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use in the food industry by reaching a wider range of consumers (Abed etal. 2016).
Biodegradable and biocompatible nature makes it useful for various biomedical
purposes including tissue engineering, diagnostic imaging, and drug delivery sys-
tems. There is potentiality for future researches on novel formulations and modes of
treatment to improve efciency and minimize adverse effects associated with medi-
cal applications (Anjuomo etal. 2019). Increased investigations into the medicinal
properties of inulin may reveal new therapeutic functions apart from its benets on
the intestinal microora. Apart from the gut health aspects, there is likely that scien-
tists will want to examine if it has any implications as far as metabolic health, heart-
related conditions, and immune function are concerned. Such ndings may support
tailored nutritional approaches and dietary recommendations.
Tailored dietary guidelines may be inuenced by inulin’s impact on unique gut
microbiota as the personalized nutrition eld gains traction. In the future, nutritional
composition based on an individual’s microbiome makeup could become a more
popular approach to personalizing diets with inulin being suggested for certain
health objectives (Anjuomo etal. 2019). Nutraceuticals products combining nutri-
tional and pharmaceutical attributes may require more use of inulin in their formula-
tions. For example, designing supplements or drug products to specically target
and manipulate gut microbiota as a means of therapy can be done (Abreu etal.
2022). Some people might opt for using it since sugar alternatives are healthy and
yet sweet at all without any calorie content like that of inulin. Future developments
could also involve improving its sweetness prole through rening production pro-
cesses and including it in a larger variety of foods and beverages. Hence, one would
expect an increase in sustainable sourcing and production practices for inulin espe-
cially amidst growing concerns about sustainability. Additionally, there is an oppor-
tunity for scientists and industry players involved in this production value chain to
explore greener extraction methods as well as alternative sources of inulin so as to
minimize its environmental footprint. As inulin is used throughout industries,
dened regulatory frameworks will be needed to ensure its safety and efcacy
(Illippangama etal. 2022). Researchers, industry stakeholders, and regulatory bod-
ies may work together to set inulin-based product production and use standards.
Standardized denitions, labeling requirements, and recommended daily allow-
ances could be developed to ensure consumer safety and transparency (Delzenne
etal. 2002).
10.8 Conclusion
Consumers are more health-conscious and demanding low-calorie foods with supe-
rior health benets in the modern era. The present investigations have yielded a
comprehensive understanding of the signicance of recently identied active com-
ponents in the formulation of functional foods. While there has been some investi-
gation into the function of inulin in recent years, this review primarily examined its
nutritional and health benets, as well as its applications in food, with a particular
emphasis on its utilization as a functional food. As both a dietary ber and a
10 Role ofInulin intheManagement ofMetabolic Disorders
208
prebiotic, inulin is an exceptionally prospective functional food that benets human
health tremendously. In addition to preventing obesity, diabetes, colon cancer, con-
stipation, and depression, inulin exhibits considerable promise as a preventative
agent against these conditions and may be utilized in the future as a supplement in
the treatment of others. Furthermore, research has demonstrated that the therapeutic
effects of inulin are enhanced when it is combined with specic natural products.
This nding introduces the notion that compound products generally offer more
substantial health benets compared to individual substances. Subsequently, the
implementation of composite products will emerge as a prominent domain within
the realm of functional foods. While further investigations are warranted to eluci-
date specic molecular pathways and optimize dosages, the cumulative evidence
supports that inulin could serve as a valuable tool in the holistic management and
prevention of metabolic disorders, offering a natural and accessible avenue to pro-
mote metabolic well-being.
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11
Inulin andGastrointestinal Disorders
SunilKumarKadiri, PrashantTiwari,
DeepakS.Khobragade, andDhritijaSathavalli
Abstract
Inulin, a naturally occurring polysaccharide and dietary ber, has garnered grow-
ing interest due to its potential in enhancing gastrointestinal health. This book
offers an in-depth study of the present status of research on inulin and its inu-
ence on gastrointestinal diseases. The book consolidates research ndings to
examine the possible therapeutic benets of inulin on various gastrointestinal
disorders, such as irritable bowel syndrome (IBS), inammatory bowel disease
(IBD), and constipation. The book discusses the mechanisms that explain the
positive benets of inulin on gastrointestinal health. It emphasizes inulin’s capac-
ity to regulate the composition of gut microbiota, stimulate the growth of bene-
cial bacteria (such as Bidobacteria), and increase the production of short-chain
fatty acids. These physiological changes help to preserve the integrity of the gut
barrier, regulate the immune system, and decrease inammation in the gastroin-
testinal tract. Furthermore, the book discusses the various obstacles and issues
related with inulin supplementation, such as individual variations in tolerance
and the need for individualized treatments. The book additionally looks at cur-
rent research endeavors focused on determining the ideal dosage, duration, and
target demographics that may derive the greatest advantages from inulin supple-
mentation. In summary, this book is a helpful resource for healthcare profession-
S. K. Kadiri · P. Tiwari (*)
Department of Pharmacology, College of Pharmaceutical Sciences, Dayananda Sagar
University, Bengaluru, Karnataka, India
D. S. Khobragade
Datta Meghe College of Pharmacy, Datta Meghe Institute of Higher Education and Research,
Sawangi (M), Wardha, Maharashtra, India
D. Sathavalli
Department of Pharmaceutics, JSS College of Pharmacy, Mysuru, Karnataka, India
216
als, researchers, and consumers seeking to understand the current scientic
evidence on the use of inulin as a viable treatment approach for different gastro-
intestinal conditions. It highlights the necessity for additional study to provide
denitive guidelines for inulin supplementation and its incorporation into dietary
recommendations for enhanced gastrointestinal health.
Keywords
Inulin · Gastrointestinal disorders · Microbiota · Inammatory bowel disease ·
Irritable bowel syndrome · Immune system
11.1 An Overview ofInulin
Inulin is a carbohydrate with a well-established history, having rst been extracted
from the plant Inula helenium, which subsequently lent its name to inulin (Ahmed
and Rashid 2019). This particular type of carbohydrate is produced by a variety of
higher plant families, totaling at least ten. Inulin is prevalent in several plants of
economic signicance, including chicory, Jerusalem artichoke, as well as staple
crops like onion, garlic, barley, rye, and wheat (Abad Alegria and Gonzalez-Vivanco
2003). Inulin is essentially a type of linear fructan, which is a naturally occurring
polysaccharide made up of chains of fructose units linked together through beta
(2→1) glycosidic bonds, typically ending with a single glucose unit connected by
an alpha (1→2) linkage at one end of the molecule (Abbasi etal. 2009; Abou-Arab
etal. 2011). This compound is a primary storage carbohydrate found in approxi-
mately 45,000 species of plants, which accounts for 15% of all owering plant spe-
cies. Notable plants with high inulin content include the tubers of the Jerusalem
artichoke (Helianthus tuberosus), dahlia (Dahlia pinnata), yacon (Polymnia sonchi-
folia), and chicory (Cichorium intybus) (Abozed etal. 2009).
Inulin molecules consist of a mix of both short and long chains of fructose mono-
mers that are conjoined through beta-congurations at the anomeric C2 position.
This particular beta-conguration renders inulin resistant to being broken down by
the enzymes in the human digestive system. As a result, inulin and its related fruc-
tans are classied as non-digestible carbohydrates (Afzal etal. 2009). The degree of
polymerization (DP) of inulin, which indicates the number of fructose units per
molecule, can range from 2 to 60, with an average DP typically between 10 and
12units. This DP value is crucial as it can inuence inulin’s functional properties
and varies depending on factors such as the plant source, time of harvest, climatic
conditions, growth period, and the duration of storage postharvest (Ahmed 2009).
Oligofructose or fructo-oligosaccharides are the shorter-chain versions of inulin,
with DP values of 10units or less. Specically, inulin derived from chicory tends to
have lower DP values in comparison to that extracted from artichokes and globe
thistle. Many plants, including chicory root, garlic, onions, leeks, bananas, and
asparagus, contain inulin, a kind of dietary ber (Albers etal. 2005). It is a member
of the fructan class of carbohydrates, which are chains of molecules of fructose.
S. K. Kadiri et al.