In vitro digestion enhances anti-adhesion effect of tempe and tofu against Escherichia coli

Aims: Enterotoxigenic Escherichia coli is one of the main pathogenic bacteria causing diarrhoea. Earlier studies have shown that tempe—a fungal fermented soya food—has anti‐adhesive activity against E. coli in vitro. Our aims were to challenge the anti‐adhesive activity under gastro‐intestinal conditions and to assess the activity of the nonfermented soya product tofu. Methods and results: In this study, we compared the anti‐adhesive activity of two major soya bean products, tempe and tofu, and their ileum efflux after transit through a dynamic gastrointestinal system simulating digestion in the human stomach and small intestine. The results showed that both tempe and tofu have an anti‐adhesive activity against E. coli in vitro. Tempe and tofu, after digestion through the stomach and small intestine, have even higher anti‐E. coli adhesive activity. Conclusions: In addition to the proven in‐vivo activity of tempe, this confirms the potential antidiarrhoeal effect of both the soya products tempe and tofu. Significance and Impact of the Study: As tofu has a much greater circle of consumers, this finding is relevant for the health of a large part of the world’s population.