info:eu-repo/semantics/article
Prebiotic effect of yacon (Smallanthus sonchifolius) on intestinal mucosa using a mouse model
Fecha
2010-06Registro en:
Bibas Bonet, María Eugenia; Mesón, Oscar Enrique; de Moreno, Maria Alejandra; Dogi, Cecilia Ana; Chaves, Analia Silvina; et al.; Prebiotic effect of yacon (Smallanthus sonchifolius) on intestinal mucosa using a mouse model; Taylor & Francis Ltd; Food And Agricultural Immunology; 21; 2; 6-2010; 175-189
0954-0105
0954-0105
CONICET Digital
CONICET
Autor
Bibas Bonet, María Eugenia
Mesón, Oscar Enrique
de Moreno, Maria Alejandra
Dogi, Cecilia Ana
Chaves, Analia Silvina
Kortsarz González, Alejandra María
Grau, Alfredo
Perdigon, Gabriela del Valle
Resumen
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 administration of yacon root flour maintained the intestinal homeostasis without inflammatory effect regulated mainly through IL-10 and IL-4 regulatory cytokines.