Fortschritte in der Milchforschung
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Benefits of using yacon (Smallanthus sonchifolius) as a prebiotic in dairy beverages fermented by lactic acid bacteria

Bruna Castro Alves Plank, Marcio de Barros, Karla Biguetti Guergoletto, Pedro Henrique Freitas Cardines, Thais de Souza Rocha

The following text discusses fermented milk, such as yogurt, and their health benefits. These products contain probiotics, which are live microorganisms that offer health benefits when consumed in sufficient amounts, like improving gastrointestinal health and boosting the immune system. In addition to probiotics, fermented milk can also contain prebiotics, which are non-digestible food compounds that support the growth of beneficial bacteria in the intestine. Yacon, a plant native to the Andes region, is rich in prebiotics like inulin and Fructo-Oligosaccharides (FOS). Consuming yacon has been linked to several health benefits, including regulating blood glucose levels, controlling body weight, and positively affecting the intestinal microbiota. Adding yacon to fermented milk can enhance these products’ health benefits, as the high concentration of prebiotics in yacon provides a favorable environment for probiotics in the intestine. Research has shown that this combination can improve digestibility, increase nutrient absorption, and promote a balanced intestinal microbiota, leading to overall better health. Therefore, fermented milk enriched with yacon presents a synergy between probiotics and prebiotics, creating a functional food with multiple benefits and displaying promises for future research and development in the realm of innovative food products.