Open AccessTempeh extract reduces cellular ROS levels and upregulates the expression of antioxidant enzymes
Author(s) -
Reggie Surya,
Andreas Romulo,
Yani Suryani
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).560
Subject(s) - superoxide dismutase , antioxidant , reactive oxygen species , rhizopus oligosporus , sod2 , food science , chemistry , catalase , biochemistry , oxidative stress , fermentation
Tempeh is an Indonesian traditional food produced from soybeans through a mouldfermentation involving Rhizopus oligosporus. It is rich in bioactive phytochemicals,including isoflavones that are known to exhibit antioxidant activities. This study aimed toinvestigate the ability of tempeh ethanol extract to reduce cellular reactive oxygen species(ROS) levels in HepG2 cells in vitro. Tempeh extract exhibited greater total phenolics,total flavonoids and free radical inhibition capacity than soybean extract. Both tempehextract and soybean extract reduced the basal levels of cellular ROS in the cells, buttempeh extract induced higher expression of antioxidant enzymes [catalase, superoxidedismutase-2 (SOD2) and superoxide dismutase-3 (SOD3)] compared to soybean extract.This study provides novel evidence suggesting the ability of tempeh to tackle cellularoxidative stress by upregulating the expression of antioxidant enzymes. These findingswould give an insight into the potential of tempeh to be developed as a functional foodbeneficial for human health.