INVESTIGADORES
DOGI Cecilia Ana
artículos
Título:
Prebiotic effect of yacon (Smallanthus sonchifolius) on intestinal mucosa using a mouse model
Autor/es:
M.E. BIBAS BONET; O. MESON; A. DE MORENO DE LEBLANC; C.A. DOGI; S. CHAVES; A. KORTSARZ; A. GRAU; G. PERDIGON
Revista:
FOOD AND AGRICULTURAL IMMUNOLOGY
Editorial:
TAYLOR & FRANCIS LTD
Referencias:
Año: 2010 vol. 21 p. 175 - 189
ISSN:
0954-0105
Resumen:
Abstract
Prebiotics are non-digestible but fermentable oligosaccharides that can influence the
composition and the activity of some intestinal bacteria to promote the. Smallanthus
sonchifolius (yacon), contains beta-1,2-oligofructans as the main saccharides and its
roots are consumed in South America countries. The aim of the study was to evaluate
the prebiotic property of yacon root flour. Its influence on the intestinal microbiota and
gut immune system were evaluated using a mice model. The results show the prebiotic
effects of yacon root flour, stimulating the growth of bifidobacteria and lactobacilli and
the intestinal immune system with increases in IgA and different cytokines. Cells from
the innate response were mainly involved in the effect of yacon root flour. T cells were
also activated and able to induce IL-10 and IFNã production. The long term of yacon
root flour administration maintained the intestinal homeostasis without inflammatory
effect regulated mainly through IL-10 and IL-4 regulatory cytokines.
root flour administration maintained the intestinal homeostasis without inflammatory
effect regulated mainly through IL-10 and IL-4 regulatory cytokines.