Fermented food Tempeh induces interleukin 12 and enhances macrophage phagocytosis. Issue 11 (6th October 2021)

• Record Type: Journal Article
• Authors: Hosaka, Yoshihito; Itoh, Kei; Matsutani, Shun; Kawate, Shinya; Miura, Atsuko; Mizoura, Yukaze; Yamada, Sayumi; Konno, Hiroshi; Grave, Ewa; Nagata, Koji; Wakui, Hideki; Itoh, Hideaki
• Is Part Of: Journal of food biochemistry. Volume 45:Issue 11(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-10-06
• Subjects: fermented foods -- IFN‐γ -- IL‐12 -- Natto -- phagocytosis -- Tempeh; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.13958
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: It is known that lactic acid bacteria induce the IL‐12. The IL‐12 activates NK cells and promotes the production of IFN‐γ. The IFN‐γ activates macrophages resulting in enhanced phagocytosis and bactericidal activity. We have been investigating fermented foods that activate the immune function. In this study, we investigated the IL‐12 inducibility of fermented foods using the specific antibody. Fermented soybean foods such as Tempeh and Natto are attracting attention in terms of nutrition, functionality, and food problems. In this study, Tempeh induced 1, 080 µg/ml of IL‐12, and IFN‐γ associated with the induction of IL‐12 was also induced at 682 µg/ml. This was more than twice the induced intensity of PBS. On the contrary, Natto hardly induced IL‐12 and IFN‐γ. Tempeh also accelerated phagocytosis of the macrophage THP‐1 cells. In this study, it was found that the fermented soybean‐derived food, Tempeh, has a function of activating the immune function. This is the first report that Tempeh activates innate immunity. Practical applications: Tempeh, a fermented soybean food induced the IL‐12 and IFN‐γ production and the increase of macrophage phagocytosis in this study suggested a new function to enhance immunity. Tempeh is also expected to be effective in preventing lifestyle diseases. Fermented soybean products of Tempeh was considered to be a very useful health food for the problems of modern society such as maintaining health by eating, improving immunity, and ingesting vegetable protein due to diversifying food.