The effects of using Tempeh as a supplement for type 2 diabetes

Abstract

Studies suggest that the consumption of Tempeh can improve abnormal blood glucose and lipid parameters, although it remains still unclear as to whether Tempeh can improve tissue damage. In our study, db/db obese diabetic mice were given Tempeh 1 (300 mg/kg) and Tempeh 2 (600 mg/kg) for 3 months. The tissue samples collected were stained using different tissue‐staining methodologies and were compared with the diabetic control group that was not given any Tempeh. Our results demonstrated that consuming high‐dose Tempeh for 1 month could significantly reduce serum glucose and body weight in mice whereas the tissue section of our result could validate that consuming high‐dose Tempeh for 3 months effectively improves lipid droplet size and lipid accumulation in the liver, aorta, and kidney of the mice. Moreover, an indication of the recovery of the damaged tissue could be observed in the heart and pancreatic tissue when high dosage of Tempeh was given as a treatment. Thus, it can be concluded that continuous consumption of Tempeh as a treatment could improve both blood glucose and body weight of diabetic mice while also improving lipid accumulation and tissue damage.

Physicochemical Properties of Yanggaeng with Added Tempeh Powder

“…Tempeh, originating from Indonesia, is a fermented soybean product created through the action of the mold species Rhizopus oligosporus ( Aryanta, 2020 ). Tempeh has served as an affordable source of high-quality protein for Indonesians ( Subali et al, 2023 ) for over three centuries ( Shurtleff and Aoyagi, 2022 ). In addition to its excellent nutrient density, tempeh is a complete protein source, containing all nine essential amino acids, which sets it apart from most other plant-based proteins ( Reese, 2021 ).…”

“…generate isoflavone and aglucone as metabolites ( Liu et al, 2023 ). Two controlled studies conducted by Su et al (2023) showed that consistent consumption of tempeh could lower the blood pressure, reduce de novo adipogenesis, and prevent type 2 diabetes. A peer-reviewed study by Lecerf et al (2020) suggested that the consumption of soybean-based products was associated with a reduced risk of type 2 diabetes due to the low glycemic index and high isoflavone content of soybeans.…”