Pulque as an ally for gut health

Abstract

Pulque is a Mexican fermented beverage whose spontaneous fermentation process involves lactic acid bacteria and yeasts. These microorganisms can transform honeydew into metabolites that have an impact on intestinal health. Proposed mechanisms that could promote gut health include the production of organic acids that reduce pH in the gastrointestinal tract, as well as the synthesis of bacteriocins and antimicrobial compounds with the potential to modulate microbial populations. They also include adhesion to the mucosa and the contribution of polysaccharides and bioactive peptides, which could influence the intestinal barrier and immune response. The available evidence, although heterogeneous and focused on specific strains or isolates (e.g., lactic acid bacteria associated with pulque), suggests plausibly positive effects on digestion, lactose tolerance, and microbial balance. This paper summarizes the biotechnological fundamentals and challenges for translating pulque into functional food applications.