Goat milk cheese enriched with Smallanthus sonchifolius (yacon) attenuates redox status in an animal model of obesity

DIAZ MIRANDA N.; FABERSANI E.; GOMEZ ROJAS J.; SÁNCHEZ S.S.; GRAU A.; OLISZEWSKI R.; HONORÉ S.M.

Salta, Argentina

Congreso; Joint LV Annual SAIB Meeting and XIV PABMB Congress; 2019

Argentine Society of Biochemical Research (SAIB) and Panamerican Association of Biochemistry and Molecular Biology (PABMB)

Oxidative stress is a critical factor linking obesity with its associated complications such as diabetes, cardiovascular and hepatic dysfunctions. Excessive visceral fat increases oxidative stress in several organs leading to insulin resistance. Nowadays, the focus has been geared towards new functional foods to avoid the progression of metabolic complications. Cheese provides a valuable option as a food vehicle for prebiotic delivery. Also, phenolic compounds have been proposed as nutritional ingredients to improve the functional properties of milk and dairy products. This work investigated the effects of the addition Smallanthus sonchifolius (yacon) roots, a natural source of fructooligosaccharides (FOS) and phenolic compounds, to goat milk cheese on the antioxidant properties in vitro and in vivo. Cheese was elaborated from goat milk and Lactobacillus bulgaricus, Streptococcus termophillus (Chr. Hansen, Denmark) as starters. Yacon flour was added in a concentration of 20% (w/v). The centesimal composition of the product was determined. Wistar male rats (n = 30) were fed a standard diet (CD) or high-fat diet (HFD) for 12 weeks. Then HFD divided into four groups: HFD; HFD plus goat cheese (HFD-GC); HFD plus yacon flour (HFD-Y); HFD plus goat cheese + yacon (HFD-GCY). After 8 weeks of treatment, anthropometric, feeding, biochemical and oxidative stress parameters were measured. The formulation containing yacon had higher nutritional values (fats 21.6%, proteins 16%, and carbohydrates 18.54%), increased prebiotic FOS (4.55%), fibers (1.8%), and total phenolic content. The product had acceptable sensory attributes, high count (107 CFU/g) of viable probiotic microorganisms and high antioxidant activity determined as DPPH-free-radical scavenging activity (p < 0.05). Regular ingestion of the GCY provided substantial protection against oxidative stress, increasing serum levels of reduced glutation in HFD-fed rats. Moreover, GCY consumption increased superoxide dismutase, catalase and glutathione peroxidase antioxidant activities in the liver. Non change in body weight gain, fat pads weight or lipid profile was observed after supplementation with GCY to a HFD-animals (p > 0.05), however a tendency to improve has been observed. In addition, an improvement in fasting glucose levels and insulin sensitivity was detected (p < 0.05). Our results showed conclusive evidence indicating that GCY is an excellent functional food that avoids the oxidative impact of high fat feeding. Overall, yacon flour showed good potential as an antioxidant supplement for dairy products.