Development of obtaining stable substances for functional food products based on yacon (Smallanthus sonchifolius Poepp. & Endl.) powder root tubers and investigation of their hypoglycemic activity in rats

Abstract

Methods of obtaining a stable substance for functional foods with antioxidant and hypoglycemic action based on powder root tubers of yacon’ are proposed. The aim of the study was to develop a substance stabilizing method which can be the basis for functional food, using yacons root tubers and investigate the changes of hypoglycemic effect of yacons’ root tubers water suspensions after stabilization with PS biocomplex under experimental model of diabetes. Stabilized basis for functional food product were received in several ways: by adding to control suspension a surface-active PS biocomplex in concentrations of 0.00001 g/ml, 0.00002 g/ml, 0.00003 g/ml per 1 ml suspension and by using yacons root tubers powder that were pre-mixed with PS biocomplex in the concentration of 0.00001 g/ml of water. It was shown that both methods of obtaining stable substances for functional foods ensure getting the aggregation stable suspensions. Application method of PS biocomplex do not particularly affect a stability of the studied substances, but preliminary addition of PS biocomplex to the powder is convenient for development of biological preparations encapsulated forms manufacturing technology. Addition of PS biocomplex to the suspension of yacons’ root tubers allows increasing the accuracy of substance dosing and increasing bioavailability of bioactive substances, that was indicated by more severe hypoglycemic effect of a suspension stabilized form.

Keywords

• yacon (Smallanthus sonchifolius Poepp. & Endl.)
• biogenic surfactants
• Pseudomonas sp. PS-17
• hypoglycemic effect
• diabetes mellitus