Open AccessTempeh Extract Protects HepG2 Cells Against Oxidative Stress-Induced Cell Death
Author(s) -
Reggie Surya,
Andreas Romulo
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1655/1/012110
Subject(s) - antioxidant , reactive oxygen species , oxidative stress , superoxide dismutase , tbars , rhizopus oligosporus , catalase , chemistry , cytoprotection , food science , rhizopus oryzae , biochemistry , fermentation , lipid peroxidation
Tempeh is an Indonesian fermented traditional food made from soybeans inoculated with Rhizopus oryzae and/or Rhizopus oligosporus. It exerts antioxidant activities mainly due to the presence of bioactive compounds known as isoflavones. We previously observed that tempeh ethanol extract increased the basal expression of some cellular antioxidant enzymes including catalase and superoxide dismutases in HepG2 cells in vitro. In this study, we showed that pretreament with tempeh extract protected HepG2 cells from oxidative stress triggered by TBHP (tert-butyl hydroperoxide) by reducing cellular ROS (reactive oxygen species) generation, TBARS (thiobarbituric acid reactive species) levels, caspase-3 activity and eventually cell death. We hypothesize that the resistance of cells pretreated with tempeh extract towards the toxicity of TBHP was in part due to the upregulation of cellular antioxidant enzymes. Taken together, our findings highlight the antioxidative potentials of tempeh, particularly in an attempt to develop tempeh as a functional food offering health-related benefits to humans.