Exploring Bioactive Compounds in Traditionally Fermented Bamboo Shoots for Anti-Klebsiella pneumoniae Activity and Host Digestive System Modulation

Abstract

This study investigated the phytochemical composition and potential health benefits of traditionally fermented bamboo shoots (Bambusa bambos), with a dual focus on their antimicrobial activity against multidrug-resistant (MDR) Klebsiella pneumoniae and their potential to modulate human biological pathways related to gut and metabolic health. Rooted in traditional food practices from the Chittagong Hill Tracts of Bangladesh, fermented bamboo shoots were not only valued for their nutritional properties but also contained bioactive compounds that might serve therapeutic functions.

Using a combination of traditional brine water fermentation, ethanol extraction, and qualitative phytochemical screening, several key compounds were identified, including riboflavin, benzoic acid, oxalic acid, betaine, taxiphyllin, and nicotinic acid. Initial antibacterial assays revealed modest zones of inhibition, suggesting low but present antimicrobial activity. To explore the mechanisms behind these effects, molecular docking demonstrated that riboflavin and benzoic acid strongly interacted with essential bacterial enzymes (ribF and Acs), indicating potential for metabolic disruption in K. pneumoniae.

Complementary in silico analyses showed that these compounds also interacted with human proteins involved in immune signaling, antioxidant defense, and metabolic regulation. Protein–protein interaction networks and pathway enrichment analyses suggested modulation of key signaling pathways such as PI3K-Akt, Ras, and chemokine cascades—particularly in the stomach, colon, and liver—highlighting their role in gut barrier integrity, inflammation control, and systemic immunity.

Overall, the findings suggested that fermented bamboo shoots might act as functional foods with dual antimicrobial and host-modulatory properties. While their direct antibacterial effects in vitro were limited, their broader molecular interactions pointed to a promising role in promoting digestive and immune health, and in complementing strategies to manage antimicrobial resistance. This study bridged indigenous knowledge and modern science, reinforcing the value of traditional fermentation in enhancing the nutritional and medicinal value of local foods.