Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT‐3 and Actinomucor elegans DCY‐1

Abstract

The effects of solid-state fermentation with four filamentous fungi (Rhizopus oligosporus, Actinomucor elegans, Neurospora crassa and Rhizopus oryzae) and their combination on the degradation of protein allergens and anti-nutritional factors (ANFs) of tempeh were evaluated. Glycinin, b-conglycinin, trypsin inhibitor and flatulence-causing oligosaccharides were significantly hydrolysed by all assayed strains but the level of reduction of ANFs depended on the strain. ELISA was conducted to evaluate IgE immunoreactivity using sera from soy sensitive individuals. Results revealed that co-fermentation of R. oligosporus and A. elegans resulted in the highest reduction in IgE immunoreactivity for all sera used and showed greatest degradations on a', a, b, acidic subunits (100% hydrolysed) and extensive hydrolysis of flatulence-causing oligosaccharides. Tempeh fermented with R. oligosporus and A. elegans displayed high level of soluble protein and peptide (<10 kD) content. Co-fermentation of R. oligosporus and A. elegans was proved to be effective in producing hypoallergenic tempeh. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE)The protein was extracted using the method described by Song et al. (2008) with some modifications. The sample was dissolved in 50 mM Tris-HCL (pH 8.2) Immunoreactivity reduction of tempeh L. Huang et al.

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

“…In soybeans, co‐inoculation of R. oligosporus and Aspergillus elegans produced tempeh with reduced levels of flatulence‐inducing oligosaccharides and IgE immunoreactivity, as well as increased soluble protein and peptide levels (Huang et al., 2019). In barley, co‐inoculation of R. oligosporus with yeasts ( Saccharomyces cerevisiae , Saccharomyces boulardii , Pichia anomala , and Kluyveromyces lactis ) slightly increased vitamin B6 and niacinamide levels and slightly decreased vitamin B content (Feng et al., 2007).…”

“…Selection of soy cultivar with low levels of protein P34 can further reduce the level of P34 protein in soy tempeh (Wilson et al, 2008). Tempeh fermentation with co-inoculation of Actinomucor elegans, Neurospora crassa, and R. oryzae can significantly reduce IgE immunoreactivity in vitro (Huang et al, 2019). Fermenting buckwheat into tempeh before 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 processing soba noodles can also decrease allergenic protein levels significantly .…”

PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI <em>Rhizopus</em> sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG

“…Kapang Rhizopus termasuk diantara mikroorganisme yang banyak digunakan dalam pengolahan pangan maupun pakan. Fermentasi menggunakan Rhizopus diketahui meningkatkan nilai nutrisi bahan pangan (Huang et al 2019) dan pakan (Endrawati and Kusumaningtyas 2017). Biomassa Rhizopus juga memiliki kandungan protein hingga 50% sehingga berpotensi sebagai sumber protein alternatif untuk pangan (Lennartsson et al 2018) maupun pakan (Santos et al 2016;Souza Filho et al 2017;Asadollahzadeh et al 2018;Souza Filho et al 2018).…”

Simultaneous Reclamation of Sago Starch Processing Effluent Water and <i>Rhizopus oligosporus</i> Cultivation at Different pH Conditions

“…Filamentous fungi such as Rhizopus oligosporus, Rhizopus oryzae, and Mucor spp. are prime candidates for this kind of application [11,12]. These fungi are classified Generally Regarded As Safe food-grade fungi that are regularly used as starter cultures in the production of various traditional food [11,13].…”

“…are prime candidates for this kind of application [11,12]. These fungi are classified Generally Regarded As Safe food-grade fungi that are regularly used as starter cultures in the production of various traditional food [11,13]. Based on a study by Huang et al [14], the utilization of fungi in wastewater treatment is advantageous as it requires low operating costs from the use of inexpensive raw materials, and no specific nutrient is needed for its growth.…”