John Miller
Tempeh is a traditional Indonesian fermented food made from soybeans. It has been found to contain beta-glucans, which are also found in mushrooms, yeast, and certain grains. Beta-glucans are a type of dietary fiber called polysaccharides that occur naturally in the cell walls of mushrooms and whole grains. They are known to have numerous health benefits, including lowering blood sugar, defending against infections, and even killing cancer cells. The beta-glucans found in mushrooms have a specific molecular structure that differs from those found in other sources, with both 1,3 and 1,6 linkages. While tempeh has been shown to contain beta-glucans, it is unclear if the structure of these beta-glucans is the same as those found in mushrooms.
| Characteristics | Values |
|---|---|
| Tempeh | A traditional Indonesian fermented food produced from soybeans using Rhizopus sp. |
| Beta-glucans in tempeh | Produced by adding Saccharomyces cerevisiae, a type of β-glucan-producing yeast, during soybean fermentation |
| Beta-glucans in mushrooms | Found in the cell walls of mushrooms; consists of β-(1 → 3) and (1 → 6) linkages |
| Health benefits of mushroom beta-glucans | Anti-inflammatory, antitumor, immune-boosting, antimicrobial, and cardioprotective effects |
| Health benefits of tempeh beta-glucans | Antibacterial activity against E. coli |
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What You'll Learn
- Saccharomyces cerevisiae, a beta-glucan-producing yeast, is added to soybean fermentation to make tempeh
- The beta-glucan content in tempeh is highest when using a combination of S. cerevisiae and Rhizopus oligosporus
- Beta-glucans are a type of dietary fibre called polysaccharides
- Beta-glucans in mushrooms have a branched structure with 1,3 and 1,6 linkages
- Beta-glucans in mushrooms have antitumour, antimicrobial and immune-boosting properties
Saccharomyces cerevisiae, a beta-glucan-producing yeast, is added to soybean fermentation to make tempeh
Mushrooms are known for their health benefits, which have been linked to the presence of β-glucans in their cell walls. β-glucans are polysaccharides of d-glucose monomers linked by β-glycosidic bonds, and they are also found in other foods such as cereals, yeast, and seaweeds. The β-glucans in mushrooms have a linear structure with a backbone of β-(1 → 3)-linked glucose residues and β-(1 → 6) branch points, which give them antitumor and immune-stimulating properties.
Tempeh is a traditional Indonesian fermented food made from soybeans using Rhizopus sp. During the soybean fermentation process, Saccharomyces cerevisiae, a β-glucan-producing yeast, is often added as an inoculum to enhance the growth of yeast and fungi, resulting in higher β-glucan content in the final product. The addition of S. cerevisiae increases the β-glucan content and provides potential health benefits, including antibacterial activity against Escherichia coli.
Studies have shown that the combination of S. cerevisiae and R. oligosporus in soybean fermentation produces tempeh with the highest β-glucan content. The β-glucan content increases with fermentation time and is influenced by the type of starter culture used. The mixed culture of S. cerevisiae and R. oligosporus resulted in the highest β-glucan content and antibacterial activity against E. coli.
The presence of β-glucans in tempeh suggests that it may offer similar health benefits to those associated with mushrooms, such as potential clinical applications in cancer treatment and immunomodulation. However, more research is needed to confirm these potential health benefits and to understand the structural differences between β-glucans from various sources, including mushrooms and tempeh.
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The beta-glucan content in tempeh is highest when using a combination of S. cerevisiae and Rhizopus oligosporus
Tempeh is a traditional Indonesian fermented food produced from soybeans using Rhizopus oligosporus. Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is also known to be present and grow in the fermentation process.
The addition of Saccharomyces cerevisiae and Rhizopus oligosporus in soybean fermentation has been found to produce tempeh with the highest β-glucan content. The combination of these two microbes has been successfully used to ferment soybeans into tempeh that contains β-glucan. The yeast grew during this process from a single S. cerevisiae culture and a mixture of R. oligosporus and S. cerevisiae, but not from R. oligosporus alone. The yeast grew during and until the end of fermentation and decreased after 32 hours in the mixed cultures. The β-glucan formed in tempeh with all types of inoculum, but the antimicrobial activity against E. coli increased with fermentation time and was significantly different between treatments. The highest β-glucan content and antibacterial activity of tempeh are from the mixed culture.
The growth pattern of S. cerevisiae and R. oligosporus during tempeh fermentation indicates a mutually beneficial symbiosis between the two microbes. Rhizopus oligosporus breaks down carbohydrates, fats, and proteins into simple forms, and S. cerevisiae absorbs the elements carbon, hydrogen, oxygen, and nitrogen from them. In turn, the enzymatic activity of S. cerevisiae benefits R. oligosporus.
The addition of soybeans with all three types of starter cultures (S. cerevisiae, R. oligosporus, and a mixed culture of both) caused an improvement in antibacterial activity during fermentation that continued to increase along with fermentation time. The highest antibacterial activity was observed in tempeh with mixed cultures of S. cerevisiae and R. oligosporus after 40 hours of fermentation. This increase in antibacterial activity was related to the higher β-glucan content in the tempeh.
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Beta-glucans are a type of dietary fibre called polysaccharides
Beta-glucans are composed of glucose units linked by glycosidic bonds. The type of glycosidic bond can vary, with β-1,3 and β-1,6 linkages being the most common. The structural build-up of beta-glucans differs in chain length, glycosidic bond position, degree of branching, and three-dimensional structure.
Mushrooms, specifically, are a source of beta-glucans. The beta-glucans in mushrooms have been found to have immunomodulatory and anti-inflammatory effects. They have also been studied for their potential clinical use in conditions such as recurrent infections of the respiratory tract and complications of major surgery. Additionally, the potential application of beta-glucans in cancer treatment as an adjuvant to conventional chemotherapy is being explored.
Tempeh, a traditional Indonesian fermented food produced from soybeans, also contains beta-glucans. The fermentation process involves the growth of yeast and fungi, resulting in the formation of beta-glucans in the tempeh. The presence of beta-glucans in tempeh suggests potential health benefits similar to those found in mushrooms and other sources of beta-glucans.
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Beta-glucans in mushrooms have a branched structure with 1,3 and 1,6 linkages
Mushrooms are a rich source of β-glucans, which are long or short-chain polymers of glucose subunits with β-1,3 and β-1,6 linkages. These linkages are responsible for the linear and branching structures of mushroom β-glucans, respectively. The β-1,3 linkages form the backbone of the molecule, while the β-1,6 linkages create the branch points. This gives mushroom β-glucans a complex tertiary structure that can form triple helix conformations, which is a key factor in their bioactivity.
The β-glucans found in mushrooms have a different structure compared to those from other sources, such as cereals, yeast, and grass. For example, β-glucans from cereals have no 1,6 linkages or branching structures. On the other hand, β-glucans from yeast have similar structures to those from fungi, with a higher frequency of 1,3 linkages.
The presence of β-glucans in mushrooms is associated with various health benefits, including immunomodulatory, anti-inflammatory, and potential clinical applications in cancer treatment and cardiovascular protection. The specific structure of mushroom β-glucans, with its β-1,3 and β-1,6 linkages, contributes to their unique biological activities.
Tempeh, a traditional Indonesian fermented food made from soybeans, can also contain β-glucans. During the fermentation process, the growth of yeast and fungi can result in the formation of β-glucans in tempeh. The addition of Saccharomyces cerevisiae, a β-glucan-producing yeast, has been found to increase the β-glucan content and enhance the antibacterial activity of tempeh against Escherichia coli.
While mushrooms and tempeh both contain β-glucans, the specific types and structures of β-glucans present in each may vary. Mushrooms have a well-defined structure of β-glucans with β-1,3 and β-1,6 linkages, while the β-glucans in tempeh may depend on the specific fermentation process and the microorganisms involved. Further research is needed to directly compare the β-glucans in mushrooms and tempeh, including their linkages and biological activities.
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Beta-glucans in mushrooms have antitumour, antimicrobial and immune-boosting properties
Mushrooms are functional foods with bioactive compounds that offer diverse health benefits. One such compound is β-glucan, which is present in the cell walls of mushrooms. β-glucans are polysaccharides of d-glucose monomers linked by β-glycosidic bonds. They are a kind of dietary fibre found in cereals, yeasts, mushrooms, some bacteria, and seaweeds.
The β-glucans in mushrooms have a linear β-(1 → 3)-linked backbone with β-(1 → 6)-linked side chains of varying lengths and distributions. This structural diversity gives rise to their unique biological activities. Mushroom β-glucans have shown effectiveness as antitumour agents and immune system boosters. They have been studied for their potential use in cancer treatment, exhibiting antitumour properties in gastric, breast, colon, lung, ovarian, and liver cancer models. They are also being investigated as an adjuvant to conventional chemotherapy, with the potential to improve quality of life and prolong patient survival.
Additionally, β-glucans from mushrooms possess antimicrobial properties. They have been shown to have antibacterial activity against Escherichia coli, suggesting they could be used to improve health and reduce the use of antibiotics, thereby decreasing antimicrobial resistance. β-glucans also demonstrate immunomodulatory and anti-inflammatory effects, which may be beneficial in managing recurrent respiratory tract infections and post-surgical complications.
The presence of β-glucans in tempeh, a traditional Indonesian fermented soybean food, has been investigated. The addition of Saccharomyces cerevisiae and Rhizopus oligosporus during soybean fermentation resulted in the highest β-glucan content and antibacterial activity against E. coli. This indicates that tempeh may also provide health benefits associated with β-glucans.
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Frequently asked questions
Yes, tempeh is a traditional Indonesian fermented food produced from soybeans using Rhizopus sp. Saccharomyces cerevisiae, a type of β-glucan-producing yeast, is known to be present and grow in the fermentation process. Mushrooms are also a source of β-glucans.
Beta-glucans are a type of dietary fiber called polysaccharides that occur naturally in the cell walls of mushrooms, yeast, seaweed, and certain grains like oats and barley.
Beta-glucans are known to lower blood sugar, defend against infections, and even kill cancer cells. They can also help reduce heart disease and cholesterol levels.
Beta-glucans are generally considered safe and beneficial for health. However, it's important to note that not all mushroom products contain the same levels of β-glucans, so testing and validation are crucial to ensure product quality and potency.
