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SECOND INTERNATIONAL SYMPOSIUM
ON THE ROLE OF SOY
IN PREVENTING AND TREATING CHRONIC DISEASESeptember 15-18, 1996
Brussells, Belgium
SCIENTIFIC PROGRAM
(Oral Abstracts)Soy and Heart Disease : Effects Independent of Cholesterol Reduction
The Role of Tempe on Lipid Profile and Lipid Peroxidation
Mary Astuti, Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta, Indonesia.Tempe, a product of soybean fermentation, is not only a good source of protein and vitamin B12, but also a source of iron, and antioxidant isoflavonoids as well as enzyme super-oxide dismutase. By in vitro study, it was found that tempe was able to inhibit lipid peroxidation. This was expected both as the direct antioxidant effect of isoflavonoid in tempe and through iron binding capability of isoflavonoids into chelate complexes, which then inhibit iron catalyzing effect in lipid peroxidation.
The role of tempe on lipid profile and peroxide was also studied in vivo using 21 male anemic rats. The anemic rats were fed with tempe, unfermented soybeans and casein diets, respectively for 11 days. Lipid profile, superoxide dismutase (SOD) enzyme and malondialdehyde (MDA) were analyzed. The results show that total cholesterol and triglyceride levels in the serum of rats fed with tempe and unfermented soybean were lower than rats fed with casein diet. This indicated that soybean protein both in fermented and unfermented products has hypolipidemic effect. The lowest level of MDA in the serum was found in the tempe group, and the lower level of MDA was correlated with the greater activity of SOD enzyme of rats fed with tempe.
The relationship of iron and tempe diets to lipid profile and peroxidation was investigated using 36 male Wistar strain rats. The diets were formulated to have low, normal, and high levels of iron. The protein sources of the diets were casein, tempe, and mixture of casein and tempe. Lipid profile, iron, and MDA levels in the serum were analyzed after animal experiments were done for one month.
The results showed that total cholesterol, triglyceride, and MDA levels decreased with the increasing amount of tempe in the diets. Rats fed with tempe diets showed the
lowest MDA levels. Overloaded iron and low levels of iron in the diet increased total cholesterol, triglyceride and MDA levels compared to normal iron levels. However, the presence of tempe in the diets depressed total cholesterol, triglyceride, and MDA levels. This study indicated that there was a relationship between iron and hyperlipedemia and lipid peroxidation.
The studies have indicated that tempe may contain substances which are able to inhibit lipid peroxidation and has a beneficial effect on hyperlipidemia. Further comprehensive studies on the role of tempe on the inhibition of lipid peroxidation and lipid related disease in the human are required.Soy Symposium Home http://soyfoods.com/symposium/
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