A team of Filipino researchers has discovered a powerful antifungal agent hidden within a traditional fermented fish dish. Burong isda, a popular Pampanga delicacy, harbors a bacterium, Limosilactobacillus fermentum, with surprising health benefits. This bacterium shows significant promise in combating Aspergillus fumigatus, a fungus that commonly infects people with weakened immune systems.
The research, conducted by scientists at the University of the Philippines Diliman College of Science (UPD-CS) and the University of Santo Tomas (UST), combined advanced genomic and laboratory techniques. This multi-faceted approach revealed the bacterium’s antifungal properties. This is potentially the first study demonstrating L. fermentum’s effect against A. fumigatus.
Lead researcher Joshua Veluz, a Kapampangan himself, explained his personal connection to the project. He grew up eating burong isda, fueling his curiosity about its potential health benefits beyond its cultural significance. His interest led to the study, begun in 2019. He stated, “Historically, probiotic research in the Philippines has relied heavily on culture-based methods and basic molecular techniques. This work underscores the value of combining genomics, metabolomics, and assays as a powerful and timely approach to uncovering the full probiotic potential of microbes found in Philippine fermented foods.”
The study found that while L. fermentum might struggle in highly acidic environments like the stomach, it thrives in less acidic parts of the digestive tract. Importantly, the bacteria possess genes that boost the immune system and produce essential B vitamins (B1, B2, B6, and B9). Crucially, the strains are non-pathogenic and show minimal risk of transferring antimicrobial resistance.
Beyond immune support and vitamin production, the L. fermentum strains produce compounds that inhibit fungal growth. While previous research has noted L. fermentum’s antifungal abilities against other fungi, this study highlights its potential against the dangerous A. fumigatus. This opens exciting possibilities for developing a broad-spectrum antifungal treatment.
Veluz and his team are continuing their research. They are exploring additional probiotic properties and ensuring the strains’ stability for safe application in future health products. They plan to further characterize the bacteria’s traits, contributing significantly to the burgeoning field of probiotic research in the Philippines. Their work utilizes OMICs, a cutting-edge approach to studying the complete set of genes or proteins of the organism. This discovery could lead to new probiotic products, offering a natural and effective way to combat fungal infections. The potential impact on global health from this seemingly simple fermented fish is enormous.
