Bio-functional and anti-inflammatory properties of Chubitchi: A traditional fermented rice beverage of Meghalaya, India

Biofunctional properties of Chubitchi, a traditional rice fermented beverage

Abstract

Chubitchi, a traditional brewed alcoholic beverage from Meghalaya, was prepared under controlled laboratory conditions. A comprehensive storage study was conducted over four weeks under refrigerated conditions to examine its physicochemical properties (pH, acidity, alcohol content) and bio-functional attributes (antimicrobial, antioxidative, ACE inhibitory, anti-diabetic activities, and phenolic content). Over the four weeks, the pH decreased to 3.31, while acidity increased to 2.03%. Ethanol content peaked at 5.62% during week 2. Lactic acid bacteria and yeast counts declined to 5.21 log CFU/mL and 4.86±0.19 log CFU/mL, respectively, by week 4. Chubitchi demonstrated antimicrobial activity against K. pneumoniae, E. coli, and S. aureus. Antioxidative activity peaked in weeks 3 (86.19±0.00%) and 4 (86.04±0.06%). ACE inhibition increased non-significantly from 17.03±0.28% to 23.10±0.92%. Anti-diabetic potential peaked at 3.53% (α-amylase inhibition), 20.42% (α-glucosidase inhibition), and 39.50% (lipase inhibition). Total phenolic content rose from 0.22 mg/mL to 0.27 mg/mL. Organoleptic evaluation revealed declining sensory scores through day 40. Furthermore, a 1:8 dilution of Chubitchi was found to be non-cytotoxic in a murine macrophage cell line, exhibiting significant anti-inflammatory activity and reduced reactive oxygen species (ROS) production. This study provides critical insights into physicochemical and biofunctional dynamics of Chubitchi during storage, supporting its potential as a functional beverage.