Abstract
IN an examination of the nutritional value of tempeh, which is prepared by the action of Rhizopus oryzae on boiled soybeans, rats fed tempeh showed better growth and greater resistance of red blood cells to in vitro dialuric acid-induced hæmolysis than rats fed plain boiled soybeans1. Hæmolysis of red blood cells induced by dialuric acid or by appropriate low concentration of hydrogen peroxide indicates in general a deficiency of vitamin E as a biologically highly effective antioxidant2,3. The comparative findings between boiled and boiled-fermented (tempeh) soybeans seems to support the preliminary conclusion that antioxidants were either formed de novo or liberated during fermentation through fungal activity from complex, originally inactive compounds, present in unfermented soybeans.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
György, P., Meeting Protein Needs of Infants and Children. Nat. Acad. Sci.-Nat. Res. Counc., Publ. 843 (1962).
György, P., and Rose, C. S., Ann. N.Y. Acad. Sci., 52, 231 (1949).
Rose, C. S., and György, P., Blood, 5, 1062 (1950).
Russell Eggitt, R. W., and Ward, L. D., Sci. Food Agric., 4, 176 (1953).
Forbes, M., Zilliken, F., Roberts, G., and György, P., J. Amer. Chem. Soc., 80, 385 (1958).
Meisinger, M. A. P., Kuehl, jun., F. A., Rickes, E. L., Brink, N. G., Folkers, K., Forbes, M., Zilliken, F., and György, P., J. Amer. Chem. Soc., 81, 4979 (1959).
Murata, K., Ikehata, H., and György, P., Sixth Intern. Congr. Nutrition, Edinburgh (1963).
Forbes, M., and György, P., J. Nutr., 63, 461 (1957).
McMurry, T. B. H., and Theng, C. Y., J. Chem. Soc., 1491 (1960).
Arora, S. K., and Seshadri, T. R., J. Indian Chem. Soc., 38, 61 (1961).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
GYöRGY, P., MURATA, K. & IKEHATA, H. Antioxidants isolated from Fermented Soybeans (Tempeh). Nature 203, 870–872 (1964). https://doi.org/10.1038/203870a0
Issue Date:
DOI: https://doi.org/10.1038/203870a0
This article is cited by
-
Formation of polyhydroxylated isoflavones from the soybean seed isoflavones daidzein and glycitein by bacteria isolated from tempe
Archives of Microbiology (1995)
-
Antioxidative stability of tempeh
Journal of the American Oil Chemists' Society (1988)
-
Tempeh oil‐antioxidant(?)
Journal of the American Oil Chemists' Society (1986)
-
Nutritional aspects of soy protein products
Journal of the American Oil Chemists' Society (1977)
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
