Bioactive metabolites and probiotic microorganisms in traditional fermented condiments: Insights on prevention and treatment of cancer

• The study discusses the traditional fermented condiments as an adjuvant for cancer treatment • Traditional fermented condiments are source of probiotic microorganisms for healthy human • Traditional fermented food condiments are rich in bioactive ingredients • Bioactive ingredients of fermented condiments control cancers by various mechanisms of action Nowadays, traditional fermented condiments (TFC) are increasing much interests in the cancer prevention and treatment. Various studies were carried out in vitro and in vivo and in animal models as well as clinical trials demonstrated the efficacy of TFC for cancer prevention. TFC contain numerous bioactive compounds biosynthetized by microbial activities, as well as gut microbiota composition which act by various molecular mechanisms. The study summarizes the bioactive compounds and probiotics inTFC and discusses the mechanisms of action of these various metabolites and probiotics for cancer prevention and treatment. Probiotic microorganisms including Lactobacillus and Bifidobacterium restore the human gut microbiome after any distrubance which can lead to proinflammatory immune response and initiate disease processes. Their components including short chain fatty acids, conjugated linoleic acids, bacteriocins, surfactins, Gamma-Aminobutyric Acid, and expolysaccharides inhibit the proliferation of the growth cells by activitating the signaling pathways, induce apoptosis and suppression of tumor cells, decrease the tumor multiplicity or tumor volume, modulate the gut microbiota thereby promoting immune response amongst the mechanisms. These potential promising results open new research to investigate for their more clinical and cohort studies whether the fermentation duration of each TFC and the amount to be consumed may influence the bioactivity of the ingredients for effectiveness effects against cancer types.