ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1622952
This article is part of the Research TopicFermented Foods in Modern Nutrition: Exploring Health Benefits and Research InnovationsView all 5 articles
Metabolite Profiling of Bioactive Compounds in Tempe Flour and Its Potential as a Hypocholesterolemic Functional Food
Provisionally accepted
Made Astawan1*
Anisha Ayuning Tryas1Saraswati Saraswati1
Tutik Wresdiyati2
Diana Nur Afifah3
Frima Elda4Rifqi Ahmad Riyanto5
Sastia Prama Putri6- 1Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
- 2School of Veterinary Medicine and Biomedicine Sciences, IPB University, Bogor, Indonesia
- 3Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- 4Nutrition Department, Faculty of Public Health, Andalas University, Padang, Indonesia
- 5Bioresource Engineering Laboratory, Fukusaki Laboratory Department of Biotechnology, Division of Advanced Science and Biotechnology Graduate School of Engineering, Osaka University, Osaka, Japan
- 6Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan
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High cholesterol is one of the risk factors for cardiovascular disease, which is currently a global health problem. This study aimed to compare the potential of tempe flour and soybean flour as functional foods for lowering blood lipid levels. This study evaluated both flour's cholesterol-binding activity and anti-lipase activity in vitro. In addition, metabolomic profiling using GC-MS was conducted to identify bioactive compounds contributing to the hypolipidemic effect. The results showed that compared to soybean flour, tempe flour had a higher cholesterol-binding activity (27.66 vs. 14.98%, p<0.05) and stronger anti-lipase activity (23.24 vs. 15.03%, p<0.05). GC-MS analysis revealed that tempe flour was rich in isoflavones, amino acids, organic acids, meglutol, and GABA. These components are suspected to contribute to the hypolipidemic effect through mechanisms of inhibiting cholesterol synthesis, forming cholesterol esters, and increasing the excretion of cholesterol and bile acids. These findings suggest that tempe flour has greater potential as a functional food for preventing and managing dyslipidemia.
Keywords: Anti-lipase, GC-MS, Cholesterol, metabolomic, Tempe
Received: 05 May 2025; Accepted: 08 Oct 2025.
Copyright: © 2025 Astawan, Tryas, Saraswati, Wresdiyati, Afifah, Elda, Riyanto and Putri. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Made Astawan, astawan@apps.ipb.ac.id
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