Yacon (Smallanthus sonchifolius) prevented inflammation, oxidative stress, and intestinal alterations in an animal model of colorectal carcinogenesis

BACKGROUND Yacon (Smallanthus sonchifolius) roots store carbohydrate in the form of prebiotic fructooligosaccharides (FOS), which improve intestinal health. Yacon has the potential to prevent the intestinal barrier alterations associated with colorectal cancer (CRC). This study aimed to investigate the preventive effects of yacon flour (YF) on alterations promoted by CRC induced by 1,2-dimethylhydrazine in rats. RESULTS CRC increased tumor necrosis factor alpha levels (group CY = 10.2 +/- 0.72; group C = 9.6 +/- 1.0; group Y = 5.8 +/- 0.54; group S = 5.95 +/- 0.6 pg mL(-1)) and short-chain fatty acid production, and decreased total antioxidant capacity (group CY = 4.7 +/- 0.72; group C = 3.3 +/- 0.3; group Y = 4.1 +/- 0.47; group S = 6.7 +/- 0.78 U mL(-1)). Furthermore, YF treatment reduced intraluminal pH (group CY = 6.45 +/- 0.47; group C = 7.65 +/- 0.44; group Y = 6.75 +/- 0.46; group S = 8.13 +/- 0.2), lactulose/mannitol ratio, tumor necrosis factor-alpha (TNF-alpha)/interleukin (IL)-10 ratio, and increased secretory immunoglobulin A (group CY = 9.48 +/- 1.46; group C = 10.95 +/- 3.87; group Y = 15.95 +/- 7.36; group S = 9.19 +/- 1.52), but did not affect IL-10, IL-12, and TNF-alpha levels nor the IL-12/IL-10 ratio. CONCLUSION YF as a source of fructooligosaccharides may help to maintain the integrity of intestinal health, which is altered in induced CRC in rats. (c) 2020 Society of Chemical Industry