Soya sauce could help treat cancer via skincare tech

Kitkoji, a local firm producing fermented skincare, working with National Cancer Centre Singapore to study this

- Zhaki Abdullah

The soya sauce in your food could one day play a part in cancer treatment, taking an unexpected path through skincare technology.

The use of fungal metabolites—small molecules produced during metabolism—in the development of new cancer treatments is being studied as part of a collaboration between Kitkoji, a local company which produces fermented skincare, and the National Cancer Centre Singapore (NCCS).

The two signed an agreement in May to expand their research, conducted through the Cancer Discovery Hub at NCCS.

Kitkoji originated as a spin-off from Nanyang Sauce, a family-run soya sauce manufacturer.

In 2022, studies on Nanyang Sauce's traditional fermented soya sauce revealed its anti-oxidant and anti-ageing properties, according to Mr Ken Koh, who is the owner of Nanyang Sauce and Kitkoji's chief executive.

This is due to the presence of a type of mould known as koji, he told The Sunday Times.

Scientifically known as Aspergillus oryzae, koji plays a key role in the fermentation of soya beans for making soya sauce as well as in the making of alcoholic beverages such as sake.