Short-Chain Fatty Acid Extracts from Fermented Rice Gruel Modulate Triglyceride Metabolism in Drosophila melanogaster

Abstract

Traditional fermented foods are rich sources of probiotic microorganisms and bioactive metabolites that contribute to metabolic health. Fermented rice gruel (Generally referred as Kanji in Tamil) is a home-based fermented food widely consumed in South Asia, yet its microbiological and metabolic significance remains underexplored. The present study aimed to explore the presence of Lactobacillus species in fermented rice gruel further it investigates the role of short-chain fatty acids (SCFA) produced by the Lactobacillus species in lipid metabolism using Drosophila melanogaster as a model system. Phytochemical analysis, microbial enumeration, Fourier transforms infrared (FTIR) spectroscopy of fermented rice gruel, triglyceride estimation and behavioral based physical activity assays were employed in D. melanogaster experimental models. The results demonstrate that fermented rice gruel supports probiotic-level growth of L. plantarum and contains SCFA-associated functional groups that contribute to reduced lipid accumulation and improved physical activity. These findings highlight the functional and nutritional relevance of traditional fermented rice-based foods. This study aligns with Sustainable Development Goals of Zero Hunger, and Good Health and Well-Being by scientifically validating fermented rice gruel (Kanji) as a nutritionally functional, probiotic-rich traditional food. The rich existence of Lactobacillus plantarum and its association with short-chain fatty acid (SCFA) synthesis in fermented gruel and regulatory ability of SCFA on lipid metabolism in experimental models highlights the role of affordable home-based fermented foods in improving dietary quality and supporting metabolic health