Effects of Tempeh Fermentation with and on Streptozotocin-Induced Type II Diabetes Mellitus in Rats.

The increased consumption of high fat-containing foods has been linked to the prevalence of obesity and abnormal metabolic syndromes. , a fungus in the family Mucoraceae, is widely used as a starter for homemade tempeh. Although can prevent the growth of other microorganisms, it grows well with lactic acid bacteria (LAB). can produce β-glucosidase, which catalyzes the hydrolysis of glucoside isoflavones into aglycones (with greater bioavailability). Therefore, the development of a soybean-based functional food by the co-inoculation of and is a promising approach to increase the bioactivity of tempeh. In this study, the ameliorative effect of in soy tempeh on abnormal carbohydrate metabolism in high-fat diet (HFD)-induced hyperglycemic rats was evaluated. The co-incubation of with during soy tempeh fermentation reduced the homeostatic model assessment of insulin resistance, HbA1c, serum glucose, total cholesterol, triglyceride, free fatty acid, insulin, and low-density lipoprotein contents, and significantly increased the high-density lipoprotein content in HFD rats. It also increased the LAB counts, as well as the bile acid, cholesterol, triglyceride, and short-chain fatty acid contents in the feces of HFD rats. Our results suggested that the modulation of serum glucose and lipid levels by LAB occurs via alterations in the internal microbiota, leading to the inhibition of cholesterol synthesis and promotion of lipolysis. Tempeh, which was produced with both and , might be a beneficial dietary supplement for individuals with abnormal carbohydrate metabolism.