Exploring the hypoglycemic potential of fresh, semangit, and bosok tempe: A comparative metabolite profile

Made Astawan; Zaid  Adurrasyid; Rias R. Novita; Aprilia F. Damayanti; Saraswati Saraswati; Tutik  Wresdiyati; Pramuan Saithong; Wanida T. Chitisankul; Sastia P.  Putri

doi:10.52225/narra.v5i2.2327

Authors

Made Astawan Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia https://orcid.org/0000-0002-1274-2859
Zaid Adurrasyid Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
Rias R. Novita Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia https://orcid.org/0009-0003-9815-2722
Aprilia F. Damayanti Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia https://orcid.org/0009-0001-7579-0401
Saraswati Saraswati Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
Tutik Wresdiyati School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, Indonesia
Pramuan Saithong Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
Wanida T. Chitisankul Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
Sastia P. Putri Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan

DOI:

https://doi.org/10.52225/narra.v5i2.2327

Keywords:

Diabetes mellitus, tempe, germination, hypoglycemic, metabolites

Abstract

Tempe, a traditional Indonesian fermented soybean product made with Rhizopus spp., is classified based on fermentation duration into fresh (two days), semangit (five days), and bosok (seven days) varieties, fermented at room temperature (28–30°C). Longer fermentation is believed to enhance its antidiabetic properties. The aim of this study was to compare the metabolite profiles and hypoglycemic activities of fresh, semangit, and bosok tempe made from germinated and non-germinated soybeans. Diabetic rat models were used to assess the effects of these tempe types on body weight, blood glucose levels, serum insulin, pancreatic β-cell count, and glycogen content in liver and muscle tissues. Metabolomic profiling was conducted using gas chromatography-mass spectrometry (GC-MS), followed by principal component analysis (PCA) to assess the influence of fermentation stage and germination. Fresh tempe, especially from germinated soybeans, had the highest moisture content. Fermentation duration significantly influenced color, texture, and pH, with bosok tempe showing the most notable changes. Tempe and gliclazide significantly reduced blood glucose in diabetic rats in vivo, with semangit and bosok tempe restoring levels close to normal. However, weight loss was not reversed. Bosok non-germinated tempe induced the highest insulin levels among tempe treatments and improved β-cell count and density to levels comparable with gliclazide. Glycogen stores in the liver and muscle were significantly restored by tempe, with bosok non-germinated tempe showing the greatest effect. GC-MS profiling identified 154 metabolites, of which 63 were annotated. Fermentation and germination shifted the metabolite profile, with bosok non-germinated tempe showing the highest diversity, including amino acids, sugars, and amines. PCA separated samples by fermentation stage, highlighting metabolite accumulation with prolonged fermentation. The findings revealed that bosok tempe from non-germinated soybeans had the highest abundance of bioactive metabolites, including isoflavones, which likely contributed to its superior antioxidant and hypoglycemic potential compared to other tempe types.