Food Science and Biotechnology

, Volume 24, Issue 4, pp 1481–1486 | Cite as

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

  • Susan Soka
  • Antonius SuwantoEmail author
  • Dondin Sajuthi
  • Iman Rusmana
Research Article


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 in cooked tempeh may trigger responses in the immune system. Thirty female Sprague-Dawley rats were fed a standard diet supplemented with either non-fermented soybeans or tempeh (uncooked or cooked), for 28 days. Gene expression of intestinal immunoglobulin A (IgA) was analyzed using semi-quantitative real-time PCR, and intestinal IgA was further quantified from the ileum wash using ELISA. There was no significant (p>0.05) difference in IgA gene expression between animals groups receiving feed supplemented with cooked or uncooked tempeh. However, a significant (p<0.05) difference was observed between animals receiving feed supplemented with tempeh and with non-fermented soybeans. Microbial cells in tempeh might increase IgA protein secretion.


tempeh soybean immunoglobulin A mucosal immunity gene expression 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Susan Soka
    • 1
    • 3
  • Antonius Suwanto
    • 1
    Email author
  • Dondin Sajuthi
    • 2
  • Iman Rusmana
    • 1
  1. 1.Department of Biology, Faculty of Mathemathics and Natural SciencesBogor Agricultural UniversityBogorIndonesia
  2. 2.Primate Research CenterBogor Agricultural UniversityBogorIndonesia
  3. 3.Faculty of BiotechnologyAtma Jaya Catholic University of IndonesiaJakartaIndonesia

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