Abstract
Tempe, an Indonesian traditional food, is a product of processed soybeans by fermentation. Both tempe and soybeans contain a variety of nutrients, such as isoflavone, Ca, P, and Mg that are important for bone health. This study aimed to observe the influence of Indonesian var. Grobogan tempe flour and soybean flour on the profile of osteoblasts, osteocytes, and osteoclasts in the tibia bone of rats. The rats were divided into five groups; casein, tempe flour 10%, tempe flour 20%, boiled soybean flour 10%, and boiled soybean flour 20% groups. The treatment was conducted for 90 days. The results showed that the treatment using tempe flour and soybean flour increased the number of osteoblasts and osteocytes significantly compared to the casein group. Tempe flour 20% showed the best result. In addition, the number of osteoclasts in the tibia bone of rats that were treated with tempe flour and soybean flour were smaller than that of negative control group. The treatment using soybean flour (10% and 20%) or tempe flour (10% and 20%) decreased the number of osteoclasts in the tibia bone of rats. It is suggested that both tempe and soybeans can be utilized for osteoporosis prevention.
Highlights
Soy is a leguminous seasonal crop that contains various nutrients such as protein, fat, vitamins, and minerals
The osteoblasts were in the periphery of bone on the inside of the periosteum, whereas the osteocytes were in the middle of the bone mass (Figure 1)
Tempe flour (20%) treated group demonstrated very significantly (p
Summary
Soy is a leguminous seasonal crop that contains various nutrients such as protein, fat, vitamins, and minerals. Grobogan is a superior variety which has a heavy bean weight and high protein content, around 40-44% (Astawan et al 2020a). In Indonesia, soybeans are used as the basic ingredient for various food products such as tempe, tauco, soy sauce, et cetera. Tempe is a well-known traditional Indonesian food. Tempe is made from soybeans fermented using Rhizopus sp. Tempe is a source of protein and minerals. The calcium and phosphorous content per 100 g tempe is 347 mg and 724 mg, respectively (Astawan et al 2020b). The high calcium and phosphorous content in tempe would increase the availability of the two minerals in the body and would be beneficial
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