Wu, J. Y., Wee, S., Ler, S. G., Henry, C. J., & Gunaratne, J. (2025). Unraveling the impact of tempeh fermentation on protein nutrients: An in vitro proteomics and peptidomics approach. Food Chemistry, 143154. https://doi.org/10.1016/j.foodchem.2025.143154
Abstract:
Understanding how fermentation enhances the nutritional characteristics of legumes is essential for maximizing their potential as sustainable protein sources. This study investigates proteomics differences between soybeans and tempeh, a fermented soy product, aiming to elucidate the mechanisms that contribute to the differences in protein nutrients. Deep proteomics analysis of commercial soybean and tempeh suggests that Rhizopus fermentation promotes proteolysis, particularly targeting Asn and Phe, and thus increased neopeptide generation in tempeh samples. Data supports that the absence of proteinase and protease inhibitors during fermentation promotes the global proteolysis effects. In vitro gastrointestinal digestion of tempeh demonstrated enhanced digestibility, characterized by shorter peptide chains in the digesta. Peptidomics profiling identified digest-resistant domains and peptidyl motifs, offering insights for further digestion enhancement. These findings highlight tempeh's superiority as a plant-based protein source, emphasizing its nutritional advantages through reduced antinutritional factors and improved protein bioavailability, thereby supporting its role in a healthy diet.
License type:
Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Funding Info:
This research / project is supported by the Agency for Science, Technology and Research, Biomedical Research Council - Singapore Food Story Industry Alignment Fund-Pre-Positioning Future Foods: Alternative Proteins
Grant Reference no. : H20H8a002
This research is supported by core funding from: Singapore Institute of Food and Biotechnology Innovation (SIFBI)
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This research is supported by core funding from: Institute of Molecular and Cell Biology (IMCB)
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