Inulin

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Not to be confused with Insulin.
Inulin
Identifiers
CAS number 9005-80-5 YesY
PubChem 24763
UNII JOS53KRJ01 YesY
DrugBank DB00638
ChEMBL CHEMBL1201646 N
ATC code V04CH01
Properties
Molecular formula C6nH10n+2O5n+1
Molar mass Polymer; depends on n
Hazards
NFPA 704
NFPA 704.svg
1
1
0
 N (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Inulins are a group of naturally occurring polysaccharides produced by many types of plants,[1] and industrially is most often extracted from chicory.[2] The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch.

Contents

Uses [edit]

Processed foods [edit]

Inulin is increasingly used in processed foods because it has unusually adaptable characteristics. Its flavour ranges from bland to subtly sweet (approx. 10% sweetness of sugar/sucrose).[unreliable source?][3] It can be used to replace sugar, fat, and flour. This is advantageous because inulin contains 25-35% of the food energy of carbohydrates (starch, sugar).[4] In addition to being a versatile ingredient, inulin has many health benefits. Inulin increases calcium absorption[5] and possibly magnesium absorption,[6] while promoting the growth of intestinal bacteria. In terms of nutrition, it is considered a form of soluble fiber and is sometimes categorized as a prebiotic. Conversely, it is also considered a FODMAP, a class of carbohydrates which are problematic for some individuals through causing overgrowth of intestinal methanogenic bacteria. The consumption of large quantities (in particular, by sensitive or unaccustomed individuals) can lead to gas and bloating, and products that contain inulin will sometimes include a warning to add it gradually to one's diet.

Due to the body's limited ability to process fructans, inulin has minimal increasing impact on blood sugar. It is considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses.

Industrial use [edit]

Nonhydrolyzed inulin can also be directly converted to ethanol in a simultaneous saccharification and fermentation process, which may have great potential for converting crops high in inulin into ethanol for fuel.[7]

Medical [edit]

Inulin and its analog sinistrin are used to help measure kidney function by determining the glomerular filtration rate (GFR). GFR is the volume of fluid filtered from the renal (kidney) glomerular capillaries into the Bowman's capsule per unit time.[8] Inulin is of particular use as it is not secreted or reabsorbed in any appreciable amount at the nephron, allowing GFR to be calculated. However, due to clinical limitations, inulin and sinistrin, although characterised by better handling features, are rarely used for this purpose and creatinine values are the standard for determining an approximate GFR. It is also used for rehydration and remineralization following important loss of water, like diarrhea and diaphoresis. Inulin can also be used as a vaccine adjuvant.[9]

Inulin is a prebiotic bifidus factor (enhances the growth of bifidobacteria),[10] but its value for infant nutrition, gastrointestinal health, colon cancer prevention, blood sugar and lipid metabolism, bone mineralization, fatty liver disease, obesity, and immunity is controversial.[11][12]

In a study of type 2 diabetic women, 10 g/day of inulin was shown to have significant beneficial effects on glycemic indices, antioxidant capacity and body weight.[13]

Inulin is used in medical tests to measure the total amount of extracellular volume and determine the function of the kidneys.[citation needed]

Inulin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA).[14]

There is a single report of what is claimed to be an allergic reaction to inulin in the literature,[15] but dietary inulin is accompanied by small amounts of bacteria and fungal spores and so this case could represent a reaction to one of these contaminants.[citation needed]

About 30–40% of people in Central Europe suffer from fructose malabsorption.[16] Since inulin is a fructan, excess dietary intake may lead to minor side effects, such as increased flatulence and loose stools in those with fructose malabsorption.[17] It is recommended that fructan intake for people with fructose malabsorption be kept to less than 0.5 grams/serving.[17]

Biochemistry [edit]

Inulins are polymers composed mainly of fructose units, and typically have a terminal glucose. The fructose units in inulins are joined by a β(2→1) glycosidic bond. In general, plant inulins contain between 20 and several thousand fructose units. Smaller compounds are called fructooligosaccharides, the simplest being 1-kestose, which has 2 fructose units and 1 glucose unit.

Inulins are named in the following manner, where n is the number of fructose residues and py is the abbreviation for pyranosyl:

  • Inulins with a terminal glucose are known as alpha-D-glucopyranosyl-[beta-D-fructofuranosyl](n-1)-D-fructofuranosides, abbreviated as GpyFn.
  • Inulins without glucose are beta-D-fructopyranosyl-[D-fructofuranosyl](n-1)-D-fructofuranosides, abbreviated as FpyFn.

Hydrolysis of inulins may yield fructooligosaccharides, which are oligomers with a degree of polymerization (DP) of <= 10.

Calculation of glomerular filtration rate [edit]

Inulin is uniquely treated by nephrons in that it is completely filtered at the glomerulus but neither secreted nor reabsorbed by the tubules. This property of inulin allows the clearance of inulin to be used clinically as a highly accurate measure of glomerular filtration rate (GFR) — the rate of plasma from the afferent arteriole that is filtered into Bowman's capsule measured in mL/min.

It is informative to contrast the properties of inulin with those of para-aminohippuric acid (PAH). PAH is partially filtered from plasma at the glomerulus and not reabsorbed by the tubules, in a manner identical to inulin. PAH is different from inulin in that the fraction of PAH that bypasses the glomerulus and enters the nephron's tubular cells (via the peritubular capillaries) is completely secreted. Renal clearance of PAH is thus useful in calculation of renal plasma flow (RPF), which empirically is (1-hematocrit) times renal blood flow. Of note, the clearance of PAH is reflective only of RPF to portions of the kidney that deal with urine formation, and, thus, underestimates the actual RPF by about 10%.[18]

The measurement of GFR by inulin or sinistrin is still considered the gold-standard. However, it has now been largely replaced by other, simpler measures that are approximations of GFR. These measures, which involve clearance of such substrates as EDTA, iohexol, the chromium radioisotope 51Cr (chelated with EDTA), sodium radioiothalamate, and creatinine, have had their utility confirmed in large cohorts of patients with chronic kidney disease.

For both inulin and creatinine, the calculations involve concentrations in the urine and in the serum. However, unlike creatinine, inulin is not naturally present in the body. This is an advantage of inulin (because the amount infused will be known) and a disadvantage (because an infusion is necessary.)

Fate in vivo [edit]

Inulin is indigestible by the human enzymes ptyalin and amylase, which are adapted to digest starch. As a result, inulin passes through much of the digestive system intact. It is only in the colon that bacteria metabolise inulin, with the release of significant quantities of carbon dioxide, hydrogen, and/or methane. Inulin-containing foods can be rather gassy, in particular for those unaccustomed to inulin, and these foods should be consumed in moderation at first.

Inulin is a soluble fiber, one of three types of dietary fiber including soluble, insoluble, and resistant starch. Soluble fiber dissolves in water to form a gelatinous material. Some soluble fibers may help lower blood cholesterol and glucose levels.

Because normal digestion does not break inulin down into monosaccharides, it does not elevate blood sugar levels and may, therefore, be helpful in the management of diabetes. Inulin also stimulates the growth of bacteria in the gut.[19] Inulin passes through the stomach and duodenum undigested and is highly available to the gut bacterial flora. This makes it similar to resistant starches and other fermentable carbohydrates. This contrasts with proprietary probiotic formulations based on lactic acid bacteria (LAB) in which the bacteria have to survive very challenging conditions through the gastrointestinal tract before they are able to colonize the gut.

Some traditional diets contain over 20 g per day of inulin or fructooligosaccharides. The diet of the prehistoric hunter-forager in the Chihuahuan Desert has been estimated to include 135 g per day of inulin-type fructans.[20] Many foods naturally high in inulin or fructooligosaccharides, such as chicory, garlic, and leek, have been seen as "stimulants of good health" for centuries.[21]

Natural sources [edit]

Plants that contain high concentrations of inulin include:

References [edit]

  1. ^ Roberfroid M (2005). "Introducing inulin-type fructans". Br J Nutr. 93 Suppl 1: S13–25. PMID 15877886. 
  2. ^ Roberfroid MB (2007). "Inulin-type fructans: functional food ingredients". Journal of Nutrition 137 (11 suppl): 2493S–2502S. PMID 17951492. 
  3. ^ [unreliable source?] Joseph O'Neill (1 June 2008). "Using inulin and oligofructose with high-intensity sweeteners". Retrieved 14 July 2012. 
  4. ^ "Caloric Value of Inulin and Oligofructose"
  5. ^ Abrams S, Griffin I, Hawthorne K, Liang L, Gunn S, Darlington G, Ellis K (2005). "A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents". Am J Clin Nutr 82 (2): 471–6. PMID 16087995. 
  6. ^ Coudray C, Demigné C, Rayssiguier Y (2003). "Effects of dietary fibers on magnesium absorption in animals and humans". J Nutr 133 (1): 1–4. PMID 12514257. 
  7. ^ Kazuyoshi Ohta, Shigeyuki Hamada, Toyohiko Nakamura (1992). "Production of High Concentrations of Ethanol from Inulin by Simultaneous Saccharification and Fermentation Using Aspergillus niger and Saccharomyces cerevisiae". Applied and Environmental Microbiology 59 (3): 729–733. PMC 202182. PMID 8481000. 
  8. ^ Physiology at MCG 7/7ch04/7ch04p11 - "Glomerular Filtration Rate"
  9. ^ AD Cristillo, G Ferrari, L Hudacik, D Thompson, B Bowen, B Lewis, L Galmin, J Suschak, N Petrovsky, P Markham and R Pal Induction of persistent mucosal humoral and cellular responses following immunization of mice with HIV-1 envelope protein in inulin-derived adjuvants. Retrovirology 2009, 6(Suppl 3):P166
  10. ^ Kelly G (2008). "Inulin-type prebiotics--a review: part 1". ALTERNATIVE MEDICINE REVIEW 13 (4): 315–329. PMID 19152479. 
  11. ^ Tuohy KM (2007). "Inulin-type fructans in healthy aging". Journal of Nutrition 137 (11 Suppl): 2590S–2593S. PMID 17951509. 
  12. ^ Kelly G (2009). "Inulin-type prebiotics--a review: part 2". ALTERNATIVE MEDICINE REVIEW 14 (1): 36–55. PMID 19364192. 
  13. ^ Pourghassem Gargari, B.; Dehghan, P.; Aliasgharzadeh, A.; Asghari Jafar-abadi, M. (2013-04-16). "Effects of High Performance Inulin Supplementation on Glycemic Control and Antioxidant Status in Women with Type 2 Diabetes". Diabetes & Metabolism Journal 37 (2): 140. doi:10.4093/dmj.2013.37.2.140. ISSN 2233-6079. 
  14. ^ GRAS Notice No. GRN 000118, available at http://www.cfsan.fda.gov/~rdb/opa-g118.html.
  15. ^ Fabienne Gay-Crosier, M.D. et al., Anaphylaxis from Inulin in Vegetables and Processed Food (Correspondence), New England Journal of Medicine, 342(18), 1372. May 4, 2000.
  16. ^ Tryptophan, Serotonin, and Melatonin: Basic Aspects and applications, By Gerald Huether
  17. ^ a b Shepherd SJ, Gibson PR (2006). "Fructose malabsorption and symptoms of irritable bowel syndrome: guidelines for effective dietary management". Journal of the American Dietetic Association 106 (10): 1631–9. doi:10.1016/j.jada.2006.07.010. PMID 17000196. 
  18. ^ Costanzo, Linda. Physiology, 4th Edition. Philadelphia: Lippincott Williams and Wilkins, 2007. Page 156-160.
  19. ^ Niness (1 July 1999). "Inulin and Oligofructose: What Are They?". Journal of Nutrition. 129 (7): 1402 (7): 1402. PMID 10395607. Retrieved 2008-01-19. 
  20. ^ Leach, JD; Sobolik, KD (2010). "High dietary intake of prebiotic inulin-type fructans in the prehistoric Chihuahuan Desert.". Br J Nutr 103 (11): 1558–61. doi:10.1017/S0007114510000966. PMID 20416127. 
  21. ^ Coussement P (1999). "Inulin and oligofructose: safe intakes and legal status". J Nutr 129 (7 Suppl): 1412S–7S. PMID 10395609.  Text)

External links [edit]

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