Evaluation of bean and soy tempeh influence on intestinal bacteria and estimation of antibacterial properties of bean tempeh

Polish Journal of Microbiology

Volumn 62, Issue 2, 2013, Pages 189-194

  Kuligowski, Maciej ^a   Jasińska Kuligowska, Iwona ^b   Nowak, Jacek ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antibacterial activity; Digestion; Human intestine microflora; Tempeh

Indexed keywords

ANTIBIOTIC AGENT; BEAN TEMPEH; PLANT EXTRACT; SOY TEMPEH; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; BEAN; BIFIDOBACTERIUM; CONTROLLED STUDY; DIGESTION; DRUG ABSORPTION; DRUG METABOLISM; ESCHERICHIA COLI; FERMENTATION; HUMAN; IN VITRO STUDY; INTESTINE FLORA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS PARACASEI; SOYBEAN;

EID: 84880168970     PISSN: 17331331     EISSN: None     Source Type: Journal    
DOI: 10.33073/pjm-2013-024     Document Type: Article

References (16)

1. Aura A., S. Karpinen, H. Vritanen, P. Forssell, S. Heinonen, T. Nurmi, H. Adlercreutz and K. Poutanen. 2005. Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal flora in vitro. J. Sci. Food Agric. 85: 2085-2093. (Pubitemid 41260542)
2. Barry J., C. Hoebler, G. Macfarlane, S. Macfarlane, J. Mathers, K. Reed, P. Mortensen, I. Nordgaard, I. Rowlands and C. Rumney. 1995. Estimation of the fermentability of dietary fibre in vitro: a European interlaboratory study. Br. J. Nutr. 74: 303-322.
3. Goderska K., M. Gumienna and Z. Czarnecki. 2008. Release of phenolic compounds from bean flour, bean-derived chips and black chokeberry juice and changes in their activity during digestion in an in vitro gastrointestinal model. Pol. J. Food Nutr. Sci. 58: 497-501.
4. Gumienna M., M. Lasika and Z. Czarnecki. 2007. Effect of plant extract addition on phenolic compounds activity and intestinal microflora increase in the gastrointestinal tract model. Pol. J. Food Nutr. Sci. 57: 219-223.
5. Karmini M., E. Affandi, H. Hermana, D. Karyadi and F. Winarno. 1997. The inhibitory effect of tempe on Escherichia coli infection. Proceedings International Tempe Symposium. Indonesian Tempe Foundation. Bali. Indonesia, p. 157-162.
6. Karyadi D. and W. Lukito. 1996. Beneficial effects of tempeh in disease prevention and treatment. Nutr. Rev. 54: S94-S98. (Pubitemid 27179945)
7. Karyadi D. and W. Lukito. 2000. Functional food and contemporary nutrition-health paradigm: tempeh and its potential beneficial effects in disease prevention and treatment. Nutrit. 16: 697. (Pubitemid 30445155)
8. Kiers J., J. Meijer, M. Nout, F. Rombouts, M. Nabuurs and J. Meulen. 2003. Effect of fermented soy beans on diarrhea and feed efficiency in weaned piglets. J. Appl. Microbiol. 95: 545-552. (Pubitemid 37041087)
9. Kiers J., M. Nout, F. Rombouts, M. Nabuurs and J. Meulen. 2002. Inhibition of adhesion of enterotoxigenic Escherichia coli K88 by soya bean tempe. Lett. Appl. Microbiol. 35: 311-315. (Pubitemid 35205354)
10. Kobayasi S., N. Okazaki and T. Koseki. 1992. Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631. Biosci. Biotechnol. Biochem. 56: 94-98.
11. Marteau P., P. Pochart, J. Doré, C. Béra-Maillet, A. Bernalier and G. Corthier. 2001. Comparative study of bacterial groups within the human cecal and fecal microbiota. Appl. Environ. Microbiol. 67: 4939-4942. (Pubitemid 33646136)
12. Nout M. and J. Kiers. 2005. Tempe fermentation, innovation and functionality: update into the third millennium. J. Appl. Microbiol. 98: 789-805. (Pubitemid 40477254)
13. Nowak J. and K. Steinkraus. 1988. Effect of tempeh fermentation of peas on their potential flatulence productivity as measured by gas production and growth of Clostridium perfringens. Nutr. Rep. Int. 38: 1163-1172.
14. Roubos van den Hil P., E. Dalmas, R. Nout and T. Abee. 2008. Inactivation of Bacillus cereus cells and spores by low molecular weight proteinaceous compounds extracted from soybean tempeh. Abstracts of the 21st International ICFMH Symposium "Evolving microbial food quality and safety. FoodMicro 2008. Aberdeen. Scotland, p. 107.
15. Roubos van den Hil P., M. Nout, R. Beumer, J. Meulen and M. Zwietering. 2009. Fermented soya bean (tempe) extracts reduce adhesion of enterotoxigenic Escherichia coli to intestinal epithelial cells. J. Appl. Microbiol. 106: 1013-1021.
16. Wang H., D. Ruttle and C. Hesseltine. 1969. Antibacterial compound from a soybean product fermented by Rhizopus oligosporus. Proc. Soc. Exp. Biol. Med. 131: 579-583.