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Tissue Antioxidant Effect of Ocean Hake Fish and Fermented Soybean (Tempeh) as Protein Sources in Rats^1,2,3,4,

Department of Nutrition and Food Science, University of Kentucky, Lexington, Kentucky 40506

The use of tempeh (fermented soybean) to produce a stable, nutritious fish-protein supplement through prevention of lipid autoxidation by the natural antioxidant and as a tissue antioxidant was investigated. Freeze-dried ocean Hake fish was mixed with tempeh or soybean. Soybean, tempeh, fish or fish-soybean and fish-tempeh mixtures were used as the sole protein source in diets with or without vitamin E added. Rats were fed 4 weeks, killed and the antioxidant status of the liver, spleen and kidney was determined by using thiobarbituric acid (TBA) assay. Dietary vitamin E reduced TBA values in the liver, kidney and spleen by factors of 11.1, 1.1 and 4.6, respectively. Tempeh did not alter tissue antioxidant status even though earlier studies proved it to contain a potent natural antioxidant. Fish-tempeh or fish-soybean combinations acted synergistically in reducing liver TBA values (P < 0.01) below fish, tempeh or soybean alone. Of the tissues tested, liver was the preferred organ for TBA analysis.

KEY WORDS: • Hake fish • antioxidant • protein supplement • soybean • tempeh

¹ Paper no. 70-9-57 published with the approval of the Director of the Kentucky Agricultural Experiment Station.

² Taken in part from a thesis submitted by Insun Yun in partial fulfillment of the requirements for the degree of Master of Science in Nutrition.

³ Supported by Kentucky Agricultural Experiment Station.

⁴ Part of these data were included in a preliminary report: Chen, L. H., L. V. Packett, I. Yun and J. Yu 1969. The potential of tempeh to serve as antioxidant in lipids and in tissue. Federation Proc. 28 (2): 306 (abstr.).

⁵ Present address: Birch Studio, 1800 Schoenberr Rd., Detroit, Michigan 48205.

Manuscript received 24 May 1971.