Potential of Bioactive Components in Tempe for the Treatment of Obesity

Abstract

Obesity has become a global health issue and is one of the factors that trigger degenerative diseases. The correct food consumption management could be a solution for treating obesity. Soybean is a food that is rich in bioactive components and has antiobesity properties through various mechanisms. In Indonesia, nearly 60% of the soybeans are consumed in the form of tempe. The process of fermenting soybeans into tempe causes a bioconversion of nutrients and bioactive components, improving the active physiological abilities. The bioactive components that play a role in the treatment of obesity are isoflavones, proteins, and peptides. These bioactive components help in reducing body weight, lowering the body fat ratio and improve lipid profile. Thus, optimation and popularization of tempe as a functional food in the daily menu supported with correct tempe processing could be a solution in treating obesity.

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

“…In Indonesia, tempeh consumption contributed to approximately 10% of total protein consumed, higher than meat (3.15%) and chicken eggs (1.25%) (Karyadi & Lukito, 1996). The average tempeh consumption in Indonesia was 10.1 to 33.75 kg/capita/year, contributing to up to 60% of the total national soybean consumption (Astawan et al., 2018; Astawan et al., 2017; Karyadi & Lukito, 1996). This suggests generally high sensory acceptance of tempeh in Indonesia.…”

“…In the United States., tempeh can be 33% cheaper compared to beef, but can also be more expensive compared to beef (by 19%), pork (by 42%), chicken (by 70%), and egg (by 98%) (Figure 17). The relatively cheaper price of tempeh compared to other source of protein in Indonesia could be due to its production volume supported by the high demand, given the average tempeh consumption of 10.1 kg/person annually and the existence of 100,000 small household producers that can produce 10 kg to 4 metric tons of tempeh per day (Astawan et al., 2018; Astuti et al., 2000).…”

“…(2017) and another one in Astawan et al (2018) that analyzed tempeh and its effect on obesity biomarkers, which in this case are serum lipid composition and malondialdehyde (MDA) for oxidative stress (Sankhla et al., 2012). Astuti (1997) reported that daily consumption of tempeh‐based drink (dose undisclosed) for 3 months decreased total cholesterol in human subjects ( N = 24) (by 8.6% in men and 10.25% in women), LDL (by 12% in men and 9.67% in women), and MDA levels (by 23% in men and 15% in women) (Astawan et al., 2018). In highly active rats, supplementation of 3 g tempeh per 200 g BW per day for 1 month improved serum MDA level (Harun et al., 2017).…”

“…In an in vivo study in Astawan et al. (2018), high‐GABA tempeh supplementation (32.2% [w/w] of tempeh in diet, ad libitum for 6 weeks) resulted in greater improvement of triacylglyceride, HDL, and LDL levels compared to unfermented soybean and casein in male Wistar rats. The anti‐obesity effects discussed were hypothesized to be due to the enhanced antioxidative and glycolytic enzyme (amylase and glycosidase) inhibitory activities (Gibbs et al., 2004; McCue & Shetty, 2003).…”

Hypolipidemic Effects of Modified Edamame Tempeh Flour on Lipid Profile Levels in Dyslipidemia Rats

“…Edamame tempeh is a processed food from soybean derivatives as the attempts to increase the nutritional content and digestibility of the product 10 . The presence of enzymatic activity from the fungus Rhizopus oligosporus can reduce antinutrient compounds in beans and convert them from macromolecular substrates into simple forms such as amino acids, fatty acids, isoflavone aglycones, and other bioactive compounds so that they are more easily utilized by the body [14][15][16][17] .…”