Analysis of Intestinal Mucosal Immunoglobulin A in Sprague Dawley Rats Supplemented with Tempeh

  • SUSAN SOKA Department of Biology, Faculty of Mathemathics and Natural Sciences, Bogor Agricultural University, Darmaga Campus, Bogor 16680 Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jalan Jenderal Sudirman 51, Jakarta 12930
  • ANTONIUS SUWANTO Department of Biology, Faculty of Mathemathics and Natural Sciences, Bogor Agricultural University, Darmaga Campus, Bogor 16680
  • IMAN RUSMANA Department of Biology, Faculty of Mathemathics and Natural Sciences, Bogor Agricultural University, Darmaga Campus, Bogor 16680
  • DONDIN SAJUTHI Primate Research Center, Bogor Agricultural University, Jalan Lodaya II/5, Bogor 16151
  • DIAH ISKANDRIATI Primate Research Center, Bogor Agricultural University, Jalan Lodaya II/5, Bogor 16151
  • KATHARINA JESSICA Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jalan Jenderal Sudirman 51, Jakarta 12930
Keywords: Tempeh, IgA, RT-PCR, ELISA

Abstract

Tempeh is a well-known Indonesian fermented food made from soybean. During the fermentation process, microorganisms play an important role in the flavor, texture, and nutritional quality of tempeh. Tempeh has been show to have immuno-modulatory and immune-stimulating properties that may also be caused by the microorganisms in tempeh as they interact between the microbial population in the intestinal tract. The objective of this study was to quantify IgA gene expression at both the transcription and translation levels in Sprague Dawley (SD) rats supplemented with tempeh. A total of 6 female SD rats were divided into 3 groups of 2 rats. The first group was the control and was fed a standard diet without tempeh. The second- and third group were fed with a standard diet supplemented with raw and cooked tempeh, respectively. Ileum tissue samples were collected after tempeh supplementation for 28 days. RNA was extracted from ileum samples, and measurement of IgA gene expression was further analyzed using semi quantitative real-time PCR. The concentration of IgA protein was quantified from ileum lysate using the half sandwich ELISA method. IgA gene expressions in rats supplemented with raw, and with cooked tempeh, were 1.18 and 1.17 fold higher, respectively, compared to the control group. Moreover, IgA protein secretion levels also increased 2.46 and 2.08 fold, respectively, compared to the control group. The result of this study indicates that both raw and cooked tempeh may stimulate IgA secretion, and also that both viable and non-viable microorganisms might stimulate IgA gene expression.

Downloads

Download data is not yet available.
Published
2015-01-02
Section
Short Communication