CorCAARRD Knowledge Repository

Welcome to the CorCAARRD Institutional Repository

The Consortium of the Cordillera Administrative Region Research and Development (CorCAARRD) Repository is a digital platform developed and maintained by CorCAARRD head quarters located at Benguet State University to archive, preserve, and disseminate scholarly, scientific, and technical outputs generated through the collaborative efforts of CorCAARRD member institutions and partners.

This repository supports open access to knowledge, focusing primarily on agriculture, natural resources, and development research relevant to the Cordillera region and beyond. Here, you can explore a wide array of resources, including project reports, policy briefs, journal articles, extension materials, conference proceedings, theses, and more.

Aligned with the mission of DOST-PCAARRD and BSU’s vision as a premier university for science and technology in agriculture, the CorCAARRD Repository provides a central hub for knowledge sharing, transparency, and innovation.

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Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity
(BioMed Central Ltd., 2024-01-02) Chua, Sean Philippe L.; Umayat, Lesley Dale; Medina, Paul Mark B.
Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste product. However, studies have shown the potential value of lees as a healthy food source. We wanted to determine the nutritional profile of tapuy wine and its lees and their abilities to extend lifespan in Caenorhabditis elegans. Tapuy lees (7.65 g/100 g dry weight) was 18.5-fold greater in protein content compared to tapuy wine. Its sugar content (27.66 g/100 g dry weight) is similar to the tapuy wine’s sugar content (23.465 g/100 g dry weight). Through LC–MS/MS, 18.75% and 12.39% of spectral peaks in tapuy wine and lees were matched, respectively, to specific compounds, and several of them are associated with beneficial health effects. Furthermore, the phenolic content in tapuy lees (19,475.526 Gallic Acid Equivalent) is 6.5-fold greater compared to tapuy wine. Surprisingly, the DPPH and FRAP antioxidant assays show that tapuy lees had a lesser antioxidant ability compared to tapuy wine. However, C. elegans fed with supplementation of tapuy lees extract showed a 16.24% increase in mean lifespan, which is higher compared to the 6.10% increase in mean lifespan when supplemented with tapuy wine. Taking all these findings together, our study revealed that tapuy lees has a greater nutritional value than tapuy wine, and this underutilized and wastefully discarded product can be repurposed as a potential functional food.