Anti-oxidative and protective effect of soy tempeh on di(2-ethylhexyl)-phthalate (DEHP) injured FL83B mice liver cells

Abstract

The interest on Tempeh, a well known Rhizopus oligosporus-fermented food from Indonesia, is keep increasing as it possess potential bioactivities. Previous research on co-inoculation of Rhizopus oligosporus together with lactic acid bacteria in tempeh making showed promising results as lactic acid bacteria did not inhibit the growth of Rhizopus oligosporus. The aims of this study are to analyze the bioactivities (antioxidative and hepatoprotective activities) of single- and co-inoculated tempeh compared to pre-fermented soybean. Experiments was conducted by observing the effect of different lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei) on antioxidant capacities. Afterwards, one of lactic acid bacteria strain will be used to produce tempeh and the protective activity against di(2-ethylhexyl)-phthalate (DEHP)-injured FL83B cell was observed. The result showed that Lactobacillus plantarum co-inoculated tempeh had the highest ferrous ion chelating activity, while Lactobacillus casei co-inoculated tempeh had the highest radical scavenging acticity and reducing power. Moreover, genistein and daidzein, aglycone isoflavone, found highest in Lactobacillus bulgaricus co-inoculated tempeh. For hepatoprotective activity, Lactobacillus plantarum co-inoculated and single-inoculated tempeh had protective activities against DEHP-injured FL83B cell, while soybean has no significant protective effect.