Phyllanthus species have been known for their medicine and food homology properties in the management of diabetes and related metabolic disorders. This review provides the scientific insights supporting the potential in diabetes prevention and intervention. Descriptions of the geographical distribution and traditional usage highlight the similarities and differences among selected Phyllanthus species, that is, Phyllanthus niruri L., Phyllanthus urinaria L. and Phyllanthus acidus (L.) Skeels, known for their extensive conventional usage in Southeast Asia, particularly Malay Peninsula. Their rich phytochemical profiles, well-documented antidiabetic properties and abundant existing research necessitate a review for potential sustainable food and clinical applications. Metabolomics unlocked the therapeutic avenues of Phyllanthus species for a more sustainable and natural option for diabetes remedies. The overview of phytochemical fingerprints and bioactive compounds in Phyllanthus plants, and the elucidation of biomarker pathways deepened the understanding of antidiabetic properties of these medicinal plants. Additionally, the toxicological data revealed that lower dosages of Phyllanthus species are safe for consumption without significant adverse effects. Data from 2010 to 2025 for in vitro and in vivo antidiabetic studies demonstrated the capability of Phyllanthus species as anti-hyperglycemic agent. Nevertheless, limited clinical trials have shown prominent antidiabetic properties. Standardized polyherbal marketed products and patents incorporating Phyllanthus species in various formulations have been abundantly filed. Overall, this review offers a comprehensive insight into the role of bioactive phytoconstituents in Phyllanthus species and enhance the prospects in the advancement of functional food ingredients and drug discovery for diabetes management.

Traditionally in Malaysia, the leaves of Abrus precatorius, a flowering plant that belongs to the legume family, Fabaceae, are used to treat various ailments such as coughs, diarrhoea, wound healing and even as anticancer and antivirus remedy. The study aimed to identify the phytocompounds present in A. precatorius leaves using (1) different solvents and (2) two different extraction methods for each solvent. Additionally, we have also intended to investigate the anti-proliferative activity of those maceration-based extracts on selected cancer and normal cell lines. In this study, two extraction methods were used (maceration and Soxhlet extraction), using sequential solvents according to their polarity, starting with hexane, ethyl acetate and methanol. The phytocompounds were identified via the GC-MS technique. The findings reported that the ethyl acetate extract (obtained via Soxhlet extraction) contained the highest amount of terpenoids, while the methanol extract (obtained via maceration) contained the highest combination of terpenoids and phenolic compounds. The triple negative breast cancer cell line, MDAMB-231 showed high sensitivity towards all A. precatorius leaf extracts (maceration-based). The hexane extract of A. precatorius leaves (maceration-based) showed the lowest IC50 on MDA-MB-231 cells at 80.75 ± 64.0 μg/mL. In conclusion, potential anticancer phytocompounds were identified in the A. precatorius leaves extracts such as 1-octacosanol, neophytadiene and 4-vinylphenol. All maceration-based extracts exhibited non-cytotoxicity effect on both normal breast cell MCF-10a and fibroblast cell NIH (3T3). The MDA-MB-231 cell line was the most sensitive towards all maceration-based extracts, particularly hexane-maceration based.

In reply to the critical requirement for new anti-infective and anticancer agents, this study explores aquatic actinomycetes as a favorable source of naturally occurring bioactive compounds. Using metabolomics and dereplication analysis, we investigated the chemical profiles of promising eight actinobacterial isolates out of seventy-eight actinomycetes isolated from the Red Sea and the Mediterranean Sea. The eight isolates (6, 10, 12, 35, 42, 43, 45, and 48) demonstrated cytotoxic activity against the breast adenocarcinoma (MCF-7) cell line and broad-spectrum antimicrobial activity against Gram-negative and Gram-positive microbes. Isolate 10 exhibited the broadest antibacterial activity, while isolates 42, 43, and 45 showed moderate to weak cytotoxic potential. Genetic identification via 16S rRNA sequencing classified seven isolates as Streptomyces sp. and one as Brevibacterium sp. Multivariate data analysis (MVDA) of the high-resolution mass spectrometry (HRMS) data identified isolate 10 as an outlier, rich in diverse secondary metabolites. Dereplication revealed numerous metabolites with potential antimicrobial and anticancer activity, confirmed by NMR data highlighting their complex chemical profiles. These findings underscore the effectiveness of integrating metabolomics and bioassays to uncover unique bioactive products from aquatic actinobacteria, creating a foundation for further development of novel antimicrobial and antitumor medicines.

Beauty food is a term referring to food that is believed to nourish the skin from within, thus improving physical appearance by promoting a healthy and youthful skin. Kimchi , a traditional Korean fermented food, is gaining recognition as a potential beauty food due to its rich composition of bioactive compounds, antioxidants, and probiotics. This study investigates the effects of kimchi extract (1% and 5%) on skin health at the cellular level using cultured human skin cells as an in vitro model. The antioxidant activity of kimchi extract was assessed using DPPH, FRAP, and ORAC assays, demonstrating significant antioxidant potential, particularly on the 14th day of fermentation stage. Treatment of keratinocytes with kimchi extract resulted in the activation of the Nrf2 signaling pathway and upregulation of key antioxidant enzymes, such as heme oxygenase 1 (HO1), catalase (CAT), and glutathione peroxidase (GPX), which help protect skin cells against oxidative stress. Additionally, kimchi extract promoted the expression of collagen, elastin, and hyaluronic acid in fibroblasts, thus supporting skin structure and hydration. Finally, kimchi extract protected keratinocytes from oxidative stress-induced cell death, suggesting its potential to maintain skin health and mitigate signs of aging. These findings provide the first molecular evidence of kimchi ’s potential as a beauty food, highlighting its role in enhancing skin resilience and appearance through dietary intervention.

Tempe is a superior plant-based protein source that provides a diverse array of nutritional benefits as a result of the presence of bioactive metabolites. Nevertheless, there is a scarcity of information regarding the metabolomics profile between organic and conventional tempe and the fate of these metabolites after in vitro digestion. This report examines the metabolomic profile of soybean as raw material and tempe prior to and following the in vitro digestion process. We obtained a comprehensive set of metabolomic data using ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS). The metabolomics dataset organized into Excel sheets and structured according to polarity, mass to charge ratio (m/z), retention time, feature name, biological replicates and controls. This data offers preliminary insights into the metabolite profile of tempe samples, encompassing source material soybean, tempe, and tempe digesta.

Abstract Recently, fermented mushrooms are widely consumed worldwide owing to their nutritional, sensory, and health-promoting properties. The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma. Four well-known and most commonly included edible mushroom species are Ganoderma lucidum, Morchella esculenta, Lentinula edodes and Hericium erinaceus. Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities, however, they have low oral bioavailability, restricting their therapeutic application. Fermentation is a method of preserving and transforming raw mushrooms into high-quality, value-added products by utilizing the technology of microorganisms and enzymes. This study provides a multifaceted review on mushroom fermentation from several perspectives including: 1) Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation. 2) Production conditions, fermented mushroom in the market, and associated biochemical changes in fermented mushroom products. 3) Fermentation effect on bioavailability, sensory, and nutritional value of fermented mushrooms. 4) Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein. Graphical Abstract

Viscum album has been employed traditionally to treat various ailments including as add-on therapy for cancer treatment. V. album formulations have been employed as adjuvants in cancer treatment due to their immunomodulatory activities as well as to alleviate the side effects of conventional cancer therapies. The present review provides updated information from the past 10 years on the immunomodulatory activity and inhibitory effects of V. album on cancer cells, its safety profile, and recent nanotechnology development. V. album extracts and their bioactive phytochemicals, particularly lectins, viscotoxins, and polyphenols, have demonstrated immunomodulatory activity and inhibitory effects against various types of cancer, with low cytotoxicity and side effects, in experimental studies and demonstrated promising anticancer activity in clinical studies in cancer patients. V. album extracts have been shown to enhance immune function by promoting cytokine secretion and inducing both innate and adaptive immune responses, which can help improve immune surveillance against cancer cells. The development of V. album nanoparticles has boosted their biological activities, including inhibitory activity on cancer cells, and could possibly reduce undesired side effects of the plant. Further prospective studies on the plant as a source of new medicinal agents for use as an adjuvant in the treatment of cancer must be performed to provide sufficient efficacy and safety data.

Edible bird's nest (EBN) is a functional food renowned for its numerous health benefits. While its nutritional and therapeutic value is well-documented, the metabolites contributing to the bioactivities of EBN remain poorly understood. This study aimed to identify the metabolites present in EBN subjected to different treatments, including double-boiled EBN (EBNdb), EBN hydrolysate (EBNhydro), EBN fermented with Lactobacillus helveticus (EBNLH), Latilactobacillus curvatus (EBNLC), and Latilactobacillus sakei (EBNLS) using liquid chromatography-mass spectrometry (LC-MS) and correlate the identified bioactive metabolites with the bioactivities of EBN. It was found that the fermented EBNs exhibited the highest number of metabolites, with 76 tentatively identified, followed by EBNhydro (45) and EBNdb (37). Citric acid (1.97-4.48 g/kg) was present in all treated EBN samples, while L(+)-lactic acid (3.03-8.07 g/kg) and adipic acid (2.33-3.18 g/kg) were only found in fermented EBNs. Among the treated EBN samples, EBNLC demonstrated the significantly highest (p <= 0.05) antioxidative (22.34 +/- 0.41 % 1,1-diphenyl-2-picrylhydrazil radical scavenging activity), antihypertensive (5.46 +/- 0.26 % angiotensinconverting enzyme inhibitory activity), and antihyperglycemic activities (6.48 +/- 0.34 % alpha-amylase inhibitory activity). A total of 18 metabolites, including citric acid, 4-sphingenin, N-acetylcitrulline, 4-aminophenol, L (+)-lactic acid, 2-oxoadipate, sildenafil, formylglycinamidin-RP, 11(3,17 alpha,21-alpha-5(3-pregnane-3,20-dione, 2-ketobutyric acid, homoserine, benzaldehyde, 1-pyrroline4-hydroxy-2-carboxylate, nortriptyline, 1-methylguanine, 3-hydroxy-trimethyllysine, 3-phenylpropionate, and reserphine were predicted as bioactive metabolites using the partial least squares discriminant analysis (PLS-DA). This study provides valuable insights into the metabolites present in EBN and serves as fundamental data for future investigations into the bioactive compounds responsible for its specific health benefits, potentially leading to the development of enhanced EBN-based functional foods.

Dysfunctional labour (DL) is a major cause of maternal and neonatal deaths worldwide. The only clinically available drug is oxytocin which is about 50% effective. Therefore, the development of new effective drugs for DL is a necessity. The medicinal plant Brachystegia eurycoma Harms (synonym B. spiceaformis) is used for labour management in ethnomedicine. In the search for new lead compounds for DL therapy, the stem bark of B. eurycoma was subjected to bioactivity-guided fractionation procedures to elucidate its uterine-modulating activities and active compounds. B. eurycoma stem bark extract (BE) was fractionated via vacuum liquid chromatographic techniques. The fractionation process was guided by ex vivo uterine contractility assays on the mouse uterus, performed using spontaneous, oxytocin, and high KCl-induced contractility assays. Furthermore, the characterization of the chemical constituents was performed using nuclear magnetic resonance (NMR) and mass spectrometry (MS). BE produced dual effects on uterine contractility which was dependent on the reconstitution period. The freshly prepared crude extract (BEF) inhibited uterine contractility (IC50 amplitude = 0.8 ± 0.1 mg/ml; IC50 frequency = 1.4 ± 0.2 mg/ml). However, contractility was augmented when the reconstituted extract was stored for 24 h and beyond (BES) (EC50 amplitude = 0.2 ± 1.2 mg/ml; EC50 frequency = 0.91 ± 1.2 mg/ml). In addition, the compounds caffeine, genistein, and prunetin were identified from the potent BE fractions via the different spectroscopic and spectrometric tools. This study demonstrated a storage-dependent dual effect of BE where BEF induced inhibition and BES augmented uterine contractility. Findings from this study also suggest that caffeine and phytoestrogens contributed to the uterine-modulating activities of BE. Thus, further investigation of these compounds in combination and as separate lead compounds is required for DL therapeutic management.

Tempe, a fermented soybean food rich in polyphenols including isoflavones, is valued for its health benefits, notably its antioxidants. Concerns about glyphosate residues in crops have led to increased demand for organic soy products, including tempe. The study aimed to investigate the metabolomic profiles of tempe and its bioactive potentials prior to and following in vitro simulated gastrointestinal digestion. Conventional soybean (CS), conventional tempe (CT), conventional tempe digesta (CTD), organic soybean (OS), organic tempe (OT) and organic tempe digesta (OTD) were analysed for various assays. The study observed a significant decrease in the total phenolic and flavonoid levels for conventional and organic samples in tempe extracts (CT, OT) compared to tempe digesta (CTD, OTD). Organic tempe digesta has a higher total phenolic content (CTD = 22.55 mu g GAE/g, OTD = 41.36 mu g GAE/g) and flavonoid content (CTD = 4.64 mu g QE/g, OTD = 10.06 mu g QE/g) compared to conventional tempe digesta. However, there is a significant difference in the bioaccessibility of phenolic (CT = 74.77 %, OT = 59.20 %) and flavonoid (CT = 49.4 %, OT = 57.52 %) in both organic and conventional tempe. Tempe consistently surpasses soybean in antioxidant assays such as DPPH, ABTS, and FRAP. Organic tempe digesta exhibits the most elevated levels of antioxidants. Using GNPS and the SIRIUS database, 34 metabolites were annotated according to the criteria of having a VIP score > 1.5, a log2(FC) > 1, and a p-value < 0.05. From the list, 26 metabolites demonstrated a positive correlation with antioxidant activity, DPPH, and FRAP. Molecular networking enables the visualization of 12 prominent isoflavones, namely daidzein, daidzin, genistein, genistin, glycitein, glycitin, 6 ''-O-malonyldaidzin, ''-O-malonyldaidzin, 6 ''-O-acetylgenistin, ''-O-acetylgenistin, 6 ''-O-acetyldaidzin, ''-O-acetyldaidzin, and 7,8,4 '- '- trihydroxyisoflavone. Interestingly, aglycone isoflavones are abundant in organic tempe digesta while glycoside isoflavones are abundant in organic and conventional soybeans. Overall, the findings indicate that tempe digesta exhibits distinct metabolic patterns and bioactive potentials.

Summary Polygonum minus (PM) has a rich traditional usage for health benefits, yet its potential as a natural‐based solution for obesity management remains unexplored. This study evaluated the antioxidant properties, inhibition of pancreatic lipase and α‐glucosidase activities, and metabolite profiles of PM aerial extracts harvested at 8, 10, and 12 weeks using 1 H NMR‐based metabolomics. PM harvested at 12 weeks exhibited significant antioxidant and enzyme inhibition activities. NMR metabolomics unveiled nine major metabolites correlated to the bioactivities of 12‐week PM. LC–MS/MS profiling enabled the identification of flavonoids and phenolic acids, with the majority having sulfate, gallate, and glycoside moieties. Notably, in vivo experiments demonstrated that rats treated with 200 mg kg −1 and 400 mg kg −1 PM exhibited significantly lower ( P < 0.05) total body weight gain (39.03% and 52.59%, respectively) compared to negative control rats (69.95%), with the lower dose group also exhibiting reduced ( P < 0.05) fasting blood glucose levels. This study highlights the potential of 12‐week PM as a natural‐based solution in obesity management.

Fermented seafood paste, terasi , is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp ( Acetes indicus ) but some regional varieties of terasi include other seafoods, such as fish in their recipes. The present study aimed to explore the cultural and ethnic significance of terasi , investigating the current traditional preparation of terasi , and analyze the characteristics of terasi made from shrimp and fish. The traditional practice of terasi making in Cirebon, its birthplace, often includes the use of anchovy (Engraulidae) as an additional ingredient besides shrimp, as observed among more than 70% of local producers. Therefore, we characterized several aspects of terasi made from shrimp and anchovy (fish) under different proportions. Higher proportion of fish in terasi was associated with darker color due to browning reactions and higher microbial load, particularly proteolytic and lactic acid bacteria. Nutritionally, higher proportion of fish increased the protein content of terasi but decreased its fat content. A series of chemical analyses revealed that the addition of fish in terasi significantly increased protein hydrolysis, lipid peroxidation, and non-enzymatic browning (Maillard) reaction, thus resulting in a significant formation of toxic compounds such as histamine and acrylamide. Interestingly, organoleptic analysis showed that terasi made from an equal proportion of shrimp and fish was preferred by the panelists. Therefore, this study suggested that mixing shrimp and fish could be used as a strategy to increase consumer’s acceptance toward terasi . However, for food safety reasons, some adjustments in the fermentation period should be made in future studies since the addition of fish in terasi would increase microbial activity and accelerate chemical reactions.

Stingless bees’ products such as honey and bee bread are beneficial to human health. However, the metabolite composition within the products may differ according to spatial and temporal factors. This study aims to investigate the impact of spatial and temporal factors on the significant metabolite composition present in Heterotrigona itama bee bread collected from different seasons and types of bee farms. Thus, tandem mass spectrometry (LCMS/MS) based metabolomics analysis was used to achieve the said goal, focusing on H. itama bee bread samples, followed by multivariate analysis using the MetaboAnalyst platform. Our findings revealed significant metabolites that set bee bread samples apart. In terms of temporal factors, the analysis highlights specific metabolites exclusive to the wet season, such as flavones and flavonoids. However, in contrast, during the wet season, there are no significant metabolites in herbal farm samples. The results also underscore the significance of phenolic compounds in wet season samples and as vital metabolites distinguishing the groups. This study highlights a total of 24 annotated significant metabolites identified in different bee bread samples, as well as their capacity to differentiate between seasons and bee farms. Notably, these results suggest a wide variety of potential plant families as a source of bee bread. These findings shed light on the impact of seasons and diverse plant families contributing to bee bread composition, which may impact the growing meliponiculture industry greatly.

Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world’s third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigate the chemopreventive potential of cabbage kimchi against the promotion of colorectal cancer by red meat in vivo using carcinogen-injected rats. Rats were fed by AIN-76 diet enriched in freeze-dried beef sirloin supplemented or not with kimchi powder for 120 days prior to killing. Kimchi supplementation at moderate (5%) and high (10%) concentration significantly suppressed the formation of precancerous lesions in the colon of red meat-fed rats. Using fecal water, the aqueous extract of feces, we found out that kimchi supplementation limited iron-mediated oxidation and reduced lipid peroxidation in the feces of rats. Furthermore, kimchi supplementation reduced the toxicity of fecal water of red meat-fed rats toward human colonic epithelial cells in vitro by suppressing the formation of cellular reactive oxygen species (ROS). The chemopreventive effects of kimchi were associated with the acidification of fecal matrix and increase in fecal lactic acid bacteria (LAB). Gene expression analysis in the colon of rats demonstrated that kimchi supplementation prevented colorectal carcinogenesis by up-regulating the expression of tumor-suppressor genes and antioxidant enzymes, as well as by down-regulating the expression of proinflammatory proteins. Taken together, our findings suggested that kimchi consumption is correlated with lower promotion of colorectal cancer associated with red meat intake.

1Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia 2Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia 3Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia 4Laboratory of Natural Medicines and Products (NaturMeds) Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 5Centre of Excellence, Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage ( Brassica rapa ) through different processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatoprotective effects of kimchi and pao cai in vivo using animal model and in vitro using a cell line. Despite having similar nutritional profiles, kimchi and pao cai exhibited different chemical and microbiological properties. Compared to pao cai, the pH during fermentation of kimchi dropped more rapidly and the antioxidant activity of kimchi was also stronger. In addition, total microorganisms and lactic acid bacteria were consistently higher in kimchi than in pao cai. In vivo, the hepatoprotective properties of kimchi and pao cai were associated with the increase in expression and activity of major liver antioxidant enzymes, particularly glutathione reductase, glutathione peroxidase, glutathione S -transferase, catalase, and superoxide dismutase. In vitro, both kimchi and pao cai promoted the formation of glutathione. Upon exposure to chemically induced oxidative stress, kimchi protected liver cells by inhibiting glutathione depletion and limiting lipid peroxidation. In general, kimchi demonstrated stronger hepatoprotective properties compared to pao cai. Thus, the present study provides promising insights into the development of ethnic foods, particularly kimchi and pao cai, as functional foods beneficial for human health.

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers' health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers.

Lignosus rhinocerotis (Cooke) Ryvarden, known as tiger milk mushroom is a rare and valuable medicinal mushroom that is widely used throughout Southeast Asia and South China for treating several ailments. This study was conducted to screen the phytochemicals present in L. rhinocerotis (Cooke) Ryvarden sclerotium grown from two different environments, open field and indoor, and evaluate the antibacterial activity. In this study, phytochemical screening of ethyl acetate and methanolic extract of L. rhinocerotis (Cooke) Ryvarden sclerotium were done using various chemical tests to identify the compounds present in the extracts. All the extracts were then tested for antibacterial activity against three different bacteria including Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa at the concentrations of 20 and 30 mg/mL using disc diffusion method. Based on the phytochemical screening result, extracts of L. rhinocerotis (Cooke) Ryvarden demonstrated the presence of steroids, terpenoids, alkaloids, and flavonoids. The antibacterial assays revealed that the ethyl acetate extracts from open field and indoor cultivations exhibited moderate activities against S. aureus at 30 mg/mL with the values of the inhibition zone being 13.3 ± 0.67 mm and 11.0 ± 0.58 mm, respectively.