Anticancer properties of soy-based tempe: A proposed opinion for future meal

Nurkolis, Fahrul; Qhabibi, Faqrizal Ria; Yusuf, Vincentius Mario; Bulain, Stanley; Praditya, Ghevira Naila; Lailossa, Deogifta Graciani; Mahira, Msy Firyal Nadya Al; Prima, Eka Nugraha; Arjuna, Tony; Rahayu, Shilfiana; Gunawan, William Ben; Kartawidjajaputra, Felicia; Subali, Dionysius; Permatasari, Happy Kurnia

doi:10.3389/fonc.2022.1054399

Cited by 7 publications

(5 citation statements)

References 39 publications

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“…Isoflavones also inhibited the mechanism of cancer cell growth by inactivating the phosphoinositol 3-kinase (PI3K)/Akt/mTOR pathway [ 39 ]. The expression level of the PI3K protein, crucial for activating many proteins for cell growth and abnormal cell proliferation, decreases when cancer cells are exposed to genistein and isoflavone derivatives [ 8 ]. Furthermore, in vitro studies demonstrated the upregulation of miR-7-5p expression in cells treated with SBT-P and its isoflavone derivatives, indicating a potential mechanism underlying their anti-breast cancer effects.…”

Section: Discussionmentioning

confidence: 99%

“…Functional foods, especially tempeh, have garnered attention in the context of breast cancer prevention and treatment. Tempeh is mostly made up of bioactive peptides and isoflavones, which may help prevent cancer by acting as antioxidants, apoptosing cancer cells, and inhibiting the growth of cancer cells [ 8 ]. Tempeh, a traditional soybean fermentation product, is widely known for its rich nutritional content, including isoflavones and their bioactive compounds [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Mechanism of Action of Isoflavone Derived from Soy-Based Tempeh as an Antioxidant and Breast Cancer Inhibitor via Potential Upregulation of miR-7-5p: A Multimodal Analysis Integrating Pharmacoinformatics and Cellular Studies

Nurkolis,

Taslim,

Lee

et al. 2024

Antioxidants

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Breast cancer presents a significant global health challenge with rising incidence rates worldwide. Despite current efforts, it remains inadequately controlled. Functional foods, notably tempeh, have emerged as promising candidates for breast cancer prevention and treatment due to bioactive peptides and isoflavones exhibiting potential anticancer properties by serving as antioxidants, inducing apoptosis, and inhibiting cancer cell proliferation. This study integrates pharmacoinformatics and cellular investigations (i.e., a multifaceted approach) to elucidate the antioxidative and anti-breast cancer properties of tempeh-derived isoflavones. Methodologies encompass metabolomic profiling, in silico analysis, antioxidant assays, and in vitro experiments. Daidzein and genistein exhibited potential therapeutic options for breast cancer treatment and as antioxidant agents. In vitro studies also supported their efficacy against breast cancer and their ability to scavenge radicals, particularly in soy-based tempeh powder (SBT-P) and its isoflavone derivatives. Results have demonstrated a significant downregulation of breast cancer signaling proteins and increased expression of miR-7-5p, a microRNA with tumor-suppressive properties. Notably, the LD50 values of SBT-P and its derivatives on normal breast cell lines indicate their potential safety, with minimal cytotoxic effects on MCF-10A cells compared to control groups. The study underscores the favorable potential of SBT-P as a safe therapeutic option for breast cancer treatment, warranting further clinical exploration.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanism of Action of Isoflavone Derived from Soy-Based Tempeh as an Antioxidant and Breast Cancer Inhibitor via Potential Upregulation of miR-7-5p: A Multimodal Analysis Integrating Pharmacoinformatics and Cellular Studies

Nurkolis,

Taslim,

Lee

et al. 2024

Antioxidants

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“…Isoflavones are a class of phytoestrogens that are considered to be one of the primary bioactive compounds in these products. These compounds have been examined in several studies in order to determine their impact on different types of cancerous cells [ 18 , 19 ]. Despite this, there are only a few scientific studies that provide evidence supporting the therapeutic mechanism of isoflavones found in soy-fermented food products against lung cancer.…”

Section: Discussionmentioning

confidence: 99%

“…Genistein, an isoflavone that occupies a predominant position in soy, has been described in animal models to inhibit the growth, development, and metastasis of cancer cells, especially through the alteration of genes involved in cell cycle control and apoptosis [ 18 ]. The results of one preclinical study suggested tempe might have chemopreventive and chemotherapeutic potentials [ 19 ]. Thus, at the present time, there is clearly a great deal of interest in the development of functional foods, especially in cemented food-based medicines, because they can be prospective candidates for future anticancer functional foods.…”

Section: Introductionmentioning

confidence: 99%

Integrated Network Pharmacology, Molecular Docking, Molecular Simulation, and In Vitro Validation Revealed the Bioactive Components in Soy-Fermented Food Products and the Underlying Mechanistic Pathways in Lung Cancer

Elkhalifa,

Banu,

Khan

et al. 2023

Nutrients

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Globally, lung cancer remains one of the leading causes of cancer-related mortality, warranting the exploration of novel and effective therapeutic approaches. Soy-fermented food products have long been associated with potential health benefits, including anticancer properties. There is still a lack of understanding of the active components of these drugs as well as their underlying mechanistic pathways responsible for their anti-lung cancer effects. In this study, we have undertaken an integrated approach combining network pharmacology and molecular docking to elucidate the mechanism of action of soy-fermented food products against lung cancer through simulation and in vitro validation. Using network pharmacology, we constructed a comprehensive network of interactions between the identified isoflavones in soy-fermented food products and lung cancer-associated targets. Molecular docking was performed to predict the binding affinities of these compounds with key lung cancer-related proteins. Additionally, molecular simulation was utilized to investigate the stability of the compound–target complexes over time, providing insights into their dynamic interactions. Our results identified daidzein as a potential active component in soy-fermented food products with high binding affinities towards critical lung cancer targets. Molecular dynamic simulations confirmed the stability of the daidzein–MMP9 and daidzein–HSP90AA1 complexes, suggesting their potential as effective inhibitors. Additionally, in vitro validation experiments demonstrated that treatment with daidzein significantly inhibited cancer cell proliferation and suppressed cancer cell migration and the invasion of A549 lung cancer cells. Consequently, the estrogen signaling pathway was recognized as the pathway modulated by daidzein against lung cancer. Overall, the findings of the present study highlight the therapeutic potential of soy-fermented food products in lung cancer treatment and provide valuable insights for the development of targeted therapies using the identified bioactive compounds. Further investigation and clinical studies are warranted to validate these findings and translate them into clinical applications for improved lung cancer management.

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“…Thus, it is necessary to develop and find new medicines derived from natural ingredients, especially plant-based functional food, so that the availability of these drugs is abundant, and the cost is also relatively cheaper. 7 Soybean is one of the cultivated plants that has been studied for its various beneficial effects including its potential as a cancer chemo-preventive agent. Soy products, such as soy milk, contain abundant functional ingredients, e.g., soy proteins and isoflavones, and consumption of soy products has been reported to reduce breast cancer risk and improve prognosis of breast cancer patients.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Mechanisms of Soybean Extract on the Development of Breast Cancer Through Modulation of Cellular Immune Response

Maulana,

Kusmardi,

Purwaningsih

et al. 2024

Pharmacogn J.

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Background: Breast cancer is the most frequently diagnosed cancer in women worldwide. Consumption of soy products has been reported to reduce the incidence of and mortality rate for some cancers, including breast cancer. However, there are limited in vivo studies on the inhibitory effect of soybean extracts on breast cancer. Objectives: To examine the effect of soybean extracts on breast cancer cellular immunity and to determine the role of CD4 + and CD8 + T cells in the development and outcome of breast cancer. Material and Methods: Rat were induced with DMBA 11 times to get a breast cancer model. A soybean extract was given at different doses starting one week before DMBA induction and continued until the end of the study. At the end of the study, peripheral blood was collected, and the lymphocytes were examined using flow cytometry. Results: The phytochemical screening of soybean extract, using the Q-TOF LC/MS method, detected four bioactive components from the isoflavone and saponin groups. The incidence of tumor formation in the NeC, SE-D250, SE-D500, and SE-D1000 groups was 100%, 83%, 33%, and 33%, respectively. The highest proportion of CD4 + T cells was found in the NeC (69.35%), while the lowest was in the SE-D1000 (63.75%). The highest and lowest proportions of CD8 + T cells were found in the SE-D1000 and NeC groups, at 35.95% and 31.15%, respectively. Conclusions: The soybean extract was able to reduce the incidence of breast tumor formation in DMBA-induced rat in a dose-dependent manner. The soy extract group's CD4 + /CD8 + ratio was close to that of healthy rats compared to the DMBA-induced group without soy extract. A lowered CD4 + /CD8 + ratio is followed by a lower risk of tumor formation.

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Anticancer properties of soy-based tempe: A proposed opinion for future meal

Cited by 7 publications

References 39 publications

Mechanism of Action of Isoflavone Derived from Soy-Based Tempeh as an Antioxidant and Breast Cancer Inhibitor via Potential Upregulation of miR-7-5p: A Multimodal Analysis Integrating Pharmacoinformatics and Cellular Studies

Mechanism of Action of Isoflavone Derived from Soy-Based Tempeh as an Antioxidant and Breast Cancer Inhibitor via Potential Upregulation of miR-7-5p: A Multimodal Analysis Integrating Pharmacoinformatics and Cellular Studies

Integrated Network Pharmacology, Molecular Docking, Molecular Simulation, and In Vitro Validation Revealed the Bioactive Components in Soy-Fermented Food Products and the Underlying Mechanistic Pathways in Lung Cancer

Inhibitory Mechanisms of Soybean Extract on the Development of Breast Cancer Through Modulation of Cellular Immune Response

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