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In vitro digestion enhances anti‐adhesion effect of tempe and tofu against Escherichia coli
Author(s) -
Mo H.,
Zhu Y.,
Nout M.J.R.
Publication year - 2012
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2011.03189.x
Subject(s) - tempe , food science , microbiology and biotechnology , digestion (alchemy) , fermentation , chemistry , in vitro , escherichia coli , biology , biochemistry , chromatography , gene
Aims: Enterotoxigenic Escherichia coli is one of the main pathogenic bacteria causing diarrhoea. Earlier studies have shown that tempe—a fungal fermented soya food—has anti‐adhesive activity against E. coli in vitro . Our aims were to challenge the anti‐adhesive activity under gastro‐intestinal conditions and to assess the activity of the nonfermented soya product tofu. Methods and results: In this study, we compared the anti‐adhesive activity of two major soya bean products, tempe and tofu, and their ileum efflux after transit through a dynamic gastrointestinal system simulating digestion in the human stomach and small intestine. The results showed that both tempe and tofu have an anti‐adhesive activity against E. coli in vitro . Tempe and tofu, after digestion through the stomach and small intestine, have even higher anti‐ E. coli adhesive activity. Conclusions: In addition to the proven in‐vivo activity of tempe, this confirms the potential antidiarrhoeal effect of both the soya products tempe and tofu. Significance and Impact of the Study: As tofu has a much greater circle of consumers, this finding is relevant for the health of a large part of the world’s population.