Hypolipidemic effect of Smallanthus sonchifolius (yacon) roots on diabetic rats: Biochemical approach

HABIB N. C.; HONORE S. M.; GENTA S. B.; SÁNCHEZ S. S.

CHEMICO-BIOLOGICAL INTERACTIONS

ELSEVIER IRELAND LTD

Año: 2011 vol. 194 p. 31 - 39

0009-2797

FOS are sugars found naturally at high concentrations in the storage roots of yacon. This study was designed to analyze the beneficial effects of subchronic oral consumption of yacon root flour as a diet supplement in STZ-induced diabetic Wistar rats. The experiments were carried out using yacon flour tablets containing the desired level of FOS (340 mg and 6,800 mg FOS/kg body weight/day). Yacon flour is a natural product obtained by a simple process of dehydration of yacon roots without added preservatives or chemicals. Feeding diabetic rats with FOS-rich yacon flour for 90 days 1) did not significantly alter the body weight of animals throughout the experimental period, 2) significantly decreased fasting plasma triacylglycerol and VLDL levels and protected diabetic rats against postprandial peaks in triglyceride concentration, 3) caused an increase in insulin-positive pancreatic cell mass with insulin staining in small cell clusters within the exocrine parenchyma accompanied by a slight increase in fasting plasma insulin levels, 4) significantly increased GLP-1 content in the cecum of diabetic rats accompanied by an important cecal tissue enlargement that can contribute to the decrease in serum triglycerides. All these findings lead us to suggest that this incretin could be an effective mediator of the systemic effect of FOS present in yacon flour. In conclusion, yacon root flour is a natural product rich in FOS that could be well positioned as a nutraceutical product since the present results demonstrate its beneficial effects on diabetes-associated hyperlipidemia.