ワタナベ ナカミチ    WATANABE Nakamichi
   渡辺 睦行
   所属
食健康科学部 健康デザイン学科
 
生活機構研究科 生活科学研究専攻
 
女性健康科学研究所 所属教員
   職種
准教授
言語種別 英語
発行・発表の年月 2020
形態種別 学術雑誌
査読 査読あり
標題 Comparison of bioactive components in tempeh produced by three different Rhizopus starters and immunomodulatory effect of tempeh on atopic dermatitis mice
執筆形態 共著
掲載誌名 Food Science and Technology Research
掲載区分国外
巻・号・頁 26(5),pp.665-672
著者・共著者 Hideyuki Aoki, Shunsuke Chuuma, Yoshinori Iba, Haruka Tashiro, Nakamichi Watanabe, Hiroshi Oyama
概要 Various food components, such as polyphenol and soluble dietary fiber, attenuate the decline of immunomodulatory function. We compared the bioactive components (isoflavone aglycone, total polyphenol, and low-molecular-weight soluble dietary fiber) in tempeh fermented with Rhizopus oligosporus (tempeh Rm), Rhizopus oryzae (tempeh Ro), or Rhizopus stolonifer (tempeh Rs). Tempeh Rs had the highest content for total isoflavone aglycone and low-molecular-weight soluble dietary fiber, which were 0.065 g and 2.5 g/100 g dry weight, respectively. Moreover, total polyphenol in tempeh Rs was 0.35 g/100 g dry weight, which was higher than that in unfermented soybean and tempeh Ro. We selected tempeh Rs and examined the therapeutic effects of dietary tempeh Rs on atopic dermatitis-like skin lesions induced by house dust mite in NC/Nga mice. The ingestion of tempeh Rs resulted in significant reductions in the skin severity scores for both ears and the immunoglobulin E concentration in experimental mice.