Impact of tempeh supplementation on mucosal immunoglobulin A in Sprague-Dawley rats
- 78 Downloads
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.
Keywordstempeh soybean immunoglobulin A mucosal immunity gene expression
Unable to display preview. Download preview PDF.
- 1.FAO/WHO. Report of a joint FAO/WHO expert consultation on guidelines for the evaluation of probiotics in food. World Health of the United Nations Organization and Food and Agriculture Organization, London, Canada (2002)Google Scholar
- 8.Okada N. Role of microorganisms in tempeh manufacture-Isolation of vitamin B12 producing bacteria. JARQ- Jpn. Agr. Res. Q. 22: 310–316 (1989)Google Scholar
- 10.Babu PD, Bhakyaraj R, Vidhyalakshmi R. A low cost nutritional food “tempeh”- A review. World J. Dairy Food Sci. 4: 22–27 (2009)Google Scholar
- 11.Dixit AK, Antony JIX, Sharma NK, Tiwari RK. Soybean constituents and their functional benefits. pp. 367–383. In: Opportunity, Challenge and Scope of Natural Products in Medicinal Chemistry. Tiwari VK, Mishra BB (eds.) Research Signpost, Kerala, India (2011)Google Scholar
- 16.Dréau D, Lallès JP, Philouze-Romé V, Toullec R, Salmon H. Local and systemic immune responses to soybean protein ingestion in early-weaned pigs. J. Anim. Sci. 72: 2090–2098 (1994)Google Scholar
- 21.Schrenzenmeir J, de Vrese M. Probiotics, prebiotics, and synbiotics: Approaching a definition. Am. J. Clin. Nutr. 73: 361–364 (2001)Google Scholar