The effect of processed Tempeh gembus to high sensitivity c-reactive protein (hsCRP) and high-density lipoprotein (HDL) levels in women with obesity

Wati, Desti Ambar; Nadia, Fika Shafiana; Isnawati, Muflihah; Sulchan, Muhammad; Afifah, Diana Nur

doi:10.5219/1236

Cited by 5 publications

(1 citation statement)

References 35 publications

(13 reference statements)

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“…It is formed by soybean cotyledons intertwined with the mycelia of moulds. As mould grows, it produces fluffy white mycelia which bind the beans, squeezing and penetrating the cell walls to create a cake texture and simultaneously producing enzymes that cause softening of the beans due to hydrolysis of various compounds during fermentation (Duniaji et al, 2019;Jones et al, 2017;Wati et al, 2020).…”

Section: Kinetics Of Quality Degradationmentioning

confidence: 99%

Shelf life of tempeh processed with sub-supercritical carbon dioxides

Kustyawati

Pratama

Saputra

et al. 2020

Potr. S. J. F. Sci.

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Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to evaluate the possibility of a sub-supercritical CO2 technique to increase the shelf life of tempeh by measuring the changes in the L* (lightness) value and texture of tempeh via application of a kinetic approach and, based on the observations, to estimate its shelf life. Tempeh was processed with sub-supercritical CO2 at 6.3 MPa for 10 min, then together with unprocessed tempeh (control), stored for 5 days at temperatures of 20, 30 and 40 °C. The Accelerated Self-Life Test (ASLT) with the Arrhenius model was used to measure the shelf life of processed and control tempeh. The calculated shelf life of processed tempeh using the ASLT by the Arrhenius method was 2.43 days at 20 °C, 3.7 days at 30 °C and 1.4 days at 40 °C, and the shelf life of unprocessed tempeh was 3.33 days at 20 °C, 2.90 days at 30 °C and 2.56 days at 40 °C. The conclusion was that the use of sub-supercritical CO2 at 6.3 MPa for 10 min increased the shelf life of tempeh stored at 30 °C.

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Section: Kinetics Of Quality Degradationmentioning

confidence: 99%

Shelf life of tempeh processed with sub-supercritical carbon dioxides

Kustyawati

Pratama

Saputra

et al. 2020

Potr. S. J. F. Sci.

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Fermented Plant Protein Products

Ismail

Layla

Akhtar

2022

Plant Protein Foods

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The impact of botanical fermented foods on obesity, metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials

Chan

Larsen

Baxter

et al. 2022

Preprint

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Objective To assess whether botanical fermented food (BFF) consumption has an impact on cardiometabolic biomarkers or gut microbiota in adults with obesity, metabolic syndrome (MetS) or type 2 diabetes mellitus (T2DM). Design Systematic review. Data sources Embase, MEDLINE, Cochrane CENTRAL and Google Scholar were searched with no language limits, from inception to August 31, 2022. Eligibility criteria. Randomised controlled trials (RCTs) investigating the effects of BFFs on glucose, lipid, anthropometric, inflammatory and gut microbial parameters, in participants with obesity, MetS or T2DM. Data extraction and synthesis. Two independent reviewers screened 6873 abstracts and extracted relevant data. Risk of bias (ROB) was assessed using the Cochrane Collaborations ROB2 tool. A qualitative, narrative synthesis was produced. Results. The final review included 26 RCTs, with 31 reports published between 2001 and 2022. Significant (p<0.05) within-group and between-group changes in cardiometabolic outcome means were reported in 23 and 19 studies, respectively. Gut microbiota composition was assessed in four studies, with two finding significant between-group differences. No significant difference between groups of any measured outcomes was observed in five studies. There were 14 studies at low ROB; nine were of some concern; and two were at high ROB. Conclusion. In 77% of included studies, BFF consumption by participants with obesity, MetS or T2DM led to significant improvements in some cardiometabolic outcomes, including fasting blood glucose, lipid profile, blood pressure, waist circumference, body fat percentage, and C-reactive protein. BFF consumption increased the abundance of beneficial gut bacteria, such as Bifidobacterium and Lactobacillus, whilst reducing Bacteroides. To determine the clinical significance of BFFs as therapeutic dietary adjuncts, their safety and tolerability must be balanced with the limited power and magnitude of these preliminary findings. Ethics. Ethical approval was not required as primary data was not collected. PROSPERO registration number. CRD42018117766

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The effect of processed Tempeh gembus to high sensitivity c-reactive protein (hsCRP) and high-density lipoprotein (HDL) levels in women with obesity

Cited by 5 publications

References 35 publications

Shelf life of tempeh processed with sub-supercritical carbon dioxides

Shelf life of tempeh processed with sub-supercritical carbon dioxides

Fermented Plant Protein Products

The impact of botanical fermented foods on obesity, metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials

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