Добавил:
Sekretar
kiopkiopkiop18@yandex.ru
t.me/Prokururor I Вовсе не секретарь, но почту проверяю
Опубликованный материал нарушает ваши авторские права? Сообщите нам.
Вуз:
Предмет:
Файл:Ординатура / Хирургия / Библиотека им академика М.И. Перельмана / Книга_5445_Библиотеки_им_академика_М_И_Перельмана.pdf
xi
TanweerHaider is currently working as an Assistant
Professor in Gyan Vihar School of Pharmacy, Suresh
Gyan Vihar University, Jaipur, Rajasthan, India. Dr.
Haider has a Ph.D. in Pharmaceutical Sciences from Dr.
Harisingh Gour University, India. Previously, he
obtained M. Pharm in Pharmaceuticals from Guru
Ghasidas University, India. He has 7 years teaching and
research experience. He has also 2years’ experience in
Quality control division in Pharmaceutical Industry. Dr.
Haider research interests revolve around the area of
pharmaceutical sciences, with a special focus on novel
drug delivery systems, targeted and controlled drug
delivery, particulate and vesiculate nanocarriers, nano-
medicine, tumor targeting, targeted drug delivery, and
quality by design. Dr. Haider has made signicant con-
tributions to his eld, with more than 30 research arti-
cles in renowned journals and 12 book chapters to his
credit. His work reects his dedication to advancing the
knowledge and understanding of pharmaceutical sci-
ence. Dr. Haider commitment to research excellence
has been recognized through prestigious awards. In rec-
ognition of his outstanding contribution to the eld, he
has been honored as a Principal Investigator of the
Indian Council of Medical Research (ICMR).
Furthermore, he has qualied for the All-India Council
for Technical Education (AICTE) Graduate
Pharmaceutical Aptitude Test (GPAT), proving his
excellent aptitude and knowledge in Pharmaceutical
Sciences. Dr. Tanweer Haider educational background,
diverse research experience, extensive publication his-
tory, and notable achievements make him an asset in the
eld of Pharmaceutical Sciences. His passion for
advancing drug delivery systems and improving patient
outcomes drives the search for innovative solutions in
the pharmaceutical industry.
Contributors
Md.KhokonMiahAkanda Department of Pharmacy, University of Asia Pacic,
Dhaka, Bangladesh
WasimAkram Amity Institute of Pharmacy, Amity University Madhya Pradesh,
Gwalior, Madhya Pradesh, India
V.Alekkhya GIET School of Pharmacy, Rajahmundry, Andhra Pradesh, India
Editors and Contributors
xii
S.Anakha KTN College of Pharmacy, Palakkad, Kerala, India
AmitAnand Department of Pharmacognosy, JSS College of Pharmacy, Mysuru,
JSS Academy of Higher Education and Research, Mysuru, Karnataka, India
T.NagaAparna Sri Indu Institute of Pharmacy, Ibrahimpatnam, Telangana, India
Molakpogu RavindraBabu Department of Pharmacy, School of Medical and
Allied Sciences, Galgotias University, Greater Noida, Uttar Pradesh, India
DerajramBenival National Institute of Pharmaceutical Education and Research
(NIPER), Ahmedabad, Gujarat, India
Kajal Bhadouriya Amity Institute of Pharmacy, Amity University Madhya
Pradesh, Gwalior, Madhya Pradesh, India
Anshika Bhatnagar Amity Institute of Pharmacy, Amity University Madhya
Pradesh, Gwalior, Madhya Pradesh, India
Rajkumar M. Biradar Sri Siddhalingeshwar College of Pharmacy, Bidar,
Karnataka, India
Mayank Choubey Faculty of Engineering and Technology, SGT University,
Gurugram, Haryana, India
T.Deepan GIET School of Pharmacy, Rajahmundry, Andhra Pradesh, India
Nimeet Desai National Institute of Pharmaceutical Education and Research
(NIPER), Ahmedabad, Gujarat, India
Brahma SrinivasaRao Desu Department of Pharmacology, Hindu College of
Pharmacy, Guntur, Andhra Pradesh, India
Neeraj Kumar Fuloria Department of Pharmaceutical Chemistry, Faculty of
Pharmacy, AIMST University, Bedong, Kedah, Malaysia
LaxmikantGautam Babulal Tarabai Institute of Pharmaceutical Sciences, Sagar,
Madhya Pradesh, India
Anchala Guglani Department of Biology, Georgia State University,
Atlanta, GA, USA
Raghavendra Kumar Gunda Department of Pharmaceutics, Narasaraopeta
Institute of Pharmaceutical Sciences, Narasaraopet, Andhra Pradesh, India
Sanjay Kumar Gupta Department of Pharmacology, Rungta College of
Pharmaceutical Sciences and Research, Bhilai, Chhattisgarh, India
PrathapMadeswara Guptha Department of Pharmaceutical Sciences, Vignan’s
Foundation for Science, Technology and Research (Deemed to be University),
Guntur, Andhra Pradesh, India
TanweerHaider Gyan Vihar School of Pharmacy, Suresh Gyan Vihar University,
Jagatpura, Jaipur, Rajasthan, India
Editors and Contributors
xiii
Praveen Halagali Department of Pharmaceutics, Manipal College of
Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal,
Karnataka, India
A. H. M.Nazmul Hasan Department of Pharmacy, University of Asia Pacic,
Dhaka, Bangladesh
Priya Jindal Department of Pharmaceutics, ISF College of Pharmacy, Moga,
Punjab, India
Sunil Kumar Kadiri Department of Pharmacology, College of Pharmaceutical
Sciences, Dayananda Sagar University, Bengaluru, Karnataka, India
HanamanthJ.Kallur RMES College of Pharmacy, Kalaburagi, Karnataka, India
DeepakS.Khobragade Datta Meghe College of Pharmacy, Datta Meghe Institute
of Medical Sciences (DU), Salod (H), Wardha, Maharashtra, India
Dignesh Khunt Gujarat Technological University, School of Pharmacy,
Gandhinagar, Gujarat, India
Karthikeyan Krishnan Department of Pharmacology, PSM College of Dental
Science and Research, Thrissur, Kerala, India
VinodKumar SoMAS, G D Goenka University, Gurugram, Sohna, Haryana, India
BalakDasKurmi Department of Pharmaceutics, ISF College of Pharmacy, Moga,
Punjab, India
AkshayKumarLunawat Department of Pharmaceutics, ISF College of Pharmacy,
Moga, Punjab, India
SanthepeteNanjundiah Manjula Department of Pharmacology, JSS College of
Pharmacy, Mysuru, JSS Academy of Higher Education and Research, Mysuru,
Karnataka, India
Sanzia Mehjabin Department of Pharmacy, Varendra University, Rajshahi,
Bangladesh
NeerajMishra Amity Institute of Pharmacy, Amity University Madhya Pradesh,
Gwalior, Madhya Pradesh, India
Shweta Mishra SGT College of Pharmacy, SGT University, Gurugram,
Haryana, India
Vishnu Mittal Guru Gobind Singh College of Pharmacy, Yamunanagar,
Haryana, India
Kenganora Mruthunjaya Department of Pharmacognosy, JSS College of
Pharmacy, Mysuru, JSS Academy of Higher Education and Research, Mysuru,
Karnataka, India
Editors and Contributors
xiv
Sagar Pamu Amity Institute of Pharmacy, Amity University Madhya Pradesh
(AUMP), Gwalior, Madhya Pradesh, India
Shweta Parihar Department of Pharmacognosy, University Institute of
Pharmaceutical Sciences–UGC Centre of Advanced Study, Punjab University,
Chandigarh, India
G. M. MasudParvez Department of Pharmaceutical and Biomedical Sciences,
College of Pharmacy, University of Georgia, Athens, GA, USA
T.YunusPasha Faculty of Pharmacy, Sri Adichunchanagiri College of Pharmacy,
Adichunchanagiri University, Mandya, Karnataka, India
Rashmi Pathak Department of Pharmacy, Invertis University, Bareilly, Uttar
Pradesh, India
Hero Khan Pathan Amity Institute of Pharmacy, Amity University Madhya
Pradesh, Gwalior, Madhya Pradesh, India
S.Prema Crescent School of Pharmacy, BS Abdur Rahman Crescent Institute of
Science and Technology, Chennai, Tamil Nadu, India
SarjanaRaikwar Department of Pharmaceutics, ISF College of Pharmacy, Moga,
Punjab, India
Mahalaxmi Rathnanand Department of Pharmaceutics, Manipal College of
Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal,
Karnataka, India
AdarshSahu Amity Institute of Pharmacy, Amity University Rajasthan, Jaipur,
Rajasthan, India
Kantrol Kumar Sahu Institute of Pharmaceutical Research, GLA University,
Mathura, Uttar Pradesh, India
VaskuriG.S.SainagaJyothi Department of Pharmaceutical Sciences, University
of Tennessee Health Science Center, Memphis, TN, USA
Sagar Salave National Institute of Pharmaceutical Education and Research
(NIPER), Ahmedabad, Gujarat, India
Dhritija Sathavalli Department of Pharmaceutics, JSS College of Pharmacy,
Mysuru, Karnataka, India
Amudha Senthamaraikannan Department of Pharmaceutics, School of
Pharmacy, Sathyabama Institute of Science and Technology, Chennai, Tamil
Nadu, India
Pranshul Sethi Department of Pharmacology, College of Pharmacy, Shri
Venkateshwara University Afliation, Gajraula, Uttar Pradesh, India
Anjali Sharma Guru Gobind Singh College of Pharmacy, Yamunanagar,
Haryana, India
Editors and Contributors
xv
DevkantSharma Ch. Devi Lal College of Pharmacy, Jagadhri, Haryana, India
Himanshu Sharma Teerthanker Mahaveer College of Pharmacy, Teerthanker
Mahaveer University, Moradabad, Uttar Pradesh, India
Pankaj Sharma Department of Pharmaceutics, ShriRam College of Pharmacy,
Morena, Madhya Pradesh, India
MrunalK.Shirsat RMP Balchandra College of Pharmacy, Pune, India
Swati Shukla Department of Pharmacy, Teerthanker Mahaveer University,
Moradabad, Uttar Pradesh, India
Gokulakannan Singaram Department of Community Medicine, Vinayaka
Mission’s Homoeopathic Medical College & Hospital, Vinayaka Mission’s Research
Foundation (DU), Salem, Tamil Nadu, India
Vamshi Krishna Tippavajhala Department of Pharmaceutics, Manipal College
of Pharmaceutical Sciences, Manipal Academy of Higher Education, Manipal,
Karnataka, India
GauravTiwari PSIT-Pranveer Singh Institute of Technology (Pharmacy), Kanpur,
Uttar Pradesh, India
Prashant Tiwari Department of Pharmacology, College of Pharmaceutical
Sciences, Dayananda Sagar University, Bengaluru, Karnataka, India
Ravi Tripathi Department of Biomedical Engineering, Emory University,
Atlanta, GA, USA
Astha Verma Department of Pharmaceutics, Shri Rawatpura Sarkar Institute of
Pharmacy, Kumhari, Chhattisgarh, India
Methaku Sundarraja Vijaykanth Steriscience Specialities Private Limited,
Bangalore, Karnataka, India
MonikaVishwakarma Department of Pharmaceutical Sciences, Doctor Harisingh
Gour University, Sagar, Madhya Pradesh, India
Nikhar Vishwakarma Department of Pharmacy, Gyan Ganga Institute of
Technology and Science, Jabalpur, Madhya Pradesh, India
Editors and Contributors
1
Introduction toInulin
AnshikaBhatnagar, KajalBhadouriya, TanweerHaider,
WasimAkram, HeroKhanPathan, andNeerajMishra
Abstract
This chapter examines inulin, a naturally occurring polysaccharide renowned for
its substantial health advantages and adaptable industrial uses. Inulin is a soluble
dietary ber that is resistant to digestion. It is derived from sources such as chic-
ory root, Jerusalem artichoke, garlic, and onions. Inulin reaches the colon where
it is fermented by gut microbiota. Inulin has undergone a historical transforma-
tion from a basic carbohydrate to a powerful prebiotic, serving important func-
tions in gut health, weight control, blood sugar regulation, and mental well-being,
as evidenced by numerous case studies. Industrially, inulin improves the consis-
tency of food and beverages, provides stability, and acts as a substitute for fat and
sugar. It also serves as a functional component in pharmaceuticals and a moistur-
izing agent in cosmetics. Inulin, which has been approved as safe by regulatory
agencies such as the Food and Drug Administration (FDA) and European Food
Safety Authority (EFSA), is recommended to be consumed at a daily intake of
10–20g. Higher doses can be tolerated well if introduced gradually. Ongoing
research has revealed the potential of genetic modication and microbial fermen-
tation in improving mineral absorption and promoting mental well-being. These
advancements have also led to increased efciency in production. Novel applica-
tions, such as the utilization of 3D-printing technology to create food and the
development of synbiotic products, serve to broaden the range of uses for this
technology. To summarize, inulin is a versatile ingredient that offers potential
A. Bhatnagar · K. Bhadouriya · W. Akram · H. K. Pathan · N. Mishra (*)
Amity Institute of Pharmacy, Amity University Madhya Pradesh,
Gwalior, Madhya Pradesh, India
e-mail: nmishra1@gwa.amity.edu
T. Haider
Gyan Vihar School of Pharmacy, Suresh Gyan Vihar University, Jagatpura, Jaipur, Rajasthan,
India
2
health benets and has a wide range of applications in various industries. It is
expected to continue advancing in the future.
Keywords
Inulin · Prebiotics · Biocompatible · Industrial applications
1.1 Introduction
Inulin is a naturally occurring polysaccharide composed primarily of fructose units
linked by β-(2,1) glycosidic bonds, often terminated by a glucose unit. As a type of
soluble dietary ber, inulin is not digested in the upper gastrointestinal tract, allow-
ing it to reach the colon intact where it undergoes fermentation by gut microbiota.
This fermentation process produces short-chain fatty acids (SCFAs) such as butyr-
ate, propionate, and acetate, which contribute to various health benets (Teferra
2021). The general chemical formula of inulin is C
6n
H
10n+2
O
5n+1
, where n represents
the number of fructose units. The β-(2,1) linkage conguration is crucial as it pre-
vents hydrolysis by human digestive enzymes, thus enabling its prebiotic effects
(Hetland etal. 2016).
Inulin is naturally found in a variety of plants, serving as a reserve carbohydrate.
Key sources include chicory root (Cichorium intybus), which is one of the richest
sources with inulin concentrations ranging from 15 to 20% of the root’s fresh weight,
and Jerusalem artichoke (Helianthus tuberosus), containing about 16–20% inulin in
fresh tubers. Other signicant sources are garlic (Allium sativum) with 9–16% inulin,
onions (Allium cepa) providing 2–6% inulin, unripe bananas (Musa spp.) with
around 0.3–0.7% inulin, asparagus (Asparagus ofcinalis) containing about 2–3%
inulin, and leeks (Allium porrum) with approximately 3–10% inulin content. Inulin
is typically extracted from these plant sources using hot water extraction followed by
purication processes, resulting in a white, odorless powder suitable for various food
and pharmaceutical products (Mudannayake etal. 2022; Akram etal. 2019c).
1.1.1 Historical Background
Inulin was rst discovered in 1804 by German scientist Valentin Rose, who isolated
it from the roots of Inula helenium, a plant commonly known as elecampane. The
name “inulin” is derived from the genus name of this plant. Early studies on inulin
primarily focused on its basic chemical structure and properties. It was identied as
a type of fructan, a polymer composed mainly of fructose units with a terminal glu-
cose unit (Anderson-Dekkers etal. 2021).
During the nineteenth century, research on inulin was limited but laid the founda-
tion for understanding its presence in various plants. By the early twentieth century,
scientists had documented the presence of inulin in a wide range of plants, particu-
larly those belonging to the Asteraceae family, such as chicory (Cichorium intybus)
and Jerusalem artichoke (Helianthus tuberosus). These early studies highlighted
A. Bhatnagar et al.
3
inulin’s role as a storage carbohydrate in plants, akin to starch in other species.
Researchers also explored the enzymatic breakdown of inulin and its conversion
into simpler sugars, which further underscored its signicance in plant metabolism
(Ahmed and Rashid 2019).
1.1.2 Development andUse inModern Times
Though synthetic polymers used are associated with drawbacks like instability,
costly chemical modication, fragile mechanical properties, poor receptor targeting
properties (Hines and Kaplan 2013; Lim etal. 2009), biological degradation, and
excretion, the utilization of natural polysaccharides for controlled drug delivery sys-
tems is garnering a lot of attention (Tardif etal. 2016). Targeting and stealth quali-
ties are two of the many needs for the best drug delivery systems that natural
polysaccharides can fulll (Liu etal. 2008). Natural polysaccharides are biodegrad-
able and nontoxic, in contrast with synthetic polymers (Torres etal. 2019).
Inulin is a naturally soluble ber that primarily comes from plants including
vegetables, fruits, owers, and grains. Plants are depicted in Table1.1. Inulin, a
reserve bio-polysaccharide found in plants, is regarded as an indigestible fructan
carbohydrate due to its distinct β-(2,1)-glycosidic bond structure. Several recent
experimental research on humans and animals have demonstrated the multifunc-
tional properties of functional inulin, including its ability to modulate immune
responses and to act as an antioxidant, hepatoprotective, hypoglycemic, anticancer,
and gastrointestinal protector. Increased patient compliance, fewer toxicities, and
chances for pharmaceutical businesses to introduce new medications are all benets
of better inulin-based drug delivery (Niness 1999; Boeckner etal. 2001). Various
delivery techniques, such as nanoparticles, microspheres, hydrogels, liposomes,
prodrugs, micelles, and solid dispersion, have been effectively employed to tackle
delivery obstacles. Additionally, a signicant source of inulin and enzymatic syn-
thesis are genetically engineered potatoes. The entire range of inulin molecules is
represented by the fructan pattern found in the tubers of genetically modied potato
plants (Van Arkel etal. 2013; Mutanda etal. 2014).
Inulin is a polydisperse combination of fructan chains with varying chain lengths
depending on the harvesting source and time (Flamm et al. 2001). Its three-
dimensional structure is 1–20-μm-long and can be created by chilling an aqueous
solution containing 10%–50% Fibroline Instant (Sabat and Iskra 2016). Synthetic
inulin has high solubility due to the absence of polymerization. Its intrinsic viscos-
ity decreases with salts added, making it less viscous than inulin from natural
sources. Inulin gels depend on interactions between chains of dissolved inulin but
may still include undissolved microcrystals. High-molecular-weight inulins outper-
form lower-molecular-weight counterparts as gel formers due to their greater vis-
cosities (Wada etal. 2005; Lis and Preston 1998). Melting enthalpy is lower in low
DP fractions and greater in higher fractions (Bot etal. 2004; Kim and Wang 2001;
Karimi etal. 2015). Inulin is nonreducing due to the absence of reactive aldehyde or
ketone groups, but molecules without glucose end groups can participate in interac-
tions with other constituents (Xiong etal. 2019; Pasqualetti etal. 2014).
1 Introduction toInulin
4
Table 1.1 Plants with their inulin content
S.
no
Plants
Scientic
description
Inulin
content
(%)
Reference
1 Agave Agavaceae (Agave
sp.)
7–10 (Mudannayake etal. 2022; Redondo-
Cuenca etal. 2021; Serbaeva etal.
2020; Judprasong etal. 2011)
2 Banana and
plantain
Musaceae (Musa
genus)
0.3–0.4 (Redondo-Cuenca etal. 2021;
Judprasong etal. 2011)
3 Burdock Asteraceae (Arctium
genus)
3.5–4 (Redondo-Cuenca etal. 2021;
Serbaeva etal. 2020)
4 Camas Asparagaceae
(Camassia genus)
12–22 (Redondo-Cuenca etal. 2021)
5 Chicory Asteraceae
(Cichorium genus)
15–20 (Redondo-Cuenca etal. 2021;
Serbaeva etal. 2020; Judprasong etal.
2011)
6 Dandelion Asteraceae
(Taraxacum)
12–15 (Redondo-Cuenca etal. 2021;
Serbaeva etal. 2020)
7 Garlic Amaryllidaceae
(Allium genus)
9–16 (Redondo-Cuenca etal. 2021;
Judprasong etal. 2011)
8 Globe
artichoke
Asteraceae 3–10 (Redondo-Cuenca etal. 2021;
Serbaeva etal. 2020)
9 Jerusalem
artichoke
Asteraceae 14–19 (Redondo-Cuenca etal. 2021;
Serbaeva etal. 2020; Judprasong etal.
2011; Abdalla etal. 2014)
10 Mugwort
root
Asteraceae
(Artemisia genus)
8–13 (Redondo-Cuenca etal. 2021;
Serbaeva etal. 2020)
11 Onion Liliaceae (Allium
genus)
2–6 (Redondo-Cuenca etal. 2021;
Serbaeva etal. 2020; Judprasong etal.
2011)
12 Yacón Asteraceae
(Smallanthus
genus)
3–19 (Redondo-Cuenca etal. 2021;
El-Ramady etal. 2020; Ronkart etal.
2007)
Inulin is a diagnostic tool used to measure renal clearance rates, as it is soluble
and nearly indigestible. It passes through the blood and urine easily, making it a
good indicator of renal clearance rates (Alles etal. 1999). The creatinine clearance
test has replaced the inulin clearance test as a measure of glomerular ltration rate.
The inulin clearance test measures the rate at which inulin is removed from blood
plasma (Roberfroid 1999; Bunout etal. 2004).
Inulin is a low-calorie food with numerous applications (Fig.1.1), including its
use in ice creams, baked goods, dairy products, and other foods. Its low caloric
content makes it a preferred choice over sugar or fat for making these products.
Inulin also has a prebiotic effect, inuencing the proliferation and metabolic pro-
cesses of bacteria within the colon, particularly lactobacilli and bidobacteria. It
also serves as a dietary ber, impacting intestinal function by increasing the fre-
quency of feces, especially in cases of constipation. Inulin is known for its high
levels of antioxidant activity, with structurally modied inulin derivatives showing
A. Bhatnagar et al.
5
Nutritional and
Physiological
Pharmaceutical
Food
A
P
P
L
I
C
A
T
I
O
N
S
O
F
I
N
S
U
L
I
N
Low caloricvalue
Probiotic eect
As adietary firbre
Antioxidant
LipidMetabolism
Immune systemstimulation
Improvemineral absorption
Stabilization of drug
Diagnostic agent
Fatreplacer
Sugar replacer
Fig. 1.1 Applications of inulin
greater activity than inulin itself. Oligofructose from inulin can signicantly lower
serum and liver triglyceride levels, raise lipoprotein ratios, and lower cholesterol. It
can help with hepatic steatosis and prevent the buildup of triacylglycerol in the liver.
Inulin can also improve mineral absorption, especially for minerals like magnesium
and calcium. The fermentation of colonic inulin results in the production of short-
chain fatty acids (SCFA), which lowers luminal pH, increases calcium concentra-
tion, and speeds up passive calcium transport. The fermented inulin molecule can
stimulate the growth of the colonic mucosa, expanding the region of intestinal
absorption.
1.2 Extraction andPurification
The main sources of commercially available inulin are Jerusalem artichokes, dahlia
tubers, and chicory roots (Scholz Ahrens and Schrezenmeir 2002; Coudray etal.
1997). Raw materials are dried in the inulin isolation process to lower the moisture
content. Then, the dried samples are employed in the extraction process for 90min
at 80–90°C (pH6.8), where a solvent (1:5 of solid: liquid) is mixed with water or
alcohol (80% ethanolic solution) while stirring continuously to boost the diffusion
rate and increase the extraction yield (Illippangama etal. 2022; Wan etal. 2020).
Numerous extraction techniques have been investigated, such as enzyme-assisted,
1 Introduction toInulin