{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T05:19:00Z","timestamp":1787635140346,"version":"build-2736575974"},"reference-count":43,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T00:00:00Z","timestamp":1787270400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007288","name":"Mahasarakham University","doi-asserted-by":"publisher","award":["690260411"],"award-info":[{"award-number":["690260411"]}],"id":[{"id":"10.13039\/501100007288","id-type":"DOI","asserted-by":"publisher"}]},{"award":["690260411"],"award-info":[{"award-number":["690260411"]}],"id":[{"id":"https:\/\/ror.org\/0453j3c58","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Life"],"abstract":"<jats:p>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 \u03b2-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 \u03b1\u2013glucosidase 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\u2013MS\/MS metabolomic research.<\/jats:p>","DOI":"10.3390\/life16081385","type":"journal-article","created":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T15:51:05Z","timestamp":1787327465000},"page":"1385","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Untargeted Metabolomics Reveals Functional Bioactive Metabolite Networks in Green Rice Milk Yogurt Enriched with Wolffia globosa"],"prefix":"10.3390","volume":"16","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-9669-8834","authenticated-orcid":false,"given":"Pongpat","family":"Kiatprasert","sequence":"first","affiliation":[{"name":"Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sukrita","family":"Punyauppa-Path","sequence":"additional","affiliation":[{"name":"Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-9102-8166","authenticated-orcid":false,"given":"Nonthiwat","family":"Taesuk","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science, Mahasarakham University, Mahasarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sujira","family":"Maneerat","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science, Mahasarakham University, Mahasarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Watchara","family":"Kanchanarach","sequence":"additional","affiliation":[{"name":"Faculty of Public Health, Mahasarakham University, Mahasarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-4757-6229","authenticated-orcid":false,"given":"Priyapa","family":"Najomtien","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science, Mahasarakham University, Mahasarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7719-4067","authenticated-orcid":false,"given":"Srisan","family":"Phupaboon","sequence":"additional","affiliation":[{"name":"Department of Biology, Faculty of Science, Mahasarakham University, Mahasarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114239","DOI":"10.1016\/j.lwt.2022.114239","article-title":"Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt","volume":"173","author":"Li","year":"2023","journal-title":"LWT-Food Sci. 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