Impact of tempeh supplementation on mucosal immunoglobulin A in Sprague-Dawley rats

Soka, Susan; Suwanto, Antonius; Sajuthi, Dondin; Rusmana, Iman

doi:10.1007/s10068-015-0191-z

Cited by 9 publications

(4 citation statements)

References 21 publications

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“…In a human study, supplementation of steamed tempeh (100 g/person per day) for 2 weeks in eight healthy males and females (20 to 23 years of age) enhanced the production of IgA and increased the fecal number of A. muciniphila (Stephanie et al, 2017). In an animal study, feeding 6-week-old female SD rats with tempeh (ad libitum, the dose was adjusted so tempeh increased the protein content of the basal diet by 10% per serving per rat) for 28 days resulted in increased amounts ileum IgA through gene expression stimulation (Soka et al, 2015). Such an effect has been linked to the presence of paraprobiotics, that is, heat-killed probiotics that can stimulate immune response (Taverniti & Guglielmetti, 2011).…”

Section: Effects Of Tempeh On Gut Healthmentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low‐cost, health‐promoting, and sustainable food processing technology to produce protein‐rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety‐improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

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Section: Effects Of Tempeh On Gut Healthmentioning

confidence: 99%

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Ahnan-Winarno

Cordeiro

Winarno

et al. 2021

Comp Rev Food Sci Food Safe

147

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“…On the following 28 days, soy group consumed 200 mL soymilk per day, while tempeh group consumed 100 grams of tempeh per day. The tempeh was purchased from Empang area, Bogor, which had been previously studied (Barus et al, 2008;Soka et al, 2014;Soka et al, 2015;Stephanie et al, 2017). During the intervention, tempeh was cooked every day according to participants' preferences.…”

Section: Human Studymentioning

confidence: 99%

“…A study on the Sprague Dawley rats revealed that tempeh consumption for 28 days modulated gut microbiota composition, towards a healthier gut and enhanced IgA production and IgA gene expression (Soka et al, 2014;Soka et al, 2015). Although microorganisms in tempeh were inactive due to the cooking process, they induced immune responses, such as IgA production.…”

Section: Introductionmentioning

confidence: 99%

Tempeh consumption enhanced beneficial bacteria in the human gut

Stephanie¹,

Kartawidjajaputra²,

Silo³

et al. 2018

Food Res.

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It has been known that human gut microbiota modulates host health and the composition is affected by lifestyle, including the availability of dietary fiber. Tempeh, a kind of traditional fermented food from Indonesia, is rich in soluble fibers and microbial consortia. A previous study showed that tempeh could enhance IgA production and modulate gut microbiota composition in rats. Meanwhile, in human, tempeh supplementation for 16 days has increased the number of Akkermansia muciniphila significantly. Many Indonesians consume tempeh on a daily basis, but the effect of tempeh consumption for a longer period of time in human remains to be investigated. Therefore, the objective of this study was to investigate the effect of tempeh consumption in human for longer term, especially its effect in modulating gut microbiota composition. A total of sixteen (16) healthy females participated in this study. For the first 7 days, they were not allowed to consume any soy product; followed by 28 days of 100 gram of tempeh (n=10), or 200 mL of soymilk (n=6) consumption. Analysis of gut microbiota showed that soymilk and tempeh supplementation generated different profiles. Twenty-eight days of tempeh supplementation seemed to improve metabolic health markers better than soymilk treatment; significantly enhancing the presence of Bifidobacterium and A. muciniphila populations compared to those at the beginning of the study.

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“…Kebiasaan mengonsumsi tempe yang sudah dimasak membuat tempe kurang dianggap sebagai sumber probiotik yang efektif (Nuraida, 2015). Padahal, manfaat tempe tampak tidak berubah meskipun tempe telah diproses, baik dengan direbus maupun digoreng (Kuligowski, et al, 2013;Soka, et al, 2014;Soka, et al, 2015). Tempe yang masih memiliki manfaat makanan probiotik setelah dimasak ini disebut paraprobiotik atau probiotik bayangan.…”

Section: Pendahuluanunclassified

Perubahan Perilaku Grooming Dan Imobilitas Mencit Balb/C Terinduksi Depresi Yang Disuplementasi Tempe Sebagai Sumber Paraprobiotik

Ardianty

Manurung

2020

J-AGT

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Depression, a mental disorder marked by sadness, anhedonia and increased fatigability, is becoming more common in this industry 4.0 era. Nowadays, depression affects approximately 322 million people around the world (more than 14 million in Indonesia) and gives major contribution to the rise of global burden of disease. Although antidepressant is considered the common treatment for depression, recent studies show a possibility to treat depression by altering gut microbiome of the patient, by giving them probiotic food. Tempeh is a globally well-known Indonesian paraprobiotic food which already proven to modulate gut microbiota. This research aimed to find out the effect of tempeh to depression symptom as expressed in Balb/c mice behaviors. The methods used was to feed tempeh or tempeh starter to mice which were depressed-induced by Unpredictable Chronic Mild Stress (UCMS) procedure. Parameter measured were depression level of the Balb/c mice based on immobility times and grooming durations acquired from tail suspension test, forced swim test, sucrose splash test and coat state score. The result showed that tempeh supplementation did not affect coat states and grooming durations but tend to improve immobility times of the Balb/c mice. Meanwhile, tempeh starter supplementation tends to improve the immobility time and kept coat state clean/tidy, but lowered grooming duration. In conclusion, supplementation of paraprobiotic tempeh, especially in starter form, tend to improve depression symptoms. Keywords: depression, mice, paraprobiotic, tempeh

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Impact of tempeh supplementation on mucosal immunoglobulin A in Sprague-Dawley rats

Cited by 9 publications

References 21 publications

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Tempeh consumption enhanced beneficial bacteria in the human gut

Perubahan Perilaku Grooming Dan Imobilitas Mencit Balb/C Terinduksi Depresi Yang Disuplementasi Tempe Sebagai Sumber Paraprobiotik

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