CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Prebiotic effect of yacon (Smallanthus sonchifolius) on intestinal mucosa
M.E. BIBAS BONET; O. MESÓN; A. DE MORENO DE LEBLANC; C.A. DOGI; S. CHAVES; A. KORTSARZ; A. GRAU; G. PERDIGON
FOOD AND AGRICULTURAL IMMUNOLOGY
TAYLOR & FRANCIS LTD
Año: 2010 vol. 21 p. 175 - 175
Prebiotics are non-digestible but fermentable oligosaccharides that can influence the composition and the activity of some intestinal bacteria to promote the health of the host. Smallanthus sonchifolius (yacon) contains beta-1,2-oligofructans as the main saccharides and its roots are consumed in South American 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 IFNg 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.