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Functional analysis of Indonesian traditional fermented food "Tempe" based on food metabolomics

Research Project

Project/Area Number 20H02541
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Review Section Basic Section 27040:Biofunction and bioprocess engineering-related
Research InstitutionOsaka University

Principal Investigator

FUKUSAKI Eiichiro  大阪大学, 大学院工学研究科, 教授 (40273594)

Co-Investigator(Kenkyū-buntansha) PUTRI SASTIA  大阪大学, 大学院工学研究科, 准教授 (50729796)
Project Period (FY) 2020-04-01 – 2023-03-31
Project Status Completed (Fiscal Year 2022)
Budget Amount *help
¥17,550,000 (Direct Cost: ¥13,500,000、Indirect Cost: ¥4,050,000)
Fiscal Year 2022: ¥6,370,000 (Direct Cost: ¥4,900,000、Indirect Cost: ¥1,470,000)
Fiscal Year 2021: ¥6,370,000 (Direct Cost: ¥4,900,000、Indirect Cost: ¥1,470,000)
Fiscal Year 2020: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Keywordsmetabolomics / food metabolomics / metabolome / fermentation / tempeh / soy bean / metabolic profiling / tempe / sensory evaluation / food function / GC-MS / メタボロミクス / メタボローム解析 / テンペ / Tempe / メタボローム / インドネシア / 官能試験 / fermented food / regume
Outline of Research at the Start

大豆を原料としたインドネシアの伝統的発酵食品である「テンペ」は,食材としての適用範囲が広く美味なうえに,高タンパク質,高繊維質,低脂肪,低コレステロールのバランス栄養食材であることから,近年注目を集めている. しかしながら,「テンペ」の第二次機能(おいしさ)ならびに,第三次機能(生体調節機能)を詳細に研究した例は無い. 本研究は,フードメタボロミクス技術を鍵技術として,「テンペ」の食品機能を評価することを目的とする.

Outline of Final Research Achievements

Tempeh is a fermented soybean native to Indonesia and an excellent source of protein with high nutritional value. Although there are many varieties of tempeh with different production processes and fermentation conditions in different regions, there are very few studies on the characteristics of tempeh based on differences in production processes and regions. In this study, metabolomics was applied to the study of tempeh obtained from different regions and different production processes, and it was found that tempeh produced in different locations clustered according to city and its production category. Sugars and amino acid groups were found as the main compounds contributing to this result. This study is the first report that refers to metabolic differences among tempeh produced in different cities and production processes.

Academic Significance and Societal Importance of the Research Achievements

テンペは大豆を発酵原料としたインドネシアの伝統的発酵食品である.栄養価が高い上に経済性に優れるため,インドネシアのみなら世界中のベジタリアンやビーガンから注目を集めるバランス栄養食である.テンペはインドネシアの風土に根好き,地域性が高い発酵食品である.しかしながら,これまで地域性や製法のちがいによる差異について研究されてこなかった.本研究はテンペにメタボロミクスという近代的解析技術を適応させ,定量的な網羅的代謝物解析を実施し,博物学的データの蓄積することは世界のテンペ研究にとって有意義だとおも割れる.

Report

(4 results)
  • 2022 Annual Research Report   Final Research Report ( PDF )
  • 2021 Annual Research Report
  • 2020 Annual Research Report
  • Research Products

    (9 results)

All 2023 2022 2021 Other

All Int'l Joint Research (2 results) Journal Article (3 results) (of which Int'l Joint Research: 2 results,  Peer Reviewed: 3 results,  Open Access: 2 results) Presentation (3 results) Remarks (1 results)

  • [Int'l Joint Research] バンドン工科大学(インドネシア)

    • Related Report
      2022 Annual Research Report
  • [Int'l Joint Research] IPB University/Swiss German University(インドネシア)

    • Related Report
      2020 Annual Research Report
  • [Journal Article] Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe2023

    • Author(s)
      Prativi Mahensa Billqys Nurhayati、Astuti Dea Indriani、Putri Sastia Prama、Lavi?a Walter A.、Fukusaki Eiichiro、Aditiawati Pingkan
    • Journal Title

      Metabolites

      Volume: 13 Issue: 2 Pages: 300-300

    • DOI

      10.3390/metabo13020300

    • Related Report
      2022 Annual Research Report
    • Peer Reviewed / Open Access / Int'l Joint Research
  • [Journal Article] Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles2022

    • Author(s)
      Dahlan Hadi Akbar、Nambu Yosuke、Putri Sastia Prama、Fukusaki Eiichiro
    • Journal Title

      Metabolites

      Volume: 12 Issue: 1 Pages: 30-30

    • DOI

      10.3390/metabo12010030

    • Related Report
      2022 Annual Research Report 2021 Annual Research Report
    • Peer Reviewed / Open Access
  • [Journal Article] Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes2021

    • Author(s)
      Rahmawati Della、Astawan Made、Putri Sastia Prama、Fukusaki Eiichiro
    • Journal Title

      Journal of Bioscience and Bioengineering

      Volume: 132 Issue: 5 Pages: 487-495

    • DOI

      10.1016/j.jbiosc.2021.07.001

    • NAID

      40022744466

    • Related Report
      2020 Annual Research Report
    • Peer Reviewed / Int'l Joint Research
  • [Presentation] Investigating the effect of adding Soy Hull to Tempe, an Indonesian fermented food2021

    • Author(s)
      Hadi Akbar Dahlan, Sastia Prama Putri, Eiichiro Fukusaki
    • Organizer
      第73回 日本生物工学会大会(2021)
    • Related Report
      2021 Annual Research Report
  • [Presentation] ノンターゲットメタボロミクスを用いた,テンペの保存状態の評価2021

    • Author(s)
      環宏太朗, Sastia Prama Putri , 福崎英一郎
    • Organizer
      第73回日本生物工学会大会
    • Related Report
      2020 Annual Research Report
  • [Presentation] Metabolomics study of different mixing process of mixedtempe powder (Indonesian fermented food) from soybeanand red kidney bean2021

    • Author(s)
      Della Rahmawati, Made Astawan, Sastia Prama Putri, Eiichiro Fukusaki
    • Organizer
      第73回日本生物工学会大会
    • Related Report
      2020 Annual Research Report
  • [Remarks] バンドン工科大学

    • URL

      https://sith.itb.ac.id/prof-dr-pingkan-aditiawati-ms/

    • Related Report
      2022 Annual Research Report

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Published: 2020-04-28   Modified: 2024-01-30  

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