SINGAPORE - 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 officer.

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

The decision was made to develop a skincare range under the brand name Kitkoji, which combines the word koji with Kit, his daughter’s name.

Then in 2023, another breakthrough emerged when a customer from Australia reached out to say that using Kitkoji’s products had made his skin cancer, or melanoma, spots disappear.

Mr Koh was taken aback by the discovery which prompted him to approach NCCS to get all Kitkoji products tested.

Though findings have not yet been published, laboratory tests showed promising results in the treatment of 25 cancers – including breast, lung, skin and gastrointestinal cancers – using a proprietary extract found in Kitkoji’s products such as serums and masks.

The tests had...