Tinjauan Pustaka Efek Fermentasi Umbi Yakon (Smallanthus Sonchifolius) terhadap Penyembuhan Luka

Abstract. Diabetes mellitus (DM) is a chronic metabolic disease characterized by hyperglycemia and associated with various severe complications, one of which is diabetic foot ulcer (DFU). Diabetic foot ulcer develops as a result of peripheral neuropathy, vascular impairment, chronic inflammation, oxidative stress, and immune dysfunction, leading to delayed wound healing and an increased risk of infection, amputation, and mortality. Conventional treatments such as antibiotics and antiseptics have limitations, including the risk of antimicrobial resistance, highlighting the need for safer and more effective alternative therapies. Yacon tuber (Smallanthus sonchifolius) contains fructooligosaccharides (FOS), inulin, and polyphenolic compounds with antihyperglycemic, antioxidant, and anti-inflammatory properties. Fermentation of yacon tuber has been shown to enhance the bioavailability of active compounds and to produce short-chain fatty acids (SCFAs), which play an important role in glycemic control, immune modulation, and inflammation reduction. This study employed a literature review method by analyzing scientific publications related to diabetes mellitus, diabetic foot ulcers, and the effects of fermented yacon tuber on wound healing. The findings indicate that fermented yacon tuber may accelerate the healing of diabetic foot ulcers through improvement of the metabolic environment, reduction of oxidative stress and chronic inflammation, and enhancement of angiogenesis and re-epithelialization. Therefore, fermented yacon tuber has potential as a supportive therapeutic approach for improving wound healing and reducing complications in patients with diabetic foot ulcers. Abstrak. Diabetes melitus (DM) merupakan penyakit metabolik kronis yang ditandai oleh hiperglikemia dan sering menimbulkan komplikasi serius, salah satunya ulkus kaki diabetikum. Ulkus kaki diabetikum terjadi akibat kombinasi neuropati, gangguan vaskular, inflamasi kronis, serta disfungsi imun, sehingga proses penyembuhan luka menjadi terhambat dan berisiko tinggi terhadap infeksi, amputasi, dan mortalitas. Terapi konvensional menggunakan antibiotik dan antiseptik jangka panjang memiliki keterbatasan, termasuk risiko resistensi, sehingga diperlukan alternatif terapi yang lebih aman dan efektif. Umbi yakon (Smallanthus sonchifolius) merupakan tanaman herbal yang kaya fruktooligosakarida (FOS), inulin, dan senyawa polifenol dengan aktivitas antihiperglikemik, antioksidan, dan antiinflamasi. Proses fermentasi umbi yakon diketahui mampu meningkatkan bioavailabilitas senyawa aktif serta menghasilkan short-chain fatty acids (SCFA) yang berperan dalam pengendalian kadar glukosa darah, modulasi respon imun, dan penurunan inflamasi. Penelitian ini menggunakan metode studi literatur dengan mengkaji berbagai sumber ilmiah terkait diabetes melitus, ulkus kaki diabetikum, serta potensi fermentasi umbi yakon dalam penyembuhan luka. Hasil tinjauan menunjukkan bahwa fermentasi umbi yakon berpotensi mempercepat penyembuhan ulkus kaki diabetikum melalui pengendalian hiperglikemia, penurunan stres oksidatif dan inflamasi, serta peningkatan proliferasi sel, angiogenesis, dan re-epitelisasi. Dengan demikian, fermentasi umbi yakon berpotensi menjadi terapi pendukung yang aman dan efektif dalam penanganan ulkus kaki diabetikum