Potensi Pangan Fungsional dalam Menu Khas lndonesia

Immune-stimulating potentials of
Indonesian fermented foods
Agus Budiawan Naro Putra
Food Science and Nutrition Study Program
Indonesia International Institute for Life Sciences

Delivered in a Webinar GIZI BERSERI (Direktorat GlZl

Masyarakat BERbagi SERial lnformasi Gizi) Seri Ke-6
”Pangan Fungsional, Gaya Hidup di Masa #newnormal”

Jakarta, June 4, 2020

Outline
1. Introduction
2. Tempoyak (fermented durian)
• Immunostimulatory effects of Tempoyak on RAW 264.7 cells
3. Oncom (fermented soybean press cake)
• Immunostimulatory effects of Oncom on mouse primary peritoneal macrophages
4. Ikan peda (fermented Rastrelliger sp.)
• Immunostimulatory effects of ikan peda on IgM-producing HB4C5 cells

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1. Introduction

Fermented foods

Sago

Representative images of functional foods

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Indonesian fermented foods
Ikan Peda Pakasam Danke Bekasang

Dadih

Lemea

Tempoyak
Oncom

Tape Tempeh
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Not many researches in Indonesia have
actually been done to uncover the health
benefits of Indonesian fermented foods!
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During fermentation,
these bacteria synthesizevitamins and
minerals, produce biologically active
peptides with enzymes such as proteinase and
peptidase, and remove some non-nutrients.

Fermented foods are considered to have health

benefits through two possible ways: firstly,
through the interaction of ingested live
microorganisms (probiotic effect) and secondly,
through the metabolites produced during the
fermentation process (biogenic effect) (Stanton et
al., 2005)

Compounds known as biologically active peptides,

which are produced by the bacteria responsible for
fermentation, are also well known for their health
benefits.

As a result, fermented foods

provide many health benefits
such as anti-oxidant, anti-microbial, anti-fungal,
anti-inflammatory, anti-diabetic and anti-
atherosclerotic activity, blood pressure lowering
effect, anti-carcinogenic, opioid antagonist, anti-
allergenic, immunostimulatory, etc.

Şanlier et al., 2019 6

Cells in the immune system

Ikan peda

Tempoyak
Oncom

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 2. Tempoyak

Ikan patin tempoyak

The fermentation process of

tempoyak itself does not
involve direct addition of LABs. Tempoyak

However, it relies on natural lactic acid fermentation, by salt addition into the
durian pulp, which might inhibit the growth of pathogenic microorganisms, Pepes ikan tempoyak
and promotes the growth of LABs (Leisner et al., 2001; Neti et al., 2011).
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 Tempoyak stimulates cytokine (IL-6 and
TNF-α) production by RAW 264.7 cells

Interestingly, the
immunostimulatory properties
possess by tempoyak water
extract largely originates from
the fermentation process;
cytokine production was
hardly observed in RAW 264.7
cells treated with fresh durian.

Susanto et al., 2018

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Tempoyak stimulates cytokine m-RNA
expression in RAW 264.7 cells

Susanto et al., 2018

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Conclusion (tempoyak)
• Fermentation process of tempoyak might generate bioactive compounds that are
responsible for the immunostimulatory effects.
• The results suggested that tempoyak possess potential immunostimulatory
properties and therefore could be utilized as a potential candidate for processed
food.

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 3. Oncom
Tumis oncom

Lontong oncom

There are two types of oncom:

red and black. These types differ
based on the ingredient and Oncom goreng
mold used for the fermentation
process. Red oncom
Red oncom is made by fermenting solid by-products of tofu production, known as
bungkil tahu (soymeal), using Neurospora sitophila or N. intermedia var. oncomensis.
Black oncom is made by fermenting bungkil kacang tanah (peanut meal), sometimes
combined with onggok (cassava tailings) or tapioca flour, using Rhizopus oligosporus.
Combro
(Sastraatmaja, Tomita, and Kasai, 2002). 12
Oncom stimulates cytokine (IL-6 and TNF-α)
production by mouse primary peritoneal
macrophages (P-Mac)

The production of IL-6 and TNF-α by P-Mac were also stimulated in a dose- OWE = oncom water extract
dependent manner. As shown in above figures, the production of IL-6 and
TNF-α by P-Mac reached 3.7-fold and 5.7-fold compared to control,
Kusuma et al.; unpublished data;
respectively.
manuscript preparation
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Oncom stimulates cytokine m-RNA
expression in P-Mac

The mRNA transcription levels of IL-6 and TNF-α were

stimulated 18-fold and 19-fold in P-Mac that were treated with
1,563 µg mL−1 of OWE, respectively. These results indicated
that OWE stimulates the cytokine production by enhancing Kusuma et al.; unpublished data;
cytokine gene expression manuscript preparation
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 Conclusion
(oncom)
Results demonstrated the
immunostimulatory potential of oncom
in innate immune cells, especially in
mouse peritoneal macrophages.

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 4. Ikan peda

Ikan peda cabai hijau

Nasi bakar ikan peda

Ikan peda is one of Indonesia’s

traditional fermented foods that uses
mackerel fish (Rastrelliger sp.), known
as ikan kembung in Indonesia, as its Ikan peda
main ingredient.
It is made by adding large quantities or high concentration of salt in order
to extend the shelf-life (preservation) and bring out the desired flavor and
aroma of the fish. The fermentation process of ikan peda is categorized as Pepes ikan peda
spontaneous fermentation, where no starter culture is used. 16
Ikan peda stimulates IgM production by
HB4C5 cells

Ikan peda conc. (mg mL-1)

Anindita et al., 2019
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Ikan peda stimulates IgM m-RNA
expression in HB4C5 cells

Anindita et al., 2019

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Conclusion (ikan peda)
• Ikan peda not only significantly
stimulated IgM production by HB4C5
cells, but it also increased the relative
gene expression of IgM itself.
• Ikan peda extract has great potential to
improve the immune system.

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General conclusion
Immune-stimulating potentials of Indonesian fermented foods are very
useful since they act as stimulator for the improvement of body’s
defense system and may help protect against infection caused by
foreign invaders and/or pathogens.

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Postscrip
t:

More collaboration needs to be built and further

researches should be continued!
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References
• Anindita, M. M. K., Putra, A. B. N., & Sugahara, T. (2019). Immunostimulatory effect of ikan peda (fermented Rastrelliger sp.) water extract
on IgM production by HB4C5 cells. Indonesian Journal of Life Sciences | ISSN: 2656-0682 (online), 1(01), 23-28.
• Leisner, J. J., Vancanneyt, M., Rusul, G., Pot, B., Lefebvre, K., Fresi, A., & Tee, L. K. (2001). Identification of lactic acid bacteria constituting the
predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia. International Journal of Food Microbiology,
63(1-2), 149-157.
• Neti, Y., Erlinda, I. D., & Virgilio, V. G. (2011). The effect of spontaneous fermentation on the volatile flavor constituents of
durian. International food research journal, 18(2).
• Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019). Health benefits of fermented foods. Critical reviews in food science and nutrition, 59(3),
506-527.
• Sastraatmaja, D. D., Tomita, F., and Kasai, T. 2002. Production of High-Quality Oncom , a Traditional Indonesian Fermented Food , by the
Inoculation with Selected Mold Strains in the Form of Pure Culture and Solid Inoculum. Journal of the Graduate School Agronomy Hokkaido
University, 70, 111–127
• Stanton, C., Ross, R. P., Fitzgerald, G. F., & Van Sinderen, D. (2005). Fermented functional foods based on probiotics and their biogenic
metabolites. Current opinion in biotechnology, 16(2), 198-203.
• Susanto, S., Sumarpo, A., Parikesit, A. A., Putra, A. B. N., Ishida, E., Tabuchi, K., & Sugahara, T. (2018). Immunostimulatory effect of tempoyak
(fermented durian) on inducing cytokine production (IL-6 and TNF-α) by RAW 264.7 cells. Biodiversitas Journal of Biological Diversity, 19(1),
318-322.

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