2022 Fiscal Year Final Research Report
Functional analysis of Indonesian traditional fermented food "Tempe" based on food metabolomics
| Project/Area Number |
20H02541
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Review Section |
Basic Section 27040:Biofunction and bioprocess engineering-related
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| Research Institution | Osaka University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
PUTRI SASTIA 大阪大学, 大学院工学研究科, 准教授 (50729796)
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| Project Period (FY) |
2020-04-01 – 2023-03-31
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| Keywords | metabolomics / food metabolomics / metabolome / fermentation / tempeh / soy bean |
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| 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.
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| Free Research Field |
メタボロミクス
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| 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．
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