Membrane-based preparative methods and bioactivities mapping of tempe-based peptides.

Area of Science:

• Food Science and Technology
• Biochemistry
• Nutraceuticals

Background:

• Tempe, a fermented soybean product, is a source of bioactive compounds.
• Fermentation and enzymatic hydrolysis can yield peptides with various health benefits.
• Optimizing tempe processing is key to maximizing bioactive peptide production.

Purpose of the Study:

• To produce bioactive peptides from optimally fermented tempe.
• To evaluate different methods for peptide extraction and purification.
• To characterize the bioactivities of the resulting tempe peptides.

Main Methods:

• Soybean fermentation optimized for 144 hours based on protein content and hydrolysis degree.
• Peptide production using water extraction, alcalase, and papain hydrolysis.
• Membrane filtration (5 kDa) and SDS-PAGE for analysis.
• Liquid chromatography-mass spectrometry (LC-MS) for peptide identification against BIOPEP database.

Main Results:

• Papain hydrolysis combined with 5 kDa membrane filtration yielded the most bioactive peptides.
• Enhanced antioxidant, angiotensin-converting enzyme (ACE)-, α-glucosidase-, and Kunitz trypsin-inhibitory activities were observed.
• Peptide sequencing identified sequences with known bioactivities, including ACE inhibition and antithrombotic properties.

Conclusions:

• Optimized fermentation and papain hydrolysis followed by membrane filtration is an effective method for producing bioactive tempe peptides.
• Tempe-derived peptides possess significant ACE-inhibitory, antioxidant, and antithrombotic potential.
• These findings support the use of tempe peptides as functional ingredients in food and pharmaceutical applications.