“Gut” is the main Site of the human microbiome. Soon after birth the colonization of Microorganisms into the human skin and mucosal surfaces gets initiated  and these organisms creates a microenvironment inside the human gut ...each human acquires an unique composition of these organisms. The human gut Microbiota is like fingerprints which is  differ from one another. And it is also differ significantly from the microbiota in close proximity, for example the microorganisms  present in oral cavity, gastrointestinal tract and respiratory tract, and genital organs are differ from each other in physical and functional properties. Approximately 1kilogram of bacteria is presenting in an average adult. This review explores the relationship between  traditional Tamil probiotic foods, Siddha philosophy and gut microbiota.

Functions Of Gut Microbiota:

     The gut microbiota  comprises 500 to 1000 species of microbes, (2). predominantly contributes  two genus,

• Phyla firmicutes
• Bacteroides

These Gut microbiota plays crucial role in maintaining  Immune system and Homeostasis through the symbiotic relationship with Gut mucosa, and also carry out many vital functions like Metabolic functions, Host protection and Immune System Development. Gut microbiota derives nutrients from dietary carbohydrates and fermentation of carbohydrates that escapes from proximal digestion and helps in digestion of  indigestible oligosaccharides. Organisms such as Bacteroides, Roseburia, Bifidobacterium, Fecalibacterium, and enterobacteria synthesis the short chain fatty acids such as butyrate, propionate, and acetate these are the rich sources of energy to the host. Butyrate can also prevent the accumulation of toxic metabolic by products such as D-Lactate(3). Gut microbiota also plays a vital role  in the lipid metabolism by enhancing the lipid hydrolysis, Regulating the Co-lipase expression. Co-Lipase is the protein co-enzyme which requires for the activity of pancreatic Lipase Microbial proteinases in collaboration with Human proteinases assists the protein metabolism(1)(2). The Gut Microbiota carry out Biotransformation of Bile. Mainly The bacteroides intestinalis and also Bacteroides fragilis and E.coli which helps to convert the primary bile acids into secondary bile acids. Another Major Function of Gut microbiota is the Synthesis of Vitamin K and some components of Vitamin B(1)(2)(3).

The genus bacteroides synthesis Conjucated lipoleic acid which is antidiabetic, antiarthogenic, hypolipidemic,and have immunomodulatory property.The Gut microbiota breakdown the polyphenols in the diet and biotransformed to active compounds and the other fascinating fact about gut microbiota is it can metabolize the xenobiotics. The intestinal bacteria produce antimicrobial compounds  such as cathelicidins, C-type lectins,pro defensins .Which prevents the colonization of pathogenic enteroinvasive bacteria by attachment in the gut lining- intestinal epithelial lining. This is called “The Barrier and Competitive exclusion effect". Some Gut bacteria induce plasma cells to express the Secretory IGA which coats the Gut lining and prevent further invasion of pathogenic Organisms(4).The gut microbiota provides an essential role in Immunomodulation, it initates the T cell Responses, It Regulates Gut Associated Lymphoid Tissues (GALT),and IGA producing  plasma B cells(3)(4).

Bacteriocins:

Bacteriocins – are the Ribosomaly synthesized antimicrobial  peptides produced by bacteria, Which have the bactericidal activity on similar or  closely related pathogenic bacterial strains. Bacteriocin is the production antimicrobial  substances such as hydrogen peroxide, fatty acids, Organic acids, ethanol, lytic enzymes, antibiotics. According to klaenhammer 99% of all bacteria probably produce at least one bacteriocin. Lab derived Bacteriocins can be act as a promising antibiotics in the treatment of intestinal infections. Bacteriocins promote bactericidal effect with or without cell death or a bacteriostatic effect inhibiting cell growth Bacteriocins can derived from various unconventional sources such as soil,water, and food products and Conventional Source like Human GIT. The distinguish character of Bacteriocin is Antibiotics with no side effects. These bacteriocins have effective impact on Antibiotic-Resistant Bacteria. Bacteriocins producing bacteria in the GIT include Lactobacillus, Enterococcus, Streptococcus, Staphylococcus etc..(4).

Probiotics And Prebiotics:

Probiotics:

The Food and Agriculture Organisation  and The World health organisation defines probiotics as live microorganisms that can provide benefits to human health when administered in adequate amounts.

There are two main type of probiotics

• Lactobacillus
• Bifidobacterium

These probiotics are responsible for multiple health-boosting functions in human gut. Eating probiotic foods will introduce Good bacteria in human digestive System and help the balance of microbial flora

Prebiotics:

Prebiotics are indigestible Fibres which provides Food for Good bacteria  and promotes the growth of probiotic bacteria and increases their chance of survival. All prebiotics are fibre and not all fibers are prebiotics Some examples of prebiotic fibres rich foods are Apples, flaxseeds, Bananas etc..

Tamil Traditional Foods and Gut Health

Tamil people belief’s that food be the medicine “Unave Marunthu" The word food and medicine are practically interchangeable, there are many traditional indigenous foods for gut health. Tamil people had distinct foods that are bio transformed by fermentation, preparation and consumption of the fermented foods, fermented beverages have been the habit of regular diet of our ancestors. (9).The probiotic nature of these foods protect Gut health and also mental health of Human. Rice and millet based fermented foods in combination with legumes are very popular.

Pazhaya satham -The cooked rice allowed to ferment overnight and consumed the fermented rice water(KANJI/NEERAGARAM) showing the presence of minerals including selenium. Selenium is an antioxidant  which improves immunity and also have a preventive role against cancer.In agathiyar Gunavagadam a song indicates the medicinal value of kanji and Neeragaram

“Kothikanji vettaiyai poakum"...the rice water cures the symptoms like Burning micturation.

Vathapithvaiyam varatchigalai  matrivirun

Thathuvumundaagum thaagam poakum ...

.......Maamathurathai kodukum

Neeragara thelivu neer...-Agathiyar Gunavagadam. (8).

Neeragaram helps to maintain the balance of trihumours and also have Aphrodisiac activity . The fermented rice shows the presence of lactic acid bacteria like leuconostoc species and lactobacillus species they are potential probiotics.(9).

Idli/ dosa:

Idli is a fermented food prepared by steam the fermented rice and black gram batter. Black gram is mulagenous and contains albumins,globulins,and glutelins .The batter raising qualities of black gram is because of the presence of polysaccharide “arabino galactan" the end product of the batter contains ethanol, exopolysaccharides, and bactericins.(9).

“Perumaavin ittiliyai pesil -arumanilam"...Agathiyar Gunavagadam.(8).

Idli will reduce pitha dominance and helps to maintain the balance of trihumours.

Koozh:

Is fermented Millet porridge. The probiotic effect Koozh is because of the presence of oligosaccharides and non starch polysaccharides. Our Ancestors used Many millets to prepare Koozh among that  Finger millets and pearl millet are mostly used. The fermentation enhances the nutritional density the  Lactic Acid bacilli presents in the porridge.(9).

Kallu (toddy/ palm wine):

Traditional fermented alcoholic beverage prepared by fermenting the sap of coconut or palm tree .Borassus flabellifer (palmyra palm)And  Cocus nucifera (coconut plant)Are common plants used for toddy preparation. The fermented coconut toddy contains nitrogen, phosphorus, potassium and calcium and magnesium .

THENNAN KALL(toddy of Cocus Nucifera)

Nathavinthoorum....-Agathiyar Gunavagadam (8.)

According to Siddha literature the toddy of coconut tree will reduce body heat and also act as Aphrodisiac. While pregnancy The unfermented toddy of coconut tree will helps to nourish the baby in the womb.

PANANKALL(toddy of palm tree)

The fresh unfermented palm sap is called pathaneer. Pathaneer is having Vitamin B and ascorbic acid. The microorganisms present in the fresh sap Sacharomyces cervesiar .Bacillus species, pediococcus species, Acetobacter aceti. In Siddha medicine these fermented beverages were used to prepare the higher order medicines, and also used as an adjuant for Many internal medicines, and used to purification process of Medicine preparation.

Vinthuthiramoorum veppudanae thaagam poam....

......paadanangal Suthiyagum....

....panai mathuvirkae...-Agathiyar Gunavvagadam. (8).

Thayir/Moru:

Lactic acid fermented milk made from cow or buffalo milk. Lactic acid bacteria produce a variety of bacteriocins which are highly effective against staphylococcus aureus, Pseudomonas fluorescens, Salmonella typhi, Listera monocytogenes,E.coli.(9).

Siddha Basic Principles  And Gut Microbiota :

“All diseases begins in the gut -Hippocrates”

Siddha system is based on 96 principles and trihumours. Any imbalance in the equilibrium of these trihumours leads to various health issues. The trihumoural theory and Siddhar’s considered that Gut Health is the main factor that influences the health.

Saint thiruvalluvar said that

Marunthena vendavam yakkaiku arunthiyathu

Atrathu potri unin...

Diet and the proper digestion is the main factor that maintains the gut health throughout the life which helps to maintain the homeostasis and prevention of diseases.“Agni” is the digestive power which properly digest the food in intestine..any derangements in the function of agni leads to development of (Aamam/Maantham ) indigestion which consequently leads to diseases. The Dysbiosis in the Gut microbiota plays the predominant role in the formation of Amam. Contributes to the formation of free radicals, production of ROS (reactive oxygen species) may cause damage to RNA and DNA and cause cell death.

According to Siddha system the physical and fundamental behavioural patterns of humans  are based on Vatha ,Pitha,Kaba..which is termed as“ Dhega ilakkanam-The Psycophysiological Constitution “there is an interconnectedness between gut microbiota and trihumoural theory.(7). Recent research shows that The three main prakrithi type had a unique microbiome composition. The gut microbes are major part of the unconscious system, regulating behaviours  through the Gut-Brain axis.

To maintain the equilibrium of trihumours our siddha tradition insists to follow some seasonal Regiments and detoxifying practices like Bhedhi, Ennai kuliyal, Nasiyam and intake of kaayakarpa medicines (Antioxidant medicines) which potentially support a more Resilient and Balanced Gut Microbiota.

Understanding the potential relationship between  Traditional Tamil Foods, Siddha principles and Gut microbiota Gives an Opportunity to Combine ancient Wisdom and Modern Scientific Insights. Embrace both ancient Wisdom and Scientific advancement about the Microbiome allows a comprehensive approach for future research.

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6.Fauzul Mobeen, Vikas Sharma, and Tulika Prakash. Comparative gut microbiome analysis of the Prakriti and Sasang systems reveals functional level similarities in constitutionally similar classes. 2020 Sep; 10(9): 379. 

7.Dr.K.Dhurairasan,HPIM.Noyilla neri,3^rd edition 1993, Govt. of Tamilnadu,Director Indian Medicine and Homeopathy Chennai -106

8.Vaithiya rathinam K.S.Murugesa Mudaliyar Gunapadam 1^st part-Mooligai Vaguppu. 2^nd edition  2006. Govt. of Tamilnadu, Director  Indian Medicine and Homeopathy Chennai -106,P.No 537-543,598-619,653-658.

9.Usha antony,Ramachandran chellaiah,Shankar ilango, Sudha rani ramakrishnan. Ethnic Fermented foods and beverages of India: Science History and Culture 1^st edition , Editor -Jyothi prakash Tamang. Chapter 19.