A team of researchers in the Philippines has identified a new use for the **waste generated in the fermentation of tapuy**, a traditional rice wine in the country, considered **a superfood**. This byproduct, known as “lees,” has been found to be **loaded with antioxidants with potential health benefits**. The discovery, published in the *Discover Food* journal, opens up the possibility of transforming waste into a valuable nutritional supplement.
Tapuy is a fermented rice drink, whose production process involves a fermentation starter called *bubod*. During fermentation, the **lees**, **a residue composed mainly of fermented rice remnants**, yeasts, and other microorganisms are generated. Until now, this material was considered waste, but the study revealed that **it could have high nutritional value**.
The scientists analyzed different fermentation cultures to identify which ones generated **lees** with a higher concentration of beneficial compounds. They discovered that **a culture with high concentrations of the species** *Rhizopus oryzae, Mucor indicus,* and *Saccharomyces cerevisiae* produced **lees** particularly rich in polyphenols, antioxidants present in foods such as wine and chocolate.
## Tests on Animal Models
To evaluate the effects of this residue, and superfood, on health, the researchers fed **lees** to worms of the species *Caenorhabditis elegans*, an organism widely used in scientific studies due to its transparency and short lifespan. The results were encouraging: worms fed with this residue **experienced a significant increase in their lifespan** and showed a higher production of viable eggs.
Although the results in *C. elegans* are promising, it remains to be determined whether these benefits can be transferred to humans. Animal models **provide valuable clues about the potential of a compound**, but human metabolism is much more complex, and the interaction with other foods can modify its effects.
This discovery **raises the possibility of reusing food industry waste** to improve nutrition and reduce waste. While further studies are carried out to evaluate its safety and effectiveness in humans, the finding **opens up new opportunities in functional and sustainable food research**. The Philippines, a pioneering country in innovation with golden rice, could once again revolutionize how we harness agricultural resources.
## [Developing a New Rice Variety: Consumes Half the Water of Traditional Rice](https://noticiasambientales.com/ciencia/desarrollan-una-nueva-variedad-de-arroz-consume-la-mitad-del-agua-que-el-tradicional/)
The variety of **Jaspe Flar rice** represents a significant advance for local agriculture. It was developed after 12 years of research by the Agricultural Research Institute (INIA), in collaboration with the Latin American Lowland Rice Fund (FLAR) and the national industry Carozzi-Tucapel.
This variety **adapts to new climatic conditions** with less water and greater efficiency.
Under drip irrigation conditions, it **yielded up to 10 tons per hectare**, as reported. Additionally, when grown without flooding, there is a reduction in methane emissions, one of the main greenhouse gases associated with rice production.
Source: Xataka.
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