## 4 Discussion
Contrary to this, our results demonstrate slightly higher glucose concentrations in the miso group compared with the respective levels measured in the control group; however, these results did not influence the glucose-related interactive effect during the 30-day intervention. This contrast aligns with existing research, indicating that certain bioactive peptides produced during the fermentation process of chickpeas may exert antidiabetic activity [27]. Recent studies have demonstrated that various types of miso could serve as functional foods for diabetes prevention. This fermented product may act as a regulator of blood sugar levels through inhibition of digestive enzymes, mainly \(\alpha\)-amylase, \(\alpha\)-glucosidase, and trypsin [35]. Notably, the research group of [PERSON] et al. evaluated the \(\alpha\)-glucosidase inhibitory activity of rice miso at different fermentation times and found that prolonging the fermentation bioprocess enhanced this activity, largely due to the presence of melanoidins and polyphenols [36]. In addition, the presence of isoflavenes and bioactive peptides may enhance insulin secretion and sensitivity, thereby contributing to the regulation of blood glucose levels [37]. Chickpea fermentation has been documented to reduce chymotrypsin and trypsin activity and the concentration of phytates, leading to slower carbohydrate absorption and improved glycemic control [26]. Combining these existing research observations, it would be reasonable to expect an improved glycemic outcome following the consumption of the biofunctional miso-type sauce, compared with the control sauce. Nevertheless, in the present study, the enhanced miso-type sauce failed to achieve any hypoglycemic bioactivity, which may be attributed to unspecified factors in the participants' overall diet. The mechanisms by which fermented soy and legume products may influence glucoregulatory properties have been previously explored. However, the multifactorial nature of glucose metabolism and the potential synergistic effects of the test sauce components present ongoing challenges and warrant further investigation. The complex effect of microstructure (particle size, degree of cellular disruption, rheological characteristics) on nutrient bio accessibility and digestion kinetics could explain the differential glucose outcome in the intervention groups [38]. In addition, the biofunctional miso sauce provided higher concentrations of bioactive compounds (e.g., peptides) with potential antidiabetic effects. However, the structure biotransformations, which occurred during bioprocessing, may have influenced the release degree of bioactive compounds during digestion [38]. The biofunctional miso sauce provided higher concentrations of bioactive compounds (e.g., peptides) with potential antidiabetic effects. However, the food matrix structure may be responsible for the gradual facilitation in the accessibility of simple sugars and intracellular starch during digestion. Therefore, further investigation of the role of bioactive components produced during fermentation and their intricate interactions with the primary sauce constituents is essential [39]. Additionally, various lifestyle, dietary, and biochemical factors and anti-nutrients (e.g., hemoglobin A1c levels, dietary intake, exercise habits, and phytate content) might highlight the possible complex role of the experimental miso-type sauce in glycemic control [17]. This pilot clinical study shows the associations between habitual intake of a biofunctional miso-type sauce, enhanced with bioc carotenoids, and markers of lipidemia, glycemia, and oxidative stress. Several limitations should be acknowledged. Firstly, this study was designed as a long-term nutritional intervention to examine the effects of the habitual consumption of the biofunctional miso-type sauce, enhanced with bioc carotenoids, on lipidemia, glycemia, and antioxidant status, metabolic indicators within 30 days.