Characterization of phytochemicals, and antibacterial properties of fermented bamboo shoots and their potential influence on the human gut microbiome.

Abstract

The human gut microbiome is profoundly shaped by dietary habits, as fermented foods play a meaningful role, modulating microbial diversity as well as health outcomes. This study is focused on the nutritional as well as on the microbial importance of fermented bamboo shoots, a traditional food that is widely consumed in the Chittagong Hill Tracts area of Bangladesh. Bambusa species were collected in order to prepare for the fermented samples, and those samples were then analyzed well for phytochemical content. Antibacterial effects of ceftazidime-resistant Klebsiella pneumoniae were also analyzed. Laboratory results confirmed that bioactive compounds including riboflavin, benzoic acid, and saponin were present, and concentrations tested showed moderate antibacterial effects. IMPPAT, DrugBank, STRING, and KEGG databases revealed several potential biological targets and various metabolic and signaling pathways in Homo sapiens, K. pneumoniae, and Escherichia coli via in silico analysis, such as porphyrin metabolism, riboflavin metabolism, and amino acid biosynthesis. The study highlights the potential of most fermented bamboo shoots as a source of some novel probiotics and functional foods and also recommends further molecular studies that may include MIC, MBC, and gene expression analysis through RT-PCR.