The effect of tempeh intake on spatial memory in prediabetic rats

Ayuningtyas, Annisa; Murbawani, Etisa Adi; Nuryanto, Nuryanto

doi:10.1108/nfs-03-2018-0071

Cited by 5 publications

(2 citation statements)

References 22 publications

(39 reference statements)

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“…Nevertheless, the prior study regarding single treatment has been available. Our study is partly supported by the previous study which stated that tempeh proved positive effect in blood glucose reduction (Ayuningtyas et al, 2019).…”

Section: Discussionsupporting

confidence: 90%

Tempeh and red ginger flour for hypercholesterolemic rats

Dewi

Lestari

Astiningrum

et al. 2020

NFS

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Purpose This study aims to evaluate the effect of the combination of tempeh and red ginger flour in hypercholesterolemic rats. Design/methodology/approach Sprague Dawley male rats (n = 30; body weight 150-200 g) were randomly divided by five groups (n = 6), consist of negative control (K−) group: group fed by normal diet (laboratory standard diet laboratory, 4.35 kcal/g, 0% cholesterol); positive control (K+) group: group fed by high cholesterol diet (5.28 kcal/g, 12.1% cholesterol); Treatment 1 (P1) group: group fed by high cholesterol diet and treated by tempeh flour (TF) 1.9 g/200 g body weight; Treatment 2 (P2) group: group fed by high cholesterol diet and treated by red ginger flour (RGF) 0.036 g/200 g body weight; and Treatment 3 (P3) group: group fed by high cholesterol diet and treated by a combination TF 0.95 g/200 g body weight and red ginger 0.018 g/200 g body weight. The lipid profiles and malondialdehyde (MDA) were assessed. Findings The combination of tempeh and red ginger has successfully exerted the total cholesterol (121.9 ± 3.41 mg/dL; p < 0.01), triglycerides (TG) (89.3 ± 2.94 mg/dL; p < 0.01), low-density lipoprotein (39.1 ± 1.59 mg/dL) and MDA (2.0 ± 0.24 mg/dL; p < 0.01) lower than the other treatments. Also, the combination of tempeh and red ginger treatment appeared the highest high-density lipoprotein concentration (63.4 ± 2.26 mg/dL; p < 0.01) compared to the other treatment groups. Total cholesterol and TG were predicted as the increasing of MDA concentration. Originality/value The combination treatments successfully improved the lipid profiles and MDA. Furthermore, the combination of tempeh and red ginger could be effective in supporting therapy as the hypolipidemic condition.

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Section: Discussionsupporting

confidence: 90%

Tempeh and red ginger flour for hypercholesterolemic rats

Dewi

Lestari

Astiningrum

et al. 2020

NFS

View full text Add to dashboard Cite

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“…It also appears to reduce memory impairment through a protective effect on neurons from oxidative stress and injury induced by Aβ deposition [13]. A study on prediabetic mice has also shown that tempeh consumption has positive effects on spatial memory [14]. Meanwhile, weekly consumption of tempeh among older people was associated with better global cognitive function [10].…”

Section: Introductionmentioning

confidence: 99%

Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment

Handajani

Turana

Yogiara

et al. 2020

Dement Geriatr Cogn Disord

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Introduction: Tempeh consumption has been linked to the improvement of cognitive function in older people. However, to what extent the amount of microorganism or the size of tempeh serving consumed per day influences the benefit to cognitive functions has not yet been studied. Methods: This experimental study involved a total of 90 respondents, who were divided into 3 groups: group A (consuming 100 g of Tempeh A/day), group B (consuming 100 g of Tempeh B/day), and group C (control). Intervention was given for 6 months. Cognitive assessments were done before and after the intervention. Blood uric acid level was checked at the end of intervention to examine the effect of tempeh consumption on this. The inclusion criteria were respondents aged 60 years or over with mild cognitive impairment (MCI) who agreed not to consume other fermented food during the study period. Respondents with diabetes were excluded. Results: There were 84 subjects at the end of the study, majority being female (71.4%) and aged over 65 years (72.6%). An increase in global cognitive scores was found in both groups A and B. The increase in language domain scores was found only in group A. Conclusion: Both Tempeh A or Tempeh B consumption for 6 months appeared to be beneficial in improving global cognitive function of older people with MCI. Consuming Tempeh A, which had a lower number of microorganisms, was also associated with an improvement in the language domain.

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