EXPLORING THE HEALTH BENEFITS OF TEMPE: ENHANCING PHARMACOLOGICAL POTENTIAL THROUGH SOYBEAN COMBINATIONS

Putriana Rachmawati

doi:10.53555/jptcp.v30i18.3238

Putriana Rachmawati

Keywords

Soybean, Antioxidants, tempe, isoflavones

Abstract

Introduction: Tempe is one of the Indonesian traditional foods made through a fermentation process using soybeans as the primary ingredient. The fermentation process enhances the nutritional content by increasing the availability of polyunsaturated fats and protein while reducing anti-nutrients. Tempe contains bioactive compounds known as isoflavones, which function as antioxidants and protect against chronic diseases. Various in vivo studies have shown the health benefits of tempe, including improved immune system, gut microbiota, blood pressure, blood lipid profile, liver health, atherosclerosis prevention and cognitive function enhancement. Additionally, tempe shows potential as a chemotherapeutic agent for breast cancer. Tempe can be consumed directly or modified, combined or not, to get the value of tempe pharmacologically.

Methods: The review used national and international journals with keywords such as natural medicine, combination and tempe. The inclusion criteria were the impact of combined materials on the pharmacological value of tempe, with exclusion criteria related to non-pharmacological value and modification processes.

Result: Tempe contains isoflavones, such as daidzein, genistein and glycitein, which possess antioxidant properties. The fermentation process of tempe produces free isoflavones with higher antioxidant activity compared to conjugated isoflavones in soybeans. Additionally, there have been efforts to combine tempe with other substances in nanoparticle form to accelerate wound healing.

Conclusion: Several studies have explored the combination of tempe with other antioxidant sources like carrots, purple sweet potatoes, red rice, winged beans and black beans. This combination can enhance antioxidant activity and holds promise in addressing diabetes mellitus.

Abstract 283 | Pdf Downloads 81

References

1. Agustinah W., & Yuandi J. (2021). Development of Functional Beverage with Antioxidant Properties using Germinated Red Rice and Tempeh Powder Mixture. Jurnal Gizi dan Pangan, 16 (2), 109 118.
2. Ahnan‐Winarno A. D., Cordeiro L., Winarno F. G., Gibbons J., & Xiao H. (2021). Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety, 20 (2), 1717 1767.
3. Bajaj S., & Khan A. (2012). Antioxidants and diabetes. Indian Journal of Endocrinology and Metabolism, 16 (8), 267.
4. Bashan N., Kovsan J., Kachko I., Ovadia H., & Rudich A. (2009). Positive and Negative Regulation of Insulin Signaling by Reactive Oxygen and Nitrogen Species. Physiological Reviews, 89 (1), 27 71.
5. Bintari S. H., & Nugraheni K. (2017). The Potential of Tempeh as a Chemopreventive and Chemotherapeutic Agent Targeting Breast Cancer Cells. Pakistan Journal of Nutrition, 16 (10), 743 749.
6. Chan Y.-C., Lee I.-T., Wang M.-F., Yeh W.-C., & Liang B.-C. (2018). Tempeh attenuates cognitive deficit, antioxidant imbalance, and amyloid β of senescence-accelerated mice by modulating Nrf2 expression via MAPK pathway. Journal of Functional Foods, 50 , 112 119.
7. Christania F. S., Dwiastuti R., & Yuliani S. H. (2020). Lipid and Silver Nanoparticles Gels Formulation of Tempeh Extract. Journal of Pharmaceutical Sciences and Community, 16 (2), 56 62.
8. Cui L., Liang J., Liu H., Zhang K., & Li J. (2020). Nanomaterials for Angiogenesis in Skin Tissue Engineering. Tissue Engineering Part B: Reviews, 26 (3), 203 216.
9. Dewi L., Lestari L. A., Astiningrum A. N., & Fadhilah V. (2020). The Alleviation Effect of Combination of Tempeh and Red Ginger Flour towards Insulin Sensitivity in High-Fat Diet Rats. Journal of Food and Nutrition Research, 8 (1).
10. Fitzmaurice S. D., Sivamani R. K., & Isseroff R. R. (2011). Antioxidant Therapies for Wound Healing: A Clinical Guide to Currently Commercially Available Products. Skin Pharmacology and Physiology, 24 (3), 113 126.
11. Lee C. (2005). Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chemistry, 90 (4), 735 741.
12. Liguori I., Russo G., Curcio F., Bulli G., Aran L., Della-Morte D., Gargiulo G., Testa G., Cacciatore F., Bonaduce D., & Abete P. (2018). Oxidative stress, aging, and diseases. Clinical Interventions in Aging, Volume 13 , 757 772.
13. Maitresya L. B., & Surya R. (2023). Development of tempeh made from soybeans, black-eyed beans, and winged beans. IOP Conference Series: Earth and Environmental Science, 1200 (1), 012008.
14. Mukherjee R., Chakraborty R., & Dutta A. (2015). Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review. Asian-Australasian Journal of Animal Sciences, 29 (11), 1523 1529.
15. Putri E. P., Lestari S. R., & Gofur A. (2020). The Combination of Black Soybean Tempeh and Purple Sweet Potato Affect Reactive Oxygen Species and Malondialdehyde Level in Streptozotocin-Induced Diabetic Rats. Majalah Obat Tradisional, 25 (2), 76.
16. Rahayu W., Pambayun R., Santoso U., Nuraida L., & Ardiansyah (2015). Tinjauan Ilmiah Proses Pengolahan Tempe Kedelai (Perhimpunan Ahli Teknologi Pangan Indonesia, Éd.). In Press, Jakarta.
17. Sanjukta S., & Rai A. K. (2016). Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends in Food Science & Technology, 50 , 1 10.
18. Schafer M., & Werner S. (2008). Oxidative stress in normal and impaired wound repair. Pharmacological Research, 58 (2), 165 171.
19. Shukla R., Nune S. K., Chanda N., Katti K., Mekapothula S., Kulkarni R. R., Welshons W. V., Kannan R., & Katti K. V. (2008). Soybeans as a Phytochemical Reservoir for the Production and Stabilization of Biocompatible Gold Nanoparticles. Small, 4 (9), 1425 1436.
20. Soka S., Suwanto A., Sajuthi D., & Rusmana I. (2015). Impact of tempeh supplementation on mucosal immunoglobulin A in Sprague-Dawley rats. Food Science and Biotechnology, 24 (4), 1481 1486.
21. Tiganis T. (2011). Reactive oxygen species and insulin resistance: the good, the bad and the ugly. Trends in Pharmacological Sciences, 32 (2), 82 89.
22. Wahjuni S., & Gunawan A. A. N. (2014). Combination of modified soybean tempeh M-3 with carrot increases the total blood antioxidant capacity, decreases 8-hydroxy-2-deoxyguanocine, and skin texture damage in rat irradiated with ultraviolet. Pure and Applied Chemical Sciences, 2 , 49 60.
23. Xiao C. W. (2011). Functional soy products. In: Functional Foods. p. 534 556. Elsevier.
24. Xu M.-L., Liu J., Zhu C., Gao Y., Zhao S., Liu W., & Zhang Y. (2015). Interactions between soy isoflavones and other bioactive compounds: a review of their potentially beneficial health effects. Phytochemistry Reviews, 14 (3), 459 467.
25. Zaheer K., & Humayoun Akhtar M. (2017). An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health. Critical Reviews in Food Science and Nutrition, 57 (6), 1280 1293

Pdf

Published

Nov 2, 2023

DOI https://doi.org/10.53555/jptcp.v30i18.3238

How to Cite

Putriana Rachmawati. (2023). EXPLORING THE HEALTH BENEFITS OF TEMPE: ENHANCING PHARMACOLOGICAL POTENTIAL THROUGH SOYBEAN COMBINATIONS. Journal of Population Therapeutics and Clinical Pharmacology, 30(18), 1436–1441. https://doi.org/10.53555/jptcp.v30i18.3238