Production of Isoflavone Aglycone-enriched Tempeh with &lt;i&gt;Rhizopus stolonifer&lt;/i&gt;

Kameda, Tsuyoshi; Aoki, Hideyuki; Yanaka, Noriyuki; Katô, Norihisa

doi:10.3136/fstr.24.493

Cited by 15 publications

(13 citation statements)

References 27 publications

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“…These results indicated that the amount of these metabolites increased as mycelia formed throughout tempe fermentation, regardless of the soaking conditions. This coincided with previous reports of increased isoflavones [18] and amino acids [19] during tempe fermentation. The metabolites of arabitol, n-propylamine, glucono-1,5-lactone, malonic acid, sorbose, gluconic acid, fructose, psicose, and tagatose were located on the negative side of PC1, indicating decreasing quantities as tempe fermented.…”

Section: Metabolite Profiles Of Tempe With and Without Soaking In Vinegar Over Timesupporting

confidence: 93%

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

et al. 2022

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Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.

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Section: Metabolite Profiles Of Tempe With and Without Soaking In Vinegar Over Timesupporting

confidence: 93%

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

et al. 2022

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“…Rhizopus stolonifer increased daidzein and genistein levels more than R. oligosporus and R. oryzae by up to twofold (Kameda, Aoki, Yanaka, Kumrungsee, & Kato, 2018). In rats fed with a high‐fat diet, only supplementation of tempeh fermented with R. stolonifer improved liver function by significantly suppressing serum aspartate transaminase, total bilirubin, and ammonium levels (Kameda et al., 2018).…”

Section: Resultsmentioning

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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“…Tempeh (F3) had a similar H-ORAC value as rice miso and barley miso, but lower than that of natto (Figure 2). β-Glucosidase produced by Rhizopus filamentous fungi, which is used for tempeh fermentation, hydrolyzes isoflavone glycosides into aglycones [Kameda et al, 2018]. It was suggested that the isoflavone aglycone produced during fermentation might contribute to the antioxidant properties of tempeh [Murakami et al, 1984].…”

Section: Peroxyl Radical Scavenging Capacity Of Fermented Soybean Foodmentioning

confidence: 99%

“…These soyfoods, e.g. miso [Matsuo & Hitomi, 2007], soy sauce [Long et al, 2000], natto [Ping et al, 2012], and tempeh [Chang et al, 2009;Kameda et al, 2018], have also been reported as a source of natural antioxidants. The thermal processes, as well as pressurization and fermentation are used to obtain soyfoods.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative Capacity of Soyfoods and Soy Active Compounds

Chitisankul¹,

Shimada²,

Tsukamoto³

2022

Pol. J. Food Nutr. Sci.

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Soyfood isoflavones and soyasaponins are effective compounds in terms of their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radical scavenging capacities by the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant capacity of non-fermented and fermented soyfoods was also determined by the same method. The results revealed that isoflavones showed higher peroxyl radical scavenging capacities than soyasaponin, with their activities found to depend on their chemical structure. The aglycone isoflavones promoted higher H-ORAC values than glycoside and malonyl glycoside isoflavones, respectively. On the other hand, DDMP saponin promoted a higher H-ORAC value than its derived compound, group B saponin, and the aglycone soyasaponin. In the case of soyfoods, fermented soyfoods had higher antioxidative capacity that the non-fermented ones, especially the long-term fermented products. Soybean-koji miso presented the highest H-ORAC value, followed by natto, soy sauce, and tempeh. Moreover, lightness (L*) of miso and soy sauce showed a negative correlation with H-ORAC value probably due to browning substances which might derive from the amino-carbonyl reaction. Considering the high antioxidant capacity of fermented soyfoods, it might relate to aglycone isoflavones which promote strong radical scavenging capacity. Thus, fermented soyfoods, especially miso and natto, could be considered as health-promoting foods.

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Production of Isoflavone Aglycone-enriched Tempeh with <i>Rhizopus stolonifer</i>

Cited by 15 publications

References 27 publications

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

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

Antioxidative Capacity of Soyfoods and Soy Active Compounds

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