Tinjauan Efek Antihiperkolesterolemik Fermentasi Umbi Yakon (Smallanthus sonchifolius) pada Sindrom Metabolik

Abstract. Metabolic syndrome is a condition involving various metabolic disorders, including lipid metabolism disorders in the form of increased total blood cholesterol levels, which are associated with an increased risk of cardiovascular disease. Long-term use of lipid-lowering pharmacological therapies such as statins can cause side effects, encouraging exploration of natural ingredients as a complementary approach. This article aims to examine the antihypercholesterolemic potential and mechanisms of fermented yacon (Smallanthus sonchifolius) tuber extract in metabolic syndrome. The method used was a literature review of scientific publications discussing the pathophysiology of hypercholesterolemia, the bioactive components of yacon tubers, and the effects of fermentation on their metabolic activity. The literature search results show that the fermentation process can increase the utilization of fructooligosaccharides, inulin, and phenolic compounds, which in turn play a role in the formation of short-chain fatty acids and the regulation of enteroendocrine hormones. This mechanism is related to a decrease in cholesterol synthesis through the inhibition of 3-hydroxy-3-methylglutaryl-coenzyme A reductase activity and an increase in the cholesterol efflux process. Based on these findings, the fermentation of yacon tuber extract has the potential to be developed as a supportive approach in the management of hypercholesterolemia in metabolic syndrome. Abstrak. Sindrom metabolik merupakan suatu kondisi terjadinya berbagai gangguan metabolik, termasuk gangguan metabolisme lipid berupa peningkatan kadar kolesterol total darah, yang berhubungan dengan peningkatan risiko penyakit kardiovaskular. Terapi farmakologis penurun lipid seperti golongan statin dalam penggunaan jangka panjang dapat menimbulkan efek samping, sehingga mendorong eksplorasi bahan alam sebagai pendekatan komplementer. Artikel ini bertujuan menelaah potensi serta mekanisme antihiperkolesterolemik dari fermentasi ekstrak umbi yakon (Smallanthus sonchifolius) pada kondisi sindrom metabolik. Metode yang digunakan berupa studi tinjauan pustaka terhadap publikasi ilmiah yang membahas patofisiologi hiperkolesterolemia, komponen bioaktif umbi yakon, dan dampak fermentasi terhadap aktivitas metaboliknya. Hasil penelusuran pustaka menunjukkan bahwa proses fermentasi dapat meningkatkan pemanfaatan fruktooligosakarida, inulin, dan senyawa fenolik, yang selanjutnya berperan dalam pembentukan short-chain fatty acids serta regulasi hormon enteroendokrin. Mekanisme tersebut berkaitan dengan penurunan sintesis kolesterol melalui penghambatan aktivitas 3-hydroxy-3-methylglutaryl-coenzyme A reductase dan peningkatan proses efluks kolesterol. Berdasarkan temuan tersebut, fermentasi ekstrak umbi yakon berpotensi dikembangkan sebagai pendekatan pendukung dalam pengelolaan hiperkolesterolemia pada sindrom metabolik.