Unraveling Tempeh through omics: a scoping review of fermentation pathways and functional health benefits

Tempeh, a traditional Indonesian fermented soybean product, is widely recognized for its functional properties and for containing bioactive compounds produced by microbial fermentation. This study integrates recent advances in multi-omics technologies to elucidate the microbial community dynamics, enzymatic pathways, and metabolite transformation underlying Tempeh's health-promoting characteristics. A bibliometric analysis of studies published between January 2000 and August 2025, indexed in Scopus, PubMed,Web of Science, and ScienceDirect identified 36 relevant articles that met predefined inclusion criteria. Metagenomic and transcriptomic evidence highlights the important roles of Rhizopus species and associated Lactic acid bacteria in fermentation, supported by the presence of genes encoding key enzymes such as phytases, amylases, and proteases. Proteomic and peptidomic analyses have further identified bioactive short peptides exhibiting antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities. Metabolomic profiling revealed elevated levels of amino acids, γ-aminobutyric acid (GABA), and isoflavone aglycones, compounds linked to various health benefits. Collectively, these multi-omics insights provide a mechanistic understanding of Tempeh's functional potential and highlight opportunities for innovation in fermentation optimization and clinical translation. Future integration of standardized fermentation protocols with targeted human studies will be essential to advance Tempeh from a traditional food to a globally recognized functional food product.