Eects of Red-Bean Tempeh with Various Strains of Rhizopus on GABA Content and Cortisol Level in Zebrafish

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Title:	Eects of Red-Bean Tempeh with Various Strains of Rhizopus on GABA Content and Cortisol Level in Zebrafish
Authors:	Chen, Yo-Chia Hsieh, Shu-Ling Hu, Chun-Yi
Contributors:	健康暨護理學院
Keywords:	tempeh antibacterial activity anti-stress cortisol
Date:	2020-08
Issue Date:	2021-10-28T06:13:03Z (UTC)
Abstract:	Tempeh is traditionally produced by fermenting soybeanwith the fungus Rhizopus oligosporus found in banana leafs. We wanted to investigate if Taiwan’s flavorful red bean could be used as a healthy substitute for soybeans in tempeh. One bioactive component of tempeh is –Aminobutyricacid (GABA).We measured GABA content and shelf-life-related antimicrobial activity in red-bean tempeh made with four strains of Rhizopus, one purchased strain of Rhizopus, and an experimental co-cultured group (Rhizopus and Lactobacillus rhamnosus BCRC16000) as well as cortisol in red-bean-tempeh-treated zebrafish. GABA was highest in the co-culture group (19.028 _ 1.831 g kg 1), followed by screened Strain 1, the purchased strain, and screened Strain 4. All strains had antibacterial activity on S. aureus and B. cereus. The extract significantly reduced cortisol in zebrafish. However, Strain 1, with less GABA than some of the other strains, had the best effect on cortisol level, suggesting that other components in red-bean tempeh may also affect stress-related cortisol. We found the benefits of red-bean tempeh to be similar to those reported for soybean-produced tempeh, suggesting that it could be produced as an alternative product. Considering the Taiwanese appreciation of the red-bean flavor, it might find a welcoming market.
Appears in Collections:	[Department of Food Science and Nutrition] Papers

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