HOW PLANT BASED CARROT KANJI WORK AS PROBIOTIC

It is era in which everyone is health conscious. Management of chronic diseases via plant based nutrient or natural sources is getting more attention as compare to conventional therapy. Among them, we are all familiar with the term probiotic and its importance on health and well-being. Generally dairy products have been consumed as fermented food (like yogurt) to get the probiotic benefits but today, I will discuss some plant based fermented lactic acid bacterial beverages which will not only provide the probiotic benefits but it is also the good source of antioxidant, fibers, protein, minerals, and vitamins. Yes, it is kanji which has been consuming in Indo- Pak for the ages. Let’s put first some light on the importance of plant based probiotic fermented food or drinks in compare to dairy products and then we will delve some interesting information about kanji.

IMPORTANCE OF PLANT BASED LACTIC ACID FERMENTED PROBIOTIC FOOD
Probiotic administration via plant based fermented products is good substitute over the dairy fermented products for the following reasons,
• for lactose intolerant people.
• For those who can’t afford it due to low socio-economic problems especially in developing countries.
• If patients is suffering with high cholesterol levels.
• High nutritional profile of plant based fermented products (Vitamins, minerals, protein and antioxidant content) make it ideal choice for probiotic delivery.

ABOUT KANJI
Kanji is a functional beverage which provides promotive health benefits beyond their basic nutritional values (addition of specific substance or live organisms in it which is other than their nutritional profile) which can be used to boost overall well-being or to prevent diseases due to its rich nutritional profile. Kanji of carrot or beetroot is refreshing plant based nondairy probiotic rich drink with high nutritional profile (high antioxidant content with vitamins) with warming effects in cold winter season. It is traditionally naturally lactic acid fermented, tangy (sour), slight salty and spicy ready to serve probiotic drink generally prepared from black (kali gajar) or purple carrots (if not available red or orange carrot can be used) along with black salt or white salt, mustard seeds or mustard seeds powder and red chili flakes or powder (optional) under sunlight in ceramic or earthen pot with previously boiled and cold water for few days (usually from 3 to 7 days). Duration of fermentation depends upon the ambient temperature. Warm temperature will speed up the fermentation process which can be observed through change in flavor and color. Muslin cloth should be tying over earthen jar in order to allow exchange of gases. Otherwise, it will be turn into mild, light and frothy alcoholic drink. However, in some kanji recipe, beetroot and carrot both are used while some recipe include only beetroot. Ginger and turmeric can be used as a spice and it is optional to enhance the nutritional values of fermented drink.

BIOACTIVE COMPONENTS OF CARROTS KANJI
The good nutritive profile of carrot kanji includes the following bioactive components ,
Lactic acid, Lactic acid bacterial strains, Vitamin A, Vitamin C (fermentation enhances the vitamin C content) and Vitamin B12 due to Lactobacillus plantarum , fibers, lutein, zeaxanthin, beta carotene (precursor of vitamin A), dietary minerals (calcium, potassium, magnesium, phosphorus, sodium, zinc and iron), reducing sugars, anthocyanin, polyphenols (chlorogenic acid, ferulic acid, quercetin and caffeic acid), flavonoids and beneficial enzymes (produces as a result of fermentation).

WHY TRADITIONALLY BLACK CARROTS ARE PREFERRED TO MAKE THE CARROTS KANJI?
Because of the richness of anthocyanin content which is known for its antioxidant, anti-inflammatory, anti-obesity, anti-diabetic and anti-cancerous potential.

HOW CARROTS OR BEETROOT KANJI GET FERMENTED?
Fermentation take place due to LACTIC ACID BACTERIA a gram positive bacteria (LAB) which usually utilize carbohydrates (sugar) as substrate for energy production and convert it into simpler units and its major end product is lactic acid which is responsible for unique flavor, aroma, texture, taste and color of kanji with the production of beneficial bacteria.

TYPE OF LAB STRAINS FOUND IN KANJI
Following LAB strains are usually identified in carrot kanji with the different health promoting functions,
• LACTOBACILLUS FERMENTUM
Helps in balancing the gut microbiota along with antioxidant properties.
• LACTOBACILLUS PLANTARUM
Support in digestion and gut health with its anti-inflammatory properties.
• LACTOBACILLUS BREVIS
It is involved in lactic acid production with boosting effects on digestion and immunity.
• PEDIOCOCCUS SPECIES
It is also gram positive Lactobacillus bacteria which increases fermentation and provide aid in food preservation.
• LEUCONOSTOS SPECIES
Helps in production of lactic acid and beneficial enzyme which therefore, support digestion and immunity.
• WEISSELLA SPECIES
Having antimicrobial properly which support digestive health and immune system.
Let’s explore some information about gut microbiota, prebiotic, probiotic and its importance to better understand the multi nutritional impact of kanji on health,

WHAT IS GUT MICROBIOTA?
Nowadays, gut microbiota or gut flora is considered as major body organ which can be define as microorganisms which are normally living in the gut.

WHAT IS PREBIOTIC?
Prebiotic is non digestive part of food which is degraded by gut microbiota and serve as a source of energy for growth or activity of gut friendly microbes and beneficial for overall host health. In simple words, we can say that it is feed for human microflora. Kanji contains pectin a fiber and carbohydrates as prebiotic which foster growth of probiotic.

PROBIOTIC AND ITS IMPORTANCE
Probiotic can be define as live organisms which is used to restore gut microbiota or flora by increasing the number of gut friendly bacteria or in simple words by acting as gut beneficial microbes. These friendly microbes fight against unhealthy and unfriendly microbes and improves digestive health (assist in the reduction of the symptoms of IBS), mental health (link between gut microbiota and mental wellbeing is scientifically established), immune system. It is also supportive in recovery after antibiotics treatment (as antibiotics are non-selective in nature and work without any discrimination between good and bad microbes), in nutrients production (particularly vitamin C and B12) and in minerals absorption.

HIGH NUTRITIVE BENEFITS OF KANJI ON HEALTH
According to health care professionals, probiotic foods have great impact on health. Let’s explore and discuss how rich nutrition profile of kanji impact our lives.

AID IN DIGESTIVE HEALTH
Rich probiotic, fiber, enzymes profile along with soothing and slight acidic nature of kanji foster overall digestive health by improving IBS symptoms and by reducing gas, bloating and constipation. It also detoxifies the gut with the improvement of gut motility. It can be used as appetizer and helpful in nutrients absorption.

HEPATOPROTECTIVE IMPACT
Lactic acid fermentation and ample amount of antioxidant in kanji reduces inflammation and oxidative stress and may provide support against alcoholic or nonalcoholic liver fatty acid. Probiotic content enhances bile acid production and may regulate fat metabolism. Balancing of gut microbiota also enhance liver enzymes activity and detoxification assist in liver health improvement.

DIURETIC EFFECTS AND REPRODUCTIVE HEALTH
Carrot kanji has mild diuretic effects and high potassium content reduces water retention and promote urination with the removal of toxins from the body.
Balanced gut microbes foster digestive health with proper nutrient absorption and rich antioxidant content may positively affects reproductive health with mild uterine muscles contraction and hormonal regulation.

IMMUNE SYSTEM
Probiotic, antioxidant and vitamins content particularly vitamin C make it amazing immunity booster drink.

SKIN HEALTH
High water content of kanji, antioxidant (reduces oxidative stress), vitamin C (foster collagen production) and probiotic (maintain good digestive health which is reflected through healthy skin) all together work for skin vitality.

WEIGHT LOSS
By enhancing metabolism and digestion kanji aid in weight loss journey and prevent against the risk of chronic ailments.

HEART HEALTH
Detoxification potential of kanji cleanse and purify the blood and lowers cholesterol level and may provide support against atherosclerosis by reducing oxidative stress.

BLOOD SUGAR REGULATION
High fiber content of kanji provide support in the regulation of blood sugar level with  the feeling of fullness and by releasing sugar slowly into blood stream thus preventing sudden blood spikes.

EFFECTIVE AGAINST WORMS AND PATHOGENS
Due to probiotic nature and antimicrobial properties kanji is very much effective against worms and harmful pathogens. It is commonly used in my country for this purpose.

MUSTARD SEEDS BENEFITS IN KANJI
Incorporation of mustard seeds in kanji not only enhance kanji flavor (pungent taste) but also act as detoxifier and natural electrolytes or minerals replenisher like selenium, zinc, magnesium, calcium and iron. Mustard seeds foster fermentation along with the stimulation of secretion of digestive enzymes thus improve digestion. Selenium, magnesium and omega 3 fatty acid of mustard seeds exhibits anti-inflammatory properties. Anti-microbial properties of mustard seeds will not allow growth of pathogens or harmful microbes growth in kanji.

CONCLUSION
Despite of being consuming in Indo-Pak region as old-age drink, kanji is not very much scientifically explored. However, it is excellent plant based nondairy fermented drink for the delivery of probiotic. It is the powerhouse of health boosting nutrients with multi health promoting benefits. Kanji has higher bioactive phytochemical than carrot juice. In short, it is a miracle drink.