Naturally acquired lactic acid bacteria from fermented cassava improves nutrient and anti-dysbiosis activity of soy tempeh

BACKGROUND: Dysbiosis of the gut microbiota has been associated with impaired glucose metabolism. Tempeh is a traditional fermented soy food that can stimulate the growth of beneficial bacteria. In Indonesia, the process of making tempeh involved adding an acidifier that contains lactic acid bacteria. This process may affect the nutritional and anti-dysbiosis activity of tempeh. AIM: The objective of the study was to evaluate the effects of acidifiers on the nutrient and gut microbiota profile of a diabetic animal model. METHODS: Modified tempeh was prepared by adding water extract from fermented cassava. Standard tempeh and modified tempeh were subjected to proximate and dietary fiber analysis. Diabetic animals were fed a standard tempeh or modified tempeh diet for 4 weeks, replacing 15 or 30 of the protein in the diet, respectively. At the end of the experiment, the contents of the appendix were collected. The short-chain fatty acids (SCFAs) and microbiota composition were analyzed by 16s rDNA next-generation sequencing. RESULTS: There is a significant difference (p < 0.05) in fat, protein, water, and fiber content between regular soy tempeh and modified tempeh. There is a significant difference (p < 0.05) between the groups in serum glucose and SCFA composition. The diabetic animal has a low ratio of Firmicutes/Bacteroidetes. The addition of both tempehs increases bacterial diversity, Firmicutes/Bacteroidetes ratio, and SCFA-producing bacteria. CONCLUSION: The addition of naturally occurring lactic acid bacteria from fermented cassava during tempeh processing improved both nutrient and microbiota compositions in the gut of diabetes mellitus. © 2021 Rio Kusuma, Jaka Widada, Emy Huriyati, Madarina Julia.