Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus

Made Astawan,Eiichiro Fukusaki,Inas Suci Rahmawati,Tutik Wresdiyati,Ananda Putri Cahyani,Sastia Prama Putri

doi:10.4308/hjb.27.1.16

Made Astawan, Eiichiro Fukusaki + Show 4 more

https://doi.org/10.4308/hjb.27.1.16

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Abstract

This study was aimed to compare the chemical characteristics of tempe flour made from nongerminated soybean (NST) and germinated soybean (GST), especially on their capacity in preventing diabetes mellitus (DM). Soybeans were germinated for 20 hours in the dark until 2.5-5.0 mm of the radicle emerged. The ungerminated soybeans and the germinated soybeans were then processed into tempe and tempe flour. The two types of tempe flour were subjected to proximate analysis, amino acid profiling, antioxidant capacity, total phenol content, isoflavone content, and α-amylase and α-glucosidase enzyme inhibition analyses. GST was superior in preventing DM in the protein content and antioxidant parameters, as these were significantly higher (p<0.05) than in NST. On the other hand, NST was superior in preventing diabetes in the isoflavon (daidzein, genistein, and total isoflavone) and α-amylase inhibition IC50 parameters which were significantly better (p<0.05) than in GST. On the contrary, the diabetes-preventing parameters total phenols, α-glucosidase inhibition IC50, and insulinotropic amino acids (arginine, alanine, phenilalanine, isoleucine, leucine, and lysine) were not different (p>0.05). Therefore, GST and NST both have potential in preventing diabetes through different mechanisms.

Highlights

Diabetes mellitus is a metabolic disorder characterized by chronic hyperglycemia due to a defect in insulin production, insulin action, or both (American Diabetes Association 2010)
This study was aimed to compare the chemical characteristics of tempe flour made from nongerminated soybean (NST) and germinated soybean (GST), especially on their capacity in preventing diabetes mellitus (DM)
nongerminated soybean tempe flour (NST) was superior in preventing diabetes in the isoflavon and α-amylase inhibition IC50 parameters which were significantly better (p

Summary

Introduction

Diabetes mellitus is a metabolic disorder characterized by chronic hyperglycemia due to a defect in insulin production, insulin action, or both (American Diabetes Association 2010). Oxidative stress plays an important role in diabetes mellitus etiology and is responsible for damaging pancreatic β-cells. Controlling the blood glucose level, inhibiting oxidative stress (El-Kordy and Alshahrani 2015), and increasing body antioxidant defensive system (Shahidi et al 2012) have been suggested to manage diabetes mellitus. Acarbose is commonly used as an α–amylase and α-glucosidase inhibitor in diabetes treatment. Acarbose reduces the complex carbohydrate digestion rate which later decreases glucose absorption in the small intestines. Acarbose has several gastrointestinal side effects, including flatulence, abdominal discomfort, and diarrhea (Setter et al 2006). Phenolic extracts generally have slightly weak α-amylase inhibition but have a stronger ability in inhibiting α-glucosidase that does not give rise to significant side effects (Adefegha and Oboh 2016)

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