Aims: Enterotoxigenic Escherichia coli is one of the main pathogenic bacteria causing diarrhoea. Earlier studies have shown that tempe—a fungal fermented soya food—has anti-adhesive activity against E. coli in vitro. Our aims were to challenge the anti-adhesive activity under gastro-intestinal conditions and to assess the activity of the nonfermented soya product tofu. Methods and results: In this study, we compared the anti-adhesive activity of two major soya bean products, tempe and tofu, and their ileum efflux after transit through a dynamic gastrointestinal system simulating digestion in the human stomach and small intestine. The results showed that both tempe and tofu have an anti-adhesive activity against E. coli in vitro. Tempe and tofu, after digestion through the stomach and small intestine, have even higher anti-E. coli adhesive activity. Conclusions: In addition to the proven in-vivo activity of tempe, this confirms the potential antidiarrhoeal effect of both the soya products tempe and tofu. Significance and Impact of the Study: As tofu has a much greater circle of consumers, this finding is relevant for the health of a large part of the world’s population.
- soya bean tempe
Mo, H., Yang Zhu, Y., & Nout, M. J. R. (2012). In vitro digestion enhances anti-adhesion effect of tempe and tofu against Escherichia coli. Letters in Applied Microbiology, 54(2), 166-168. https://doi.org/10.1111/j.1472-765X.2011.03189.x