Yacón (Smallanthus sonchifolius) prevented inflammation, oxidative stress, and intestinal alterations in an animal model of colorectal carcinogenesis
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Background: Yacón (Smallanthus sonchifolius) roots store carbohydrate in the form of prebiotic fructooligosaccharides (FOS), which improve intestinal health. Yacon has a potential to prevent the intestinal barrier alterations associated with colorectal cancer (CRC). This study aimed to investigate the preventive effects of yacón flour on alterations promoted by CRC induced by 1,2-dimethylhydrazine in rats.
Results: CRC increased tumor necrosis factor alpha levels (CY = 10.2 ± 0.72; C = 9.6 ± 1.0; Y = 5.8 ± 0.54; S = 5.95 ± 0.6 pg/mL) and short chain fatty acid production, and decreased total antioxidant capacity (CY = 4.7 ± 0.72; C = 3.3 ± 0.3; Y = 4.1 ± 0.47; S = 6.7 ± 0.78 U/mL). Furthermore, YF treatment reduced intraluminal pH (CY = 6.45 ± 0.47; C = 7.65 ± 0.44; Y = 6.75 ± 0.46; S = 8.13 ± 0,2), lactulose/mannitol ratio, TNF-α/Interleukin (IL)-10 ratio, and increased secretory immunoglobulin A (CY = 9.48 ± 1.46; C = 10.95 ± 3.87; Y = 15.95 ± 7.36; S = 9.19 ± 1.52), but did not affect IL-10, IL-12, and TNF-α levels nor the IL-12/IL-10 ratio.
Conclusion: Yacón flour as a source of fructooligosaccharides may help to maintain the integrity of intestinal health, which is altered in induced CRC in rats. This article is protected by copyright. All rights reserved.
Keywords: fructooligosaccharides; inflammation; intestinal barrier; oxidative stress; prebiotics.
