Comprehensive Advances on Probiotic-Fermented Medicine and Food Homology

In China, the concept of Medicine and Food Homology (MFH) is deeply rooted in the ancient practices of Traditional Chinese Medicine (TCM). Nonetheless, challenges persist regarding the low levels of bioactive compounds and limited absorption efficiency associated with MFH, as well as the potential toxic side effects of certain MFH substances. Probiotic fermentation emerges as a promising strategy to address these issues, as it can effectively transform and enhance the active components of MFH through specific metabolic processes. This review provides a comprehensive analysis of the interactions between MFH and probiotics, the pharmacological benefits of probiotic-fermented MFH, the development of efficient probiotic fermentation systems, and the quality control measures necessary for MFH fermentation. Furthermore, the article discusses the challenges and future directions for MFH fermentation. The integration of artificial intelligence (AI) and synthetic biology techniques holds the potential to significantly enhance the efficiency and efficacy of probiotic-fermented MFH. In conclusion, this article offers an in-depth examination of the potential for probiotic-fermented MFH to contribute to the modernization of TCM.