The effects of tempe fermented with Rhizopus microsporus, Rhizopus oryzae, or Rhizopus stolonifer on the colonic luminal environment in rats

Abstract

Tempe fermented with Rhizopus microsporus has several health benefits. However, the effects of tempe fermented with other fungal species of the genus Rhizopus are largely unknown. Rats were fed a high-fat diet, which was supplemented with 20% tempe fermented with either R. microsporus (RM), R. oryzae (RO), or R. stolonifer (RS). Rats fed tempe RS had markedly elevated cecal numbers of Bifidobacterium and Lactobacillus, whereas other tempe did not. The numbers of Enterobacteriaceae markedly decreased with three types of tempe, whereas those of Akkermansia muciniphila decreased with tempe RM and RS. Cecal levels of propionate and acetate increased from diets with three types of tempe. The levels of fecal mucins were significantly increased by tempe RM, but not by other tempe. Taken together, the different types of tempe appear to have distinct benefits for colon health, and tempe RS may exert noteworthy beneficial effects on features important to colonic health.

Keywords

• Tempe
• Rhizopus microsporus
• Rhizopus oryzae
• Rhizopus stolonifer
• Microflora
• Organic acids