Antioxidants isolated from Fermented Soybeans (Tempeh)

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.

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    György, P., Meeting Protein Needs of Infants and Children. Nat. Acad. Sci.-Nat. Res. Counc., Publ. 843 (1962).

  2. 2

    György, P., and Rose, C. S., Ann. N.Y. Acad. Sci., 52, 231 (1949).

  3. 3

    Rose, C. S., and György, P., Blood, 5, 1062 (1950).

  4. 4

    Russell Eggitt, R. W., and Ward, L. D., Sci. Food Agric., 4, 176 (1953).

  5. 5

    Forbes, M., Zilliken, F., Roberts, G., and György, P., J. Amer. Chem. Soc., 80, 385 (1958).

  6. 6

    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).

  7. 7

    Murata, K., Ikehata, H., and György, P., Sixth Intern. Congr. Nutrition, Edinburgh (1963).

  8. 8

    Forbes, M., and György, P., J. Nutr., 63, 461 (1957).

  9. 9

    McMurry, T. B. H., and Theng, C. Y., J. Chem. Soc., 1491 (1960).

  10. 10

    Arora, S. K., and Seshadri, T. R., J. Indian Chem. Soc., 38, 61 (1961).

Download references

Author information

Rights and permissions

Reprints 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

Download citation

Further reading

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.