Abstract
Yacon flour is rich in bioactive compounds (phenolic compounds and fructooligosaccharides (FOS)), and may therefore reduce the risk of diseases associated with excess body weight. However, its effect on fecal short chain fatty acids (SCFA), intestinal permeability, oxidative stress and inflammation markers has not been studied in adult humans with excess body weight. Thus, we evaluated the effect of the consumption of yacon flour on these variables. Twenty-six excess body weight (30.4 ± 2.4 kg/m2) adults (31.3 ± 8.5y) were randomized to one of two groups (yacon flour or control; n = 13) on a double blind clinical trial. Subjects received a breakfast drink containing or not yacon flour (25g) associated with an energy restricted diet, for six weeks. The flour chemical characterization, FOS and total phenolics contents were evaluated. Antioxidant capacity was evaluated in vitro and in vivo (plasma). Intestinal permeability, fecal SCFA, oxidative stress and inflammatory markers also were evaluated in vivo. Yacon flour was well tolerated. It presented an in vitro and in vivo antioxidant capacity, increased plasma total antioxidant capacity (ΔYAC: 49.16 (-4.20; 156.63)) and reduced protein carbonyl concentrations (ΔYAC: -0.98 (-1.54; -0.42)). A reduction in SCFAs was observed in both groups (Δacetic: -3.16 (-5.07; -0.95) vs. -1.05 (-2.65; 1.11); Δpropionic: -1.05 (-2.60;-0.38) vs. -0.41 (-2.08; 0.09); Δbutyric -0.75 (-1.38; -0.04) vs. -0.28 (-0.98; 0.11), for YAC and CON, respectively). Other variables did not change. The yacon flour increased the plasma antioxidant capacity, decreased oxidative stress and SCFAs in adults with obesity or overweight.
Highlights
Yacon root and its products seem to control inflammation [1] and reducing body weight and body fat mass [2] in humans, besides improving oxidative stress [3,4], in studies in vitro and in animal models, reducing the risks of cardiovascular disease, type 2 diabetes and other chronic diseases
To the best of our knowledge, this study provides the first clinical evidence that six weeks of yacon flour consumption reduces oxidative stress status in adults with excess body weight
Yacon is a source of phenolic compounds (658 mg gallic acid equivalents (GAE)/100g of flour), mainly chlorogenic acid, that could neutralize free radicals and improve oxidative stress [3,4,7,27]
Summary
Yacon root and its products seem to control inflammation [1] and reducing body weight and body fat mass [2] in humans, besides improving oxidative stress [3,4], in studies in vitro and in animal models, reducing the risks of cardiovascular disease, type 2 diabetes and other chronic diseases. Recent studies identified the existence of an association between yacon consumption and intestinal barrier function improvement [5]. These effects seem to occur due to its high fructooligosaccharides (FOS) and phenolic compounds content, mainly chlorogenic acid, present in yacon [6,7]. Prebiotic consumption may increase the expression of tight junctions from the intestinal epithelium. The increase in these proteins was correlated with reduced intestinal permeability, and reduced plasma and hepatic tissue proinflammatory cytokines and oxidative stress markers expression [9]. FOS and phenolic compounds are stable in dehydrated products, such as yacon flour [7,11]
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