Journal articles on the topic 'Inulin'
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Ariaee, Amin, Hannah R. Wardill, Anthony Wignall, Clive A. Prestidge, and Paul Joyce. "The Degree of Inulin Polymerization Is Important for Short-Term Amelioration of High-Fat Diet (HFD)-Induced Metabolic Dysfunction and Gut Microbiota Dysbiosis in Rats." Foods 13, no. 7 (March 28, 2024): 1039. http://dx.doi.org/10.3390/foods13071039.
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Inulin, a non-digestible polysaccharide, has gained attention for its prebiotic properties, particularly in the context of obesity, a condition increasingly understood as a systemic inflammatory state linked to gut microbiota composition. This study investigates the short-term protective effects of inulin with different degrees of polymerization (DPn) against metabolic health deterioration and gut microbiota alterations induced by a high-fat diet (HFD) in Sprague Dawley rats. Inulin treatments with an average DPn of 7, 14, and 27 were administered at 1 g/kg of bodyweight to HFD-fed rats over 21 days. Body weight, systemic glucose levels, and proinflammatory markers were measured to assess metabolic health. Gut microbiota composition was analyzed through 16S rRNA gene sequencing. The results showed that inulin27 significantly reduced total weight gain and systemic glucose levels, suggesting a DPn-specific effect on metabolic health. The study also observed shifts in gut microbial populations, with inulin7 promoting several beneficial taxa from the Bifidobacterium genera, whilst inducing a unique microbial composition compared to medium-chain (DPn 14) and long-chain inulin (DPn: 27). However, the impact of inulin on proinflammatory markers and lipid metabolism parameters was not statistically significant, possibly due to the short study duration. Inulin with a higher DPn has a more pronounced effect on mitigating HFD-induced metabolic health deterioration, whilst inulin7 is particularly effective at inducing healthy microbial shifts. These findings highlight the benefits of inulin as a dietary adjuvant in obesity management and the importance of DPn in optimizing performance.
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Rivera-Huerta, Marisol, Vania Lorena Lizárraga-Grimes, Ibrahim Guillermo Castro-Torres, Mabel Tinoco-Méndez, Lucía Macías-Rosales, Francisco Sánchez-Bartéz, Graciela Guadalupe Tapia-Pérez, Laura Romero-Romero, and María Isabel Gracia-Mora. "Functional Effects of Prebiotic Fructans in Colon Cancer and Calcium Metabolism in Animal Models." BioMed Research International 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/9758982.
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Inulin-type fructans are polymers of fructose molecules and are known for their capacity to enhance absorption of calcium and magnesium, to modulate gut microbiota and energy metabolism, and to improve glycemia. We evaluated and compared the effects of Chicory inulin “Synergy 1®” and inulin from Mexican agave “Metlin®” in two experimental models of colon cancer and bone calcium metabolism in mice and rats. Inulins inhibited the development of dextran sulfate sodium-induced colitis and colon cancer in mice; these fructans reduced the concentration of tumor necrosis factor alpha and prevented the formation of intestinal polyps, villous atrophy, and lymphoid hyperplasia. On the other hand, inulin treatments significantly increased bone densitometry (femur and vertebra) in ovariectomized rats without altering the concentration of many serum biochemical parameters and urinary parameters. Histopathology results were compared between different experimental groups. There were no apparent histological changes in rats treated with inulins and a mixture of inulins-isoflavones. Our results showed that inulin-type fructans have health-promoting properties related to enhanced calcium absorption, potential anticancer properties, and anti-inflammatory effects. The use of inulin as a prebiotic can improve health and prevent development of chronic diseases such as cancer and osteoporosis.
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Ashurov, A. I., Z. U. Sherova, A. S. Nasriddinov, S. R. Usmanova, K. I. Ikromi, and Z. K. Muhidinov. "Macromolecular composition of inulins of various origin in concentrated solution." Proceedings of Universities. Applied Chemistry and Biotechnology 12, no. 2 (July 4, 2022): 279–90. http://dx.doi.org/10.21285/2227-2925-2022-12-2-279-290.
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A research study into the molecular weight distribution of inulins of various origin was conducted to elucidate the mechanism of their self-organization in concentrated solutions. Using the conventional turbidimetric titration method based on integral and differential molecular weight distribution curves, the following inulin samples were examined: commercial girasol (A), experimental girasol (B) and experimental chicory (C). Inulin A and B samples were found to include three macromolecular fractions (isoforms), each exhibiting a narrow molecular weight distribution. An increase in inulin concentration in the solution leads to selforganization of macromolecules, resulting in a more turbid solution at the point of maximum and the appearance of new isoforms. An increase in polymer concentration in inulin A leads to an increase in the aggregates of isoforms 3 and 5. Conversely, in inulin B, aggregates dissolve making isoforms convert from high- to low molecular weights. In inulin C, all four inulin isoforms are clearly represented. An analysis of the interaction of macromolecules in a concentrated solution confirmed the applicability of turbidimetric titration for determining the molecular weight distribution of polymers, along with such costly procedures, as highperformance size exclusion liquid chromatography, ultracentrifugation and light scattering. Research into the properties of unique inulins may significantly expand the range of their practical application.
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Drakos, Antonios, Elpida Tsakiroglou, Vasiliki Evageliou, and Ioanna Mandala. "The Effect of Inulin on the Physical and Textural Properties of Biscuits Containing Jet Milled Barley Flour." Polysaccharides 2, no. 1 (January 19, 2021): 39–46. http://dx.doi.org/10.3390/polysaccharides2010003.
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The quality properties of biscuits with partial replacement of sugar by inulin (at 0, 10, 20 and 30%) and wheat flour by barley flour (at 0, 10, 20, 30 and 40%) were studied. A commercial and a jet milled finer barley flour were used. For all flour substitutions, elevated amounts of inulin led to increased weight and decreased spread ratio of the biscuits. Inulin biscuits, within the same flour composition, were softer than those with no inulin but inulin’s concentration was not statistically important. The incorporation of barley flour resulted in reduced lightness, more evident in the case of the finer barley flour. Inulin also affected the lightness of the biscuits. Phenolic content was affected by the presence of barley flour but no clear trend of inulin’s effect was detected. The interactions between barley substitution, inulin substitution and particle size of the barley flour were important for all studied properties, i.e., weight, spread ratio, hardness, total phenolic content and color.
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Tsatsaragkou, Kleopatra, Lisa Methven, Afroditi Chatzifragkou, and Julia Rodriguez-Garcia. "The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product." Foods 10, no. 5 (April 27, 2021): 951. http://dx.doi.org/10.3390/foods10050951.
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Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture and mouthfeel. Partial replacement with inulin, can provide beneficial nutritional and functional properties. This paper investigated the degree of polymerisation (DP) of two commercial inulins and their influence on baked product properties as a 30% sugar replacer. The two inulins varied substantially in their proportion of longer fructans (32.7% compared to 17.5% of DP > 11). The lower DP inulin led to a cake batter with very similar viscoelastic properties to the standard sugar batter, and subsequently to a very similar baked cake crumb structure, cake texture and mouthfeel. The higher DP inulin led to a more viscous batter, and cake with a less homogenous crumb structure that was perceived to be dryer and more mouthcoating. The subsequent use of the lower DP inulin in a biscuit formulation resulted in a slightly less elastic dough and consequently a softer and less crunchy biscuit. In summary, the success of inulin in providing functional properties that can enable sugar reduction in baked products is dependent on the degree of polymerisation of the inulin and rheological parameters needed in the specific bakery matrix.
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Knudsen, Bach K. E., and I. Hessov. "Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man." British Journal of Nutrition 74, no. 1 (July 1995): 101–13. http://dx.doi.org/10.1079/bjn19950110.
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The recovery of inulin, a naturally occurring β(2→l)-fructan isolated from Jerusalem artichoke (Helianthus tuberosus L.), in the small intestine of man was studied in ileostomy subjects. The ileostomists were given a low-dietary-fibre diet based on white wheat bread and virtually free of inulin, and the same diet with the addition of 10 g and 30 g inulin product respectively, and the recovery and mean transit time (MTT) of inulin were estimated by tracking inulin in ileal effluent. The recovery of inulin was approximately 87% at both ingestion levels. MTT was 4·9 (SE 0·6) h at an intake of 10 g inulin product decreasing to 3·4 (SE 0·3) h at an intake of 30 g Inulin product. A significant change in the fructose: glucose ratio of inulin from ingestion (4·1) to recovery in ileal effluent (4·5–4·7) and a lower recovery of the glucose residue than of the fructose residue of inulin indicate that the low-molecular-weight inulins are more sensitive to hydrolysis than the high-molecular-weight fragments. The loss of inulin during passage through the small intestine is presumably due to hydrolysis by either acids or enzymes and to microbial degradation by the microfiora permanently colonizing the distal small intestine. The concentrations of lactic acid (LA) and short-chain fatty acids (SCFA) in frequently collected ileal effluents on the control day were approximately 6 mmol/l and approximately 55 mmol/l respectively. During periods with inulin ingestion the concentration of LA increased to 18–26 mmol/l (P < 0·052), while the concentration of SCFA ran converse and decreased to 18–32 mmol/l (P < 0·023). The osmotic loads (68 and 204 mosmol/l) associated with the ingestion of inulin product caused minor malabsorption of low-molecular-weight sugars.
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LAVRENČIČ, Andrej, and Ajda KERMAUNER. "Kazalniki in vitro fermentacije in tvorba HMK iz nestrukturnih ogljikovih hidratov pri kuncih." Acta agriculturae Slovenica 118, no. 4 (December 30, 2022): 1. http://dx.doi.org/10.14720/aas.2022.118.4.2778.
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Six pure non-structural carbohydrates (glucose, fructose, sucrose, β-glucan, chicory inulin (inulin-C) and inulin of undefined source (inulin-N)) were incubated anaerobically in the inoculum prepared from rabbit caecum content and the kinetic parameters of <em>in vitro</em> gas production (total potential gas production (B), maximum fermentation rate (MFR), time when MFR was reached (TMFR), lag phase (Lag), the amount of gas (Gas8) and fermentation rate at 8 hours of incubation (FR8)) and volatile fatty acids (VFA) production after 8 hours were determined. MFRs were the greatest and TMFRs the shortest with the fermentation of sugars: glucose (MFR 36.0 ml/h; TMFR 8.6 h), fructose (MFR 38.6 ml/h; TMFR 9.6 h) and sucrose (MFR 33.2 ml/h; TMFR 9.4 h). Fermentation was the lowest in β-glucan (MFR 12.5 ml/h; TMFR 15.3 h), while fermentation of the two inulins was very different: fermentation of inulin-N was intensive and fast and similar to sugars (MFR 32.3 ml/h; TMFR 8.3 h), while inulin-C fermented slowly and with low intensity (MFR 30.5 ml/h; TMFR 11.5 h). VFA production after 8 hours of incubation was the highest for simple sugars and inulin-N, low for inulin-C, and the lowest for β-glucan (<em>p</em> < 0.05). The molar proportion of acetic acid was lower in sugars and inulin-N than in inulin-C and β-glucan, which had the lowest molar proportion of butyric acid (<em>p</em> < 0.05)
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Lv, Kaihe, Haokun Shen, Jinsheng Sun, Xianbin Huang, and Hongyan Du. "Acylated Inulin as a Potential Shale Hydration Inhibitor in Water Based Drilling Fluids for Wellbore Stabilization." Molecules 29, no. 7 (March 24, 2024): 1456. http://dx.doi.org/10.3390/molecules29071456.
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Shale hydration dispersion and swelling are primary causes of wellbore instability in oil and gas reservoir exploration. In this study, inulin, a fructo-oligosaccharide extracted from Jerusalem artichoke roots, was modified by acylation with three acyl chlorides, and the products (C10-, C12-, and C14-inulin) were investigated for their use as novel shale hydration inhibitors. The inhibition properties were evaluated through the shale cuttings hot-rolling dispersion test, the sodium-based bentonite hydration test, and capillary suction. The three acylated inulins exhibited superb hydration-inhibiting performance at low concentrations, compared to the commonly used inhibitors of KCl and poly (ester amine). An inhibition mechanism was proposed based on surface tension measurements, contact angle measurements, Fourier-transform infrared analysis, and scanning electron microscopy. The acylated inulin reduced the water surface tension significantly, thus, retarding the invasion of water into the shale formation. Then, the acylated inulin was adsorbed onto the shale surface by hydrogen bonding to form a compact, sealed, hydrophobic membrane. Furthermore, the acylated inulins are non-toxic and biodegradable, which meet the increasingly stringent environmental regulations in this field. This method might provide a new avenue for developing high-performance and ecofriendly shale hydration inhibitors.
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Escobar-Ledesma, Freddy R., Vanessa E. Sánchez-Moreno, Edwin Vera, Valerian Ciobotă, Paul Vargas Jentzsch, and Lorena I. Jaramillo. "Extraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador." Molecules 25, no. 21 (November 1, 2020): 5067. http://dx.doi.org/10.3390/molecules25215067.
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Inulin is a polysaccharide of fructose widely used in the food and pharmaceutical industry due to its physicochemical properties and technological applications. Inulin from jicama (Smallanthus sonchifolius) and cabuya (Agave americana) was obtained. The steps for inulin obtention were: raw material preparation, extraction and purification. The extraction conditions were determined using a random design with three levels of stirring speed (0, 130 and 300 rpm), and a 32 factorial experimental design with three levels of temperature (40, 60 and 80 °C) and solid:liquid ratio (1:2, 1:3 and 1:5 S:L). The results showed that the best extractions conditions for jicama were 130 rpm, 75 °C, 1:5 S:L and 25 min; while for cabuya were 80 °C, 300 rpm, 1:5 S-L and 100 min. The weight average molecular weight of inulin from jicama and cabuya were 5799.9 and 4659.75 g/mol, respectively. The identity of the obtained inulin from jicama and cabuya were confirmed by infrared (IR) and Raman spectroscopy. In addition, scanning electron microscopy, differential scanning calorimetry and thermogravimetry analyses were performed to characterize both inulins.
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Rakhmonberdiev, Gappar, Komila Ibragimova, Jasur Tilakov, and Arslon Khusenov. "Isolation and comparative study of various polymorphic forms of inulin." E3S Web of Conferences 434 (2023): 02025. http://dx.doi.org/10.1051/e3sconf/202343402025.
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Various forms of inulin, differing in structure and solubility in water, have been isolated and identified. A comparative reaction of periodate oxidation of α-, β- and γ-inulin was carried out. It was determined that the highest oxidation level and the rate of formation of aldehyde groups among the polymorphic forms of the polysaccharide are characteristic of α-inulin. Different forms of inulin, displaying variations in structure and solubility in water, have been successfully isolated and identified. To gain insights into their chemical properties, a comparative study involving periodate oxidation was conducted on α-, β-, and γ-inulin. The results of the study revealed that α-inulin exhibited the highest level of oxidation and the fastest rate of aldehyde group formation among the various polymorphic forms of the polysaccharide. This finding suggests that α-inulin possesses unique chemical reactivity and characteristics compared to the other forms studied. The investigation into the periodate oxidation of inulin polymorphic forms provides valuable information on their respective chemical profiles, aiding in the understanding of their diverse behaviors and potential applications in various fields. This research contributes to the broader knowledge of inulin's properties and may pave the way for its targeted use in specific applications based on its distinctive characteristics.
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Zeaiter, Zahraa, Maria Elena Regonesi, Sofia Cavini, Massimo Labra, Guido Sello, and Patrizia Di Gennaro. "Extraction and Characterization of Inulin-Type Fructans from Artichoke Wastes and Their Effect on the Growth of Intestinal Bacteria Associated with Health." BioMed Research International 2019 (September 25, 2019): 1–8. http://dx.doi.org/10.1155/2019/1083952.
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Globe artichoke is an intriguing source of indigestible sugar polymers such as inulin-type fructans. In this study, the effect of ultrasound in combination with ethanol precipitation to enhance the extraction of long chain fructans from artichoke wastes has been evaluated. The inulin-type fructans content both from bracts and stems was measured using an enzymatic fructanase-based assay, while its average degree of polymerization (DP) was determined by HPLC-RID analysis. Results show that this method provides artichoke extracts with an inulin-type fructans content of 70% with an average DP between 32 and 42 both in bracts and in stems. The prebiotic effect of long chain inulins from artichoke extract wastes was demonstrated by its ability to support the growth of five Lactobacillus and four Bifidobacterium species, previously characterized as probiotics. Besides, we considered the possibility to industrialize the process developing a simpler method for the production of inulin-type fructans from the artichoke wastes so that the artichoke inulin preparation could be suitable for its use in synbiotic formulations in combination with different probiotics for further studies including in vivo trials.
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Verraest, Dorine L., Lara P. da Silva, Joop A. Peters, and Herman van Bekkum. "Synthesis of Cyanoethyl Inulin, Aminopropyl Inulin and Carboxyethyl Inulin." Starch - Starke 48, no. 5 (1996): 191–95. http://dx.doi.org/10.1002/star.19960480509.
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Bemiller, James N. "Inulin and Inulin-containing Crops." Industrial Crops and Products 2, no. 4 (September 1994): 315. http://dx.doi.org/10.1016/0926-6690(94)90123-6.
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Borromei, Chiara, Maria Careri, Antonella Cavazza, Claudio Corradini, Lisa Elviri, Alessandro Mangia, and Cristiana Merusi. "Evaluation of Fructooligosaccharides and Inulins as Potentially Health Benefiting Food Ingredients by HPAEC-PED and MALDI-TOF MS." International Journal of Analytical Chemistry 2009 (2009): 1–9. http://dx.doi.org/10.1155/2009/530639.
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This paper describes the complementarity of high-performance anion exchange chromatography coupled with pulsed electrochemical detection (HPAEC-PED) and matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF-MS) to evaluate commercial available fructans (fructooligosaccharides (FOS) and inulins), having different degrees of polymerization (DP) which are usually employed by food industry as functional ingredients either for their prebiotic properties or as a fat replacer, giving a fat-like mouth feel and texture. The developed HPAEC-PED methods are able to analyze FOS (fructans with DP 3–10) and inulins (DP ranging from 3 to 80) with a good resolution and relatively short retention times to evaluate structural differences between fructooligosaccharide and inulins and the possible presence of inulooligosaccharides as well as of branching. To characterize FOS and inulin at different degrees of polymerization and to assure correct molecular assignment, MALDI-TOF MS analysis was also investigated. The 2,5-dihydroxy benzoic acid (2,5-DHB) was found to be the best matrix for FOS analysis as Actilight and Raftilose P95 products, while 3-aminoquinoline (3-AQ) seems to be the best matrix for inulin with higher DP. The applicability of the optimized methods to the identification and determination of FOS contained in a symbiotic milk as well as a type of inulin added as functional ingredient to a cooked ham is demonstrated.
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Wibawanti, J. M. W., S. Mulyani, A. M. Legowo, R. Hartanto, A. Al-Baarri, and Y. B. Pramono. "Characteristics of inulin from mangrove apple (Soneratia caseolaris) with different extraction temperatures." Food Research 5, no. 4 (July 18, 2021): 99–106. http://dx.doi.org/10.26656/fr.2017.5(4).662.
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Mangrove apple (Soneratia caseolaris) is a mangrove species from Sonneratiaceae family, rich in dietary fibre, from which they are composed of soluble dietary fibres. Inulins are carbohydrates and act like dietary fibre. The study on elucidating the characteristics of inulin from mangrove apples with different extraction temperatures has never been published. This present study aimed to determine the characteristics of inulin extracted from mangrove apples at different temperatures during the extraction process. The data were analyzed using Analysis of Variance (ANOVA) and further test Duncan's Multiple Range Test (P<0.05) and the experimental design in this study used a Completely Randomized Design (CRD) with four different extraction temperatures (60, 70, 80, and 90°C). They were relatively higher total yield (p<0.05), inulin content (p<0.05), solubility (p<0.05), soluble dietary fibre (p<0.05), FOS, but lower in the total sugar and reduction sugar in the extraction temperature at 90°C. The study indicated that the temperatures during the extraction process were able to improve the characteristics of inulin from mangrove apple.
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Cruz, Vinícius D’Arcadia, Juliana Gisele Belote, Márcia Zilioli Belline, and Rubens Cruz. "Production and action pattern of inulinase from Aspergillus Niger-245: hydrolysis of inulin from several sources." Revista de Microbiologia 29, no. 4 (October 1998): 301–6. http://dx.doi.org/10.1590/s0001-37141998000400013.
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A strain of Aspergillus niger isolated from soil samples showed great capacity to produce extracellular inulinase. Although the enzyme has been synthesized in presence of monosaccharides, sucrose and sugar cane molasse, the productivity was significantly higher (p<0.05) when the microorganism was inoculated in media formulated with dahlia extract and pure inulin, as carbon sources. With regard to the nitrogen source, the best results were obtained with casein and other sources of proteic nitrogen, comparatively to the mineral nitrogen. However, statistic significance (p<0.01) only was found between the productivity obtained in the medium prepared with casein and ammonium sulphate. The optimum pH of the purified enzyme for inulin hydrolysis was found between 4.0 and 4.5 and the optimun temperature at 60oC. When treated by 30 minutes in this temperature no loss of activity was observed. The enzyme showed capacity to hydrolyse sucrose, raffinose and inulin from which it liberated only fructose units showing, therefore, an exo-action mechanism. Acting on inulins from several sources, the enzyme showed larger hydrolysis speed on the polissaccharide from chicory (Cichorium intibus), comparatively, to the inulins from dahlia (Dahlia pinnata) and Jerusalem artichoke (Helianthus tuberosus) roots.
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Pintér, Gáborné. "Csicsókaliszt-búzaliszt keverékek és ostyák funkciós tulajdonságainak vizsgálata." Jelenkori Társadalmi és Gazdasági Folyamatok 18, Különszám (June 21, 2023): 385–96. http://dx.doi.org/10.14232/jtgf.2023.kulonszam.385-396.
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A magas rosttartalmú, könnyen emészthető, értékes tápanyag összetételű alapanyagokból készített termékek iránt egyre nő a fogyasztói igény. Egy méltatlanul mellőzött hazai zöldségféle, a csicsóka, ezeket az elvárásokat nagymértékben kielégíti. A csicsóka gumóban a fő hatóanyag a diétás (élelmi) rostnak minősülő inulin (kb. 14-19%), de ezen kívül kedvező biológiai adottságokat jelent teljes beltartalma. Jelentős a makro- és mikroelemek (káliumtartalma kb. 500 mg/100 g), a különböző vitaminok, növényi rostok, fehérjeépítő aminosavak stb. mennyisége. Kutató munkám során a csicsókalisztben található poliszacharid típusú növényi rostanyagnak, az inulinnak a csicsókaliszt-búzaliszt keverékek reológiai tulajdonságaira gyakorolt hatását vizsgáltam. A csicsókaliszt inulin tartalmát meghatározva 1; 2; 4% inulin tartalmú lisztkeverékek funkcionális tulajdonságait mértem valorigráffal, majd a keverékekből ostyákat sütöttem. Eredményeim szerint a lisztkeverékekben a csicsókaliszt megváltoztatja a sikér fizikai tulajdonságait és térbeli szerkezetét, a tészta ellágyulásának mértékét és dagasztástűrési indexét. Az ostyák közül leginkább a 2% inulint tartalmazó ostya nyerte el az érzékszervi bírálók tetszését.
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&NA;. "Inulin." Reactions Weekly &NA;, no. 1223 (October 2008): 18. http://dx.doi.org/10.2165/00128415-200812230-00058.
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&NA;. "Inulin." Reactions Weekly &NA;, no. 1035 (January 2005): 10. http://dx.doi.org/10.2165/00128415-200510350-00026.
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Afinjuomo, Franklin, Sadikalmahdi Abdella, Souha H. Youssef, Yunmei Song, and Sanjay Garg. "Inulin and Its Application in Drug Delivery." Pharmaceuticals 14, no. 9 (August 26, 2021): 855. http://dx.doi.org/10.3390/ph14090855.
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Inulin’s unique and flexible structure, stabilization/protective effects, and organ targeting ability make it an excellent drug delivery carrier compared to other biodegradable polysaccharides. The three hydroxyl groups attached to each fructose unit serve as an anchor for chemical modification. This, in turn, helps in increasing bioavailability, improving cellular uptake, and achieving targeted, sustained, and controlled release of drugs and biomolecules. This review focuses on the various types of inulin drug delivery systems such as hydrogel, conjugates, nanoparticles, microparticles, micelles, liposomes, complexes, prodrugs, and solid dispersion. The preparation and applications of the different inulin drug delivery systems are further discussed. This work highlights the fact that modification of inulin allows the use of this polymer as multifunctional scaffolds for different drug delivery systems.
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Akram, Wasim, Ramakant Joshi, and Navneet Garud. "Inulin: A promising carrier for controlled and targeted drug delivery system." Journal of Drug Delivery and Therapeutics 9, no. 1-s (February 14, 2019): 437–41. http://dx.doi.org/10.22270/jddt.v9i1-s.2398.
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The delivery of a drug to the preferred site of action is referred to as drug targeting. The benefits of drug targeting are a reproducible and controlled release rate of the therapeutic compound, which forestalls overdose. Due to the potential to treat colonic diseases with minimum side effects, colon targeting has become of high interest over the last decades. Inulin was investigated for its potential as encapsulation material regarding its enzymatic degradability and its drug release behaviour. Inulin is a polysaccharide with a widespread range of therapeutic uses such as a carrier in a drug delivery vehicle, as a diagnostic/analytical tool or as a dietary fibre with additional health benefits. In the main, much research has focused on inulin as a drug delivery carrier for colon-specific drug delivery. The justification for this is its potential to survive in the stomach’s acidic environment. This unique stability and strength are utilized in many ways to deliver drugs safely to the colon, where they can be easily absorbed through the gut epithelium into the blood. There are also some proofs that inulin’s prebiotic features also lead to health benefits, mainly for patients with inflammatory bowel disease or in the prevention of colonic cancer. Inulin based hydrodynamic research will be useful to discover the potential of inulin.
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Banerjee, Debolina, Puja Bag, Ranjana Chowdhury, and Pinaki Bhattacharya. "SUSTAINABILITY OF THE PROBIOTIC LACTOBACILLUS CASEI IN FORTIFIED INDIAN MILK CAKES UNDER DIFFERENT PRESERVATION CONDITIONS-EFFECTS OF CO-IMMOBILIZATION OF L. CASEI AND COMMERCIAL PREBIOTIC INULIN (CHICORY BASED) AND MILLET INULIN." International Journal of Pharmacy and Pharmaceutical Sciences 9, no. 1 (December 31, 2016): 152. http://dx.doi.org/10.22159/ijpps.2017v9i1.15305.
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<p><strong>Objective: </strong>The objective of the present article is to identify the most suitable Indian millet inulin for the growth of probiotic <em>Lactobacillus casei</em> and to evaluate the effects of the fortification vectors (probiotics and probiotic-prebiotic combination in immobilized conditions) and immobilization methods on the sustainability of <em>L. casei</em> in a fortified Indian sweet (milk cake) preserved under different conditions.</p><p><strong>Methods: </strong>Inulin was extracted from pearl, finger and great millets. The concentrations of <em>L. casei</em>, grown on three millet inulins, were compared in 24 h batch culture. The <em>L. casei</em> and probiotic-prebiotic combinations namely <em>L. casei</em>-commercial inulin and <em>L. casei</em>-pearl millet inulin were immobilized using entrapment, external and internal microencapsulation methods. The Indian milk cake samples were fortified with the immobilized probiotic cells, co-immobilized probiotic-prebiotic combinations. The fortified samples were preserved at different conditions (temperature: 4 °C and-20 °C; Time: 1-4 w). The sustainability of <em>L. casei</em> in the preserved samples was determined using spread plate method and the cell concentrations were compared among all fortified samples.</p><p><strong>Results: </strong>Pearl millet inulin is determined to be the most suitable millet inulin for the growth of <em>L. casei</em>. The synergistic combination of <em>L. casei</em>–pearl millet inulin, co-immobilized with internal gelation technique is the best fortification vector for the viability of <em>L. casei</em> in preserved food samples.</p><p><strong>Conclusion: </strong>The <em>L. casei</em>, co-immobilized with pearl millet inulin through internal gelation technique, can be utilized as an effective fortification vector for the sustainability of probiotic cells in preserved Indian milk cakes and similar food samples.</p>
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Verraest, Dorine L., Harry W. C. Raaijmakers, Hennie C. Kuzee, Joop A. Peters, and Herman van Bekkum. "Synthesis of Carbamoylethyl Inulin and Carboxyethyl Inulin." Starch - Stärke 50, no. 2-3 (March 1998): 98–100. http://dx.doi.org/10.1002/(sici)1521-379x(199803)50:2/3<98::aid-star98>3.0.co;2-f.
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Chang, Ya-Hsuan, Jared Hoffman, Lucille Yanckello, Scott McCulloch, Penghui Lin, Andrew Lane, George Chlipala, Stefan Green, and Ai-Ling Lin. "Apolipoprotein E Genotype-Dependent Nutrigenetic Effects to Prebiotic Inulin for Reducing Risk for Alzheimer's Disease in a Mouse Model." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1197. http://dx.doi.org/10.1093/cdn/nzaa057_013.
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Abstract Objectives Apolipoprotein E ε4 (APOE4) allele is the strongest genetic risk factor for Alzheimer's disease (AD). Cognitively normal APOE4 carriers show an early decline in brain metabolic functions and gut microbiome dysbiosis before the onset of AD compared to APOE3 carriers. Our laboratory previously found that inulin, a prebiotic, is effective to restore metabolic functions and gut microbiome balance, and thus reduce risk for AD in an ApoE4 mouse model. However, whether the responses to the inulin are APOE allele-dependent remains unknown. Therefore, our objective was to identify whether inulin would differently contribute to metabolic and gut microbiome changes due to APOE genotypes. Methods We fed 3-month-old asymptomatic ApoE3 (E3FAD) and ApoE4 (E4FAD) mice prebiotic inulin or cellulose as a control for 4 months (N = 60; Male: Female = 1:1). After 4 months, we used magnetic resonance spectroscopy to measure in vivo brain scyllo-inositol level, a compound that has been demonstrated to inhibit amyloid β aggregation. We collected the fecal samples for gut microbiome sequencing, and cecal and blood samples for metabolomic profiling. Results Inulin induced scyllo-inositol in hippocampus of the brain with a higher level in E4FAD mice. Inulin increased blood metabolites in tryptophan and tyrosine metabolic pathways that enhance nervous system in E3FAD mice. It increased blood metabolites in pentose phosphate pathway and citric acid cycle that support nucleotides and nucleic acids biosynthesis and energy production in E4FAD mice. These alterations in hippocampus and blood showed inulin's impacts on systemic metabolism depending on mouse ApoE genotypes. Inulin enhanced short chain fatty acids in cecum with a greater increase in E3FAD mice. E3FAD mice showed more distinct gut microbiome patterns between inulin and control groups compared to E4FAD mice. Conclusions Inulin-induced systemic metabolism and gut microbiome changes are APOE genotype-dependent. Future studies can design human interventions that may facilitate the guide of personalized nutrition in AD prevention. Funding Sources This research was supported by grants from NIH, NIH/CTSA, and American Federation for Aging Research to A-LL and NIH/NIDDK to JDH and LMY. The 7T ClinScan small animal MRI scanner was funded by the S10 NIH Shared Instrumentation Program Grant.
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Andrianto, Dimas, Maria Bintang, Irfan Abdul Aziz, and Suci Hermita. "Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber." Jurnal Teknologi dan Industri Pangan 33, no. 2 (December 27, 2022): 111–18. http://dx.doi.org/10.6066/jtip.2022.33.2.111.
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Inulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia.
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Azhar, Minda, Budhi Oktavia, Yustini Ma’a, Khairani, and Devita Efri. "PENENTUAN KADAR RBB PADA SENYAWA INULIN-RBB SECARA HPLC." Jurnal Riset Kimia 4, no. 2 (February 11, 2015): 15. http://dx.doi.org/10.25077/jrk.v4i2.123.
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ABSTRACT Inulin-RBB is a compound that used for screening of inulinase bacteria. Formation of inulin-RBB compounds in the mass variation of inulin and the reaction temperature and the determination of RBB concentation in inulin-RBB has been carried out. Determination of RBB concentration in inulin-RBB on the HPLC using an ODS C18 column, l 592 nm, mobile phase ethanol-water (60:40) and flow rate 1 mL/min. RBB concentration of inulin-RBB in the mass variation of inulin (2 g, 4 g and 6 g) which was reacted with 0.5 g of RBB at 50°C is 4.74%, 23.14%, and 38.54%, respectively. RBB concentration of inulin-RBB in the reaction with 0.5 g of inulin 4 g of RBB at the reaction temperature variations (40, 50 and 60 ° C) is 18.86%, 23.14%, 9.40%, respectively. Key words: RBB, inulin-RBB, inulin, HPLC
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Redondo-Cuenca, Araceli, Selene Elizabeth Herrera-Vázquez, Luis Condezo-Hoyos, Eva Gómez-Ordóñez, and Pilar Rupérez. "Inulin extraction from common inulin-containing plant sources." Industrial Crops and Products 170 (October 2021): 113726. http://dx.doi.org/10.1016/j.indcrop.2021.113726.
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Xu, Jingyuan, and James A. Kenar. "Rheological and Micro-Rheological Properties of Chicory Inulin Gels." Gels 10, no. 3 (February 28, 2024): 171. http://dx.doi.org/10.3390/gels10030171.
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As a soluble fiber, inulin is present in many plants and has many applications in food and non-food products. In this work, we investigated the rheological properties of inulin dispersions at seven concentrations. The linear viscoelastic properties of inulin were determined using a conventional mechanical rheometer. At 25 wt%, inulin exhibited fluid-like viscoelastic liquid behavior. However, when concentrations were ≥27.5 wt%, inulin exhibited gel-like viscoelastic properties. The viscoelastic properties (moduli and viscosities) increased with increasing inulin concentration. The high-frequency linear rheological properties of inulin were also investigated using the modern light scattering technique, diffusion wave spectroscopy (DWS). The diffusion wave spectroscopy (DWS) measurements showed the amplitude of complex moduli (|G*(ω)|) of inulin gels (≥27.5 wt%) to be proportional to ½ power law of the frequency, which suggests inulin gels behave similarly to flexible polymers. The non-linear steady shear experiments demonstrated that inulin exhibited shear-thinning behavior that was well fitted by a power law constitutive model. The trend of the power law exponent from the experiments indicated that the shear-thinning extent for inulin was greater as the inulin concentration increased. The results of this work indicated that the properties of inulin gel can be manipulated by altering its concentration. Therefore, the desired inulin product can be designed accordingly. These results can be used to direct further food and non-food applications, such as wound healing materials for inulin gels.
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Iskandar, Yetti Mulyati, Sri Pudjiraharti, and Diah Ratnaningrum. "KANDUNGAN INULIN DARI UMBI DAHLIASp YANG DITANAM PADA JENIS TANAH VERTISOL, INCEPTISOL DAN ANDISOL." Jurnal Kimia Terapan Indonesia 16, no. 1 (June 10, 2014): 25–31. http://dx.doi.org/10.14203/jkti.v16i1.5.
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Tujuan dari penelitian ini adalah menentukan kandungan inulin dari umbi Dahlia sp yang ditanam didaerah sejuk seperti Cianjur, Lembang dan Sukabumi pada jenis tanah yang berbeda dalam rangka rencana produksi di Jawa Barat. Inulin adalah oligosacharida yang terjadi secara alami dengan komposisi gabungan fruktooligosacharida dari oligomer dengan derajat polimerisasi yang berbeda. Umbi dahlia dari bunga berwarna ungu, merah, kuning dan putih yang ditanam di tiga lokasi digunakan sebagai sumber inulin. Metode ekstraksi yang digunakan yaitu cara ekstraksi berdasarkan kelarutan inulin dalam air pada suhu 800 C dan pengendapan dilakukan dengan etanol 30%. Hasil penelitian menunjukkan kadar inulin dari umbi bunga warna merah yang ditanam pada tanah Inceptisols (Sukabumi) memiliki kadar inulin tertinggi yaitu sebesar 17,99%, gula total 19.13%, karbohidrat 8.02%, kadar abu 0,15% sementara kadar inulin terendah pada jenis tanah Vertisols (Cianjur) yaitu 14.90%, gula total 26.61%, karbohidrat 8.66% kadar abu 0.17% sementara jenis tanahAndisols (Lembang) menghasilkan inulin dengan kadar inulin 11.84%, gula total 12.48%, karbohidrat 9.38% dan kadar abu 0.09%. Kata kunci :Umbidahlia , inulin, vertisols inceptisols, andisols, karbohidrat The objectives of this research were to measure inulin content of Dahlia sp tubers widely planted in cool area such as Cianjur, Lembang and Sukabumi at different soil type in order to produce inulin in West Java. Inulin is a naturally occurring fructooligosaccharide composed of a mixture of oligomers of varying degrees of polymerization. Dahlia tuber of flower such as violet, red, yellow and white colour was planted on different location used as the source for inulin. The extraction methods was used base on inulin dissolve in water at 800 C and precipitation was carried out by using ethanol 30%.The results indicated that inulin powder of red flower was planted on inceptisols ( Sukabumi) has the highest level of inulin that was 17.99%, total glucose 19.13%, carbohydrate 8.02%, ash 0.15% .The lowest inulin content was detected in vertisols type ( Cianjur) as much as 14.90%, total glucose 26.61%, carbohydrate 8.66%, ash 0.17% meanwhile andisols type has inulin concentration 11.84%, total glucose 12.84%, carbohydrate 9.38% and ash 0.09%. Key words:Dahlia tuber, inulin, vertisols inceptisols, andisols, and carbohydrat
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Shalmi, M., H. E. Lunau, J. S. Petersen, M. Bak, and S. Christensen. "Suitability of tritiated inulin for determination of glomerular filtration rate." American Journal of Physiology-Renal Physiology 260, no. 2 (February 1, 1991): F283—F289. http://dx.doi.org/10.1152/ajprenal.1991.260.2.f283.
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Purity of different batches of [3H]inulin delivered from leading manufacturers was elevated with a chromatographic method (Sephadex G-25 column) that allowed simultaneous analysis of cold inulin, [3H]inulin, and [14C]inulin in the same run. Among four batches of [3H]inulin received within 5 mo, two were found relatively pure, whereas two were partly decomposed to lower-molecular-weight fragments. The chromatographic profile of pure isotopes was not significantly affected by redistribution and freeze drying, nor by subsequent storage in the freeze-dried state at -20 degrees C for up to 5 mo, nor by incubation in aqueous solution at 37 degrees C for 24 h. Three batches of [3H]inulin with different grades of decomposition (noninulin percentages 13%, 38%, and 61%, respectively) were selected for clearance experiments and infused simultaneously with cold and undecomposed [14C]inulin to conscious rats. [14C]inulin had a significantly higher clearance than cold inulin (+7.6 +/- 0.6%) and relatively pure [3H]inulin (+12.4 +/- 0.4%). Decomposed [3H]inulin isotopes progressively underestimated clearance of cold inulin to an extent related to the degree of decomposition. Thus at the end of the 5-h clearance experiment, ratios between clearance of tracer and of cold inulin were 0.92, 0.71, and 0.60 for the three 3H isotopes, respectively. This study indicates that [3H]inulin delivered from leading manufacturers may be decomposed to an extent that invalidates its use as a marker for glomerular filtration rate (GFR). It is thus necessary to check the purity routinely before use. Within the same rat, clearance of undecomposed [3H]inulin and [14C]inulin may differ by 12%, and for this reason they should not be used interchangeably as GFR markers.
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Murwindra, Rosa, Saryono Sikumbang, Amir Awaliddin, and Amilia Linggawati. "PENGARUH SUHU TERHADAP PRODUKSI ASAM LEVULINAT DARI INULIN UMBI DAHLIA (Dahlia Sp.)." Photon: Jurnal Sain dan Kesehatan 7, no. 01 (October 30, 2016): 127–35. http://dx.doi.org/10.37859/jp.v7i01.573.
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Dahlia is a floriculture plant with tuber that rich in inulin. Inulin is soluble in hot water and it will settle on cool temperature in alcohol. The inulin extraction to use hot water from dahlia tuber take from Bukittinggi of West Sumatra. Extraction result from 100 g dahlia tuber is 4% inulin (w/w dahlia tuber), such as inulin flour is white gray. As qualitative test with Seliwanoff and Nelson-Somogyi methods, that inulin positive contain of fructose and reducing sugar. This inulin can be converted into levulinic acid using acid catalyst at high temperature. Production of levulinic acid with variate reaction temperature from 130 – 170 oC. The reaction of inulin convertion is done in ampul that burned in oven. In this experiment, conversion of inulin to be levulinic acid is high 26,25% (w/w inulin) using acid catalyst of hydrochloride acid 1 M and heating 170 oC about 15 minutes.
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Brasil, Jacira Antonia, Karina Correia da Silveira, Silvana Magalhães Salgado, Alda Verônica Souza Livera, Zelyta Pinheiro de Faro, and Nonete Barbosa Guerra. "Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread." Brazilian Journal of Pharmaceutical Sciences 47, no. 1 (March 2011): 185–91. http://dx.doi.org/10.1590/s1984-82502011000100023.
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The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.
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Yun, J. W., C. H. Song, J. W. Choi, Y. J. Choi, and S. K. Song. "Production of inulo-oligosaccharides from inulin by recombinant." Bioprocess Engineering 21, no. 2 (1999): 101. http://dx.doi.org/10.1007/s004490050647.
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Burešová, Iva, Romana Šebestíková, Jaromír Šebela, Anna Adámková, Magdalena Zvonková, Nela Skowronková, and Jiří Mlček. "The Effect of Inulin Addition on Rice Dough and Bread Characteristics." Applied Sciences 14, no. 7 (March 29, 2024): 2882. http://dx.doi.org/10.3390/app14072882.
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Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough’s rheological, bread’s textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf’s specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread.
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Grela, Eugeniusz R., Krzysztof Pietrzak, Sandra Sobolewska, and Piotr Witkowski. "Effect of Inulin and Garlic Supplementation in Pig Diets / Efektywność dodatku inuliny i czosnku w żywieniu tuczników." Annals of Animal Science 13, no. 1 (January 1, 2013): 63–71. http://dx.doi.org/10.2478/v10220-012-0059-6.
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Abstract The aim of the study was to determine the effect of supplementing inulin and inulin with garlic extract to pig diets on performance, carcass traits, blood metabolic profile and fatty acid composition of longissimus muscle. The experiment was carried out on 48 crossbred [(PL × PLW) × Duroc] fattening pigs with an initial body weight of 30.0 ± 0.5 kg, which were allocated to 3 groups: I (control), II (3% inulin) and III (3% inulin + 500 ml garlic extract added to 1000 l of drinking water). The pigs whose diets were supplemented with inulin or inulin and garlic achieved significantly (P≤0.05) higher daily weight gains compared to control. Supplemental inulin and water extract of garlic significantly (P≤0.05) lowered cholesterol content in blood and longissimus muscle. The highest level of omega-3 and omega-6 fatty acids was established in the longissimus muscle from pigs in group III.
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Azhar, Minda, Sumaryati Syukur, Dessy Natalia, Vovien, and Jamsari. "SKRINING DAN IDENTIFIKASI BAKTERI PENDEGRADASI INULIN DARI SUMBER AIR PANAS PADANG BALIMBIANG DI SOLOK." Jurnal Riset Kimia 5, no. 1 (February 12, 2015): 32. http://dx.doi.org/10.25077/jrk.v5i1.175.
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ABSTRACT Thermophilic bacteria and thermotolerant bacteria are potential sources of thermostable of inulin degradating enzyme, an enzyme which converts inulin into fructose and FOS prebiotics. Isolation and identification of 16S rDNA gene inulin degradation bacteria from hot springs of Padang Balimbiang in Solok have been undertaken. Screening of inulin degradation bacteria was done using direct and undirect methods on medium with inulin or inulin-RBB as a sole carbon source. One inulin degradation bacteria have been obtained from 21 isolates. The isolate was designated as UBCT-030. The isolate is able to grow at temperature 23 °C to 60 °C. According to 16S rDNA gene analysis, phisiology and morphology bacteria on UBCT-030 isolate was identified as Bacillus subtilis. Keywords: inulinase bacteria, hot springs, Bacillus subtilis, inulin, 16S rDNA gene
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Kappagantula, Anuradha, and Vanitha S. "Comparative analysis of Extraction and Determination of Inulin by Spectrophotometric and TLC methods from Indian plant sources." South Asian Journal of Experimental Biology 12, no. 3 (May 28, 2022): 374–84. http://dx.doi.org/10.38150/sajeb.12(3).p374-384.
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Inulin a versatile multifunctional polyfructan, has been employed in food industry as a low-calorie sugar and fat replacer, as a dietary fiber, as a prebiotic agent in pharmaceutical, in food formulations and in drug targeting and nanotechnology. The growing need and application of plant-based natural products like inulin in food, health and pharma industry necessitates the need for a routine and valid method to extract and quantify inulin present in most of the plant materials of Indian origin. Aim of this study was to extract inulin using ethanol and water as extracting solvents and compare the inulin content extracted from various plant sources using two spectrophotometric methods. The result indicated that inulin extracted using both the solvents when determined spectrophotometrically showed chicory, dahlia and onion as good sources while banana, taro and barley with low inulin. Thin layer chromatogram of inulin extracts showed the presence of fructose, glucose, sucrose and inulin and also other saccharides. The analysis of inulin content can be made efficient with suitable preparation or extraction method combined with an appropriate bioanalytical method to screen different sources. For routine study, either ethanol or water can be used to extract inulin along with a rapid and sensitive spectrophotometric method like Roe’s Resorcinol method can be implemented.
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Wei, Lijie, Wenqiang Tan, Jingjing Zhang, Yingqi Mi, Fang Dong, Qing Li, and Zhanyong Guo. "Synthesis, Characterization, and Antifungal Activity of Schiff Bases of Inulin Bearing Pyridine ring." Polymers 11, no. 2 (February 20, 2019): 371. http://dx.doi.org/10.3390/polym11020371.
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As a renewable, biocompatible, and biodegradable polysaccharide, inulin has a good solubility in water and some physiological functions. Chemical modification is one of the important methods to improve the bioactivity of inulin. In this paper, based on 6-amino-6-deoxy-3,4-acetyl inulin (3), three kinds of Schiff bases of inulin bearing pyridine rings were successfully designed and synthesized. Detailed structural characterization was carried out using FTIR, 13C NMR, and 1H NMR spectroscopy, and elemental analysis. Moreover, the antifungal activity of Schiff bases of inulin against three plant pathogenic fungi, including Botrytis cinerea, Fusarium oxysporum f.sp.niveum, and Phomopsis asparagi, were evaluated using in vitro hypha measurements. Inulin, as a natural polysaccharide, did not possess any antifungal activity at the tested concentration against the targeted fungi. Compared with inulin and the intermediate product 6-amino-6-deoxy-3,4-acetyl inulin (3), all the synthesized Schiff bases of inulin derivatives with >54.0% inhibitory index at 2.0 mg/mL exhibited enhanced antifungal activity. 3NS, with an inhibitory index of 77.0% exhibited good antifungal activity against Botrytis cinerea at 2.0 mg/mL. The synthesized Schiff bases of inulin bearing pyridine rings can be prepared for novel antifungal agents to expand the application of inulin.
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Wardhana, Danu Indra, Ara Nugrahayu Nalawati, Andika Putra Setiawan, Shinta Artamevia Ramadhani, and Oppy Valencia. "Karakteristik mutu karbohidrat dan evaluasi mutu sensoris minuman fungsional berbasis FOS dan inulin." AGROMIX 14, no. 2 (September 29, 2023): 135–44. http://dx.doi.org/10.35891/agx.v14i2.3458.
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Introduction: Fructooligosaccharides (FOS) and inulin are some of the many bioactive elements that are often used in functional food products. FOS and inulin compounds have various benefits that can be used as low-calorie food products and as raw materials for making fructose syrup. So that FOS and inulin compounds have the potential to be developed into functional drinks. The purpose of this study was to evaluate the quality characteristics of carbohydrates in functional drinks FOS and inulin, as well as to determine the level of preference or feasibility of a product so that it can be accepted by panelists (consumers). Method: The research was conducted in two stages. The first stage was the preliminary stage which includes the production of FOS with PDA solid media, extraction of inulin from dahlia tubers, and the formulation of FOS and inulin functional drinks. The second stage was the main research by conducting chemical quality characteristics in the form of reducing sugar content, fructose, sucrose, glucose, inulin, soluble fiber, and organoleptic tests. Results: Based on the observations, several characteristics of the carbohydrate quality of functional drinks based on FOS and inulin were obtained, namely reducing sugar levels ranging from 0.22 to 5.60%. Fructose and sucrose levels of functional drinks based on FOS and inulin ranged from 1-2%, while glucose levels were between 0.1-2%. The levels of inulin and soluble fiber in functional drinks based on FOS and inulin were 55-86% and 2-5%, respectively. Also, the pH value of functional drinks based on FOS and inulin ranged from 5-7. Conclusion: The results of the organoleptic test showed that the best functional drink based on FOS and inulin was in the AD treatment, namely the addition of 7 grams of inulin and 50 ml of fructooligosaccharides.
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Leahu, Ana, Cristina Ghinea, and Sorina Ropciuc. "Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins." Ovidius University Annals of Chemistry 35, no. 1 (January 1, 2024): 51–57. http://dx.doi.org/10.2478/auoc-2024-0007.
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Abstract Sorbets are sweetened frozen desserts obtained from fruit or fruit juice and are very popular, especially in the summer months. The aim of this study was to evaluate the effect of the addition of inulin and Stevia rebaudiana on the viscosity, hardness, total monomeric anthocyanin (TMA) content and sensory attributes of blueberry and raspberry sorbets. Four types of sorbets were produced from each fruit studied – three with inulin (2, 6 and 8% by weight) and the other without inulin – using fresh fruit with the addition of water, stevia extract powder, pectin and lemon juice. The addition of inulin slightly increased the viscosity of blueberry sorbet and had a statistically insignificant influence on the viscosity of raspberry sorbet. Hardness of the berry craft sorbet samples was influenced more by the addition of 2 and 6% inulin. TMA values ranged from 35.85 ± 1.1 (raspberry sorbet sample and 8% inulin) to 43.00 ± 0.8 (blueberry sorbet sample and 6% inulin) mg cyanidin 3-glucoside/g fresh weight. The results indicated that the addition of 8% inulin led to a slight decrease in TMA values compared to the values obtained for samples without inulin for both types of fruit sorbets. Also, the results showed that TMA values were very constant throughout the storage period. A more intense red color was observed in the raspberry sorbets, which increased with the addition of 2 and 6% inulin. The sorbet with the most pleasant taste was the one with blueberries without added inulin (8.8 ± 0.02), while the sorbet with blueberries and 2% inulin was the least liked by the evaluators (8.05 ± 0.01). The raspberry sorbet (without inulin) obtained the highest score for flavor (9 ± 0.02), while the sorbet with blueberries and 8% inulin obtained the lowest score (8.4 ± 0.04).
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Ma, T. Y., D. Hollander, R. A. Erickson, H. Truong, and P. Krugliak. "Is the small intestinal epithelium truly "tight" to inulin permeation?" American Journal of Physiology-Gastrointestinal and Liver Physiology 260, no. 5 (May 1, 1991): G669—G676. http://dx.doi.org/10.1152/ajpgi.1991.260.5.g669.
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In this study, we evaluated the "leakiness" of intestinal epithelium through examination of small intestinal absorption of inulin in vivo by perfusing rat jejunum with 10 microM inulin. In physiological conditions, we found significant absorption of inulin at a rate of 44.6 nmol.100 cm-1.h-1 or absorption of 14.7%.100 cm-1.h-1 of the amount perfused. Increasing water flux by changing the luminal osmolarity resulted in linear (y = 31.1 + 2.4x, r = 0.97) increase in absorption of inulin, indicating a significant convective component of inulin absorption. There was large permeation of inulin at net water secretion and at zero net water fluxes (31.1 nmol.100 cm-1.h-1), indicating significant absorption of inulin by diffusive movement as well. The small intestinal tissue retention of inulin occurred rapidly within the first 15 min of perfusion, and the total tissue retention remained unchanged thereafter at approximately 10.8 nmol/100 cm. 16,16-Dimethylprostaglandin E2 decreased water flux, whereas cyclooxygenase inhibitors, indomethacin and acetylsalicylate, increased water flux. Inulin absorption closely paralleled changes in water flux induced by these agents. Taurocholate also caused parallel decrease in water and inulin absorption. Varying the resistance of unstirred water layer with changing luminal flow rate, the addition of mucolytic agent acetylcysteine, or alterations of luminal pH did not affect water or inulin absorption. We conclude that inulin permeates the small intestinal epithelium in significant amounts under normal physiological conditions, presumably through the paracellular pathways utilizing aqueous channels.
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Rault-Nania, Marie-Hélène, Elyett Gueux, Céline Demougeot, Christian Demigné, Edmond Rock, and Andrzej Mazur. "Inulin attenuates atherosclerosis in apolipoprotein E-deficient mice." British Journal of Nutrition 96, no. 5 (November 2006): 840–44. http://dx.doi.org/10.1017/bjn20061913.
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Effects of different inulin-type fructan fractions were studied on atherosclerotic plaque formation in male apo E-deficient mice. Thirty-two mice were randomly divided into four groups and received either a semi-purified sucrose-based diet (control group), or diets in which sucrose was replaced in part by various inulin-type fructans (10 g/100 g): long-chain inulin, oligofructose, or an oligofructose-enriched inulin for 16 weeks. The presence of atherosclerotic plaques was assessed by histomorphometry in the aortic sinus. The apo E-deficient mice fed long-chain inulin or an oligofructose-enriched inulin had about 35 % and 25 % less atherosclerotic lesion area compared with the control group, respectively. Feeding long-chain inulin significantly reduced plasma cholesterol concentrations (P<0·001), and the three inulin-type fructans reduced triacylglycerol (TAG) concentrations compared with the control group (P<0·001). Both the long-chain inulin and an oligofructose-enriched inulin significantly lowered hepatic cholesterol concentrations compared with the control diet (P<0·05). Hepatic TAG concentrations were significantly lower in all three groups fed the fructan-supplemented diets v. the control group (P<0·0001). The results of the present study suggest that inhibition of atherosclerotic plaque formation is more potent in the presence of long-chain inulin, either alone or in combination with oligofructose (an oligofructose-enriched inulin), and that this probably is related to changes in lipid metabolism.
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Dewanti, Fanny Karina, and Arintina Rahayuni. "SUBSTITUSI INULIN UMBI GEMBILI (DIOSCOREA ESCULENTA) PADA PRODUK ES KRIM SEBAGAI ALTERNATIF PRODUK MAKANAN TINGGI SERAT DAN RENDAH LEMAK." Journal of Nutrition College 2, no. 4 (October 3, 2013): 474–82. http://dx.doi.org/10.14710/jnc.v2i4.3729.
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Latar Belakang: Es krim merupakan produk makanan tinggi energi. Inulin banyak digunakan sebagai komponen produk rendah lemak. Inulin memiliki kandungan serat yang tinggi dan termasuk pangan fungsional. Umbi diketahui memiliki kandungan inulin cukup tinggi. Oleh karena itu, akan dilakukan penelitian mengenai substitusi inulin umbi gembili pada produk es krim.Tujuan: Menganalisis perbedaan kadar serat, lemak, kualitas fisik meliputi melting rate dan overrun, serta tingkat penerimaan es krim dengan substitusi inulin umbi gembili.Metode: Merupakan penelitian eksperimental dengan rancangan acak lengkap satu faktor yaitu konsentrasi inulin umbi gembili (2%, 3%, dan 4%). Analisis yang dilakukan adalah kadar serat kasar, lemak, sifat fisik (melting rate dan overrun), dan tingkat penerimaan es krim. Kadar serat dan lemak diuji menggunakan one way Anova dilanjutkan uji LSD (Least Significance Different). Data sifat fisik es krim dideskripsikan dengan menghitung rerata melting rate dan overrun. Tingkat penerimaan dilakukan dengan uji hedonik kemudian dianalisis dengan uji Friedman dilanjutkan uji Wilcoxon pada derajat kepercayaan 95%. Hasil:. Substitusi inulin umbi gembili berpengaruh terhadap peningkatan kadar serat dan penurunan kadar lemak es krim. Es krim dengan substitusi inulin umbi gembili 4% paling tahan terhadap pelelehan. Es krim dengan substitusi inulin umbi gembili memiliki overrun yang rendah. Substitusi inulin umbi gembili berpengaruh terhadap penurunan tingkat penerimaan es krim.Simpulan: Kadar serat paling tinggi dan kadar lemak paling rendah adalah es krim dengan substitusi inulin umbi gembili 4%. Es krim yang direkomendasikan adalah es krim dengan substitusi inulin umbi gembili 2%.
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Abaramak, Gülbahar, Jaime Ricardo Porras-Domínguez, Henry Christopher Janse van Rensburg, Eveline Lescrinier, Ebru Toksoy Öner, Onur Kırtel, and Wim Van den Ende. "Functional and Molecular Characterization of the Halomicrobium sp. IBSBa Inulosucrase." Microorganisms 9, no. 4 (April 2, 2021): 749. http://dx.doi.org/10.3390/microorganisms9040749.
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Fructans are fructose-based (poly)saccharides with inulin and levan being the best-known ones. Thanks to their health-related benefits, inulin-type fructans have been under the focus of scientific and industrial communities, though mostly represented by plant-based inulins, and rarely by microbial ones. Recently, it was discovered that some extremely halophilic Archaea are also able to synthesize fructans. Here, we describe the first in-depth functional and molecular characterization of an Archaeal inulosucrase from Halomicrobium sp. IBSBa (HmcIsc). The HmcIsc enzyme was recombinantly expressed and purified in Escherichia coli and shown to synthesize inulin as proven by nuclear magnetic resonance (NMR) analysis. In accordance with the halophilic lifestyle of its native host, the enzyme showed maximum activity at very high NaCl concentrations (3.5 M), with specific adaptations for that purpose. Phylogenetic analyses suggested that Archaeal inulosucrases have been acquired from halophilic bacilli through horizontal gene transfer, with a HX(H/F)T motif evolving further into a HXHT motif, together with a unique D residue creating the onset of a specific alternative acceptor binding groove. This work uncovers a novel area in fructan research, highlighting unexplored aspects of life in hypersaline habitats, and raising questions about the general physiological relevance of inulosucrases and their products in nature.
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Zhu, Zhenzhou, Mailing Wu, Jie Cai, Shuyi Li, Krystian Marszałek, Jose M. Lorenzo, and Francisco J. Barba. "Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production." Molecules 24, no. 9 (April 29, 2019): 1674. http://dx.doi.org/10.3390/molecules24091674.
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Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110–120 °C), creep speed (V, 18–22 rpm) and pressure (P, 0.02–0.04 MPa)) were used in the experimental design. Using the Box–Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.
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Taslihan, Arief, Zaenal Arifin, Endah Soetanti, Suryati, and Sugeng Joko Purnomo. "Acute Hepatopancreatic Necrosis Disease (AHPPND) control in Whiteleg shrimp (Litopenaeus vannamei Boone) used inulin source from Dahlia uber (Dahlia variabilis Willd.)." E3S Web of Conferences 442 (2023): 02003. http://dx.doi.org/10.1051/e3sconf/202344202003.
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The effect of Inulin derived from Dahlia tubers as a functional diet on the growth of white legs shrimp was studied to see its impact on AHPND infection. The research was conducted in a fiber tank filled with 500 L of seawater sterilized with chlorine and stocked with 100 PL30 shrimps/container. Shrimp were treated with feed containing Inulin extract from dahlia tubers at a dose of 2.5%, 5.0%, and 5.0% commercial Inulin and compared with a control. Each treatment was given 2 replications. Shrimp were then challenged with Vibrio parahaemolyticus strain AHPND at a density of 106 CFU/mL. The live shrimp were then processed histopathologically to view the microanatomical gut structure (midgut). The results showed that the mean survival of the shrimp in the control and 2.5% Inulin treatment groups was 97.3 ± 1.15% and 97.3 ± 2.3%, respectively, and the 5% Inulin treatment and commercial Inulin were each 96.9 ± 2.7%. Histopathological observations on Inulin treatment of 2.5% dahlia tuber extract and commercial Inulin showed that shrimp intestine had more lactic acid bacteria abundance than control and 5% Inulin extract. In conclusion, shrimp treated with inulin can reduce the risk of shrimp being infected with AHPND.
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Lester McCully, Cynthia M., Louis T. Rodgers, Rafael Cruz Garica, Marvin L. Thomas, Cody J. Peer, William D. Figg, Dennis E. Barnard, and Katherine E. Warren. "Flow Rate and Apparent Volume of Cerebrospinal Fluid in Rhesus Macaques (Macaca mulatta) Based on the Pharmacokinetics of Intrathecally Administered Inulin." Comparative Medicine 70, no. 6 (December 1, 2020): 526–31. http://dx.doi.org/10.30802/aalas-cm-99-990010.
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Cerebrospinal fluid (CSF) flow rate and volume are fundamental to the design and interpretation of preclinical pharmacokinetics and pharmacodynamics studies in NHP. To determine the values of CSF flow rate and volume, we evaluated the plasma and CSF pharmacokinetics of inulin, an inert polysaccharide tracer, in 5 rhesus macaques with CSF ventricular res- ervoirs and lumbar ports; these reservoirs and ports facilitate humane intrathecal administration and serial CSF sampling in unanesthetized macaques. Inulin was administered intrathecally via the CSF ventricular reservoir (n = 3), followed by the collection of lumbar CSF via the lumbar port and plasma. The contribution of dietary inulin was evaluated by using pre- and postprandial inulin plasma concentrations (n = 2) and a feed analysis of the NHP diet. Inulin concentrations were quantified using ELISA. Pharmacokinetic parameters were calculated by using noncompartmental methods. Daily diet was analyzed for inulin by using Official Method no. 997.08 of AOAC International. In male rhesus macaques, the mean CSF flow rate, established via inulin clearance after IT administration, was 0.018 ± 0.003 mL/min; mean CSF volume, established based on apparent volume of distribution, was 10.17 ± 0.63 mL. In plasma, inulin was quantifiable in all pre-administration samples and increased over the sampling period, precluding interpretation of plasma pharmacokinetics. Evaluation of the effect of diet on plasma concentrations established quantifiable inulin levels that showed minimal variation relative to the prandial state. Analysis of the feed detected 5 inulin types ranging from 1100 to 1440 mg per100 g. The diet was the source of detectable pre-administration inulin plasma concentrations, whereas inulin was not detected in CSF before inulin administration.
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Sennoi, R., and R. Puttha. "Inulin content of Jerusalem artichoke (Helianthus tuberosus L.) tubers stored at 5 oC in a refrigerator for different durations." December 2021, no. 15(12):2021 (December 12, 2021): 1395–98. http://dx.doi.org/10.21475/ajcs.21.15.12.p3158.
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Jerusalem artichoke is a perennial crop, but it is grown as an annual crop for its inulin containing tubers. Various factors affect inulin content, in which storage duration is one of the significant causes. Therefore, the effect of different storage durations on inulin content of Jerusalem artichoke was investigated in this study. Four Jerusalem artichoke varieties were assigned as factor A, and six durations of storage at 5 oC were assigned as factor B. The 24 treatment combinations of a 4×6 factorial were arranged in a completely randomized design with four replications. After harvest, the tubers were cleaned and stored at 5 oC for five months. Inulin content was analyzed consecutively at 0, 1, 2, 3, 4 and 5 months after storage. Times of storage and varieties were significantly different (P<0.01) for inulin content. Stored tubers had inulin contents ranging from 35.9 to 43.7 % compared to 47.8 % of freshly-harvested tubers. The lowest inulin content was found after 2 months of storage. JA 89 had the highest inulin content (47.80%), whereas CN52867 had the lowest inulin content (35.85%). Regression analysis showed small and insignificant effect of storage time on inulin content, and the results are discussed. The results will be useful for consumers and industries for their concern on storage loss of inulin content after storage
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Harborne, Jeffrey B. "Inulin and Inulin-Containing Crops, Studies in Plant Science:." Phytochemistry 36, no. 1 (May 1994): 258. http://dx.doi.org/10.1016/s0031-9422(00)97055-9.
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Mitchell, Cassie M., Brenda M. Davy, Monica A. Ponder, Ryan P. McMillan, Michael D. Hughes, Matthew W. Hulver, Andrew P. Neilson, and Kevin P. Davy. "Prebiotic Inulin Supplementation and Peripheral Insulin Sensitivity in adults at Elevated Risk for Type 2 Diabetes: A Pilot Randomized Controlled Trial." Nutrients 13, no. 9 (September 17, 2021): 3235. http://dx.doi.org/10.3390/nu13093235.
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Prediabetes affects 84.1 million adults, and many will progress to type 2 diabetes (T2D). The objective of this proof-of-concept trial was to determine the efficacy of inulin supplementation to improve glucose metabolism and reduce T2D risk. Adults (n = 24; BMI: 31.3 ± 2.9 kg/m2; age: 54.4 ± 8.3 years) at risk for T2D were enrolled in this controlled feeding trial and consumed either inulin (10 g/day) or placebo (maltodextrin, 10 g/day) for six weeks. Assessments included peripheral insulin sensitivity, fasting glucose, and insulin, HOMA-IR, in vivo skeletal muscle substrate preference, Bifidobacteria copy number, intestinal permeability, and endotoxin concentrations. Participant retention was 92%. There were no baseline group differences except for fasting insulin (p = 0.003). The magnitude of reduction in fasting insulin concentrations with inulin (p = 0.003, inulin = Δ-2.9, placebo = Δ2.3) was attenuated after adjustment for baseline concentrations (p = 0.04). After adjusting for baseline values, reduction in HOMA-IR with inulin (inulin = Δ-0.40, placebo=Δ0.27; p = 0.004) remained significant. Bifidobacteria 16s increased (p = 0.04; inulin = Δ3.1e9, placebo = Δ-8.9e8) with inulin supplementation. Despite increases in gut Bifidobacteria, inulin supplementation did not improve peripheral insulin sensitivity. These findings question the need for larger investigations of inulin and insulin sensitivity in this population.