Tempeh consumption enhanced beneficial bacteria in the human gut

Stephanie, Stephanie; Kartawidjajaputra, Felicia; Silo, W.; Yogiara, Y.; Suwanto, Antonius

doi:10.26656/fr.2017.3(1).230

Cited by 19 publications

(14 citation statements)

References 25 publications

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“…Tempeh is a traditional fermented soy food from Indonesia that has anti-dysbiotic activity. Several studies have reported the ability of tempeh to inhibit the growth and adhesion of pathogenic bacteria and promote the growth of beneficial bacteria such as Lactobacillus, Bifidobacterium, and Akkermansia muciniphila [13], [14], [15], [16]. Interestingly, the anti-dysbiosis activity of tempeh was affected by its processing method as previously reported by Huang et al [17].…”

Section: Introductionsupporting

confidence: 52%

Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

Kusuma

Widada

Huriyati

et al. 2021

Open Access Maced J Med Sci

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Introduction: Gut microbiota dysbiosis indicated by increased gram-negative bacteria and reduced Firmicutes-producing short chain fatty acids bacteria has been linked with impairment in glucose metabolism. Tempeh is traditional fermented soy food that can stimulate the growth of beneficial bacteria. In Indonesia, some tempeh was produced by adding acidifier that contains lactic acid bacteria. This process may impact the nutrient and anti-dysbiosis activity of tempeh. Objectives: To evaluate the impact of acidifier on nutrient and gut microbiota profile of diabetic animal model. Method: Modified tempeh was made by addition of water extract of fermented cassava. Standard and modified tempeh were subjected to proximate analysis and dietary fibre. Diabetic animals were received standard tempeh or modified tempeh diet replacing 15% and 30% of protein in the diet for 4 weeks of intervention. At the end of experiment, caecal content was collected. Short chain fatty acids and microbiota composition were analysed using 16s rDNA next generation sequencing (NGS). Result: There is significant different (p<0.05) on fat, protein, water and dietary fibre content between regular soy tempeh and modified tempeh. There is significant different (p<0.05) on serum glucose and short chain fatty acid composition among group. Diabetic animal has low ratio of Firmicutes/Bacteroidetes. Supplementation of both tempeh increased bacterial diversity, Firmicutes /Bacteroidetes ratio and short chain fatty acids producing bacteria. Conclusion: Addition of naturally occurred lactic acid bacteria from fermented cassava during tempeh processing improved both nutrient and microbiota composition in the gut of diabetes mellitus.

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Section: Introductionsupporting

confidence: 52%

Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

Kusuma

Widada

Huriyati

et al. 2021

Open Access Maced J Med Sci

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“…This widely available and affordable food is made of soy fermented with Rhizopus fungi. Researchers have found that consuming tempeh increases beneficial bacteria in the human intestinal tract [6, 7]. Correlations between tempeh consumption and brain function have also been observed in previous animal studies [8, 9].…”

Section: Introductionmentioning

confidence: 55%

“…The tempeh was distributed to respondents in small blocks of 100-g pouches to be cooked according to their preferences (such as steamed or stir-fried with vegetables, but not deep-frying until crispy) [7]. The amount of tempeh given (100 g) was based on a previous study by Stephanie et al[7]Tempeh A had a lower microorganism count than Tempeh B. The biscuits given to the control group consisted of wheat flour, milk, sugar, salt, and vegetable fat and did not contain any soy product.…”

Section: Methodsmentioning

confidence: 99%

Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment

Handajani

Turana

Yogiara

et al. 2020

Dement Geriatr Cogn Disord

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Introduction: Tempeh consumption has been linked to the improvement of cognitive function in older people. However, to what extent the amount of microorganism or the size of tempeh serving consumed per day influences the benefit to cognitive functions has not yet been studied. Methods: This experimental study involved a total of 90 respondents, who were divided into 3 groups: group A (consuming 100 g of Tempeh A/day), group B (consuming 100 g of Tempeh B/day), and group C (control). Intervention was given for 6 months. Cognitive assessments were done before and after the intervention. Blood uric acid level was checked at the end of intervention to examine the effect of tempeh consumption on this. The inclusion criteria were respondents aged 60 years or over with mild cognitive impairment (MCI) who agreed not to consume other fermented food during the study period. Respondents with diabetes were excluded. Results: There were 84 subjects at the end of the study, majority being female (71.4%) and aged over 65 years (72.6%). An increase in global cognitive scores was found in both groups A and B. The increase in language domain scores was found only in group A. Conclusion: Both Tempeh A or Tempeh B consumption for 6 months appeared to be beneficial in improving global cognitive function of older people with MCI. Consuming Tempeh A, which had a lower number of microorganisms, was also associated with an improvement in the language domain.

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“…Tempe, also well-known as “soybean cake”, is widely consumed in Indonesia and all over the world for its distinguished taste and nutritional values [ 1 , 2 , 3 , 4 ]. In Indonesia, tempe has been one of the most consumed protein sources for hundreds of years and known to be more preferable than meat and poultry [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

et al. 2020

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Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

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Tempeh consumption enhanced beneficial bacteria in the human gut

Cited by 19 publications

References 25 publications

Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

Naturally Acquired Lactic Acid Bacteria from Fermented Cassava Improves Nutrient and Anti-dysbiosis Activity of Soy Tempeh

Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment

Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

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