Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats

Autores
Grande, Maria Virginia; Diaz Miranda, Ernesto Nicolás; Sanchez, Sara Serafina del V.; Honore, Stella Maris
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background: The increase in the global prevalence of overweight and obesity has prompted a wide range of strategies to reduce its impact on health. Research in the field of nutrition has shown great interest in the potential of functional foods as a non-pharmacological alternative to prevent or counteract obesity. Here we analyzed the effects of Smallanthus sonchifolius (yacon) flour on hypoxia, oxidative stress, inflammation, and differentiation of visceral white adipose (WAT) tissue in HFD-fed rats. We also compared these effects with agave inulin supplementation, to better characterize the prebiotic potential of these oligofructans as functional ingredients. Results: We found that yacon flour mainly exerts comprehensive effects by limiting visceral WAT expansion and downregulating the Hypoxia-inducible transcription factor-1α (HIF-1α) expression, an important regulatory signaling molecule that mediates the inflammatory responses induced by hypoxia. Also, yacon reduces lipid peroxidation, improves the antioxidant system, and attenuates the expression of proinflammatory genes MCP-1, TNF-α, IL-1β and IL-6, and TGF-β1, elevating anti-inflammatory IL-10, in visceral WAT. Further, yacon down-regulates Wnt5a and up-regulates Wnt3a and SLC2A4 expressions in visceral WAT, ameliorating insulin resistance of HFD rats. Otherwise, Agave inulin supplementation can improve visceral WAT pathology, avoiding oxidative stress and inflammation mainly by increasing GSH levels and reducing IL6 expression. No effect on HIF-1α and Wnt5a gene expression was detected in the visceral WAT of inulin-supplemented rats. Conclusion: Collectively, our data indicate that yacon flour, unlike inulin, produces a selective reduction of HIF-1α that improves adipose tissue remodeling. Our results demonstrate the promising efficacy of yacon as a dietary therapeutic strategy to improve the visceral WAT dysfunction and reduce alterations associated with diet- induced obesity.
Fil: Grande, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Diaz Miranda, Ernesto Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Sanchez, Sara Serafina del V.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Honore, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Materia
Yacon
Adipose tissue
Hipoxia
Oxidative stress
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/215458
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/215458
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese RatsGrande, Maria VirginiaDiaz Miranda, Ernesto NicolásSanchez, Sara Serafina del V.Honore, Stella MarisYaconAdipose tissueHipoxiaOxidative stresshttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Background: The increase in the global prevalence of overweight and obesity has prompted a wide range of strategies to reduce its impact on health. Research in the field of nutrition has shown great interest in the potential of functional foods as a non-pharmacological alternative to prevent or counteract obesity. Here we analyzed the effects of Smallanthus sonchifolius (yacon) flour on hypoxia, oxidative stress, inflammation, and differentiation of visceral white adipose (WAT) tissue in HFD-fed rats. We also compared these effects with agave inulin supplementation, to better characterize the prebiotic potential of these oligofructans as functional ingredients. Results: We found that yacon flour mainly exerts comprehensive effects by limiting visceral WAT expansion and downregulating the Hypoxia-inducible transcription factor-1α (HIF-1α) expression, an important regulatory signaling molecule that mediates the inflammatory responses induced by hypoxia. Also, yacon reduces lipid peroxidation, improves the antioxidant system, and attenuates the expression of proinflammatory genes MCP-1, TNF-α, IL-1β and IL-6, and TGF-β1, elevating anti-inflammatory IL-10, in visceral WAT. Further, yacon down-regulates Wnt5a and up-regulates Wnt3a and SLC2A4 expressions in visceral WAT, ameliorating insulin resistance of HFD rats. Otherwise, Agave inulin supplementation can improve visceral WAT pathology, avoiding oxidative stress and inflammation mainly by increasing GSH levels and reducing IL6 expression. No effect on HIF-1α and Wnt5a gene expression was detected in the visceral WAT of inulin-supplemented rats. Conclusion: Collectively, our data indicate that yacon flour, unlike inulin, produces a selective reduction of HIF-1α that improves adipose tissue remodeling. Our results demonstrate the promising efficacy of yacon as a dietary therapeutic strategy to improve the visceral WAT dysfunction and reduce alterations associated with diet- induced obesity.Fil: Grande, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Diaz Miranda, Ernesto Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Sanchez, Sara Serafina del V.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Honore, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaGlobal Journals2022-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/215458Grande, Maria Virginia; Diaz Miranda, Ernesto Nicolás; Sanchez, Sara Serafina del V.; Honore, Stella Maris; Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats; Global Journals; Global Journal of Medical Research; 22; 1; 7-2022; 37-470975-587XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://medicalresearchjournal.org/index.php/GJMR/article/view/102177info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:47:26Zoai:ri.conicet.gov.ar:11336/215458instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:47:26.794CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
title Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
spellingShingle Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
Grande, Maria Virginia
Yacon
Adipose tissue
Hipoxia
Oxidative stress
title_short Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
title_full Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
title_fullStr Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
title_full_unstemmed Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
title_sort Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats
dc.creator.none.fl_str_mv Grande, Maria Virginia
Diaz Miranda, Ernesto Nicolás
Sanchez, Sara Serafina del V.
Honore, Stella Maris
author Grande, Maria Virginia
author_facet Grande, Maria Virginia
Diaz Miranda, Ernesto Nicolás
Sanchez, Sara Serafina del V.
Honore, Stella Maris
author_role author
author2 Diaz Miranda, Ernesto Nicolás
Sanchez, Sara Serafina del V.
Honore, Stella Maris
author2_role author
author
author
dc.subject.none.fl_str_mv Yacon
Adipose tissue
Hipoxia
Oxidative stress
topic Yacon
Adipose tissue
Hipoxia
Oxidative stress
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Background: The increase in the global prevalence of overweight and obesity has prompted a wide range of strategies to reduce its impact on health. Research in the field of nutrition has shown great interest in the potential of functional foods as a non-pharmacological alternative to prevent or counteract obesity. Here we analyzed the effects of Smallanthus sonchifolius (yacon) flour on hypoxia, oxidative stress, inflammation, and differentiation of visceral white adipose (WAT) tissue in HFD-fed rats. We also compared these effects with agave inulin supplementation, to better characterize the prebiotic potential of these oligofructans as functional ingredients. Results: We found that yacon flour mainly exerts comprehensive effects by limiting visceral WAT expansion and downregulating the Hypoxia-inducible transcription factor-1α (HIF-1α) expression, an important regulatory signaling molecule that mediates the inflammatory responses induced by hypoxia. Also, yacon reduces lipid peroxidation, improves the antioxidant system, and attenuates the expression of proinflammatory genes MCP-1, TNF-α, IL-1β and IL-6, and TGF-β1, elevating anti-inflammatory IL-10, in visceral WAT. Further, yacon down-regulates Wnt5a and up-regulates Wnt3a and SLC2A4 expressions in visceral WAT, ameliorating insulin resistance of HFD rats. Otherwise, Agave inulin supplementation can improve visceral WAT pathology, avoiding oxidative stress and inflammation mainly by increasing GSH levels and reducing IL6 expression. No effect on HIF-1α and Wnt5a gene expression was detected in the visceral WAT of inulin-supplemented rats. Conclusion: Collectively, our data indicate that yacon flour, unlike inulin, produces a selective reduction of HIF-1α that improves adipose tissue remodeling. Our results demonstrate the promising efficacy of yacon as a dietary therapeutic strategy to improve the visceral WAT dysfunction and reduce alterations associated with diet- induced obesity.
Fil: Grande, Maria Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Diaz Miranda, Ernesto Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Sanchez, Sara Serafina del V.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Honore, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
description Background: The increase in the global prevalence of overweight and obesity has prompted a wide range of strategies to reduce its impact on health. Research in the field of nutrition has shown great interest in the potential of functional foods as a non-pharmacological alternative to prevent or counteract obesity. Here we analyzed the effects of Smallanthus sonchifolius (yacon) flour on hypoxia, oxidative stress, inflammation, and differentiation of visceral white adipose (WAT) tissue in HFD-fed rats. We also compared these effects with agave inulin supplementation, to better characterize the prebiotic potential of these oligofructans as functional ingredients. Results: We found that yacon flour mainly exerts comprehensive effects by limiting visceral WAT expansion and downregulating the Hypoxia-inducible transcription factor-1α (HIF-1α) expression, an important regulatory signaling molecule that mediates the inflammatory responses induced by hypoxia. Also, yacon reduces lipid peroxidation, improves the antioxidant system, and attenuates the expression of proinflammatory genes MCP-1, TNF-α, IL-1β and IL-6, and TGF-β1, elevating anti-inflammatory IL-10, in visceral WAT. Further, yacon down-regulates Wnt5a and up-regulates Wnt3a and SLC2A4 expressions in visceral WAT, ameliorating insulin resistance of HFD rats. Otherwise, Agave inulin supplementation can improve visceral WAT pathology, avoiding oxidative stress and inflammation mainly by increasing GSH levels and reducing IL6 expression. No effect on HIF-1α and Wnt5a gene expression was detected in the visceral WAT of inulin-supplemented rats. Conclusion: Collectively, our data indicate that yacon flour, unlike inulin, produces a selective reduction of HIF-1α that improves adipose tissue remodeling. Our results demonstrate the promising efficacy of yacon as a dietary therapeutic strategy to improve the visceral WAT dysfunction and reduce alterations associated with diet- induced obesity.
publishDate 2022
dc.date.none.fl_str_mv 2022-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/215458
Grande, Maria Virginia; Diaz Miranda, Ernesto Nicolás; Sanchez, Sara Serafina del V.; Honore, Stella Maris; Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats; Global Journals; Global Journal of Medical Research; 22; 1; 7-2022; 37-47
0975-587X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/215458
identifier_str_mv Grande, Maria Virginia; Diaz Miranda, Ernesto Nicolás; Sanchez, Sara Serafina del V.; Honore, Stella Maris; Yacon Flour: A Functional Food Ingredient with an Impact on the Adipose Tissue Remodeling of Obese Rats; Global Journals; Global Journal of Medical Research; 22; 1; 7-2022; 37-47
0975-587X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://medicalresearchjournal.org/index.php/GJMR/article/view/102177
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Global Journals
publisher.none.fl_str_mv Global Journals
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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