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

@article{Stphanie2017EffectOT,
  title={Effect of Tempeh Supplementation on the Profiles of Human Intestinal Immune System and Gut Microbiota},
  author={St{\'e}phanie St{\'e}phanie and Nine Kirana Ratih and Susan Soka and Antonius Suwanto},
  journal={Microbiology Indonesia},
  year={2017},
  volume={11},
  pages={2-2}
}
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 the composition of gut microbiota. Therefore, the objective of this study was to analyze… Expand

Figures from this paper

Tempeh consumption enhanced beneficial bacteria in the human gut
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 fermentedExpand
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
TLDR
There is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease and clinical high-quality trials investigating the health benefits of fermented foods are warranted. Expand
Bioactivity of soy-based fermented foods: A review.
TLDR
The functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce are described and potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community are considered. Expand
Possible use of fermented foods in rehabilitation of anorexia nervosa: the gut microbiota as a modulator
TLDR
An overview of the role of the gut microbiota in relation to the disease pathology in anorexia nervosa is provided and especially focuses on the therapeutic potential of fermented foods, proposed here as a recommended addition to the current nutritional treatment protocols warranting further investigation. Expand
The effect of starter culture on bacterial profile in soybean tempeh
TLDR
It was showed that although the type of starter culture did not significantly contribute to total bacteria in tempeh, it can influence the bacterial profile of the product on phylum level. Expand
Fermentation for tailoring the technological and health related functionality of food products
TLDR
The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security. Expand
Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment
TLDR
Consuming Tempeh A, which had a lower number of microorganisms, was also associated with an improvement in the language domain, and being in group A appeared to be beneficial in improving global cognitive function of older people with MCI. Expand
Shotgun metagenomic analysis reveals new insights into bacterial community profiles in tempeh
TLDR
This study employed a shotgun metagenomic approach, where metagenome fragments from tempeh samples were sequenced directly for taxonomic and functional profiling analysis, which revealed that Proteobacteria was the most abundant phylum and iron complex outer-membrane recepter protein was themost transcribed gene based on this metagenomics analysis. Expand
Produksi, kualitas dan cita rasa tempe biji labu kuning, biji bunga matahari dan kacang adzuki
Informasi tentang peran mikrobiota usus terhadap kesehatan terus meningkat dipublikasi. Telah   dilaporkan makanan fermentasi berperan dalam menjaga keseimbangan dan kesehatan mikrobiota usus yangExpand

References

SHOWING 1-10 OF 25 REFERENCES
Analysis of Intestinal Mucosal Immunoglobulin A in Sprague Dawley Rats Supplemented with Tempeh
TLDR
The result of this study indicates that both raw and cooked tempeh may stimulate IgA secretion, and also that both viable and non-viable microorganisms might stimulation IgA gene expression. Expand
Impact of tempeh supplementation on mucosal immunoglobulin A in Sprague-Dawley rats
Tempeh, a well-known Indonesian fermented food made from soybeans, results from mixed-culture fermentation using a diverse group of microorganisms. The presence of many nonviable microorganisms inExpand
The effect of black soybean tempe and it's ethanol extract on lymphocyte proliferation and IgA secretion in Salmonella typhimurium induced rat
TLDR
Diet with tempe, diet with ethanol extract and combination of both increased body weight better than that of control, and it is perceived that the quick recovery was due to improvement of the body’s immune system. Expand
Tempe Consumption Modulates Fecal Secondary Bile Acids, Mucins, Immunoglobulin A, Enzyme Activities, and Cecal Microflora and Organic Acids in Rats
TLDR
The present results suggest that tempe consumption modulates the colonic environment in rats. Expand
Effect of yoghurt containing Bifidobacterium lactis Bb12® on faecal excretion of secretory immunoglobulin A and human beta-defensin 2 in healthy adult volunteers
TLDR
Bifidobacterium lactis Bb12® increased secretory IgA output in faeces, which may explain the ability of probiotics to prevent gastrointestinal and lower respiratory tract infections. Expand
Role of Bacteria in Tempe Bitter Taste Formation: Microbiological and Molecular Biological Analysis Based on 16S rRNA Gene
TLDR
It is revealed that the processing method has no impact on the formation of the bitter taste in tempe, and the difference in the number and the types of bacteria involved in the tempe production process leads to the difference of bitter taste intensity in both EMP and WJB. Expand
The current trends and future perspectives of prebiotics research: a review
TLDR
Looking at the ever-increasing demand of prebiotics, in this review, recent trends in prebiotic production from new novel sources, from food industrial wastes,Prebiotic supplementation in food, commercially available prebiosis agents, pre biotic production by various techniques and future perspectives has been discussed. Expand
The immunomodulatory properties of probiotic microorganisms beyond their viability (ghost probiotics: proposal of paraprobiotic concept)
TLDR
In the light of the FAO/WHO definition of probiotics, indicating that the word ‘probiotic’ should be restricted to products that contain live microorganisms, and considering the scientific evidence indicating that inactivated microbes can positively affect human health, the new term ‘paraprobiotic' is proposed to indicate the use of inactivated microbial cells or cell fractions to confer a health benefit to the consumer. Expand
A low cost nutritious food "Tempeh" - a review.
TLDR
The significance of soybean fermentation in tempeh on the vitamins, amino acids, Nutritional quality, functional and physico-chemical properties is reviewed. Expand
Klebsiella pneumoniae from Indonesian Tempeh were Genetically Different from that of Pathogenic Isolates
TLDR
Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR) was employed to determine the genetic diversity of K. pneumoniae isolated from tempeh and compared them with medical isolates, indicating that isolates from Tempeh were genetically distinct  from  those of medical  isolates. Expand
...
1
2
3
...