased by 33.67 mg kg-1, Alw increased by 1.7 mg kg-1, and Alh decreased by 573.89 mg kg-1. Acidification can trigger the conversion of Exc-Se to Fmo-Se and Om-Se, while the content of available Se may decrease due to the complexation interplay between Alex and Exc-Se. This study provides a theoretical basis for solving the problem of Se-enriched in tea caused by soil acidification.

Magnetic Resonance Enterography Reinvented: Exploring the Potential of a New Natural Beverage as an Alternative to Polyethylene Glycol Solution

The aim of the present study was to test a new oral contrast medium composed of natural components for the magnetic resonance (MR) imaging of small bowel diseases. Between January 2018 and June 2019, 35 patients affected by ileocolic Crohn’s disease (CD) were enrolled in the present study. Each patient underwent two sequential MR enterographies, first with the standard polyethylene glycol (PEG) water solution and, after 3 weeks, with the new natural beverage designed by our team. At the end of the administration of each oral contrast, a satisfaction survey was given to the patients to assess the palatability of both beverages. The intestinal distention and the quality of images were evaluated by two expert radiologists for both studies and the interreader agreement was calculated. According to the satisfaction questionnaire, 97.1% of patients expressed positive judgments regarding the natural beverage (71.4% very good and 25.7% good) whereas only 8.6% of them appreciated the PEG water solution (8.6% good) (p = 0.0001). The degree of intestinal distention was excellent and good in 97.1% of patients after the administration of PEG and in 94.3% of the patients after the administration of the natural beverage, without significant differences between the two products and with almost perfect (k = 0.821) and substantial (k = 0.754) inter-observer variability, respectively. No statistical differences were observed between the two expert radiologists regarding the evaluation of the imaging quality; in particular, they were considered good and excellent in 100% of patients after the administration of PEG water solution and in 97.2% of those who took the natural beverage, with substantial (k = 0.618) and almost perfect (k = 0.858) inter-observer variability, respectively. The new natural beverage demonstrated the same intestinal distension and excellent image quality compared to the synthetic standard oral contrast administered during MRE for small bowel diseases, proving to be a valid alternative with better palatability.

Pasteur and the entry of wine into scientific modernity

Among the imposing bulk of Louis Pasteur's work, his Studies on Wine are the least known and commented. However, in these Studies, collected in 1874, he displayed all the facets of his versatile genius, as a citizen, as a teacher, and as a scientist. As a chemist, he analysed the steps of vinification and the mechanisms of fermentation. As a citizen, he aimed at the improvement of an industry key to the French prosperity. He was also a man rooted in his terroir; aware of the know-how of wine makers, and a teacher working hard with his students. This article explores the circumstances and results of his work and assesses the so-called pasteurization of wine, that, contrary to the epic narrative, was not later established for wine, as it was for other natural beverages. Lastly, the article raises the question of the role of the Studies on Wine on the emergence of the Pasteurian microbian theory of human illnesses.

Nutritional profile and functional properties of coconut water marketed in the streets of Abidjan (Côte d'Ivoire)

Abidjan, the economic capital of Côte d'Ivoire, has several coconut water sale points in the streets. This natural beverage was very appreciated by people. Coconut waters from several varieties of coconut trees were proposed to consumers. Thus, the biochemical, nutritional, and microbiological properties of coconut water could be influenced by the variety of coconut tree. The purpose of this study was to provide the social and scientific data of coconut water sold in Abidjan streets. The study has been carried in two steps. The first step aimed to determine the knowledge level of coconut water and the reasons for consumption and the second phase regarded to analyse physicochemical, biochemical and functional properties of coconut water samples from different varieties of coconut trees. The survey through questionnaire revealed that coconut water was well known by consumers (100%) and it was consumed for its strengthen (33.33%), digestive (29.33%) and refreshing (28.34%) properties. Physicochemical, biochemical and functional properties were influenced by the variety of coconut tree. Microbiological quality of all samples in this study was not acceptable. Microbial load requires Aerobic Mesophilic Germs (AMG) to have a count of less than 5.103 UFC/mL, fewer than 10 total coliforms, and no faecal coliforms. Coconut water samples from coconut tree dwarf (CWD) were characterized by contents of fat (0.335%), titratable acidity (0.202%), total flavonoids (0.381 µg/mL QE), total phenols (0.177 µg/mL GAE), proteins (0.291%), phosphorus (0.05 mg/L) and energy value (20.21 Kcal/100 mL). The coconut water samples from coconut tree tall (CWT) were characterized by calcium (1.14 mg/L), pH (5.59), ash (0.470%), total soluble solids (5.06 °Brix), moisture (94.96%) and Calcium phosphorus ratio contents (Ca:P) (57). The coconut water samples from the streets (CWS) were characterized by contents of fiber (0.0355%), carbohydrate (4.38%), dry matter (5.09%), (total coliforms ((1.4 ± 0.4)108)CFU/mL, aerobic mesophilic germs ((4.7 ± 1.2)109)CFU/mL, antiradical activity (DPPH) (65.14±0.005%), condensed tannins (0.260±0.05 µg/mL CE) and of phosphorus (0.05 mg/L). Overall, statistical analyses showed a significant difference (P<0.05) between the samples. In sum, although coconut water is a natural beverage, it may not be appropriate for human consumption in some cases.

Metabolomic Analysis of Fermented Tibetan Tea Using Bacillus circulans and Their Biological Activity on Mice via the Intestine-Hepatic Axis.

The use of Bacillus circulans as the sole starter provides better process control compared to natural fermentation. However, the chemical composition of fermented Tibetan tea by B. circulans and its regulatory effects on the intestine-liver axis has not been reported. For this purpose, a high-resolution liquid chromatography tandem mass spectrometry metabolomics approach was performed. The effects of fermented Tibetan tea on the intestine-liver axis of mice were also evaluated. Untargeted metabolomics analysis showed that the contents of catechin derivatives, flavonoids, phenolic acids, and terpenoids increased by 0.3, 2.38, 2.65, and 3.36%, respectively, compared with those before fermentation. Furthermore, 16S ribosomal RNA sequence analysis revealed that the relative abundance of Lactobacillus spp. in the intestine increased after consumption of fermented tea. Additionally, based on histological and quantitative PCR analyses, fermented Tibetan tea also improved intestinal development and intestinal barrier function in mouse, while increasing the antioxidant capacity of mouse liver. Thus, fermented Tibetan tea could provide beneficial health effects through the intestine-liver axis. These findings have facilitated the study of the chemical composition of Tibetan tea and provided theoretical support for its use as a natural beverage with intestinal probiotic functions.

Upcycling of carrot discards into prebiotics (fructooligosaccharides) as high value food ingredients

A great amount of carrots is discarded daily in the word because they do not meet the quality standards imposed by consumer market. The aim of this work was to evaluate the feasibility of using carrot discards as substrate of solid-state fermentation to produce β-fructofuranosidase by Aspergillus niger and its subsequent use to catalyze the synthesis of fructooligosaccharides (prebiotics) using carrot juice. Results indicated that carrot bagasse has adequate nutrients for the growth of A. niger, but supplementation with a source of nitrogen is required to obtain a high production of β-fructofuranosidase (90.82 U/mL). Maximum specific activity (251 U/mg) was obtained after 3 days of fermentation at 30 ºC, using an inoculum of 106 conidia/ mL. β-fructofuranosidase was successfully used to synthesize fructooligosaccharides using carrot juice as substrate, raising the possibility for future development of a natural functional beverage. Tweetable abstractA great amount of carrots is discarded daily. This paper evaluates the use of carrot bagasse to produce β-fructofuranosidase and its subsequent application in carrot juice to produce a natural beverage with prebiotics.

Optimization of ultrasound processing parameters for preservation of matured coconut water using a central composite design

Mature coconut water (MCW) is a natural beverage and a main by-product of various coconut processing industries such as virgin coconut oil, coconut chips, coconut milk, etc. In spite of huge benefits, MCW’s short shelf life limits its market potential. In this context, the present study investigates the effect of ultrasonic processing parameters, such as amplitude (50%, 60% and 70%) and time (5 min, 10 min and 15 min), on microbial population and quality profile (pH, total soluble solids, total sugars, reducing sugars and non-reducing sugars) of MCW. Central composite design was used to create a multiple linear regression model for each response and to optimize ultrasound processing parameters. The optimal treatment parameters to ensure microbial safety and preserve the nutritional quality of MCW were 60% ultrasonic amplitude and treatment time of 10 min. Total sugars, reducing sugars, non-reducing sugars and microbial load of MCW determined at optimized conditions were 4.92%, 2.804%, 2.13% and 4.79 log cfu/mL, respectively. Ultrasonic treatment was found to be effective in inhibiting microbial growth and maintaining non-reducing sugars of MCW.

Quinones as an Efficient Molecular Scaffold in the Antibacterial/Antifungal or Antitumoral Arsenal.

Quinone-based compounds constitute several general classes of antibiotics that have long shown unwavering efficiency against both Gram-positive and Gram-negative microbial infections. These quinone-based antibiotics are increasingly popular due to their natural origins and are used in natural beverages from herbs or plants in African, Chinese and Indian traditional medicines to treat and prevent various diseases. Quinone-based antibiotics display different bioactive profiles depending on their structures and exert specific biocidal and anti-biofilm properties, and based on recent literature, will be discussed herein.

Microbial quality and antimicrobial residue of local and industrial processed fruit juice sold in Tamale, Ghana

Fruits are essential part of human nutrition that provides numerous health benefits. When processed into juice, they are either packaged and stored or consumed immediately. Some reports associate foodborne illness with consumption of natural beverages contaminated with pathogenic microbes. Also, concerns of antimicrobial resistance due to antimicrobial residues in fruit juices has been raised. Thus, this study assessed the microbial quality of fruit juice by determining the incidence and load of E. coli and Salmonella spp., and the presence of antimicrobial residues in locally processed fruit juices (n = 25) and industrially (n = 3) processed fruit juices sold in Tamale, Ghana. Spread plate technique was adopted for isolation and enumeration of bacteria whilst the Premi® test kit was employed for detecting the presence of antimicrobial residue. Neither E. coli nor Salmonella spp. is recorded in all three industrially processed fruit juice samples. However, the locally processed fresh fruit juice samples recorded a prevalence rate of 88% E. coli and 40% Salmonella spp. with microbial load of 1.3 × 104 cfu/ml—9.23 × 104 cfu/ml for E. coli which is above the acceptable limits. Antimicrobial residues were absent in all 28 samples analyzed. The incidence and high E. coli load found in the local fresh fruit juice is of concern. Future studies should elucidate the pathogenicity of the isolates. Also, to avert possible foodborne illness linked with the consumption of local fresh fruit juices within Tamale and to ensure food safety, increase public health surveillance is recommended.

Polyprenylated Benzophenones and Tocotrienol Derivatives from the Edible Fruits of Garcinia oblongifolia Champ. ex Benth. and Their Cytotoxicity Activity.

The fruits of Garcinia oblongifolia Champ. ex Benth. were famous as an edible fruit in tropical regions of China. Because of its unique taste and great nutritional value, the ripe fresh fruits of G. oblongifolia could be eaten directly or used as raw materials for natural beverages and food supplements. In this work, six new polyprenylated benzophenones (1-6) and one new dimeric tocotrienol derivative (7), together with 18 known ones (8-25), were isolated from the fruits of G. oblongifolia. Compounds 1-4 were peculiar polycyclic polyprenylated acylphloroglucinols (PPAPs) featuring the rare carbon skeleton of a bicyclo[3.4.1]decane-1,3-diketone. Moreover, all isolates (1-25) were evaluated for their cytotoxicity activities against nasopharyngeal carcinoma (NPC) cell lines (CNE1 and CNE2). Among these isolates, compound 6 exhibited the strongest cytotoxicity activity on CNE1 and CNE2 cells with the IC50 values of 7.8 ± 0.2 and 9.1 ± 0.3 μM, respectively. Further mechanistic investigation demonstrated that 6 could induce mitophagy to promote Caspase-9/GSDME-mediated pyroptosis through triggering ROS in NPC cells.

Strengthen detection of raw milk somatic cell count - the first step for China milk quality improvement

Milk is a healthy natural beverage and the main raw material of dairy products. It is well known that raw milk is the first link to guarantee and control the quality and safety of milk and dairy products. Only high-quality raw milk can produce high-quality dairy products.

A temporal view of the water kefir microbiota and flavour attributes

Water kefir is a fermented beverage often produced in a household setting through the inoculation of a microbial community (water kefir grains) into a sugar rich solution. To date, a detailed understanding of how this community evolves during the fermentation, and the resulting impact on the final beverage flavour has not been elucidated. To address this metagenomics, flavour analysis and sensory science were used to resolve the temporal evolution of a model water kefir. We observed that the diversity of the water kefir studied is relatively unique, being dominated throughout the fermentation by the gluconic acid producer Zymomonas mobilis. We describe the metagenome-assembled genome of two likely new Curvibacter species, that is mostly found in the liquid fraction. Finally, we show that, in addition to Z. mobilis, members of the Bifidobacterium, Acetobacter and Saccharomyces species as well as former members of the Lactobacillus genus, were the main contributors to flavour. Industrial relevanceWater kefir has become an increasingly attractive alternative natural beverage for consumers, while also serving as an interesting model to enhance our understanding of microbial communities consisting of eukaryotes and prokaryotes. By integrating metagenomics, chemical profiling and sensory evaluation, we illustrate and clarify the dynamic nature of water kefir fermentations. In addition to elucidating its detailed temporal diversity, we also highlight the potential flavour and sensory contributions of the different microbial members of the community. These combined findings represent a significant milestone in the understanding of water kefir microbiology while also paving the way for the development of defined starter cultures that can enable the manufacture of a beverage which reproduces the main attributes of a traditionally brewed water kefir.

Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity.

Fermented foods have been an important component of the human diet from the time immemorial. It contains a high amount of probiotics that have been associated to a wide range of health benefits, including improved digestion and immunity. This review focuses on the indigenously prepared prebiotic- and probiotic-containing functional fermented rice (named Xaj-pani) by the Ahom Community from Assam, in Northeast India, including all the beneficial and potential effects on human health. Literature was searched from scientific databases such as PubMed, ScienceDirect and Google Scholar. Glutinous rice (commonly known as bora rice of sali variety) is primarily employed to prepare beverages that are recovered through the filtration process. The beer is normally consumed during religious rites, festivals and ritual practices, as well as being used as a refreshing healthy drink. Traditionally, it is prepared by incorporating a variety of medicinal herbs into their starter culture (Xaj-pitha) inoculum which is rich in yeasts, molds and lactic acid bacteria (LAB) and then incorporated in alcoholic beverage fermentation. The Ahom communities routinely consume this traditionally prepared alcoholic drink with no understanding of its quality and shelf life. Additionally, a finally produced dried cake, known as vekur pitha act as a source of Saccharomyces cerevisiae and can be stored for future use. Despite the rampant use in this community, the relationship between Xaj-pani’s consumption, immunological response, infectious and inflammatory processes remains unknown in the presence of factors unrelated or indirectly connected to immune function. Overall, this review provides the guidelines to promote the development of prebiotic- and probiotic-containing functional fermented rice that could significantly have an impact on the health of the consumers.