Metabolomics affirms traditional alcoholic beverage raksi as a remedy for high-altitude sickness

Journal of Ethnic Foods

Malay Bhattacharya¹  Sumedha Saha¹  Soumya Majumder¹  Arindam Ghosh¹  Sourav Chakraborty¹ 

[1] Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Rajarammohanpur, Siliguri, 734013, Darjeeling, India;

关键词: High altitude;    Raksi;    Ethnoecology;    Ethnic beverage;    GC-MS;    Metabolomics;   

DOI  :  10.1186/s42779-021-00094-4

来源: Springer

【 摘 要 】

Raksi, a fermented distilled alcoholic beverage, is an ethnic drink consumed in high altitude regions of Singalila Ridge of the Himalayas and in adjoining high altitude places in Nepal, northern and north eastern part of India and Tibetan plateau. Like jaanr, tongba, nigar, chhyang, and other fermented ethnic beverages, raksi is considered as an element of ethnopharmacology of high altitude with claims of medicinal properties. An ethnobiological survey was done in the study area prior to collection and identification of raksi samples. In this research, two raksi samples (khokim raksi and chimphing raksi) of Singalila Ridge of the Himalayas were investigated by metabolite profiling using gas chromatography-mass spectrometry analysis. Results of the experiment showed presence of several respiratory protective, cardioprotective, neuroprotective, anti-inflammatory, and antioxidant components which have properties to prevent various high altitude illnesses. Moreover, large quantities of bioactive terpenoids, fatty acid derivatives, coumarins, and peptides were detected whose chemotaxonomy and biosynthesis pathways were further studied. This metabolomics investigation not only affirmed Raksi as a remedy for high-altitude sickness but also helped in understanding the importance of this type of ethnic foods in high altitude ethnoecology. This research on raksi in the fields of ethnobiology and metabolomics is a cumulative approach which has opened the door for in-depth investigations on similar ethnic foods. However, further experiments on raksi are surely needed in ethnobiology, microbiology, biochemistry, and food technology.

【 授权许可】

CC BY