Abstract
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.
Original language | English |
---|---|
Pages (from-to) | 166-168 |
Journal | Letters in Applied Microbiology |
Volume | 54 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2012 |
Keywords
- soya bean tempe
- diarrhea
- adhesion
- cells