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KMID : 1007520150240041481
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Food Science and Biotechnology
2015 Volume.24 No. 4 p.1481 ~ p.1486
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Impact of Tempeh Supplementation on Mucosal Immunoglobulin A in Sprague-Dawley Rats
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Susan Soka
Antonius Suwanto
Dondin Sajuthi
Iman Rusmana
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Abstract
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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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KEYWORD
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tempeh, soybean, immunoglobulin A, mucosal immunity, gene expression
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