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Terasi, a traditional fermented shrimp paste from Indonesia, is commonly made from salted planktonic shrimp (Acetes japonicus) undergoing spontaneous lactic acid fermentation. In spite of its broad use and appreciated distinctive flavor, consuming terasi could be injurious for human consumption due to the presence of toxic compounds that are related to its deterioration and quality decrease, such as the allergenic histamine and probably carcinogenic acrylamide. These compounds are formed during fermentation of terasi due to a plethora of chemical reactions and microbial activities. This study aimed to improve the quality and safety of shrimp paste by incorporating during its fermentation torch ginger (Etlingera elatior) flowers, locally known as bunga kecombrang, that are rich in antioxidants and antimicrobial compounds. These flowers are widely utilized in Indonesian cuisine. The supplementation of torch ginger flowers (5%(w/w) and 10% (w/w)) significantly reduced microbial growth, lipid peroxidation, as well as the formation of histamine and acrylamide in terasi fermented over a period of 30 days. In addition, the supplementation of 10% torch ginger flowers improved the sensory acceptance of terasi. Therefore, this study suggests the potential of torch ginger flowers as an additional ingredient to improve the safety and quality of terasi.

The pandemic of coronavirus disease (COVID-19) in early 2020 has led to tremendous disruptions in education systems worldwide, including the closure of majority of education institutions and the shifting from face-to-face learning toward remote learning. More than 70% of the world's student population were affected by such a disruptive event, inclusive of undergraduate students in their final year preparing their research project. Senior students in Food Science generally perform laboratory-oriented research project, which can be problematic due to the closure of laboratories and universities. I wrote this article to give an insight into conducting final year research projects from home amidst the COVID-19 crisis based on my personal experience as a research supervisor. The research methods discussed include literature review, analysis of secondary data, survey research, simple food processing, remote sensory evaluation, and glycemic index analysis. Regardless of the type of research chosen, consistent guidance and support from a research supervisor toward the student, both academic and moral, appears to be a fundamental factor determining the success of the student in completing his/her final research project, particularly during these difficult times.

Marine algae, encompassing both macroalgae and microalgae, have emerged as a promising and prolific source of bioactive compounds with potent anticancer properties. Despite their significant therapeutic potential, the clinical application of these peptides is hindered by challenges such as poor bioavailability and susceptibility to enzymatic degradation. To overcome these limitations, innovative delivery systems, particularly nanocarriers, have been explored. Nanocarriers, including liposomes, nanoparticles, and micelles, have demonstrated remarkable efficacy in enhancing the stability, solubility, and bioavailability of marine algal peptides, ensuring controlled release and prolonged therapeutic effects. Marine algal peptides encapsulated in nanocarriers significantly enhance bioavailability, ensuring more efficient absorption and utilization in the body. Preclinical studies have shown promising results, indicating that nanocarrier-based delivery systems can significantly improve the pharmacokinetic profiles and therapeutic outcomes of marine algal peptides. This review delves into the diverse anticancer mechanisms of marine algal peptides, which include inducing apoptosis, disrupting cell cycle progression, and inhibiting angiogenesis. Further research focused on optimizing nanocarrier formulations, conducting comprehensive clinical trials, and continued exploration of marine algal peptides holds great promise for developing innovative, effective, and sustainable cancer therapies. [ABSTRACT FROM AUTHOR]

Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer health benefits when consumed, thus giving rise to a novel potential of kimchi as a postbiotic food with health functionalities. The present study aimed to explore the potential of uncooked and cooked kimchi, both as a probiotic and postbiotic food, respectively, using an animal model. Mice were fed by AIN-76 diet enriched in 10% freeze-dried uncooked or cooked kimchi for 28 days prior to kill. Several parameters related to immune system and antioxidant were evaluated. Exposure of kimchi toward heat in steaming process killed the microorganisms in kimchi, but did not alter its antioxidant activity. Interestingly, the consumption of uncooked and cooked kimchi stimulated the growth of lactic acid bacteria in the intestine indifferently, as shown in the fecal matter. In addition, kimchi supplementation, either uncooked or cooked, increased the number of splenic lymphocytes and intestinal IgA, supporting the role of kimchi in the immune system. Furthermore, kimchi supplementation reduced the level of lipid peroxidation in the fecal matter, indicating its antioxidant activity in vivo. Taken together, the findings in this study suggest the potential of kimchi both as a probiotic and postbiotic food with antioxidant and immunoenhancing properties. [ABSTRACT FROM AUTHOR]

Backgrounds and Aims: Molecular docking represents a cutting-edge approach in the exploration and development of functional foods, also known as nutraceuticals. These innovative foods are enriched with bioactive components that, when consumed at safe and effective concentrations, have the potential to enhance health and prevent diseases. These bioactive constituents encompass a range of elements, including nutrients, dietary fibers, phytochemicals, probiotics, and other compounds. A food product earns the label “functional” when its consumption goes beyond mere nutrition, exerting positive effects on specific physiological processes, contributing to overall health, and mitigating chronic disease risk. In light of this, this article seeks to present a comprehensive exploration of the potential of molecular docking as a valuable approach in the discovery and development of functional foods. Results and Conclusions: Molecular docking represents a powerful computational approach within the realm of functional food research. This methodology enables the virtual screening of bioactive compounds found in food items. By employing molecular docking, researchers can simulate and assess the interactions between these bioactive compounds and specific molecular targets, negating the need for extensive laboratory experimentation. This innovative approach facilitates the identification of bioactive compounds within foods, shedding light on their mechanisms of action and their potential health benefits. Notably, this technology remains at the forefront of research, garnering significant attention and continual progress. Moreover, the intersection of technology and functional foods holds immense promise. The integration of technological advancements with functional foods has the potential to enhance consumer experiences and health outcomes. This synergy can be realized through digital platforms that offer personalized recommendations, enable health parameter tracking, and empower individuals to make informed dietary choices while monitoring their progress. In conclusion, the application of molecular docking simulations offers a forward-thinking strategy to accelerate the discovery and development of functional foods, providing valuable insights into their bioactive constituents’ potential interactions and health-promoting effects. The evolving landscape of technology integration further enhances the potential of functional foods to positively impact public health and well-being. [ABSTRACT FROM AUTHOR]

Foods that have nutritional value along with additional health advantages are referred to as functional foods. Fruits, vegetables, and spices are rich sources of antioxidants, which can help prevent damage from free radicals and environmental stress. It has been demonstrated that consuming foods high in antioxidants lowers the risk of degenerative diseases such as cancer, emphysema, immunological deficiencies, respiratory disorders, heart disease, and stroke. It also lowers the risk of Parkinson's disease and other inflammatory conditions. Traditional Indonesian fermented soybean-based food products, or soybeans and known as "tempe", have been associated with a host of health benefits, including a lower risk of cardiovascular disease, a lower risk of cancer, improved bone health, and enhanced immunological function. This article investigates tempe's potential as a meal with antioxidant properties and suggests a mechanism via which it can trigger the Nrf2-mediated antioxidant response. The study offers insights into the potential applications, development, and potentiation of tempe by synthesizing potential biomolecular pathways for its antioxidant actions at the cellular level. [ABSTRACT FROM AUTHOR]

Backgrounds and Aims: Marine algae and plant-based protein have gained popularity among the most sought-after functional food ingredients and appeared as emerging trends for functional food. Combining ingredients that are well known to exert beneficial properties towards health can be considered an innovative strategy for developing novel functional foods. Each functional ingredient may contribute differently to health promotion and complement the beneficial properties of other components, thus increasing the overall health values of novel functional foods. In addition, these ingredients may exhibit synergistic activities that would improve the functionality of novel functional foods. Therefore, we propose that combining marine algae in the fermentation of tempe would be an innovative strategy to create a novel soybean-based functional food. This opinion-review article would provide a thorough insight into the conception, feasibility, and further research regarding the algae-tempe combination as a future functional food. Results and Conclusions: The supplementation of marine algae in the fermentation of tempe would open a new horizon about novel soybean-based functional food. Introducing marine algae in tempe production would bring additional compounds that might not be naturally present in soybeans. These compounds are subject to mold fermentation. We suggest that marine algae would improve the nutritional value of tempe by providing additional carbohydrates and protein. We suggest algal supplementation in tempe fermentation could be done by incorporating freeze-dried algal powder into the pre-boiled soybeans and starters before fermentation. We also suspect that algal polysaccharides might affect the texture of the tempe and bind water required for mold growth during fermentation. Therefore, the fermentation parameters for this product would need optimizing. Furthermore, the organoleptic analysis should also be the primary consideration and be conducted to measure consumer acceptance regarding the product since marine algae might bring specific flavors that might not be acceptable to some consumers. [ABSTRACT FROM AUTHOR]

Green algae are natural bioresources that have excellent bioactive potential, partly due to sulfated polysaccharides (SPs) which are still rarely explored for their biological activities. There is currently an urgent need for studies exploring the anticancer biological activity of SPs extracted from two Indonesian ulvophyte green algae: the sulfated polysaccharide of Caulerpa racemosa (SPCr) and the sulfated polysaccharide of Caulerpa lentillifera (SPCl). The method of isolating SPs and their assessment of biological activities in this study were based on previous and similar studies. The highest yield sulfate/total sugar ratio was presented by SPCr than that of SPCl. Overall, SPCr exhibits a strong antioxidant activity, as indicated by smaller EC50 values obtained from a series of antioxidant activity assays compared to the EC50 values of Trolox (control). As an anti-obesity and antidiabetic, the overall EC50 value of both SPs was close to the EC50 of the positive control (orlistat and acarbose). Even more interesting was that SPCl displayed wide-ranging anticancer effects on colorectal, hepatoma, breast cancer cell lines, and leukemia. Finally, this study reveals new insights in that SPs from two Indonesian green algae have the potential to be promising nutraceuticals as novel antioxidative actors, and to be able to fight obesity, diabetes, and even cancer. [ABSTRACT FROM AUTHOR]

Growth and aging are fundamental elements of human development. Aging is defined by a decrease in physiological activities and higher illness vulnerability. Affected by lifestyle, environmental, and hereditary elements, aging results in disorders including cardiovascular, musculoskeletal, and neurological diseases, which accounted for 16.1 million worldwide deaths in 2019. Stress-induced cellular senescence, caused by DNA damage, can reduce tissue regeneration and repair, promoting aging. The root cause of many age-related disorders is inflammation, encouraged by the senescence-associated secretory phenotype (SASP). Aging's metabolic changes and declining immune systems raise illness risk via promoting microbiome diversity. Stable, individual-specific skin and oral microbiomes are essential for both health and disease since dysbiosis is linked with periodontitis and eczema. Present from birth to death, the human microbiome, under the influence of diet and lifestyle, interacts symbiotically with the body. Poor dental health has been linked to Alzheimer's and Parkinson's diseases since oral microorganisms and systemic diseases have important interactions. Emphasizing the importance of microbiome health across the lifetime, this study reviews the understanding of the microbiome's role in aging-related diseases that can direct novel diagnosis and treatment approaches., Competing Interests: The authors declare no conflicts of interest and the funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results., (Copyright © 2024 Nurkolis, Utami, Alatas, Wicaksono, Kurniawan, Ratmandhika, Sukarno, Pahu, Kim, Tallei, Tjandrawinata, Alhasyimi, Surya, Helen, Halim, Muhar and Syahputra.)