Inulin‐A polysaccharide: Review on its functional and prebiotic efficacy

Abstract

The intake of dietary fibers in the regular diet results in boosting the gut microbiome and health of the host in several ways. The misapprehension about such dietary fibers of being only an indigestible product has changed into indispensable ingredient that has to be included in every healthy diet. Inulin is considered to be an important naturally occurring fructan classified under such dietary fibers. The present review intends to provide a thorough knowledge on inulin in maintaining the gut microbiome of the human, supported by several studies conducted on the Drosophila melanogaster, mice, rat models as well as effect on human being. The extraction process of inulin has also been described in this review that would provide a brief knowledge about its stability and the conditions that have been optimized by the researchers in order to obtain a stable product. Practical applications In order to meet the consumers demand, the food industries are trying to come up with new products that could eventually replace or lower the utilization of medically avail drugs and satisfy consumers by providing them with health benefits. The availability of functional food is the new trend that can improve health of the consumers with minimal use of the drugs. Therefore, inulin as a prebiotic can be utilized to produce several functional food products that could promote health benefits to the consumers. Apart from this, the review also justifies the efficacy of inulin as a fat replacer, stabilizer, and humectant in cosmetic industries. Research also suggests that inulin has also been used as nanoparticles in pharmaceutical industries. The overall review also depicts the different extraction process of inulin from different sources.

Development of functional nougat without diabetic effects in vivo

“…Sugar-free nougat data were obtained from the nutritional tables from the US Department of Agriculture (USDA), with the exception of inulin, which is a fibre, and moisture. In particular, inulin caloric intake was estimated by considering that it is a non-digested but fermented oligosaccharide (Bhanja et al, 2022). Moisture was calculated by adopting the Loss on Drying (LoD) method using an MB90 moisture analyser (OHAUS Europe GmbH, Nänikon Switzerland).…”

Metabolism of Inulin via Difructose Anhydride I Pathway in Microbacterium flavum

“…1−4 It has, therefore, been comprehensively used in the food and medical industry. 4,5 The mechanism of metabolizing inulin and providing energy for microbial life is scientific knowledge and is also related to its prebiotic effects and beneficial effects on human health. Several enzymes are known to decompose inulin.…”

“…Inulin is a biomacromolecule polysaccharide composed of fructose through β-(2 → 1) glycosidic bonds, usually with a terminal glucose. As a prebiotic dietary fiber, inulin offers certain nutritional and therapeutic benefits that improve health and reduce the risk of many lifestyle-related diseases. − It has, therefore, been comprehensively used in the food and medical industry. , The mechanism of metabolizing inulin and providing energy for microbial life is scientific knowledge and is also related to its prebiotic effects and beneficial effects on human health. Several enzymes are known to decompose inulin.…”

Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan

“…Among carbohydrate-based fat replacers, inulin (INU) emerges as a promising candidate for fat replacement in plant-based cheese analogues due to its fat-like rheological properties ( Kamath, Basak, & Gokhale, 2022 ; Karimi, Azizi, Ghasemlou, & Vaziri, 2015 ). It is important to note that the incorporation of INU in cheese analogues as a fat replacer is justified not only by its potential to enhance rheological properties but also by the opportunity to enrich it with dietary fiber ( Bhanja, Sutar, & Mishra, 2022 ; Hu et al, 2023 ). INU, a typical prebiotic, is known to support gut health and is utilized as an energy and carbon source for the growth of probiotic bacteria in the intestine ( Adebola, Corcoran, & Morgan, 2014 ).…”