Abstract
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.
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Soka, S., Suwanto, A., Sajuthi, D. et al. Impact of tempeh supplementation on mucosal immunoglobulin A in Sprague-Dawley rats. Food Sci Biotechnol 24, 1481–1486 (2015). https://doi.org/10.1007/s10068-015-0191-z
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DOI: https://doi.org/10.1007/s10068-015-0191-z
Keywords
- tempeh
- soybean
- immunoglobulin A
- mucosal immunity
- gene expression