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

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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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Authors and Affiliations

  1. Department of Biology, Faculty of Mathemathics and Natural Sciences, Bogor Agricultural University, Jalan Agatis Darmaga, Bogor, 16680, Indonesia

    Susan Soka, Antonius Suwanto & Iman Rusmana

  2. Primate Research Center, Bogor Agricultural University, Jalan Lodaya II/5, Bogor, 16151, Indonesia

    Dondin Sajuthi

  3. Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jalan Jenderal Sudirman 51, Jakarta, 12930, Indonesia

    Susan Soka

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  1. Susan Soka
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  2. Antonius Suwanto
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  4. Iman Rusmana
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Correspondence to Antonius Suwanto.

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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

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