In vitro digestion enhances anti-adhesion effect of tempe and tofu against Escherichia coli

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low-cost, health-promoting, and sustainable food processing technology to produce protein-rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety-improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.

Modified soybean meal polysaccharide with high adhesion capacity to Salmonella

Carbohydrates are known to act as analog receptors for bacteria and therefore are promising alternatives for the control and prevention of bacterial infections. The present study evaluated the chemical structure of modified soybean meal polysaccharides and their capacity to adhere enterobacteria (Salmonella Typhimurium) and to interfere with the bacteria adhesion to the known analogue receptors, using in vitro assays. For this, soybean meal suspensions were subjected to a thermochemical extraction process and structural analyses showed that the fraction with higher adhesion and adhesion-inhibition potential, SAP, was constituted by two types of polysaccharides: a partially depolymerized pectin, of high molar mass, composed of xylogalacturonan and rhamnogalacturonan regions (SAP1, 545.5 kDa), and a (1 → 4)-linked-β-D-galactan of low molar mass (SAP2, 8.7 kDa). The results showed a high affinity of Salmonella for galactans, while high molar mass pectins showed no adhesion capacity. The chemical compositions of the fractions suggested that galactose could be responsible for the recognition process in the adhesion process. Other factors, such as structure and degree of polymerization of the polymers, may also be influencing the adhesion process. Modified soybean meal polysaccharides appear to be a promising alternative agent to antibiotics for the control and prevention of foodborne diseases.

Antibacterial and antidiarrheal activities of plant products against enterotoxinogenic Escherichia coli

Enterotoxigenic Escherichia coli (ETEC) produces two types of enterotoxins: heat-labile (LT) and heat-stable (STa and STb). These molecules are involved in the induction of secretory diarrhea in animals including humans. This condition is currently treated using a fluid replacement therapy and antibiotics. This treatment is often not available to people in developing countries, and several die from the condition provoke by ETEC. Over the years, plants and plant extracts have been use as traditional medicine to treat various gastrointestinal ailments including diarrhea. Many of these plant products have been claimed to be active against diarrhea, however few have been extensively studied. The main objective of this review was to gather the scattered information on the antidiarrheal activities reported for various plant products on ETEC. This includes two major effects: (1) The inhibitory effect on bacterial growth or viability and (2) The interference with ETEC enterotoxins activity upon the intestinal epithelium. We will focus on plant products and extracts for which we have major indications of their biological activity against ETEC and their enterotoxins. Because Vibrio cholerae toxin (CT) is structurally, antigenically and mechanistically related to LT, it will also be discussed in this review.