Effects of Yacon (Smallanthus sonchifolius) Syrup on the Glycemic Metabolism, and Intestinal Microbiota of Rats on a High-Fat Diet

Abstract High-fat diets adversely affect both glycemic control and the composition of the intestinal microbiota. Yacon syrup, which is rich in fructooligosaccharides (FOS) and antioxidants, offers a promising nutritional solution. This study aimed to investigate the impact of Yacon syrup consumption on the intestinal microbiota profile, body weight, food consumption, and glycemic control in rats exposed to a high-fat diet (HFD). Our experimental design involved placing the animals into four distinct groups:1. Rats maintained on a standard diet throughout the experimental protocol, 2. Rats consistently fed a high-fat diet, 3. Rats exposed to an initial phase of HFD followed by HFD supplemented with 1% FOS in the second phase, and 4. Rats following a similar two-phase HFD regimen but with 2% FOS supplementation. We carefully monitored dietary intake and conducted glucose tolerance tests. After the treatment, we performed a 16S rRNA gene analysis of the intestinal microbiota. Our findings revealed a notable increase in the glycemic peak within the first 15 minutes of high-fat consumption when compared to the supplemented groups. Further, we observed a significant increase in specific pathogenic phyla (notably Proteobacteria and Firmicutes) in the group with rats consistently consuming a high-fat diet. There were no statistically significant differences in food intake between the experimental groups. The administration of Yacon syrup effectively mitigated the adverse effects of the high-fat diet on glycemic control and the composition of the intestinal microbiota. This underscores the prebiotic potential of Yacon syrup and its promise as a valuable dietary intervention in the context of high-fat diets.