Impact of Tempeh Supplementation on Gut Microbiota Composition in Sprague-Dawley Rats

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

doi:10.3923/jm.2014.189.198

Cited by 21 publications

(14 citation statements)

References 10 publications

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“…More recently, Bacteroides fragilis, a common gut-dwelling microbe, has been shown to produce sphingolipids, and their production protected mice from an oxazolone-induced colitis model, an effect largely mediated by their regulation of iNKT activation (23). Here, the introduction of fermented foods may have increased the levels of B. fragilis, as has been previously noted in rats fed fermented tempeh, which in turn may increase levels of sphingolipid availability (24). In the current study, we observed 20 proteins attributed to B. fragilis; however, they showed no significant abundance differences between diet cohorts on the final day of maintenance.…”

Section: Discussionmentioning

confidence: 53%

High-Throughput Stool Metaproteomics: Method and Application to Human Specimens

et al. 2020

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Stool-based proteomics is capable of significantly augmenting our understanding of host-gut microbe interactions. However, compared to competing technologies, such as metagenomics and 16S rRNA sequencing, it is underutilized due to its low throughput and the negative impact sample contaminants can have on highly sensitive mass spectrometry equipment. Here, we present a new stool proteomic processing pipeline that addresses these shortcomings in a highly reproducible and quantitative manner. Using this method, 290 samples from a dietary intervention study were processed in approximately 1.5 weeks, largely done by a single researcher. These data indicated a subtle but distinct monotonic increase in the number of significantly altered proteins between study participants on fiber- or fermented food-enriched diets. Lastly, we were able to classify study participants based on their diet-altered proteomic profiles and demonstrated that classification accuracies of up to 89% could be achieved by increasing the number of subjects considered. Taken together, this study represents the first high-throughput proteomic method for processing stool samples in a technically reproducible manner and has the potential to elevate stool-based proteomics as an essential tool for profiling host-gut microbiome interactions in a clinical setting. IMPORTANCE Widely available technologies based on DNA sequencing have been used to describe the kinds of microbes that might correlate with health and disease. However, mechanistic insights might be best achieved through careful study of the dynamic proteins at the interface between the foods we eat, our microbes, and ourselves. Mass spectrometry-based proteomics has the potential to revolutionize our understanding of this complex system, but its application to clinical studies has been hampered by low-throughput and laborious experimentation pipelines. In response, we developed SHT-Pro, the first high-throughput pipeline designed to rapidly handle large stool sample sets. With it, a single researcher can process over one hundred stool samples per week for mass spectrometry analysis, conservatively approximately 10× to 100× faster than previous methods, depending on whether isobaric labeling is used or not. Since SHT-Pro is fairly simple to implement using commercially available reagents, it should be easily adaptable to large-scale clinical studies.

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Section: Discussionmentioning

confidence: 53%

High-Throughput Stool Metaproteomics: Method and Application to Human Specimens

et al. 2020

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“…The variations may occur due to differences of tempeh raw material and procession steps from the producers. Tempeh empang (EMP), which is made in Empang, Bogor was used in this study as it was previously explored before (Soka et al 2014. EMP is produced by 6 main steps, which are soybean cooking, soaking, de-hulling, washing, mixing with inoculum, and incubation until tempeh was ready for harvest in 2-3 days.…”

Section: Discussionmentioning

confidence: 99%

“…A study by Ayu et al (2014) showed that Klebsiella pneumoniae from Indonesian tempeh were genetically different from pathogenic isolates. A study by Soka et al (2014) suggested that Indonesian tempeh might modulate the composition of gut microbiota toward a healthier gut. In addition, also reported that Indonesian raw and cooked tempeh might stimulate IgA secretion, and also both viable and non-viable …”

Section: Discussionmentioning

confidence: 99%

Effect of Tempeh Supplementation on the Profiles of Human Intestinal Immune System and Gut Microbiota

Stephanie

Ratih²,

Soka³

et al. 2017

Microbiol Indones

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Tempeh is a traditional fermented soybean product from Indonesia. Although tempeh is consumed as daily menu in Indonesia, its nutrigenomic study employing human has not been reported yet. On the other hand, our study in mice showed that tempeh could enhance immune system, especially by increasing secretory immunoglobulin A production in ileum and colon. Tempeh was also found to be potential in modulating composition of gut microbiota. Therefore, the objective of this study was to analyze the impact of tempeh supplementation on the profiles of human intestinal immune system and gut microbiota analysis. A total of 16 participants, comprising of each 8 healthy females and males, aged between 20 and 23 were recruited to this study. The volunteers consumed 200 mL milk from day 1-8 followed by consumption of 100 grams steamed tempeh each day from day 9-24. Fecal samples taken on day 9 and 25, were analyzed with half sandwich ELISA for IgA enumeration. In addition, fecal samples collected on day 0, 9, and 25, were analyzed for total Akkermansia muciniphila employing quantitative real time PCR. The result of this study suggested that tempeh supplementation might act as paraprobiotic and slimming agents since tempeh enhanced production of IgA and increased population of A. muciniphila in human intestinal tracts.Key words: Akkermansia muciniphila, ELISA, IgA, RT-PCR, tempeh Tempe merupakan produk fermentasi kedelai asal Indonesia. Meskipun tempe dikonsumsi sebagai menu sehari-hari di Indonesia, studi nutrigenomik tempe dengan subjek penelitian manusia belum pernah dilaporkan sebelumnya. Studi nutrigenomik tempe dengan tikus sebagai hewan model menunjukkan bahwa tempe dapat meningkatkan sistem imun, yaitu dengan meningkatkan produksi immunoglobulin A sekretori di usus halus dan usus besar. Tempe juga memiliki potensi dalam memodulasi komposisi mikrobiota usus. Tujuan dari penelitian ini yaitu menganalisa efek suplementasi tempe terhadap sistem imun usus manusia dan menganalisa perubahan komposisi mikrobiota usus. Sebanyak 16 responden, yang terdiri dari 8 wanita dan 8 pria sehat, berumur 20-23 tahun berpartisipasi dalam penelitian ini. Responden mengkonsumsi 200 mL susu dari hari ke 1-8, dan 100 gram tempe dari hari ke 9-24 setiap harinya. Sampel feses diambil pada hari ke 9 dan ke 25 untuk perhitungan IgA dengan ELISA, sedangkan sempel feses yang diambil pada hari ke 0, 9, dan 25 dianalisis untuk perhitungan Akkermansia muciniphila dengan quantitative real time PCR. Hasil penelitian ini menunjukkan bahwa suplementasi tempe dapat berperan sebagai agen paraprobiotik dan penurun berat badan karena tempe mampu meningkatkan produksi IgA dan meningkatkan jumlah A. muciniphila dalam saluran pencernaan manusia.

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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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Impact of Tempeh Supplementation on Gut Microbiota Composition in Sprague-Dawley Rats

Cited by 21 publications

References 10 publications

High-Throughput Stool Metaproteomics: Method and Application to Human Specimens

High-Throughput Stool Metaproteomics: Method and Application to Human Specimens

Effect of Tempeh Supplementation on the Profiles of Human Intestinal Immune System and Gut Microbiota

Tempeh consumption enhanced beneficial bacteria in the human gut

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