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en Unveiling Neuroprotective Potential in Tempeh Peptide Extracts by In Vitro Screening of Anti-Alzheimer’s Compounds زیست شناسی ملکولی Molecular Biology مقالات اصلی Original Article <div class="WordSection1"> <div style="text-align: justify;">Background: Alzheimer’s Disease (AD) incidence and prevalence increase every year, commonly related to neuron inflammation and degeneration conditions. Tempeh, a traditional fermented product from Indonesia, was reported to have anti-inflammatory, antioxidant, and anti-Alzheimer properties. However, anti-Alzheimer properties of tempeh peptide extracts have not been extensively examined. This research studied the effect of the extracted peptide from tempeh in preventing and delaying Alzheimer’s disease. Methods: Tempeh peptide was extracted using water maceration and quantified using HPLC and spectrophotometry. Anti-Alzheimer properties of tempeh were analyzed with Ellman’s assay of anticholinesterase and in vitro gene expression analysis using LPS-induced neural Schwann cells. Results: As a result, tempeh contained 19.27% of GABA, which is reported to have anti-Alzheimer properties, and other amino acids. Tempeh peptide extract at 12.5 µg/mL had strong inhibition activity toward acetylcholinesterase at 12.61%, and 100 µg/mL of tempeh peptide extract had 8.97% butyrylcholinesterase inhibition activity. Tempeh peptides extract also altered the expression of various genes related to Alzheimer’s disease, such as TNF-α, BACE 1, Ntrk 1, BDNF 2, and APP. Conclusion: This research proved that various peptides from tempeh have anti-Alzheimer properties. Keywords: Alzheimer disease, Gene expression, Peptides, Soy Foods.</div> <div align="center" style="text-align:center"> <hr align="center" noshade="noshade" size="2" style="color:#0f243e" width="100%" ></div> </div> <div style="text-align: justify;"><div aria-label="Page Break" class="cke_pagebreak" contenteditable="false" data-cke-display-name="pagebreak" data-cke-pagebreak="1" style="page-break-after:always" title="Page Break"></div></div> <div class="WordSection1"> <div style="text-align: justify;">Background: Alzheimer’s Disease (AD) incidence and prevalence increase every year, commonly related to neuron inflammation and degeneration conditions. Tempeh, a traditional fermented product from Indonesia, was reported to have anti-inflammatory, antioxidant, and anti-Alzheimer properties. However, anti-Alzheimer properties of tempeh peptide extracts have not been extensively examined. This research studied the effect of the extracted peptide from tempeh in preventing and delaying Alzheimer’s disease. Methods: Tempeh peptide was extracted using water maceration and quantified using HPLC and spectrophotometry. Anti-Alzheimer properties of tempeh were analyzed with Ellman’s assay of anticholinesterase and in vitro gene expression analysis using LPS-induced neural Schwann cells. Results: As a result, tempeh contained 19.27% of GABA, which is reported to have anti-Alzheimer properties, and other amino acids. Tempeh peptide extract at 12.5 µg/mL had strong inhibition activity toward acetylcholinesterase at 12.61%, and 100 µg/mL of tempeh peptide extract had 8.97% butyrylcholinesterase inhibition activity. Tempeh peptides extract also altered the expression of various genes related to Alzheimer’s disease, such as TNF-α, BACE 1, Ntrk 1, BDNF 2, and APP. Conclusion: This research proved that various peptides from tempeh have anti-Alzheimer properties. </div> <div align="center" style="text-align:center"> <hr align="center" noshade="noshade" size="2" style="color:#0f243e" width="100%" ></div> </div> <div style="text-align: justify;"><div aria-label="Page Break" class="cke_pagebreak" contenteditable="false" data-cke-display-name="pagebreak" data-cke-pagebreak="1" style="page-break-after:always" title="Page Break"></div></div> Alzheimer disease, Gene expression, Peptides, Soy Foods. 46 56 http://rbmb.net/browse.php?a_code=A-10-1106-3&slc_lang=en&sid=1 Dionysius Subali dionysius.subali@atmajaya.ac.id 100319475328460022426 100319475328460022426 Yes Department of Biotechnology, Faculty of Bioscience, Technology, and Innovation, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia. Gilbert Kurnia 100319475328460022427 100319475328460022427 No Department of Biotechnology, Faculty of Bioscience, Technology, and Innovation, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia. Yanti Yanti 100319475328460022428 100319475328460022428 No Department of Biotechnology, Faculty of Bioscience, Technology, and Innovation, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia. Revelo Eved Christos 100319475328460022429 100319475328460022429 No Department of Medical Laboratory Science and Biotechnology, Asia University, No. 500, Lioufeng Road, Taichung 41354, Taiwan. Yang-Chia Shih angelashih@asia.edu.tw 100319475328460022430 100319475328460022430 No Department of Medical Laboratory Science and Biotechnology, Asia University, No. 500, Lioufeng Road, Taichung 41354, Taiwan.