Abstract
The increased consumption of high fat-containing foods has been linked to the prevalence of obesity and abnormal metabolic syndromes. Rhizopus oligosporus, a fungus in the family Mucoraceae, is widely used as a starter for homemade tempeh. Although R. oligosporus can prevent the growth of other microorganisms, it grows well with lactic acid bacteria (LAB). Lactobacillus plantarum can produce β-glucosidase, which catalyzes the hydrolysis of glucoside isoflavones into aglycones (with greater bioavailability). Therefore, the development of a soybean-based functional food by the co-inoculation of R. oligosporus and L. plantarum is a promising approach to increase the bioactivity of tempeh. In this study, the ameliorative effect of L. plantarum in soy tempeh on abnormal carbohydrate metabolism in high-fat diet (HFD)-induced hyperglycemic rats was evaluated. The co-incubation of L. plantarum with R. oligosporus during soy tempeh fermentation reduced the homeostatic model assessment of insulin resistance, HbA1c, serum glucose, total cholesterol, triglyceride, free fatty acid, insulin, and low-density lipoprotein contents, and significantly increased the high-density lipoprotein content in HFD rats. It also increased the LAB counts, as well as the bile acid, cholesterol, triglyceride, and short-chain fatty acid contents in the feces of HFD rats. Our results suggested that the modulation of serum glucose and lipid levels by LAB occurs via alterations in the internal microbiota, leading to the inhibition of cholesterol synthesis and promotion of lipolysis. Tempeh, which was produced with both L. plantarum and R. oligosporus, might be a beneficial dietary supplement for individuals with abnormal carbohydrate metabolism.
Highlights
The consumption of fast food, fried food, and high-fat foods is increasing along with changes in lifestyle
All results are reported as means ± SD and the differences between the control and tempeh-treated taxonomy at the level of order and were assigned to operational taxonomic units (OTUs)
All results are reported as means ± SD and the differences between the control and tempehtreated groups were analyzed by one-way analysis of variance (ANOVA) and Duncan’s multiple range tests (IBM SPSS Statistics 19, North Castle, NY, USA) with a significance threshold of p < 0.05
Summary
The consumption of fast food, fried food, and high-fat foods is increasing along with changes in lifestyle. The incidence of metabolic syndrome is increasing and is expected to become a major issue worldwide. It is characterized by high blood pressure, high blood sugar, hypertriglyceridemia, obesity, and low high-density lipoprotein (HDL) levels in the blood. Metabolic syndrome is associated with an increased risk of type II diabetes and cardiovascular Nutrients 2018, 10, 1143; doi:10.3390/nu10091143 www.mdpi.com/journal/nutrients. The WHO predicts that the prevalence of diabetes mellitus (DM) will increase to. Preliminary estimates are predicted to increase to 42.3 million for patients with diabetes mellitus in 5.92 billion individuals by 2035, and Asia is one of the regions with the highest patient population [1].
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