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Effect of Indonesian fermented soybean tempeh on iron bioavailability and lipid peroxidation in anemic rats

Author:
Kasaoka, S., Astuti, M., Uehara, M., Suzuki, K., Goto, S.
Source:
Journal of agricultural and food chemistry 1997 v.45 no.1 pp. 195-198
ISSN:
0021-8561
Subject:
tempeh, food composition, iron, nutrient content, bioavailability, lipid peroxidation, iron deficiency anemia, heme, blood serum, rats
Abstract:
The effects of an Indonesian non-salted fermented soybean product, tempeh, on iron bioavailability and lipid peroxidation are suspected to contribute to iron deficiency. Three groups of iron-deficient Wistar-strain rats were fed a diet of casein (C), unfermented soybean (U), or tempeh (T) for 11 days. Liver iron concentration and superoxide dismutase (SOD) activity in rats fed the T diet was significantly higher than in rats fed the U diet. The concentration of liver thiobarbituric acidreactive substances (TBARS) was significantly higher in rats fed the U diet than in rats fed the C diet, but did not significantly differ between rats fed the C and T diet. The results of this study confirmed that the fermented soybean tempeh increased liver iron, compared with unfermented soybean, without promoting lipid peroxidation in iron-deficient anemic rats.
Agid:
1370080