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Inulin: Properties, health benefits and food applications
Abstract
Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.
... Studies indicate that inulin is also found in seaweed, fungi, and bacteria [4,5]. Various sources of inulin have different functional properties [6]. ...
... However, this method has poor extraction efficiency and is gradually being replaced by other techniques that produce various activities by affecting the structure of inulin. Research shows that inulin has unique gel properties and a fat-like taste [6]. Inulin is a high-quality multifunctional natural food ingredient with excellent nutritional and health effects and excellent application performance [8]. ...
... Low pH, high temperature, and less dry matter are the critical parameters for hydrolysis inulin [30]. An extended period at pH 4.0 and a temperature above 90 °C or pH 3.0 and above 70 °C results in inulin hydrolysis, but there must be "free water" to facilitate this process [6]. Gelatinized inulin remains stable without water, even in acidic or high-temperature environments. ...
Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible carbohydrate of fructan because of its unique β-(2,1)-glycosidic bond structure. Numerous recent animal and human experimental studies have shown that functional inulin possesses multiple bioactivities, including immunomodulatory, antioxidant, antitumor, hepatoprotective, hypoglycemic, and gastrointestinal protective activities. Due to its increasing popularity, people tend to consume foods containing inulin. Moreover, inulin holds promise as a bioactive compound for use in the development of various food products. Therefore, this paper provides a detailed review of the extraction method, physicochemical properties, functional activity, and application development of inulin polysaccharides, to provide a theoretical foundation for further advancements in the fields of preparation and application of functional foods.
... Chemically, inulin is categorized as a soluble fiber polymer, consisting of from 2 to 60 units of fructose, thus having obvious health profits such as functional dietary fibers, a reduction in gastrointestinal disease risks, a bifidogenic effect, and stimulation of the immune system [47]. Fructooligosaccharides and inulin are known to stimulate prebiotic bacteria, reduce bowel transit time, improve immune responses, increase mineral absorption, and prevent diseases, i.e., colorectal cancers, intestinal infections, obesity, type II diabetes, and cardiovascular diseases [2]. ...
... It was clear that DJATP at different levels enhances the sensory evaluation of fresh cheeses that are linked to a reduction in the properties of the creaminess score. This may be owing to the lower fat content in the control samples that leads to a real loss of textural and sensorial parameters [47]. The results of sensory evaluation showed that the DJATP increases creaminess, due to the higher WHC and OAC as well as lower solubility. ...
Recently, functional foods have become the aim of customers and food producers. Integrating vegetable ingredients in the food industry is a productive goal to reduce costs while maintaining quality. Dried Jerusalem artichoke tubers powder (DJATP) was used as a novel approach in cheese manufacturing. Innovatively, its holding capacity features and impact on probiotic development were evaluated. The SEM microstructure image and biochemical analysis of DJATP confirmed higher water holding (5.31 g/g), oil absorption (1.99 g/g), and swelling (1.79 g/g) capacities than casein. DJATP (3%) supported the probiotic bacterial growth (Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus acidophilus) and accelerated the fermentation of skimmed milk more than pure inulin. When fortified with DJATP (3% or 6%), the cheese yield increased (24.66% and 27.85%, respectively) compared with 17.55% for control after storage (14 days). Besides the high levels of amino acids, minerals, flavonoids, phenols, and antioxidants, the probiotic bacteria in the DJATP-fortified cheese were better active, with better sensory features, recording the highest judging score (87.67) against the control (79.00). To our knowledge, no preceding studies used DJATP in fresh cheese manufacturing followed the probiotic behavior in DJATP or compared the microstructure of DJATP and casein. Instead of inulin, our novel approach suggests using DJATP as a prebiotic and an enhancer for fresh cheese quality and yield, all while being cost-effective. Future studies are encouraged to explore the potential use of DJATP in other functional cheese products.
... The scientific and trade interest in inulin-type fructans has been growing due to their prebiotic characteristics, with beneficial effects on human health. Inulin is widely used as a food additive, as a low-calorie sweetener, or as a texture-improving ingredient of low-fat foods (Perović et al., 2021;Shoaib et al., 2016), and the international authorities recommend an average consumption of 3-15 g/day of this prebiotic (EFSA Panel on Dietetic Products, 2015; Shoaib et al., 2016) to exploit health-promoting properties avoiding gastrointestinal disorders (Man et al., 2021). Inulin-type fructans are a form of soluble dietary fiber not digested in the upper gastrointestinal tract, representing an energy source for the gut microbiota, where it can modulate the microbiota composition determining health-promoting effects (Man et al., 2021;Mensink, Frijlink, Maarschalk, & Hinrichs, 2015). ...
... The scientific and trade interest in inulin-type fructans has been growing due to their prebiotic characteristics, with beneficial effects on human health. Inulin is widely used as a food additive, as a low-calorie sweetener, or as a texture-improving ingredient of low-fat foods (Perović et al., 2021;Shoaib et al., 2016), and the international authorities recommend an average consumption of 3-15 g/day of this prebiotic (EFSA Panel on Dietetic Products, 2015; Shoaib et al., 2016) to exploit health-promoting properties avoiding gastrointestinal disorders (Man et al., 2021). Inulin-type fructans are a form of soluble dietary fiber not digested in the upper gastrointestinal tract, representing an energy source for the gut microbiota, where it can modulate the microbiota composition determining health-promoting effects (Man et al., 2021;Mensink, Frijlink, Maarschalk, & Hinrichs, 2015). ...
A new electrode management, within the HPAEC-PAD systems, was proposed to measure inulin-type fructans in chicory roots, grown under two lighting periods: 12 h (T-12 h) and 24 h continuous lighting (T-24 h-CL), with the same daily light integral (DLI). The amperometric cell turn-off (PAD-Off) after elution of carbohydrate of interest, allowed the stabilization of the PAD response, avoiding excessive electrode surface oxidation. The enhanced signal stability allowed the application of fucose as internal standard (ISTD) for data normalization, improving the correctness of linear calibration curves and the quantification of fructans in the case study of chicory plants. T-24 h-CL decreased FW and DW of chicory leaves while increasing these parameters in roots. Fructans amount in chicory roots was significantly higher in the T-24-CL photoperiod. The accuracy of prebiotics quantification by PAD-Off emphasized significant differences between light treatments. CL can improve the yield and quality of chicory roots.
... A fructant group polysaccharide known as inulin has one terminal unit known as one α-glycopiranose (GFn) and β fructofuranosil (Fm) main unit. Chicory roots, Jerusalem artichokes, dahlia tubers, yacons, asparagus, leeks, onions, bananas, wheat, and garlic are all natural sources of inulin [27]. High percentage of inulin present in chicory, dahlia tubers, and Jerusalem artichoke, so, they are used to manufacture the commercial inulin. ...
... It also has a lot of uses in other industries, including pharmacy. Inulin is primarily employed as a protein [27] and as a kidney function diagnostic tool. Therefore, the true goal of the current study is synthesis of NiO nanocomposite with inulin polymer and used this nanocomposite as adsorbent to assess the [NiO-Inulin] C adsorbent's ability to remove TB. ...
... FOS are composed of short chains of fructose molecules generally having a degree of polymerization <10. In contrast, inulin may contain up to 70 fructose units (de la Rosa et al., 2019;Mensink, Frijlink, van der Voort Maarschalk, & Hinrichs, 2015;Shoaib et al., 2016). Regardless degree of polymerization, inulin-type dietary fibers have been investigated due to their play as prebiotic ingredients for the formulation of functional foods. ...
Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing, including bakery, dairy, meat products and beverages. In this context, this review investigated the recent findings concerning health claims associated with a diet supplemented with fructans according to human trial results. Fructans have been applied in different food classes due to their proven benefits to human health. Human clinical trials have revealed several effects of fructans supplementation on health such as improved glycemic control, growth of beneficial gut bacteria, weight management, positive influence on immune function, and others. These dietary fibers have a wide range of compounds with different molecular sizes, implying a great variety of technological properties depending on the food application of interest. Inulin has been mainly applied as a fat substitute and prebiotic ingredient. In general, inulin reduces the energy content and improves the structure, viscosity, emulsion, and water retention parameters of food products. Meanwhile, FOS have been more successful when used as a sucrose substitute and prebiotic ingredient. However, overall, FOS and inulin are promising alternatives for the development of structured systems dedicated to increase the functionality of foods and beverages besides reducing fat in bakery, dairy, and meat products.
... Inulin is mainly produced from chicory and belongs to a group of indigestible carbohydrates called fructans. It has been proven to promote the development of microflora, and is considered an appropriate dietary component for people suffering from diabetes, as it does not increase blood glucose levels [9]. Pectins are commonly found in plant cell walls. ...
The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples.
... According to its chemical structure, inulin is a polydisperse carbohydrate substance made up primarily, if not entirely, of beta (2-1) fructosyl-fructose linkages that can be between 2 and 60 units long [15]. This carbohydrate is widely used in the food and pharmaceutical industries for its low calorific value and organoleptic and textural qualities as a fat or sugar replacement to increase consumer acceptance of low-fat and low-calorie food products) [16]. ...
The nature and composition of the waste produced by food industrial processing make its abundance and accumulation an environmental problem. Since these by-products may present a high potential for revalorization and may be used to obtain added-value compounds, the main goals of the technological advancements have been targeted at reducing the environmental impact and benefiting from the retrieval of active compounds with technological and health properties. Among the added-value substances, nondigestible carbohydrates have demonstrated promise. In addition to their well-known technological properties, they have been discovered to modify the gut microbiota and enhance immune function, including the stimulation of immune cells and the control of inflammatory reactions. Furthermore, the combination of these compounds with other substances such us phenols could improve their biological effect on different noncommunicable diseases through microbiota modulation. In order to gain insight into the implementation of this combined strategy, a broader focus concerning different aspects is needed. This review is focused on the optimized green and advanced extraction system applied to obtain added-value nondigestible carbohydrates, the combined administration with phenols and their beneficial effects on microbiota modulation intended for health and/or illness prevention, with particular emphasis on noncommunicable diseases. The isolation of nondigestible carbohydrates from by-products as well as in combination with other bioactive substances could provide an affordable and sustainable source of immunomodulatory chemicals.
... The length of the fructose chains that make up inulin ranges from 2-60 units, their IOP Publishing doi:10.1088/1755-1315/1229/1/012035 2 average degree of polymerization is 10. Inulin is high-demand polysaccharide, this is evidenced by numerous data on the pharmacological properties, forms and fields of application of this polyfructan [4][5]. Guar gum is a water-soluble polysaccharide that belongs to the category of heterogeneous and consists of sequentially linked D-galactomannans (the ratio of mannose to galactose is 2:1). ...
The use of plant extracts rich in primary and secondary plant metabolites as biostimulants in agriculture is a modern approach for increasing the sustainability of crops. Quinoa seeds ( Chenopodium quinoa Willd.) and spinach leaves ( Spinacia oleracea L.) are a valuable source of biologically active compounds of plant secondary metabolism such as polyphenolic compounds and ecdysteroids. An important producers of primary plant metabolites – polysaccharides – are common chicory ( Cichorium intybus L.), used to obtain inulin and cluster bean ( Cyamopsis tetragonoloba (L.) Taub.), which accumulates guar gum. The study of the interaction of primary and secondary metabolites of plants is an essential component of research in order to increase their resistance to biodegradation and preserve the optimum of biological action. This paper presents data from a preliminary study of the interactions of components derived from plant raw materials in an in vitro model system. Evaluation of the sorption capacity of plant polysaccharides (inulin, guar gum) was carried out in relation to 20-hydroxyecdysone (20E) – a minor biologically active substance (BAS) of extracts from spinach leaves and quinoa seeds. The sorption ratio of 20E was 92.25-95.87% for the studied concentrations of inulin model solutions. Sorption ratio for a solution of guar gum with a concentration of 0.5% was 94.17-96.00%, in other cases, a complete sorption of 20E was observed. Thus, one should be guided by the optimal ratio of polysaccharides and extracts enriched with 20E to ensure the maximum physiological effect.
... Therefore, the sugar chain of inulin is longer compared with that of oligofructose, resulting in slower fermentation and gas production. Inulin has been used widely as a prebiotic, fat substitute, sugar substitute, texture modifier, and in the development of functional foods (6). The US Department of Agriculture recommends consuming 25-36 g of fiber daily (or 14 g for every 1000 calories per day) (7). ...
“Dietary fiber” (DF) refers to a type of carbohydrate that cannot be digested fully. DF is not an essential nutrient, but it plays an important part in enhancing digestive capacity and maintaining intestinal health. Therefore, DF supplementation in the daily diet is highly recommended. Inulin is a soluble DF, and commonly added to foods. Recently, several studies have found that dietary supplementation of inulin can improve metabolic function and regulate intestinal immunity. Inulin is fermented in the colon by the gut microbiota and a series of metabolites is generated. Among these metabolites, short-chain fatty acids provide energy to intestinal epithelial cells and participate in regulating the differentiation of immune cells. Inulin and its intestinal metabolites contribute to host immunity. This review summarizes the effect of inulin and its metabolites on intestinal immunity, and the underlying mechanisms of inulin in preventing diseases such as type 2 diabetes mellitus, inflammatory bowel disease, chronic kidney disease, and certain cancer types.
... Inulin is used as a technological ingredient in the food industry. Inulin is added to baby foods, pastries, dairy products, chocolate, diet foods, etc. [5,6]. Interestingly, inulin is used in the manufacture of low-fat foods in order to reduce their calorie content. ...
Creating dietary margarines using biologically valuable substances is the purpose of the work. According to the results of the
experiments, it was found that the use of soybean oil, edible vegetable phospholipids and a Jerusalem artichoke extract in the margarine,
allowed reducing the amount of fat and enriching the margarine with omega-3 and omega-6 fatty acids, dietary fibre, inulin and other water
-soluble substances.
... It helps regulate appetite, exhibits better intestinal acceptability than polyols and fructo-oligosaccharides, enhances the absorption of calcium, magnesium, and iron, promotes relief from constipation, and reduces plasma cholesterol and triglyceride levels [141][142][143][144]. When added to food products, inulin increases the water holding capacity, contributes to gel formation, improves emulsion texture and stability, and imparts desirable changes in rheological properties [38,145]. ...
Prebiotics are bioactive compounds added to or naturally found in some foods that serve as substrates for specific host microorganisms of the gastrointestinal tract, conferring health benefits. The objective of this work was to demonstrate, through an updated bibliographic survey, the importance of prebiotics, considering their performance in food technology, as well as their benefits in the health of their consumers. The definition of functional foods and prebiotics was presented, which are classified into three main classes: polyols, oligosaccharides, and dietary fibers. Prebiotics are widely used in the production of beverages, bakery, dairy products, and meats, both for their health benefits and for their technological properties. They are also added along with probiotics in symbiotic foods, promoting increased viability, growth, and development of probiotic bacteria during processing and digestion. Benefits such as improved lipid metabolism, constipation relief, reduced risk of gastrointestinal diseases, increased absorption of vitamins and minerals, prevention of type II diabetes, help in controlling blood glucose, weight loss, and stimulation of the immune system have already been proven through in vivo and in vitro studies. These studies demonstrate that prebiotics present countless benefits to health, and these benefits vary according to the type of prebiotic consumed. For this reason, it is of the utmost importance to know the functional foods supplemented with prebiotics, as well as their functionality. Along with the studies of new prebiotics, new health benefits will emerge, making it increasingly necessary to have a functional diet through diets with the inclusion of prebiotics.
... Inulin, as a carbohydrate, is found in many plants such as artichoke, Rosa damascena, and chicory, which are three commercial sources of inulin production [50]. Inulin is low in calories due to being indigestible in the human nutritional system, producing 25e30% of energy and 10% of the sweetness of digestible carbohydrates and sucrose, respectively [51]. As a fiber in the body, inulin is not broken down by intestinal digestive enzymes and is effective against some bowel disorders such as constipation. ...
... For the formulations without inulin, the amount of oil was 12%, while for those with inulin, the amount of oil decreased to 3%. According to the literature [6,26], a 75% substitution of sunflower oil by inulin in the cracker formulation would allow us to obtain a product with similar rheological characteristics and an acceptable taste [27], as well as a considerable reduction in the energy density of the final product. 100CPF 100 0 90CPF10QF 90 10 80CPF20QF 80 20 70CPF30QF 70 30 60CPF40QF 60 40 50CPF50QF 50 50 Snacks were prepared in an electric cooking device (Thermomix TM-31, Vorwerk Spain M.S.L., Madrid, Spain) in three steps; the solid and liquid components were weighed (PFB 300-3, Kem & SohnGmbH, Balingen, Germany) and separately mixed. ...
The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 50%) and the fat was partially (75%) replaced by chicory inulin. The flours were characterized in terms of their proximate composition, individual mineral content, particle size distribution, and functional properties. The parameters analyzed for the crackers, once baked, were the water content, water activity, weight, dimensions, color, and texture. A sensory analysis was performed as well, using the formulations containing 50% chickpea flour and 50% quinoa flour (g/100 g flour), with and without inulin, as well as those made with 100% chickpea flour. From the analysis of the raw flours, it can be concluded that snack products developed from them could be a nutritive option for children, in terms of the protein, magnesium, and fiber content. The functional properties revealed that both flours are suitable for producing doughs and baked products. The obtained results indicate that snacks made with 50% quinoa flour (g/100 g flour) and 75% chicory inulin (g/100 g high oleic sunflower oil) could be an interesting alternative for children as, in addition to offering a very interesting nutritional contribution, the energy intake from fat is reduced by 57%.
... It is known that polysaccharides from Helianthus tuberosus L. (Jerusalem artichoke) are able to regulate gastrointestinal functions, modulate the immune response, can act as hypolipidemic and antiviral agents, and reduce the concentration of glucose in the blood (Rubel et al. 2014;Shoaib et al. 2016). For example, Wan and coauthors (Wan et al. 2022) found that an aqueous extract from Jerusalem artichoke contains an inulin-type polysaccharide and has antiviral activity in the respiratory syncytial virus (RSV) model at the level of a standard antiviral agent ribavirin. ...
Polysaccharides, the most diverse forms of organic molecules in nature, exhibit a large number of different biological activities, such as immunomodulatory, radioprotective, antioxidant, regenerative, metabolic, signaling, antitumor, and anticoagulant. The reaction of cells to a polysaccharide is determined by its specific interaction with receptors present on the cell surface, the type of cells, and their condition. The effect of many polysaccharides depends non-linearly on their concentration. The same polysaccharide in different conditions can have very different effects on cells and organisms, up to the opposite; therefore, when conducting studies of the biological activity of polysaccharides, both for the purpose of developing new drugs or approaches to the treatment of patients, and in order to clarify the features of intracellular processes, information about already known research results is needed. There is a lot of scattered data on the biological activities of polysaccharides, but there are few reviews that would consider natural polysaccharides from various sources and possible molecular mechanisms of their action. The purpose of this review is to present the main results published at different times in order to facilitate the search for information necessary for conducting relevant studies.
... Due to its widespread use in food, nutritional supplements, pharmaceuticals, and feed, the global inulin market is estimated to reach 350 million USD in 2024 (135). Currently, most commercial inulin is derived from chicory roots and Jerusalem artichokes, which contain up to 80% of inulin (136,137). Hot water diffusion is inulin's primary industrial extraction method (138). On the other hand, garlic is composed of a complex combination of fructose (85%), glucose (14%) and galactose (1%) (139). ...
Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development.
... The activation of carbohydrate degradation metabolism could be largely due to inulin. Inulin is a polysaccharide and can only be utilized by bacteria to generate short chain fatty acids, and other carbonic acids such as lactic acid (36). Lactic acid is a key component of the skin's natural moisturizing factor and keeps skin hydrated (37). ...
Introduction
Although pre/pro/postbiotics have become more prevalent in dermatologic and cosmetic fields, the mode of action when topically applied is largely unknown. A multi-omic approach was applied to decipher the impact of the skincare products with pre/postbiotics on skin microbiome and metabolome.
Methods
Subjects with dry skin applied a body wash and body lotion with or without pre/postbiotics for 6 weeks. Skin hydration was measured at baseline, 3 and 6 weeks. Skin swabs were collected for 16S rRNA gene sequencing, metagenomics and metabolomics analysis.
Results
Skin hydration significantly increased in both groups. The prebiotic group significantly reduced opportunistic pathogens, e.g., Pseudomonas stutzeri and Sphingomonas anadarae , and increased the commensals, e.g., Staphylococcus equorum , Streptococcus mitis, Halomonas desiderata . Bacterial sugar degradation pathways were enriched in the prebiotic group, while fatty acid biosynthesis pathways were reduced in control. The changes on skin metabolome profiles by the products were more prominent. The prebiotic group performed greater modulation on many clinically-relevant metabolites compared to control. Correlation analysis showed H. desiderata and S. mitis positively correlated with skin hydration, P. stutzeri and S. anadarae negatively correlated with the metabolites that are positively associated with skin hydration improvement.
Conclusion
This holistic study supported a hypothesis that the pre/postbiotics increased skin hydration through the modulation of skin microbiome, metabolic pathways and metabolome.
... Chicory root is one of the major natural sources of inulin, and this water-soluble storage polysaccharide belongs to a group of nondigestible carbohydrates called fructans [79]. Inulin can act as a substitute for fats and sugars and as a texture modifier, and it is becoming increasingly popular as a functional food ingredient [80,81]. ...
Cichorium intybus L. is the most economically important species of its genus and among the most important of the Asteraceae family. In chicory, many linkage maps have been produced, several sets of mapped and unmapped markers have been developed, and dozens of genes linked to traits of agronomic interest have been investigated. This treasure trove of information, properly cataloged and organized, is of pivotal importance for the development of superior commercial products with valuable agronomic potential in terms of yield and quality, including reduced bitter taste and increased inulin production, as well as resistance or tolerance to pathogens and resilience to environmental stresses. For this reason, a systematic review was conducted based on the scientific literature published in chicory during 1980-2023. Based on the results obtained from the meta-analysis, we created two consensus maps capable of supporting marker-assisted breeding (MAB) and marker-assisted selection (MAS) programs. By taking advantage of the recently released genome of C. intybus, we built a 639 molecular marker-based consensus map collecting all the available mapped and unmapped SNP and SSR loci available for this species. In the following section, after summarizing and discussing all the genes investigated in chicory and related to traits of interest such as reproductive barriers, sesquiterpene lactone biosynthesis, inulin metabolism and stress response, we produced a second map encompassing 64 loci that could be useful for MAS purposes. With the advent of omics technologies, molecular data chaos (namely, the situation where the amount of molecular data is so complex and unmanageable that their use becomes challenging) is becoming far from a negligible issue. In this review, we have therefore tried to contribute by standardizing and organizing the molecular data produced thus far in chicory to facilitate the work of breeders.
... Recently, prebiotics have been widely used on aquatic animals as an alternative strategy to antibiotics (Butt et al. 2021;Daniels and Hoseinifar 2014;Guerreiro et al. 2018;Ringø et al. 2010). As one of typical prebiotics, inulin is an indigestible but fermentable fructan-type plant polysaccharide, composed by fructose monomers linked via β-(2-1)-D-frutosyl fructose bonds and a glucose molecule at C2 end (Mudgil 2017;Shoaib et al. 2016). ...
Inulin is known to be a prebiotic used in aquatic animals. However, no investigation has been conducted to evaluate its effect on freshwater crayfish. In this study, a 7-week feeding trial using diets supplemented with inulin (0.0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% feed) was conducted on 360 red swamp crayfish (Procambarus clarkii) (initial body weight 6.58 ± 0.16 g) with four parallels each group, in order to determine the effects of dietary inulin on the growth performance, antioxidant capacity, immune response, and intestinal microbiota of this crayfish. Firstly, the feeding trials showed that the survival rate and growth performance of P. clarkii fed 0.6% dietary inulin were significantly improved and feed conversion ratio was significantly reduced. Secondly, the antioxidant capacity of hepatopancreas was significantly improved by inulin supplementation. The crayfish fed 0.6% dietary inulin had the lowest malondialdehyde content and the highest antioxidant enzyme (T-AOC, T-SOD, GSH-PX, and CAT) activities. The addition of 0.6% and 0.8% dietary inulin significantly increased the expression levels of immune-related genes in the intestine and hepatopancreas. Moreover, high-throughput sequencing of 16S rRNA showed that 0.6% dietary inulin altered the beta diversity and composition of the intestinal microbiota, with a significant increase in the relative abundance of the Citrobacter spp. Meanwhile, intestinal microbial KEGG pathway analysis showed that 0.6% dietary inulin promoted metabolism, digestion, transport, circulation, and cellular processes in P. clarkii. This study indicated that 0.6% dietary inulin was appropriate for P. clarkii to improve the growth, antioxidation, immunity, and intestinal health.
... Instead, they reach the large intestine undigested, where their hydrolysis depends on the available glycoside hydrolases (GHs) produced by the gut microbiota. Therefore, many oligosaccharides are not digested by humans and are instead fermented by the gut microbiota [5]. ...
(1) Background: Carbohydrates are the most important source of nutritional energy for the human body. Carbohydrate digestion, metabolism, and their role in the gut microbiota modulation are the focus of multiple studies. The objective of this weight of evidence systematic review is to investigate the potential relationship between ingested carbohydrates and the gut microbiota composition at different taxonomic levels. (2) Methods: Weight of evidence and information value techniques were used to evaluate the relationship between dietary carbohydrates and the relative abundance of different bacterial taxa in the gut microbiota. (3) Results: The obtained results show that the types of carbohydrates that have a high information value are: soluble fiber with Bacteroides increase, insoluble fiber with Bacteroides and Actinobacteria increase, and Firmicutes decrease. Oligosaccharides with Lactobacillus increase and Enterococcus decrease. Gelatinized starches with Prevotella increase. Starches and resistant starches with Blautia decrease and Firmicutes increase. (4) Conclusions: This work provides, for the first time, an integrative review of the subject by using statistical techniques that have not been previously employed in microbiota reviews.
... In addition to safeguarding the active chemicals and their activity, the substances utilized during microencapsulation as a shell or matrix material can influence the characteristics of the microcapsules and thus impact the qualities of food. Inulin, often used as an extract carrier in microcapsules, can be a prebiotic, a fat and sugar replacement, and has a positive effect on the condition of the intestinal flora (Shoaib et al. 2016). Introduced as an addition to bread, it increases its efficiency and crumb hardness, changes the color parameters and reduces the volume of the loaf in relation to the control bread (Morris and Morris, 2012). ...
... Инулин получил статус Generally Recognized as Safe (GRAS -признан безопасным) FDA (Food and Drug Administration -Управление по санитарному надзору за качеством пищевых продуктов и медикаментов) в США и широко доступен примерно в 36 000 видов растений, среди которых корни цикория считаются самым богатым источником инулина. Обычно инулин используется в качестве пребиотика, заменителя жира, заменителя сахара, модификатора текстуры и для разработки функциональных пищевых продуктов с целью улучшения здоровья благодаря его полезной роли для здоровья желудка [43]. Несмотря на то, что инулин удовлетворяет всем требованиям, предъявляемым экзогенным биомаркерам, использование данного вещества для определения СКФ крайне затруднительно: раннее утреннее исследование натощак, водная нагрузка для стимулирования диуреза, катетеризация мочевого пузыря для обеспечения сбора мочи, болюсное введение инулина и многократный сбор проб мочи и крови [18]. ...
Introduction. Over the past decade, there has been a progressive increase in the number of patients with chronic kidney disease (CKD). Early diagnosis of renal insufficiency allows to prevent irreversible consequences leading to disability and significant medical and economic costs. Purpose: to analyze modern markers for determining the functional ability of the kidneys. Materials and methods. A search was carried out in PubMed and Library, according to the keywords creatinine, urea, glomerular filtration rate (GFR), clearance, formulas for calculating creatinine clearance, cystatin C, β2-microglobulin, β-bound protein, NGAL, KIM-1, chronic kidney disease, chronic renal failure, urolithiasis. We found 389 sources no older than 10 years (published after 2012) that were relevant to the topic of the review. 80 articles were selected directly for citation in the review. Results. GFR assessment and detection of albuminuria are the most effective methods, but biomarkers used to calculate GFR are subject to a number of factors and do not allow assessing kidney function in real time. For early prediction of acute renal injury, the most suitable biomarkers are considered to be: NGAL and KIM-1 and IL-18. Equations combining cystatin C and creatinine r work better than equations using only cystatin C or creatinine, especially in situations where it is necessary to confirm chronic kidney disease. The combination of creatinine, cystatin C and the ratio of urine albumin to creatinine improves the stratification of the risk of progression of kidney disease and mortality. The latest developments in biomarkers allow us to hope that in the near future the assessment of the functional ability of the kidneys will be carried out in real time and will become a general clinical practice of a modern doctor. Conclusion. Modern biomarkers of the functional ability of the kidneys allow not only to evaluate the function, but also to screen for diseases, conduct differential diagnosis, and evaluate the effectiveness of the treatment. The modern approach to the diagnosis of renal dysfunction should be based not only on its diagnosis, but also on determining the topic of nephron damage.
... Banana flour was used in flake production because of because of inulin content, which had a many health benefits. Shoaib et al. (2016) reported that inulin functions as a dietary fiber, has a low caloric value, can reduce the risk of high concentrations of triacylglycerol being digested by human enzymes, and produces remarkable fiber-alike results on the effectiveness of the gut. Inulin also stimulates the development and metabolism of many bacteria in the colon, particularly Bifidobacteria and Lactobacilli, promoting their growth (Karimi et al. 2015). ...
In this study, different rice flours (white, red, and black rice) were mixed with two banana (“Ambon” and “Nangka”) flours to formulate snacks for the elderly. This study aimed to obtain the characteristics and quality of the banana flakes made with different rice and banana flours and determine the best combination for the elderly. The following were assessed in this study: the chemical properties (moisture, ash, protein, fat, carbohydrate, TDF, total sugar, mineral, inulin, TAC, and antioxidant activity), physical properties (color, hardness, and fracturability) and sensory evaluations. The results of our study showed that banana flakes made from black rice flour and ’Nangka’ banana flour had the highest contents of potassium, magnesium, zinc, and antioxidant activity. Furthermore, the texture of this formulation showed less hardness and high fracturability. However, all formulations showed the same acceptability on sensory evaluations based on the overall parameters. Thus, although banana flakes made from black rice flour and ‘Nangka’ banana flour are highly recommended for the elderly because of their texture and nutrients, using other formulations is also edible and can be consumed for health benefits. Keywords: Antioxidant activity; Banana flake; Banana flour; Elderly; Inulin; Rice flour
... Huangjing has been suggested to treat diabetes as it does not contain starch but is rich in monosaccharide fructose-based NSPs, which are digested into fructose, where the glycemic index of fructose is as low as 20% that of glucose (Segal et al., 2007). Fructan is a key component of dietary fiber, which is released slowly, and makes Huangjing suitable for diabetics (Shoaib et al., 2016). Therefore, the consumption of Huangjing can potentially be effective in controlling postprandial blood sugar and manipulating insulin responses (Si & Zhu, 2021). ...
Diet-related chronic diseases are becoming more common where many consumers and nutritionists are seeking food and lifestyle interventions to improve health and standard of living. To supplement regular dietary intake, scientists are seeking to develop new crops that are productive and nutritious, which can improve health outcomes. This review focused on the history of Huangjing as a medicine, healthy food as part of a diverse diet and as an input into pharmacology uses. The sustainable production of Huangjing and the development of health-promoting Huangjing products are reviewed through consulting the “Chinese Pharmacopoeia” along with other herbal textual research and modern research publications. Hence, the potential development of Huangjing as a regular part of a healthy diet is discussed. Huangjing has been used as medicine and food in China for over 2000 years. While it contains no starch, it is rich in fructan, saponins, and flavonoids, which have been reported to prevent and treat chronic diseases such as diabetes and obesity. As part of a healthy diet, Huangjing has been developed into innovative products used in meals, snacks, drinks, health foods, and drugs. Furthermore, Huangjing is a perennial plant, is suitable for cultivation in forests, and does not occupy fertile farmland. It is proposed to use the achievements of genomics and targeted precision breeding to make in-forest cultivation of Huangjing more productive, comprehensively nutritious, and environmentally friendly and obtain high-quality food from forests and mountains, providing Chinese wisdom for the global food and nutrition security issue. © 2023 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.
... Dietary interventions that can improve gut health or induce protective epigenetics modifications have been studied as cancer prevention strategies in the past decade. As a well-known prebiotic, inulin has been used for treating and preventing digestive problems, weight loss, and constipation because it helps increase the minerals absorption from food, promotes the growth of health-benefiting bacteria, and supports a healthy immune system according to previous studies [33,34]. Our investigation explored the potential mechanisms, gut microbiota regulation, and epigenetics modifications of inulin dietary intervention in BC prevention. ...
Breast cancer (BC) is among the most frequently diagnosed malignant cancers in women in the United States. Diet and nutrition supplementation are closely related to BC onset and progression, and inulin is commercially available as a health supplement to improve gut health. However, little is known with respect to inulin intake for BC prevention. We investigated the effect of an inulin-supplemented diet on the prevention of estrogen receptor-negative mammary carcinoma in a transgenic mouse model. Plasma short-chain fatty acids were measured, the gut microbial composition was analyzed, and the expression of proteins related to cell cycle and epigenetics-related genes was measured. Inulin supplementation greatly inhibited tumor growth and significantly delayed tumor latency. The mice that consumed inulin had a distinct microbiome and higher diversity of gut microbial composition compared to the control. The concentration of propionic acid in plasma was significantly higher in the inulin-supplemented group. The protein expression of epigenetic-modulating histone deacetylase 2 (Hdac2), Hdac8, and DNA methyltransferase 3b decreased. The protein expression of factors related to tumor cell proliferation and survival, such as Akt, phospho-PI3K, and NF-kB, also decreased with inulin administration. Furthermore, sodium propionate showed BC prevention effect in vivo through epigenetic regulations. These studies suggest that modulating microbial composition through inulin consumption may be a promising strategy for BC prevention.
... Inulin, a type ofoligosaccharide, is widely used as a prebiotic [24]. Inulin has also been reported to confer positive effects on the management of obesity-associated disorders, including adiposity [25], liver injury [26], inflammation [27], insulin resistance [28], intestinal barrier injury [29], and metabolic disorders [30]. ...
The role of inulin in alleviating obesity-related disorders has been documented; yet, its underlying mechanisms still need to be further investigated. This study attempted to elucidate the causative link between the gut microbiota and the beneficial effect of inulin on obesity-related disorders via transferring the fecal microbiota from inulin-dosed mice to high-fat diet (HFD)-induced obese recipient mice. The results show that inulin supplementation can decrease body weight, fat accumulation, and systemic inflammation and can also enhance glucose metabolism in HFD-induced obese mice. Treatment with inulin reshaped the structure and composition of the gut microbiota in HFD-induced obese mice, as characterized by increases in the relative abundances of Bifidobacterium and Muribaculum and decreases in unidentified_Lachnospiraceae and Lachnoclostridium. In addition, we found that these favorable effects of inulin could be partially transferable by fecal microbiota transplantation, and Bifidobacterium and Muribaculum might be the key bacterial genera. Therefore, our results suggest that inulin ameliorates obesity-related disorders by targeting the gut microbiota.
... Nowadays, inulin is the most common polysaccharide used for the production of ethanol production, fructose syrup, and FOS [6] (Fig. 1A). This polymer is present in about 36,000 species of plants, but the common sources are Jerusalem artichoke, onions, chicory, and dandelion, being chicory roots the wealthiest source of inulin [7,8]. The leading producer countries of this sweetener are Belgium, Netherlands, and Chile, with 93 % of all markets. ...
The Inulinase from Kluyveromyces marxianus ISO3 (Inu-ISO3) is an enzyme able to hydrolyze linear fructans such as chicory inulin as well as branched fructans like agavin. This enzyme was cloned and expressed in Komagataella pastoris to study the role of selected aromatic and polar residues in the catalytic pocket by Alanine scanning. Molecular dynamics (MD) simulations and enzyme kinetics analysis were performed to study the functional consequences of these amino acid substitutions. Site-directed mutagenesis was used to construct the mutants of the enzyme after carrying out the MD simulations between Inu-ISO3 and its substrates. Mutation Trp79:Ala resulted in the total loss of activity when fructans were used as substrates, while with sucrose, the activity decreased by 98 %. In contrast, the mutations Phe113:Ala and Gln236:Ala increased the invertase activity when sucrose was used as a substrate. Although these amino acids are not part of the conserved motifs where the catalytic triad is located, they are essential for the enzyme's activity. In silico and experimental approaches corroborate the relevance of these residues for substrate binding and their influence on enzymatic activity.
... It has also been used as a prebiotic, which affects the host by making some microbes in the colon grow as well as work more [6][7][8]. Chicory roots, which were the first crop used in industry in a big way [1] as well as have 42 to 76 g of inulin per 100 g dry weight (DW) [9], are the main source of commercially available inulin. The amount of inulin as well as fructo-oligosaccharides (FOS) was found to be 45-75 g/100 g dry weight in Jerusalem artichoke tubers, [10,11]. ...
... Inulin extracted from plants are known to have chains of 2-100 or more fructose units. When compared to plant inulin, microbial inulin are found to have a larger degree of polymerization ranging from 10, 000 to 100, 000 [84] . Garlic fructan, on the other hand, has a (2, 1) -linked β-D fructosyl backbone with (2, 6) -linked β-D-fructosyl side chain [14] . ...
bonded polysaccharides are biopolymer substances used as functional ingredients that provide nutritional benefits and health implications. They are extracted from several sources which include higher plants, yeasts, fungi, etc. Applications of β-bonded polysaccharides cover a wide range of benefits, which include new sensorial properties, texture, less use of fat, and improvement to gut health. Incorporation of β-bonded polysaccharides in food formulations is set to grow worldwide and some of them are already used as food ingredients. In this article, we attempted to review recent studies on chemical characteristics, functional properties, and therapeutic values of different β-bonded polysaccharides. Some gaps in knowledge that require further research are also highlighted. Introduction Polysaccharides are biopolymers occurring in the nature to perform various functions. They act as nature's energy reserves and form hydrated cross-linked three-dimensional network to give mechanical strength to plant tissues. Starch, glycogen and plant gums such as guar gum, gum Arabic and locust bean gum are some of the energy storage polysaccharides. There are several non-starch polysaccharides, which serve as principal components responsible for structure of the plant tissues. Cellulose is the most abundant cell wall polysaccharides, followed by hemicellulose and pectin [100]. These polysaccharides are a non-α-glucan type that reach the human colon where they are indigestible by the human digestive tract enzymes. A variety of substances occurring in the nature including β-glucan, arabinoxylan, inulin, manaans, gums etc. fall under the category of β-bonded polysaccharides. β-glucan comprises of linear chain of β-D-glucopyranosyl units that are linked by (1→3) and (1→4) linkages [94]. Arabinoxylan is the next major component of the cell walls of wheat and rye and consists of a linear backbone of (1→4)-linked β-D-xylopyranose units. The third most important example of β-bonded polysaccharides is inulin that consists primarily of β-(2→1) fructosyl fructose units with a reducing end formed in an individual glucopyranose unit [89]. There are other polysaccharides types of animal origin, namely chitin, chitosan and glycosaminoglycans. Chitin is apparently a linear polymer of N-acetyl-glucosamine units, which form covalent β-(1→4)-linkages. According to reports, it is said to be a major component of the shells of crustaceans and some insects [104]. Chitosan, which is made by treating the chitin shells of shrimp and other crustaceans with an alkaline substance, is linear polymer of β-(1→4)-linked D-glucosamine and N-acetyl-D-glucosamine. Glycosaminoglycans are yet another type of long linear β-bonded polysaccharides consisting of repeating disaccharide units [23]. These are, however, exempted from the current focus due to over details of their subject matter. Over the years, several efforts have been made to study different aspects of β-bonded polysaccharides occurring in plant and microbial sources. All these have led to the accumulation of considerable amount of knowledge on their chemical structure, functional properties, nutritional benefits, etc. As this information are largely scattered in the literature, it has become a necessity to compile them in an orderly manner. Hence, a systematic review of the available literature detailing out the influence of chemical characteristics on the functional properties of different β-bonded polysaccharides is of great value for further advancement of research and product applications.
... Functional foods enriched with dietary fibers content such as inulin, galactooligosaccharides, fructooligosaccharides and lactulose are good examples of foods for increasing the dietary fibers content without increasing digestible carbohydrate intake (66) and are again suitable for LCHF diet. Functional foods with added inulin were associated with improved serum lipid and glucose profile (67). Different dietary fibers supplements are appearing on the market, also the ones containing high viscous dietary fiber such as β-glucan, psyllium, and raw guar gum, and have been shown to lower LDLC (62). ...
Background:
Dietary patterns which exclude whole food groups, such as vegetarian, vegan and low carbohydrate high fat diet (LCHF), are increasingly popular in general public. When carefully planned, all these diets have some known benefits for health, but concerns are also raised in particular for LCHF. The quality of LCHF diet which individuals follow in real life without supervision is not known.
Methods:
One hundred thirty healthy individuals with stable body mass following LCHF, vegan, vegetarian and omnivorous diet for at least six months, were compared in a cross-sectional study. Diet was analyzed through 3-day food records and FFQ, anthropometric measurements were performed and serum metabolic biomarkers determined from fasting blood.
Results:
Participants on LCHF diet had the intakes of micronutrients comparable to other groups, while the intakes of macronutrients differed in line with the definition of each diet. The intakes of saturated fats, cholesterol and animal proteins were significantly higher and the intakes of sugars and dietary fibers were lower compared to other groups. Healthy eating index 2015 in this group was the lowest. There were no differences in the levels of glucose, triacylglycerols and CRP among groups. Total and LDL cholesterol levels were significantly higher in LCHF group, in particular in participants with higher ketogenic ratio. Fatty acids intakes and intakes of cholesterol, dietary fibers and animal proteins explained 40% of variance in total cholesterol level, with saturated fatty acids being the strongest positive predictor and monounsaturated fatty acids a negative predictor.
Conclusion:
None of the self-advised diets provided all the necessary nutrients in optimal levels. Due to the detected increased levels of serum cholesterols, selection of healthy fat sources, higher intake of dietary fibers and partial replacing of animal sources with plant sources of foods should be recommended to the individuals selecting LCFH dietary pattern.Clinical Trial Registration: ClinicalTrials.gov, identifier NCT04347213.
Human milk oligosaccharides (HMOs) are a diverse class of carbohydrates that aid in the health and development of infants. The vast health benefits of HMOs have made them a commercial target for microbial production; however, producing the ~130 structurally diverse HMOs at scale has proven difficult. Here, we produce a vast diversity of HMOs by leveraging the robust carbohydrate anabolism of plants. This diversity includes high value HMOs, such as lacto-N-fucopentaose I, that have not yet been commercially produced using state-of-the-art microbial fermentative processes. HMOs produced in transgenic plants provided strong bifidogenic properties, indicating their ability to serve as a prebiotic supplement. Technoeconomic analyses demonstrate that producing HMOs in plants provides a path to the large-scale production of specific HMOs at lower prices than microbial production platforms. Our work demonstrates the promise in leveraging plants for the cheap and sustainable production of HMOs.
Aim
Aging decreases muscle mass and bone mineral density (BMD), especially in older women. It has been reported that rowing and inulin intake positively affect muscle and bone, respectively. We examined the synergistic effect of rowing and functional food intake, including inulin, on lean body mass, BMD, and physical function parameters in older Japanese women.
Methods
Fifty women aged 65–79 years were divided into four groups with or without inulin intake and rowing. The interventions were carried out for 12 weeks in each group. We assessed lean body mass and BMD using dual‐energy X‐ray absorptiometry at baseline and after the intervention and examined the changes in the values in each group.
Results
Lean body mass in all groups decreased, and the change in lean body mass in the group with rowing and inulin intake was significantly smaller than that in the group without them (−0.05 ± 0.61; −0.83 ± 0.59 kg; P = 0.030). The BMD in the three intervention groups increased after the 12‐week intervention. The change in BMD in each of the three intervention groups showed significant differences compared with the control group (Rowing + Inulin: P = 0.03; Rowing + No inulin: P = 0.01; No rowing + Inulin: P < 0.01).
Conclusions
Rowing and the intake of functional foods, including inulin, synergistically prevented a decrease in lean body mass. These factors, individually and additively, might increase BMD in older Japanese women. Geriatr Gerontol Int 2023; ••: ••–•• .
This study aimed to determine the effect of dietary supplementation of inulin on growth performance, feed conversion and nutrient digestibility in Barbari goats fed high and low concentrate diet for a period of 90 days. Twenty four yearling female Barbari goats were randomly divided into four equal groups (n=6) according to average body weight (18.24±1.16 kg). Treated animals in Group 1 were fed low concentrate diet (LCD; concentrate roughage ratio 40:60) and Group 2 (LCIN) with 2% inulin supplementation (% DM basis). Similarly, Group 3 was fed high concentrate diet (HCD; concentrate roughage ratio 60:40) and Group 4 (HCIN) with 2% inulinsupplementation. Results showed that average daily gain (ADG) and feed conversion efficiency (FCE) were higher in inulin supplemented groups than the non-supplemented group. There was no increase in mean live body weight (BW) and dry matter intake (DMI) with inulin supplementation either in LCD or HCD treatment groups.The mean body condition score (BCS) was also similar in all groups. However, faecal score (FS) was superior in inulin supplemented group observed after 30 days of feeding trial. There was significant improvement in the digestibility coefficient of crude protein and DCP intake. It was concluded that inulin supplementation either in high concentrate and low concentrate diet of growing goats resulted in improvement in growth performance, faecal score and nutrient digestibility.
Inulin is one such additive, a soluble dietary fiber that provides several health benefits and helps to improve mineral absorption and gut health. As per studies, inulin was recognized as an effective fat replacer (up to 50%) to develop functional foods while maintaining the required nutritional, textural, and storage characteristics. Until now, very limited study has been conducted to know the current status of inulin-fortified food products. Therefore, the present review focuses on the physicochemical characteristics, digestible mechanisms, and utilization in developing functional foods such as beverages, dairy, bakery, and confectionery products. In addition, the possible drawbacks of inulin-fortified products with future research scopes have also been addressed to encourage the research community to develop more healthy food items.
THE IMPACT OF INULIN ON THE FOOD PROPERTIES
Abstract: Inulin is a non-digestible carbohydrate widely applied in the food industry as a highly soluble powder with a neutral taste. Inulin-type fructans are naturally found in many vegetables, fruits, and cereals. For industrial use, they are mostly extracted from chicory roots.
Inulin used in food production has an impact on the properties of the final product. This is based on different characteristics: humectant, gel-forming, emulsifier, and thickener. Its freezing point depression characteristic can also affect how the final product is stored.
Inulin has a low caloric value and the sensory properties of food products with added inulin make inulin ideal as a sugar and fat replacer. This is very important for people on a weight loss diet.
Recently, inulin is on the market as a food supplement with beneficial effects on the host's metabolism. Inulin is also known as a prebiotic, which stimulates the growth of probiotic lactic acid bacteria and bifidobacteria. In addition to this process is an increase in the absorption of calcium in the large intestine and a consequent reduction in the risk of osteoporosis. There is evidence of its anti-cancer properties.
This is a review paper on the impact of inulin on food properties, based on our results of the sensory and physicochemical properties of dairy fermented products with added inulin.
Keywords: food, inulin, prebiotic, physicochemical properties, sensory properties
MICROBIOLOGICAL HAZARD ASSOCIATED WITH RAW VEGETABLES
Abstract: Fresh vegetables as a source of vitamins, minerals, and dietary fiber are an important part of a balanced diet. On the other hand, since they do not undergo heat treatment, ingestion of fresh vegetables in the form of salads can be the cause of poisoning caused by the microorganisms present.
Microorganisms can be found on and in fresh vegetables due to contamination during growth and harvesting, and are most often related to microorganisms originating from the soil, irrigation water, and natural fertilizers. Another way is contamination during handling, i.e. during contact with previously contaminated surfaces or hands.
Some of the food-borne pathogens such as Salmonella spp., Escherichia coli O157:H7 or Listeria monocytogenes can lead to serious illness or death in vulnerable populations. An increased number of saprophytic microorganisms can during the storage period impair the stability of the product and lead to unacceptable color change, odor, and rotting of vegetables. Additionally, already contaminated vegetables can cause secondary contamination of surfaces, equipment, and hands of employees who handle them.
This paper provides an overview of microbiological risks associated with fresh vegetables and ways to reduce negative consequences.
Keywords: Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., raw vegetables
Inulin, β-(2→1)-fructan, is a beneficial polysaccharide used as a functional food ingredient. Microbial inulosucrases (ISs), catalyzing β-(2→1)-transfructosylation, produce β-(2→1)-fructan from sucrose. In this study, we identified a new IS (NdIS) from the soil isolate, Neobacillus drentensis 57 N. Sequence analysis revealed that, like other Bacillaceae ISs, NdIS consists of a glycoside hydrolase family 68 domain and shares most of the 1-kestose-binding residues of the archaeal IS, InuHj. Native and recombinant NdIS were characterized. NdIS is a homotetramer. It does not require calcium for activity. HPLC and 13C-NMR indicated that NdIS catalyzed the hydrolysis and β-(2→1)-transfructosylation of sucrose to synthesize β-(2→1)-fructan with chain lengths of 42 or more residues. The rate dependence on sucrose concentration followed hydrolysis-transglycosylation kinetics, and a 50% transglycosylation ratio was obtained at 344 mM sucrose. These results suggest that transfructosylation from sucrose to β-(2→1)-fructan occurs predominantly to elongate the fructan chain because sucrose is an unfavorable acceptor.
Industrial chicory ( Cichorium intybus var. sativum ) is a biannual crop mostly cultivated for extraction of inulin, a fructose polymer used as a dietary fiber. F1 hybrid breeding is a promising breeding strategy in chicory but relies on stable male sterile lines to prevent self-pollination. Here, we report the assembly and annotation of a new industrial chicory reference genome. Additionally, we performed RNA-Seq on subsequent stages of flower bud development of a fertile line and two cytoplasmic male sterile (CMS) clones. Comparison of fertile and CMS flower bud transcriptomes combined with morphological microscopic analysis of anthers, provided a molecular understanding of anther development and identified key genes in a range of underlying processes, including tapetum development, sink establishment, pollen wall development and anther dehiscence. We also described the role of phytohormones in the regulation of these processes under normal fertile flower bud development. In parallel, we evaluated which processes are disturbed in CMS clones and could contribute to the male sterile phenotype. Taken together, this study provides a state-of-the-art industrial chicory reference genome, an annotated and curated candidate gene set related to anther development and male sterility as well as a detailed molecular timetable of flower bud development in fertile and CMS lines.
Aims:
To select the best donor and investigate its combined effects with inulin on growth performance, and ileal health of chicks.
Methods and results:
The chicks (Hy-line Brown) were treated with fecal microbiota suspension from different breeder hens to select the best donor. Treatment with fecal microbiota transplantation (FMT) alone or in combination with inulin found that it improved gut microbiome in chicks. The organ indexes were increased on 7d, especially the bursa of fabricius index (P < 0.05). On 14d, immune performance, ileal morphology, and barrier were improved, simultaneously, the concentration of short-chain fatty acids was also increased. In addition, for the expression of ileal barrier-related genes, Anaerofustis and Clostridium were positively correlated with them (P < 0.05), Blautia, Prevotella, Veillonella, and Weissella were the opposite (P < 0.05), and RFN20 showed a positive correlation with gut morphology (P < 0.05).
Conclusion:
Combination of homologous FMT and inulin promoted early growth and intestinal health of chicks.
Intake of dietary fiber has been proven to have several beneficial effects in maintaining host homeostasis and health. Here, we investigated the effects of different fibers on gut microbiota and related metabolites in rats. Healthy rats were supplemented with guar gum, carrageenan, glucomannan, β-glucan, arabinoxylan, apple pectin, xylan, arabinogalactan, and xanthan gum, and these dietary fibers exhibited commonality and specificity on gut microbiota and related metabolites. The abundance of Phascolarctobacterium, Prevotella, Treponema, Butyricimonas, Bacteroides, and Lactobacillus was selectively increased by different dietary fibers, whereas the abundance of Clostridium perfringens and Bacteroides fragilis were decreased by all of these fibers. Indole-3-lactic acid was significantly increased by β-glucan treatment, indicating the relationship between indole-3-lactic acid and Lactobacillus. Furthermore, Some species from Bacteroides were validated to produce indole-3-lactic acid, indole-3-acetic acid, and kynurenine (such as B. fragilis, B. ovatus, B. thetaiotaomicron, and B. xylanisolvens). These results provide important information on dietary guidelines based on the modification of gut microecology.
The immune system is critical in defending against infection from pathogenic microorganisms. Individuals with weakened immune systems, such as the elderly, are more susceptible to infections and developing autoimmune and inflammatory diseases. The gut microbiome contains a plethora of bacteria and other microorganisms, which collectively plays a significant role in immune function and homeostasis. Gut microbiota are considered to be highly influential on host health and immune function. Therefore, dysbiosis of the microbiota could be a major contributor to the elevated incidence of multiple age-related pathologies. While there seems to be a general consensus that the composition of gut microbiota changes with age, very little is known about how diet and exercise might influence the aging microbiome. Here, we examine the current state of the literature regarding alterations to the gut microbiome as hosts age, drawing particular attention to the knowledge gaps in addressing how diet and exercise influence the aging microbiome. Further, we will demonstrate the need for more controlled studies to investigate the roles that diet and exercise play driving the composition, diversity, and function of the microbiome in an aging population.
As a dietary supplement, the efficacy of prebiotics has become a hot issue in recent years. Inulin is one of internationally recognized prebiotics and belongs to a group of non-digestible and fermentable carbohydrates. Currently, the food industry is increasingly using prebiotic inulin as a health-promoting substrate, not just as food supplement. In addition, inulin has also shown great promise in the treatment of various diseases. This article reviews the application of inulin in the food industry and summarizes physiological function of inulin. Through the review and prospect of the research on obesity, diabetes and mental illness, it provides the theoretical basis for the joint development of inulin in food industry and medical application.
This work highlighted the synergistic effect of high intensity ultrasound (HIUS) treatment (200, 400 and 600 W) and inulin addition (0, 2 & 4% w/w) on restructuring of heat desiccated milk semi-solids (HDMS) through hot melt extrusion 3D printing by investigating the rheological, structural, colour and molecular interactions induced in HDMS. Results demonstrated that HIUS and inulin synergistically improved the non-Newtonian pseudoplastic and viscoelastic behaviour, and extrudability of formulations. The combined effect of inulin addition and HIUS induced exposure of hydrophilic groups and development of new hydrogen linkages and resulted in a strong cross-linked network between milk protein and inulin. A profound effect on the secondary structure was linked to reduced α-helix and increased β-sheet in the formulations leading to improved structural integrity of the printed constructs. HDMS formulation with 4% inulin and 200 W HIUS treatment exhibited the best 3D printability. Significant variation (p < 0.05) in colour values of the printed constructs was reported.
Inulin is polysaccharide chains comprised primarily of linked fructose molecules that are bifidogenic. Inulin-type prebiotics are used as functional food ingredients in beverages, yogurts, biscuits, and spreads; they are also used as dietary supplements. The objective of this study was to increase the yield of inulin by improving the inulin extraction from dahlia tubers. Inulin was isolated from fresh and chips of dahlia tubers. The dahlia tubers was blanched, sliced and blended by adding the hot water in ratio 1:1. inulin extract was evaporated and precipitated by 95% ethanol for 24hours in a room temperature. Inulin was separated and dried at 50°C for 24hours. Results showed that the best ratio of inulin extract and ethanol is 1: 2 and the highest yield of inulin powder was produced from inulin extract of 30.0% brix. Moreover, the yield of inulin which refer to fresh dahlia tubers is between 6.0 - 9.5% w/w.
Probiotic fermented ice-cream was produced from milk containing different sugar concentrations (15, 18 and 21%) with or without inulin addition (1 and 2 %). After heat treatment mixes were inoculated probiotic yogurt culture and incubated at 37°C until pH 5.5 was attained. Bacterial counts were determined immediately after fermentation of mix, after ripening of mix, after freezing and at days 7, 30, 60 and 90 of storage at -18°C. Physical, chemical and sensory analyses were carried out 1 week after production. Increasing sugar concentration stimulated physical and sensorial properties. The addition of inulin improved viscosity, first dripping and complete melting times, however, had no effect on the sensory properties. In spite of decreasing by 1.5-3.0 log unit in viable numbers in ice-cream at the end of the storage, they were found to be above the threshold for therapeutic minimum (10 6-107 cfu g-1). Increasing sugar concentration at first stimulated viable bacteria numbers and then caused reduction of them. Initial counts of the bacteria and their subsequent survival were better in the products supplemented with inulin. The results suggested that the addition of inulin stimulates the growth of L. acidophilus and B. lactis which results in improved viability of these organisms.
To characterize somatic alterations in colorectal carcinoma, we conducted a genome-scale analysis of 276 samples, analysing exome sequence, DNA copy number, promoter methylation and messenger RNA and microRNA expression. A subset of these samples (97) underwent low-depth-of-coverage whole-genome sequencing. In total, 16% of colorectal carcinomas were found to be hypermutated: three-quarters of these had the expected high microsatellite instability, usually with hypermethylation and MLH1 silencing, and one-quarter had somatic mismatch-repair gene and polymerase ε (POLE) mutations. Excluding the hypermutated cancers, colon and rectum cancers were found to have considerably similar patterns of genomic alteration. Twenty-four genes were significantly mutated, and in addition to the expected APC, TP53, SMAD4, PIK3CA and KRAS mutations, we found frequent mutations in ARID1A, SOX9 and FAM123B. Recurrent copy-number alterations include potentially drug-targetable amplifications of ERBB2 and newly discovered amplification of IGF2. Recurrent chromosomal translocations include the fusion of NAV2 and WNT pathway member TCF7L1. Integrative analyses suggest new markers for aggressive colorectal carcinoma and an important role for MYC-directed transcriptional activation and repression.
Supplementary information
The online version of this article (doi:10.1038/nature11252) contains supplementary material, which is available to authorized users.
This study evaluated the prebiotic effects of dietary inulin and Jerusalem artichoke tuber (JA) on juvenile Nile tilapia (Oreochromis niloticus). Five dietary treatments (each diet in four replicates) were formulated to incorporate inulin at 0 (control), 2.5, and 5 g kg−1 and JA at 5 and 10 g kg−1. Fish were reared in concrete ponds for 8 weeks. Fish fed the inulin diets exhibited better growth performance than fish fed the control diet, and fish fed the JA diets had the best growth performances among all diets tested. Dietary inulin and JA increased red blood cell number. Among the fourteen blood chemicals examined, dietary inulin or JA led to increased glucose, albumin, protein, magnesium, calcium, and iron content (P < 0.05). Inulin supplementation at 5 g kg−1 improved lysozyme activity and alternative complement haemolytic 50 (ACH50) activity. Dietary JA increased total immunoglobulin content, lysozyme activity, and ACH50 activity. Dietary inulin or JA increased the height of intestinal villi and goblet cell number. These findings indicate that inulin at 5 g kg−1 had beneficial prebiotic effects on juvenile Nile tilapia and that direct supplementation with JA at 10 g kg−1 had positive effects on growth and health. Thus, both inulin and JA have great potential for use as prebiotics in fish feed.
The content of inulin in common garlic (Allium sativum) by means of standardized procedure and the use of High performance liquid chromatographic (HPLC) was determined. A multifactorial design 2^3 by using the software Statgraphics V. 16 was carried out. Two independent variables at three levels were selected: temperature: 302 K, 328 K, 353 K and relationships water volume-garlic mass of 2/200 g, 3/200 g and 4/200 g of Allium sativum. Extraction time was fixed at 45 min and at constant agitation of 250 rpm for all the experiments. The maximum extraction of inulin was obtained at 353 K and at relationship water/garlic equal to 4/200 g. The procedure presented is reliable and reproducible extracting and determining inulin from vegetable species at laboratory level.
To investigate fiber and prebiotic supplementation of enteral nutrition (EN) for diarrhea, fecal microbiota and short-chain fatty acids (SCFAs).
MEDLINE, EMBASE, Cochrane Library, CINAHL, Academic Search Premier, and Web of Science databases were searched for human experimental and observational cohort studies conducted between January 1990 and June 2014. The keywords used for the literature search were fiber, prebiotics and enteral nutrition. English language studies with adult patient populations on exclusive EN were selected. Abstracts and/or full texts of selected studies were reviewed and agreed upon by two independent researchers for inclusion in the meta-analysis. Tools used for the quality assessment were Jadad Scale and the Scottish Intercollegiate Guidelines Network Critical Appraisal of the Medical Literature.
A total of 456 possible articles were retrieved, and 430 were excluded due to lack of appropriate data. Of the 26 remaining studies, only eight investigated the effects of prebiotics. Results of the meta-analysis indicated that overall, fiber reduces diarrhea in patients receiving EN (OR = 0.47; 95%CI: 0.29-0.77; P = 0.02). Subgroup analysis revealed a positive effect of fiber supplementation in EN towards diarrhea in stable patients (OR = 0.31; 95%CI: 0.19-0.51; P < 0.01), but not in critically ill patients (OR = 0.89; 95%CI: 0.41-1.92; P = 0.77). Prebiotic supplementation in EN does not improve the incidence of diarrhea despite its manipulative effect on bifidobacteria concentrations and SCFA in healthy humans. In addition, the effect of fiber and/or prebiotic supplementation towards fecal microbiota and SCFA remain disputable.
Fiber helps minimize diarrhea in patients receiving EN, particularly in non-critically ill patients. However, the effect of prebiotics in moderating diarrhea is inconclusive.
Thirteen plants and their parts acquired from southern Thailand were investigated for their polysaccharide contents and prebiotic properties. The fresh, ground samples were extracted with 50% and 95% ethanol and water at ambient and boil-ing temperatures. The extracts were freeze-dried, digested with HCl buffer and -amylase, and indigestible polysaccharide contents were determined. Base on extract yields and indigestible polysaccharide contents, ten samples were chosen as potential sources of prebiotics. These included embryo, flesh and pericarp of palm fruit (Borrassus flabellifer L.), skin, flesh and seed of jackfruit (Artocarpus heterophyllus Lam.), flesh of rambutan (Nephelium lappaceum L.), jampadah (Artocarpus integer Merr.), and young coconut (Cocos nucifera Linn.), and okra pod (Hibiscus esculentus Linn.). Their extract yields (% dry wt) were 26. mg/g dry extract, respec-tively. Subsequently, five samples were chosen for further studies and possible commercial development based on their extract yield, the amount and type of oligosaccharides, i.e. palm flesh, palm embryo, jackfruit flesh, jackfruit seed, and okra pod. Molecular weights of the polysaccharides from the five samples were 190-1,600 Daltons with a degree of polymerization of 5-6.
The objective of this study was to examine the effect of inulin as a fat replacer on selected physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Meltability generally decreased, whereas textural properties such as hardness, adhesiveness, viscosity and density increased with increasing protein concentrations. In general, partial replacement of milk fat with inulin increased meltability, density, cohesiveness and viscosity (the latter only for 1 % inulin), but it decreased sample hardness and adhesiveness. At the first stage of heating, the values of storage and loss moduli decreased with an increase in temperature, but increased at >41 °C in cheese analogues, in particular in products with lower milk fat levels and higher inulin content. All of the tested samples exhibited good melting properties. The addition of inulin to cheese samples did not influence their water activity, but altered their color. Confocal microscopy revealed that the highest hardness values could be attributed to more intense distribution of fat droplets in the sample with the highest fat content. Our results suggest that milk fat in processed cheese analogues can be partially replaced with inulin to improve the functional properties of the final product.
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Garlic is traditionally believed to have many health benefits including prevention of gastrointestinal diseases. One of the major components, garlic fructan (GF), was evaluated for its prebiotic effectiveness on human intestinal microflora. Garlic fructans A (DP 16) and B (DP 21) were prepared by ethanol fractionation precipitation. Then, they were added to an in vitro fermentation system as the sole carbon source inoculated with human fecal suspension. The total anaerobic bacteria, Bacteroides and Bifidobacteria, were enumerated by plate counting on selective media. Terminal restriction fragment length polymerization (tRFLP) was used to analyze DNA extracted from the in vitro cultures. The results indicated that the log CFUs of both Bacteroides (GF A 6.96, GF B 7.15) and Bifidobacteria (GF A 7.74, GF B 7.74) grown in the GF cultures at 24 h were significantly higher than those at 0 h (Bacteroides 4.93, Bifidobacteria 4.78) (P < 0.05). Terminal restriction fragments (TRFs) 256–258 bp (ascribed to Bifidobacterium) in the profiles were also observed higher in the TRFLP profiles from the garlic fructans’ cultures. In this study, GFs were found to selectively stimulate the growth of beneficial Bifidobacteria from human fecal microflora. The prebiotic effectiveness of GFs supports the use of garlic as a way to prevent some gastrointestinal diseases.
Eating disorders such as anorexia (AN) and bulimia nervosa (BN) are characterized by abnormal eating behavior. The essential aspect of AN is that the individual refuses to maintain a minimal normal body weight. The main features of BN are binge eating and inappropriate compensatory methods to prevent weight gain. The gut-brain-adipose tissue (AT) peptides and neutralizing autoantibodies play an important role in the regulation of eating behavior and growth hormone release. The mechanisms for controlling food intake involve an interplay between gut, brain, and AT. Parasympathetic, sympathetic, and serotoninergic systems are required for communication between brain satiety centre, gut, and AT. These neuronal circuits include neuropeptides ghrelin, neuropeptide Y (NPY), peptide YY (PYY), cholecystokinin (CCK), leptin, putative anorexigen obestatin, monoamines dopamine, norepinephrine (NE), serotonin, and neutralizing autoantibodies. This extensive and detailed report reviews data that demonstrate that hunger-satiety signals play an important role in the pathogenesis of eating disorders. Neuroendocrine dysregulations of the AT-gut-brain axis peptides and neutralizing autoantibodies may result in AN and BN. The circulating autoantibodies can be purified and used as pharmacological tools in AN and BN. Further research is required to investigate the orexigenic/anorexigenic synthetic analogs and monoclonal antibodies for potential treatment of eating disorders in clinical practice.
Recent advances in biosciences support the hypothesis that diet modulates various body functions. Diet may maintain well-being and reduce the risk of some diseases. Such discoveries have led to the concept of “functional food” and the development of the new discipline, i.e., “functional food science.” A practical and simple definition of a “functional food” is a food for which a claim has been authorized. The food components to be discussed as potential “functional food ingredients” are the inulin-type fructans, i.e., chicory inulin and oligofuctose. The targets for their effects are the colonic microflora, the gastrointestinal physiology, the immune functions, the bioavailability of minerals, the metabolism of lipids and colonic carcinogenesis. Potential health benefits include reduction of risk of colonic diseases, noninsulin-dependent diabetes, obesity, osteoporosis and cancer. The documentation of such benefits requires scientific evidence that must be evaluated in terms of “health claims.” Previous assessments have concluded that, in terms of “functional claims,” strong evidence exists for a prebiotic effect and improved bowel habit. The evidence for calcium bioavailability is promising, and positive modulation of triglyceride metabolism is undergoing preliminary evaluation. Scientific research still must be done to support any “disease risk reduction claim,” but sound hypotheses do already exist for designing the relevant human nutrition trials.
Recent advances in biosciences support the hypothesis that diet modulates various body functions. Diet may maintain well-being and reduce the risk of some diseases. Such discoveries have led to the concept of "functional food" and the development of the new discipline, i.e,, "functional food science." A practical and simple definition of a "functional food" is a food for which a claim has been authorized. The food components to be discussed as potential "functional food ingredients" are the inulin-type fructans, i.e,, chicory inulin and oligofuctose. The targets for their effects are the colonic microflora, the gastrointestinal physiology, the immune functions, the bioavailability of minerals, the metabolism of lipids and colonic carcinogenesis. Potential health benefits include reduction of risk of colonic diseases, noninsulin-dependent diabetes, obesity, osteoporosis and cancer. The documentation of such benefits requires scientific evidence that must be evaluated in terms of "health claims." Previous assessments have concluded that, in terms of "functional claims," strong evidence exists for a prebiotic effect and improved bowel habit. The evidence for calcium bioavailability is promising, and positive modulation of triglyceride metabolism is undergoing preliminary evaluation. Scientific research still must be done to support any "disease risk reduction claim," but sound hypotheses do already exist for designing the relevant human nutrition trials.
Inulin constitutes an important food ingredient, widely used for its fiber content, and its ability to substitute fat and sugar ingredients. Traditionally, industrial inulin production from chicory roots requires high extraction temperature (70-80 ºC) and long extraction time (1-2 h). This conventional extraction is generally accompanied with the presence of a large amount of impurities in the extracted juice, mainly due to the application of high temperature, requiring thus further purification steps. To overcome these issues, developing novel extraction technologies, less consuming energy, faster and providing high yield and purity, is of a paramount importance to meet the requirements of a green extraction concept. In this review, the feasibility of using conventional and new promising technologies (enzyme assisted extraction, ultrasounds, microwaves, supercritical fluid extraction, and pulsed electric fields) to recover inulin from plant food materials and by-products from an environmental and economical point of view will be discussed.
The human immune system is arguably the most complex system in the human body. It is comprised of dozens of completely distinct cell types, each with its own set of signaling molecules, antigen-recognition mechanisms and effector functions. This complexity allows the immune system to respond to the potentially millions of distinct foreign antigens that it might encounter, from bacteria, viruses and other microscopic pathogens, to the body's own cells when they go awry in diseases such as cancer. This chapter provides an overview of the central cellular architecture of the immune system and describes the ways in which its cells are regulated during the immune response. We are now entering an era in which we have a sufficiently deep understanding of these fundamental regulatory mechanisms that they can be harnessed to provide a highly selective therapeutic strategy for targeting cancer cells.
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
IntroductionRaw materialsProductionFunctional propertiesFood applicationsFuture developments
Arabinoxylan (AX) is a non-starch polysaccharide found in many cereal grains and is considered as a dietary fiber. Despite their general structure, there is structural heterogeneity among AX originating from different botanical sources. Furthermore, the extraction procedure and hydrolysis by xylolytic enzymes can further render differences to theses AX. The aim of this review was to address the effects of AX on the gut bacteria and their immunomodulatory properties. Given the complex structure of AX, we also aimed to discuss how the structural heterogeneity of AX affects its role in bacterial growth and immunomodulation. The existing literature indicates the role of fine structural details of AX on its potential as polysaccharides that can impact the gut associated microbial growth and immune system.
Microwave assisted extraction (MAE) and pressurized liquid extraction (PLE) methods using water as solvent have been optimized by means of a Box-Behnken and 32 composite experimental designs, respectively, for the effective extraction of bioactive carbohydrates (inositols and inulin) from artichoke (Cynara scolymus L.) external bracts. MAE at 60 °C for 3 min of 0.3 g of sample allowed the extraction of slightly higher concentrations of inositol than PLE at 75 °C for 26.7 min (11.6 mg/g dry sample vs. 7.6 mg/g dry sample). On the contrary, under these conditions, higher concentrations of inulin were extracted with the latter technique (185.4 mg/g vs. 96.4 mg/g dry sample), considering two successive extraction cycles for both techniques. Both methodologies can be considered appropriate for the simultaneous extraction of these bioactive carbohydrates from this particular industrial by-product. To the best of our knowledge this is the first time that these techniques are applied for this purpose.
Jerusalem artichoke ( Helianthus tuberosus L.) tubers have many health benefits and are suitable for human consumption. The tubers store energy as the fructose polymer inulin. The content of inulin and the degree of polymerization is dependent on cultivar, growing conditions, harvest time, and the maturity of the tubers. Jerusalem artichoke tubers can be stored in the field during winter, or in cold rooms. During storage inulin is degraded, and shorter chain inulin polymers and sucrose are formed. The content of phenolic compounds in Jerusalem artichoke tubers is highest in mature tubers and declines during winter. The major phenolic compounds are the phenolic acids chlorogenic acid, gallic acid, salicylic acid, and caffeic acid. The content of phenolic compounds is 2-12 times higher in the peel than in the flesh of the tubers.
Agave fructans are complex mixtures of branched fructose polymers with different-sized chains containing β(2-1) and β(2-6) linkages. In the last decade, the interest in studying the functional properties of agave fructans has increased. However, only a few studies in vivo and in vitro are available in the literature. These reports include studies of the prebiotic effect in obesity, blood lipids, cholesterol, and toxicological and immunological studies. This chapter includes information about studies on agave fructans from different sources implicated in health and gives special attention to immune aspects as a prospective field of investigation. Comparisons between inulin-type fructans and agave fructans are discussed.
Pfaffia glomerata (Amaranthaceae) is popularly known as "Brazilian ginseng." Previous studies have shown that fructose is the major carbohydrate component present in its roots. Inulin-type fructans, polymers of fructose, are the most widespread and researched prebiotics. Here, we isolated and chemically characterized inulin extracted from P. glomerata roots and investigated its potential prebiotic effect. Fructans were isolated and their structures were determined using colorimetric, chromatography, polarimetry, and spectroscopic analysis. The degree of polymerization (DP) was determined, and an in vitro prebiotic test was performed. The structure of inulin was confirmed by chromatography and spectroscopic analysis and through comparison with existing data. Representatives from the genera Lactobacillus and Bifidobacterium utilized inulin from P. glomerata, because growth was significantly stimulated, while this ability is strain specific. The results indicated that inulin extracted from P. glomerata roots represents a promising new source of inulin-type prebiotics.
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A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way which is relevant to either the state of well-being and health or the reduction of the risk of a disease. Health claims are expected to be authorized for functional foods based either on enhanced function (type A claim) or disease risk reduction (type B claim). Their development is a unique opportunity to contribute to the improvement of the quality of the food offered to consumer's choice for the benefit of his well-being and health. But only a rigorous scientific approach producing sound data will garantee its success. The functional food components that are discussed in the proceedings of the 3rd ORAFTI Research Conference are the inulin-type fructans, natural food components found in miscellaneous edible plants. They are non-digestible oligosaccharides that are classified as dietary fiber. The targets for their functional effects are the colonic microflora that use them as selective 'fertilizers'; the gastrointestinal physiology; the immune functions; the bioavailability of minerals; and the metabolism of lipids. Potential health benefits may also concern reduction of the risk of some diseases like intestinal infections, constipation, non-insulin dependent diabetes, obesity, osteoporosis or colon cancer. The present proceedings review the scientific data available and, by reference to the concepts in functional food science, they assess the scientific evidence which will be used to substantiate health claims.
Ghrelin, a novel GH-releasing acylated peptide, was recently isolated from rat stomach. It stimulated the release of GH from the anterior pituitary through the GH secretagogue receptor (GHS-R). Ghrelin messenger RNA and the peptide are present in rat stomach, but its cellular source has yet to be determined. Using two different antibodies against the N- and C-terminal regions of rat ghrelin, we identified ghrelin-producing cells in the gastrointestinal tracts of rats and humans by light and electron microscopic immunohistochemistry and in situ hybridization combined with immunohistochemistry. Ghrelin-immunoreactive cells, which are not enterochromaffin-like cells, D cells, or enterochromaffin cells, accounted for about 20% of the endocrine cell population in rat and human oxyntic glands. Rat ghrelin was present in round, compact, electron-dense granules compatible with those of X/A-like cells whose hormonal product and physiological functions have not previously been clarified. The localization, population, and ultrastructural features of ghrelin-producing cells (Gr cells) indicate that they are X/A-like cells. Ghrelin also was found in enteric endocrine cells of rats and humans. Using two RIAs for the N- and C-terminal regions of ghrelin, we determined its content in the rat gastrointestinal tract. Rat ghrelin was present from the stomach to the colon, with the highest content being in the gastric fundus. Messenger RNAs of ghrelin and GHS-R also were found in these organs. Ghrelin probably functions not only in the control of GH secretion, but also in the regulation of diverse processes of the digestive system. Our findings provide clues to additional, as yet undefined, physiological functions of this novel gastrointestinal hormone.
Background: The prebiotics concept, which was launched in 1995, concerns nondigested and selectively fermented carbohydrate food ingredients. It was thought that their effect in the colon could reduce risk for disease. The prebiotic concept is revisited and possible mechanisms are proposed. The physiologic consequences of prebiotic consumption are evaluated in terms of potential to reduce risk for disease. This is a compilation of several research papers, each of which complied with the World Medical Association Declaration of Helsinki. Methods: For human dietary intervention trials, the aim was to perform double-blind, placebo-controlled, cross-over studies. A parallel design was used only for long-term studies. Most research has been done with β(2-1) fructans, so they are used as an example of prebiotics here. Results: The results are relevant to the fields of gut function, lipid metabolism, mineral absorption, bone formation, immunology, and cancer. Conclusion: It is observed that modification of intestinal flora by inherently selectively fermented prebiotics is central in determining their nutritional properties. They interact positively through the large intestinal surface with various physiologic processes and are thought to improve health status by reducing risk for disease (markers).
The effect of inulin addition at low concentrations (0.1-0.5%) on the thermal gelation of oat protein gels was investigated using textural profile analysis, rheological measurements and microstructure observation through scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Results indicate that oat protein hexamers were dissociated with heat into monomers, which then became the reactive units involved in the development of a unique percolating network. The major forces responsible for the establishment of the structure were disulphide bonds, as well as hydrogen bonds and hydrophobic forces. A small amount of inulin can greatly increase the compressive stress of the gels prepared at pH 7 from 13.93 to 22.98 kPa. This is related to the phase separation phenomena produced during heating, which increased the apparent protein concentration. Moreover, inulin formed nanoparticles in the void spaces of the protein network performing a filling effect and creating junction zones. Localized interactions such as hydrogen and hydrophobic bonds were possible between protein and inulin at the borders of junction zones. This research has provided a new approach to make strong oat protein gels at neutral pH. Future applications may promote the utilization of oat protein as a plant derived gelling ingredient in a wide range of food applications.
The tubers of Jerusalem artichoke are rich of inulin, which makes the plant one of primary inulin resources in China. The aim of this study was to extract inulin from tubers and test the degree of polymerization (DP) 10 days before flowering to 80 days after flowering. The DP of inulin reaches a maximum of 19 at 50 days after flowering. The variation tendencies of inulin content and DP were almost the same, which increase rapidly at the beginning and then decrease gradually at a lower speed. Meanwhile, the effects of inulin on probiotics in yogurt have been evaluated. It indicated that inulin with low DP has higher activities. Experimental data improve the understanding of status change of inulin in whole growth of Jerusalem artichoke tubers in Northeastern China and are instructive to get inulin with different properties.
This paper focuses on the physicochemical characterization of inulin, an important fructooligosaccharide with dietary fiber properties, and its dependence on water sorption properties. The moisture sorption isotherm of inulin was determined at 25°C and fitted to the GAB model. Inulin's glass transition temperature (Tg) was measured by differential scanning calorimetry (DSC) as a function of water content; the Gordon–Taylor equation was used to fit the experimental data. Relative crystallinity of inulin was determined by X-ray diffraction and DSC studies. Native inulin was found to be a semi-crystalline material, which, at 25°C and storage water activity values below 0.75, was found in a glassy state. When pre-solubilized, inulin's relative crystallinity depended on moisture content: crystallinity was low at low moisture contents, while, at water activities above 0.75 (conditions above Tg), it recrystallized and reached native inulin's crystallinity level.