Metabolite profiling of bioactive compounds in tempe flour and its potential as a hypocholesterolemic functional food.

ABSTRACT: 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 GAB

SUBMITTER: Astawan M 

PROVIDER: S-EPMC12648969 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature