Riceberry rice milk (RBRM) is rich in phytochemicals, particularly anthocyanins, which are known for their potential in managing type 2 diabetes (T2D). This study aimed to develop a novel RBRM-based yogurt derived from its polysaccharide and protein components and to evaluate the effects of supplementation with W. globosa powder (WGP) at 0% (F1, control), 5% (F2), 10% (F3), and 15% (F4) on nutritional and functional properties. Among all formulations, F4 exhibited the highest nutritional values, including dietary fiber (41.25%), curd protein (21.34%), and carbohydrate (starch) content (25.25%), with a lower fat content (2.13%) compared to other groups. In terms of antioxidant activity, F4 showed high total phenolic content (33.70 mg GAE/g) and total flavonoid content (25.2 mg QUE/g), along with strong radical scavenging activities, with DPPH and ABTS inhibition values of 41.52% and 78.18%, respectively. Furthermore, F4 demonstrated notable antidiabetic potential through α-amylase and α-glucosidase inhibition, with IC₅₀ values of 0.89 and 1.32 mg/mL, respectively. Widely targeted metabolomics analysis identified 88 differential metabolites between F4 (potent condition) and F1 (control group). Twelve selected compounds from RBRM–WGP yogurt contributed to increased levels of amino acids, peptide derivatives, saccharides, organic acids, polyphenols, and flavonoids. Molecular docking analysis revealed that key metabolites, including vignatic acid B, glimepiride, and indoramin, exhibited strong binding affinities with the active sites of α-amylase (PDB: 2GVY, Aspergillus niger) and α-glucosidase (PDB: 3A4A, Saccharomyces cerevisiae). These findings indicate that phytonutrient compounds, particularly indoramin, play a significant role in enhancing the nutritional composition and functional properties of RBRM–WGP yogurt for potential applications in food processing.

The intricate interaction of a host’s microbiome, the microbiomes of other hosts, and environmental microbial populations significantly impacts host health, given the essential physiological functions the microbiome performs within the organism. The oral microbiome of domesticated animals is also influenced by a variety of host and environmental factors. This study investigated the characteristics of the oral microbiome of dogs and cats under comparable and disparate living conditions, emphasizing the description of diversity patterns, taxonomic composition, and predicted functional profiles. Oral buccal swabs were collected from four groups of companion animals (n = 5 per group): dogs housed alone in single-pet households (Group A), dogs cohabiting with cats in multi-pet households (Group B), cats cohabiting with dogs from the same households (Group C), and cats housed alone in single-pet households (Group D). The cohabiting groups were derived from five multi-pet households, with one dog and one cat sampled from each household. Amplicon sequence variations (ASVs) were used for downstream analysis after 16S rRNA gene sequencing. Rarefaction curve behavior indicated proper sequencing depth. Alpha diversity varied by group (Shannon index, p = 0.045), with Groups C and D having larger diversity. A Beta diversity study revealed community composition differences (Bray–Curtis dissimilarity, R² = 0.257, p = 0.001), with some overlap between groupings. In all samples, Proteobacteria, Firmicutes, Bacteroidota, and Fusobacteriota dominated the microbiome. The relative abundance of Fusobacterium, Porphyromonas, and Pasteurella varied across groups. Core microbiome analysis identified limited overlap of core ASVs between groups, with most taxa being group-specific. Functional prediction using PICRUSt2 suggested differences in predicted metabolic and cellular pathways. Overall, these exploratory findings suggest that the oral microbiome of companion animals may be influenced by host species and cohabitation conditions. Although limited by the small sample size, the study provides preliminary insights into microbial diversity, community structure, and predicted functional profiles that may inform future One Health-oriented investigations.

This study aimed to illustrate the effects of plant-based yogurts made from bio-fermentative green rice milk yogurt (GRMY), enhanced with Wolffia globosa powder (WGP) and infused with Thai green tea. Different formulations (F1 to F4) were analyzed to assess the impact of varying weight ratios of WGP, ranging from 0% to 15%. The goal was to improve nutritional values and bioactive components. The F4 formulation of plant-based yogurt demonstrated enhanced nutritional values, including higher levels of dietary fiber, starch, protein, and fat contents, which were 42.45, 26.55, 22.48, and 2.29% DW, respectively. It was increased by bioactive compounds such as total phenolic content (52.99 mg GAE/g), total flavonoid content (60.45 mg QUE/g), and β-carotene (1.81 mg/g). Additionally, the F4 formulation exhibited the highest antioxidants in terms of DPPH activity (5.48 mg TROE/g), ABTS activity (424.15 mg TROE/g), and FRAP reducing capacity (106.35 mg TROE/g) and antidiabetic activity of α–glucosidase inhibition in IC₅₀ at 1.41 mg/mL. The yogurts were evaluated through metabolomic network analysis as a complex bioactive food system, wherein fermentation-derived metabolites synergistically interact with tea polyphenols, amino acids, phytosterols, and carotenoids. The prevailing metabolic profiles indicate an increase in antioxidant capacity, a reduction in inflammatory burden, enhanced glucose metabolism, alterations in gut microbiota, cardiovascular protection, and neuroprotective potential. These findings suggest that the product represents a promising plant-based functional food, offering numerous health benefits. This assertion is supported by a diverse metabolite network identified through UPLC–MS/MS metabolomic research.