Effect of Tempeh Supplementation on the Profiles of Human Intestinal Immune System and Gut Microbiota

Abstract

Tempeh is a traditional fermented soybean product from Indonesia. Although tempeh is consumed as daily menu in Indonesia, its nutrigenomic study employing human has not been reported yet. On the other hand, our study in mice showed that tempeh could enhance immune system, especially by increasing secretory immunoglobulin A production in ileum and colon. Tempeh was also found to be potential in modulating composition of gut microbiota. Therefore, the objective of this study was to analyze the impact of tempeh supplementation on the profiles of human intestinal immune system and gut microbiota analysis. A total of 16 participants, comprising of each 8 healthy females and males, aged between 20 and 23 were recruited to this study. The volunteers consumed 200 mL milk from day 1-8 followed by consumption of 100 grams steamed tempeh each day from day 9-24. Fecal samples taken on day 9 and 25, were analyzed with half sandwich ELISA for IgA enumeration. In addition, fecal samples collected on day 0, 9, and 25, were analyzed for total Akkermansia muciniphila employing quantitative real time PCR. The result of this study suggested that tempeh supplementation might act as paraprobiotic and slimming agents since tempeh enhanced production of IgA and increased population of A. muciniphila in human intestinal tracts.Key words: Akkermansia muciniphila, ELISA, IgA, RT-PCR, tempeh Tempe merupakan produk fermentasi kedelai asal Indonesia. Meskipun tempe dikonsumsi sebagai menu sehari-hari di Indonesia, studi nutrigenomik tempe dengan subjek penelitian manusia belum pernah dilaporkan sebelumnya. Studi nutrigenomik tempe dengan tikus sebagai hewan model menunjukkan bahwa tempe dapat meningkatkan sistem imun, yaitu dengan meningkatkan produksi immunoglobulin A sekretori di usus halus dan usus besar. Tempe juga memiliki potensi dalam memodulasi komposisi mikrobiota usus. Tujuan dari penelitian ini yaitu menganalisa efek suplementasi tempe terhadap sistem imun usus manusia dan menganalisa perubahan komposisi mikrobiota usus. Sebanyak 16 responden, yang terdiri dari 8 wanita dan 8 pria sehat, berumur 20-23 tahun berpartisipasi dalam penelitian ini. Responden mengkonsumsi 200 mL susu dari hari ke 1-8, dan 100 gram tempe dari hari ke 9-24 setiap harinya. Sampel feses diambil pada hari ke 9 dan ke 25 untuk perhitungan IgA dengan ELISA, sedangkan sempel feses yang diambil pada hari ke 0, 9, dan 25 dianalisis untuk perhitungan Akkermansia muciniphila dengan quantitative real time PCR. Hasil penelitian ini menunjukkan bahwa suplementasi tempe dapat berperan sebagai agen paraprobiotik dan penurun berat badan karena tempe mampu meningkatkan produksi IgA dan meningkatkan jumlah A. muciniphila dalam saluran pencernaan manusia.

Tempeh consumption enhanced beneficial bacteria in the human gut

“…which the lowest value was found at the end of the study (day 29). This finding was consistent with the previous study, in which 16 days of tempeh consumption increased A. muciniphila production in the human gut (Stephanie et al, 2017).…”

“…On the following 28 days, soy group consumed 200 mL soymilk per day, while tempeh group consumed 100 grams of tempeh per day. The tempeh was purchased from Empang area, Bogor, which had been previously studied (Barus et al, 2008;Soka et al, 2014;Soka et al, 2015;Stephanie et al, 2017). During the intervention, tempeh was cooked every day according to participants' preferences.…”

“…IgA was an antibody produced as the defense against the antigen presence in gut. A study in human showed that consumption of 100 gram of steamed tempeh per day for 16 days enhanced IgA production and enhanced A. muciniphila number significantly (Stephanie et al, 2017), which acts as improvement markers for lower diabetes type-2 and obesity.…”

Shotgun Metagenomic Analysis Reveals New Insights into Bacterial Community Profiles in Tempeh

“…Partial complete of E. coli genome draft in this study will signi cantly contribute further comparative genomic study, especially for E. coli isolates derived from tempeh. Bene cials tempeh supplementation as a paraprobiotics source has been published [7,8], it is reported the whole non-viable might affect human immune and cognitive system. Detail contribution from the tempeh microbial community has not yet been explored.…”

“…Tempeh is generally cooked before consumption and might act as a non-viable probiotics source. Previous tempeh nutrigenomic studies showed that cooked tempeh supplementation could enhance the immune system by increasing IgA production in human intestinal tracts [7]. Recently, studies reported cooked tempeh consumption for six months, improving global cognitive function respondents aged 60 years or over with mild cognitive impairment [8].…”