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Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity
Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity
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Fecha
2012
Autores
Campos D.
Betalleluz-Pallardel I.
Chirinos R.
Aguilar-Galvez A.
Noratto G.
Pedreschi R.
Título de la revista
Revista ISSN
Título del volumen
Editor
Elsevier
Proyectos de investigación
Unidades organizativas
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Abstracto
Thirty-five different yacon (Smallanthus sonchifolius Poepp. & Endl) accessions were evaluated as potential alternative sources of fructooligosaccharides (FOS) and phenolic type natural antioxidants. FOS, total phenolics (TPC) and antioxidant capacity (AC) contents in the ranges of 6.4–65 g/100 g of dry mater (DM), 7.9–30.8 mg chlorogenic acid (CAE)/g of DM and 23–136 μmol trolox equivalente (TE)/g DM were found. Accession AJC 5189 sparked attention for its high FOS content while DPA 07011 for its high TPC and AC. In addition, the prebiotic effect of yacon FOS was tested in vivo with a guinea pig model. A diet rich in yacon FOS promoted the growth of bifidobacteria and lactobacilli, resulting in high levels of short chain fatty acids (SCFAs) in the cecal material and enhancement of cell density and crypt formation in caecum tissue, being indicative of colon health benefits. This study allowed identification of yacon cultivars rich in FOS, AC and/or FOS and AC for nutraceutical applications.
Descripción
The authors thank Marco Ibarra-Castro, Ana Carrasco and Adelayda Pardo for their technical assistance. Dr. Carlos Arbizu from the International Potato Center (CIP), Lima - Perú, is kindly acknowledged for provision of the 35 yacon accessions. This work was supported by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC), Perú.
Palabras clave
Yacon,
Accessions,
Antioxidant activities,
Fructo-oligosaccharides,
Phenolic compounds,
Smallanthus sonchifolius,
Agents,
Bacilli,
Plants (botany),
Tissue,
Phenols,
antioxidant,
chlorogenic acid,
fructose oligosaccharide,
inulin,
nutraceutical,
phenol derivative,
prebiotic agent,
short chain fatty acid