Yacon, a new source of prebiotic oligosaccharides with a history of safe use

Ojansivu, Ilkka; Ferreira, Célia Lúcia de Luces Fortes; Salminen, Seppo

doi:10.1016/j.tifs.2010.11.005

Cited by 149 publications

(119 citation statements)

References 20 publications

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“…The commercial FOS were mainly composed of carbon and oxygen, with the traces of silicon and aluminum, while experimental yacon FOS, besides carbon and oxygen, contained the traces of many other elements. These components present at experimental FOS sample probably had origin in yacon roots, which contained 180-334 mg/100g fresh roots of potassium and 21-309 mg/100g fresh roots of phosphorous (Lachman et al 2003;Ojansivu et al 2011). Traces of sodium and sulfur could be the residues of the sodium metabisulphite (Na 2 S 2 O 5 ) solution where yacon roots were immersed for avoiding the enzymatic browning of the juice.…”

Section: Energy-dispersive X-ray Spectroscopymentioning

confidence: 99%

“…There are, however, some reports on their extraction from other sources such as Jerusalem artichoke (Lingyun et al 2007;Panchev et al 2011), dahlia tubers (Anan´ina et al 2009) and yacon roots (Kamada et al 2002). Yacon (Smallanthus sonchifolius) is a perennial plant originated from the Andean region, whose roots outstand by storing the carbohydrates in the form of FOS, especially 1-kestose (GF 2 ), nystose (GF 3 ) and 1-β-D-fructofuranosylnystose (GF 4 ), instead of starch (Ojansivu et al 2011). There are also 15-40 % of simple sugars such as sucrose, fructose and glucose.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology

Alles

Tessaro

Noreña

2013

Braz. arch. biol. technol.

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Section: Energy-dispersive X-ray Spectroscopymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology

Alles

Tessaro

Noreña

2013

Braz. arch. biol. technol.

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“…Yacon tubers consist mainly of fructans with a structure that is of the inulin type, that is, β(2→1) fructofuranosylsaccharose (Ojansivu et al, 2011). This content makes yacon tubers marketable as sucrose substitutes and are considered dietetic.…”

Section: Introductionmentioning

confidence: 99%

In vitro cytotoxic potential of Yacon (Smallanthus sonchifolius) against HT-29, MCF-7 and HDFn cell lines

Mendoza¹,

Vidar²,

Oyong³

2017

J. Med. Plants Res.

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Yacon (Smallanthus sonchifolius) tubers and leaves have been used widely as foodstuff and as remedy for urinary ailments, muscle pain, hyperlipidemia and diabetes mellitus. Recent studies have investigated on isolating active components for their anti-cancer potential against melanoma, cervical cancer and colon cancer. In this study, the cytotoxicity potential of hexane, methanol and DCM extracts of yacon leaves was assessed against MCF-7 (breast cancer), HT-29 (colon cancer) and HDFn (normal human dermal fibroblast) cell lines by using AlamarBlue ® assay. Results showed significant reduction in cellular viability of MCF-7 cell lines caused by hexane, methanol and DCM extracts in a dose dependent manner, with DCM being the most potent. The DCM extract also produced significant cytotoxic activity against HT-29 cells, with IC 50 lower than 5-fluorouracil. Effect on HDFn showed that three yacon extracts produced significantly lower cytotoxicity compared to drug controls with the DCM extract showing the least toxicity.

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“…Yacon is a plant cultivated in many Andean countries, such as Ecuador, Peru and Bolivia (Ojansivu;Ferreira;Salminen, 2011). Yacon roots have agronomic characteristic to be adaptable to several climates and soils.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, yacon has a large amount of water, more than 70% of the fresh weight, and its roots do not store carbohydrates as starch, making them potentially beneficial in the diet of individuals with diabetes (Lachman;Fernández;Orsák, 2003). According to Ojansivu, Ferreira and Salminen (2011), the consumption of yacon is recommended for weight control because it has relatively low calorific values. In addition to these health benefits, antioxidant effects have been reported (Takenaka et al, 2003;Sousa et al, 2015b).…”

Section: Introductionmentioning

confidence: 99%

Characterization of powder from the permeate of yacon extract by ultrafiltration and dehydrated by spray drying

et al. 2016

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Yacon root is a functional food which contains antioxidants and prebiotics compounds. This study aimed to evaluate the physical, chemical and prebiotic characteristics of a yacon extract powder obtained by ultrafiltration (UF) with membranes of 10 and 30 kDa and encapsulation of the resulting permeate by spray drying. Drying air temperatures of 140 and 160 ºC and concentrations of gum arabic of 10 and 15% were tested. The samples had solubility values greater than 90% while the hygroscopicity decreased with increasing gum concentration and drying temperature. Electron microscopy showed a strong tendency to agglomeration of smaller particles around the larger ones, mainly at a temperature of 140 ºC. Regarding color, the parameter L* showed that drying at 160 ºC produced darker samples and the parameters a* and b* indicated that all samples were greenish yellow. The concentration of inulin decreased during drying, whereas the levels of glucose and fructose increased due to the thermolysis reaction, which led to degradation of inulin chains at drying temperature. The permeates and retentates from the UF membranes had prebiotic activity, while only the encapsulated product from UF-30 membrane, metabolized by Lactobacillus acidophilus LA-5 ® , presented activity scores without significant difference to that of glucose.Index terms: Encapsulation; inulin; prebiotic activity. RESUMOO yacon é uma raiz que contém compostos com atividade antioxidante e prebiótica. Este estudo teve como objetivo avaliar as características físicas, químicas e prebióticas das micropartículas de yacon encapsuladas por atomização. A partir do extrato do yacon foram obtidas as soluções de retido e permeado usando a separação por ultrafiltração (UF) com membranas de 10 e 30 kDa. O permeado foi misturado com goma arábica em concentrações de 10 e 15% e encapsulado por atomização a temperaturas de 140 e 160 °C. As micropartículas obtidas tiveram valores de solubilidade maiores que 90%, enquanto que a higroscopicidade diminuiu com o aumento da concentração de goma e da temperatura de secagem. A microscopia eletrônica mostrou uma forte tendência à aglomeração de partículas menores em torno das maiores, principalmente a 140 ºC. Em relação à cor, o parâmetro L* mostrou que a secagem a 160 ºC produziu amostras mais escuras, e os parâmetros a* e b* indicaram que todas as amostras tiveram coloração amarelo esverdeado. A concentração de inulina diminuiu durante a secagem, enquanto que os conteúdos de glicose e de frutose aumentaram devido às reações de termólise, o que levou à degradação das cadeias de inulina. As dispersões permeadas e retidas provenientes da separação de UF apresentaram atividade prebiótica, enquanto que somente o pó encapsulado proveniente da membrana de 30 kDa foi metabolizado pelo Lactobacillus acidophilus, apresentando escores de atividade sem diferença significativa em relação à da glicose.Termos para indexação: Encapsulação; inulina; atividade prebiótica.

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Yacon, a new source of prebiotic oligosaccharides with a history of safe use

Cited by 149 publications

References 20 publications

Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology

Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology

In vitro cytotoxic potential of Yacon (Smallanthus sonchifolius) against HT-29, MCF-7 and HDFn cell lines

Characterization of powder from the permeate of yacon extract by ultrafiltration and dehydrated by spray drying

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