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16.2 Functional Properties
Inulin is a carbohydrate that belongs to the fructan class. Inulin is an innately arising
polysaccharide originating in various different types of plants, and it has drawn
interest due to its unique qualities and possible health advantages (Moser et al.
2015). Inulin, as a prebiotic, is well recognized for its remarkable ability to regulate
gut microbiota by encouraging the development of useful bacteria. Furthermore,
inulin has remarkable health advantages in controlling lipid metabolism, promoting
weight reduction, reducing blood sugar levels, suppressing the production of inam-
matory factors, decreasing the likelihood of colon cancer, boosting mineral absorp-
tion, alleviating constipation, and mitigating depression (Qin etal. 2023). Here are
a few essential inulin features:
16.2.1 Liquidity
Because inulin is water-soluble, solutions of inulin may take on a gel-like consis-
tency when it is dissolved in water if the concentration is high enough. Due to the
fact that it has this characteristic, it is useful in a variety of culinary applications
(Kim etal. 2001). It is easier to disperse in warm water (between 50 and 70°C).
When added to drinks, inulin may provide a creamy mouth feel, which is similar to
that of fat but has fewer calories. Certain forms of inulin have a slight sweetness,
which may reduce the amount of additional sugar that is required. When adding
inulin to liquids, it is important to whisk the mixture well to avoid clumping. High
temperatures (over 70°C) have the potential to degrade inulin and alter its charac-
teristics (Carboni etal. 2022).
16.2.2 Prebiotic Characteristics
Encourages gut health as a prebiotic: Inulin nourishes good digestive bacteria like
bidobacteria (Table16.1). This may help maintain a more balanced gut microbiota
(Riva etal. 2023). As a prebiotic, inulin shines, and it assists in maintaining a healthy
environment in the gut. These good bacteria, notably bidobacteria, ourish in the
colon, and this soluble ber serves as a source of food for them. Short-chain fatty
acids are produced by these bacteria when they ferment inulin. These acids provide
nourishment to the cells in the gut and contribute to the general health of the diges-
tive system. There are other organisms than benecial bacteria that are affected by
inulin. Through the process of softening stool and increasing regularity, it has the
ability to boost nutrient absorption from diet. Furthermore, it may even contribute
to a healthier immune system by cultivating a healthy microbiota in the gut.
Furthermore, studies have shown that inulin has the ability to reduce inammation
and may potentially be benecial in the management of illnesses such as irritable
bowel syndrome (Sheng etal. 2023).
16 Potential ofInulin toRevolutionize Pharmaceutical Industries
348
Table 16.1 Nutritional and biomedical applications of inulin
Inulin Reduces
risk of
cancer
Consuming certain prebiotics, such as inulin, has been linked to a lower risk of colon cancer (Boucher etal. 2023). In colorectal
cancer (CRC), the prebiotic inulin has previously demonstrated effects that are both tumor-promoting and protective. Studies
demonstrate that consuming large amounts of inulin can effectively prevent the formation of ACF, preventing colon cancer from
developing (Tian etal. 2023)
Increases
calcium
absorption
Inulin increases the amount of microorganisms that are benecial, increases calcium solubility, and stimulates the expression of
proteins that bind calcium. It promotes transcellular active calcium transport and raises calbindin levels (Bosscher etal. 2006).
Research reveals that consuming a blend of prebiotic fructans, both long- and short-chain inulin-type, on a daily basis improves
bone mineralization during pubertal growth and increases calcium absorption considerably (Abrams etal. 2005)
Decreases
constipation
Stool frequency and consistency are increased by inulin and oligofructose. The weight of wet feces can increase by 1–2g with each
gram of inulin consumed. The enhancement is higher in participants whose initial frequency of stools was lower. The soluble ber
inulin affects the stomach’s effectiveness, lowering the pH of the intestines, relieving constipation, and speeding up the ow of
stool (Den Hond etal. 2000)
Increases
antioxidant
efcacy
Pre-incubating LPS with inulin (35±5%) completely prevented the effect of maximal acetylcholine (Ach)-induced contraction
after exposure to LPS-undernatant, as compared to contraction induced in cells incubated with N-undernatant (4±1% vs. 25±5%,
P<0.005). Inulin appears to have a protective effect against oxidative stress caused by LPS, which in turn shields the human colon
mucosa from damage caused by LPS (Pasqualetti etal. 2014)
Prebiotic As a prebiotic, inulin stimulates the progress of useful bacteria, which has a remarkable effect on the regulation of intestinal
microbiota. Bidobacterium and other benecial bacteria ourish in the gut due to inulin. This lowers harmful bacteria, which may
enhance gut microbiome (Hiel etal. 2019)
Fiber
enrichment
Prebiotic dietary ber known as inulin has a number of potential health advantages. As sugar and fat substitutes, they lower calorie
intake and help lower blood glucose, cholesterol, and plasma lipid/cholesterol levels (Teferra 2021)
Sugar
substituent
Inulin can successfully replace fat or sugar in food products because the reformulated products shared similar textural and sensory
qualities with control samples. To choose the best ingredient to replace sugar in each formulation while maintaining the full sugar
product prole, it is crucial to comprehend the impact of inulin’s degree of polymerization (DP) on the physicochemical and
sensory qualities of the nal product (Tsatsaragkou etal. 2021)
Fat
substitute
When inulin is combined with water at high concentrations, it forms opaque gels. Its water-trapping mechanism gives it lubricating
and ow characteristics akin to fats. Because of these special qualities, inulin has been found to be a viable ingredient for
structuring foods that are lower in fat or fat free, and it has been demonstrated to be an effective fat mimetic in a range of food
products (Keenan etal. 2014)
Drug carrier Researchers have utilized inulin extensively as a drug delivery agent because of its quick solubility in water, low friability, and
resistance to intestinal and gastric enzymes (Jiwani etal. 2012)
P. M. Guptha et al.
349
16.2.3 Low Energy Density
A negligible amount of calories: Inulin is a kind of carbohydrate; however, it is only
partly digested and is not absorbed in the esophagus and small intestines; hence, it
does not contain many calories like other carbohydrates. Therefore, it could be a
valuable component in foods that are minimal in calories and do not include sugar
(Carboni etal. 2022). Inulin is a good dietary complement to weight reduction strat-
egies due to the fact that it has a low calorie density. Comparatively, the caloric
density of inulin is much lower than that of carbs and lipids, both of which contain
a substantial four calories per gram. The number of calories that may be found in 1g
of inulin can range anywhere from 1.5 to 1.7, depending on the individual kind. On
the other hand, this sum could change sometimes. Because of this, you may con-
sume a greater quantity of inulin while consuming less calories, which means that
you can get a sense of fullness without signicantly increasing the amount of calo-
ries you consume (Jackson etal. 2023). This feature of inulin makes it possible for
it to be used in the management of blood sugar levels and the maintenance of a
healthy weight. It is possible to include inulin in your diet for it can help you feel
full on less calories while yet allowing you to maintain a stable weight.
16.2.4 Management ofBlood Sugar
Inulin may help lower blood sugar levels and benet people with diabetes. It has
been proposed that it may help control insulin and blood glucose levels (Dehghan
etal. 2013). Inulin is a complex ber that is not being digested in the upper stomach,
unlike simple sugars and starches, which induce blood sugar rises. This means that
glucose is released into the circulation at a slower rate, which helps to avoid the
dangerous spikes in blood sugar. Because inulin makes you feel full for longer, you
may eat fewer carbohydrates overall, which is good for your blood sugar manage-
ment. The prebiotic qualities of inulin promote a balanced microbiota in the gut,
which may lead to an improvement in insulin sensitivity. Blood sugar control may
improve as a result of this (Sheng etal. 2023).
16.2.5 Potential Health Benefits
Research indicates that inulin may contribute to increased bone mineralization and
density, positively affecting bone health (Bakirhan and Karabudak 2023). In con-
clusion, insulin is a valuable and adaptable ingredient with various culinary appli-
cations and possible health benets (Qin et al. 2023). Individual reactions may
differ with any dietary component, so speaking with a healthcare provider or nutri-
tionist for specic guidance is best. Inulin has been shown to have positive effects
on several illnesses by inuencing the composition of the gut ora. The patient
with nonalcoholic fatty liver disease (NAFLD) has been shown to have a lower
prevalence of F. prausnitzii. Inulin may serve as a carbon substrate for the fructose
16 Potential ofInulin toRevolutionize Pharmaceutical Industries
350
phosphotransferase system transporter. This action improves the ability of F. praus-
nitzii to absorb fructose and increases the amount of F. prausnitzii in the gut.
Furthermore, studies using mouse who are obese due to consuming a high-fat diet
(HFD) have shown that inulin supplements may restore the diversity of gut micro-
biota (Sheng etal. 2023).
16.2.6 Physical Characteristics ofInulin
16.2.6.1 Particle Size andMorphology
Typical inulin powder shows a bimodal size distribution, with particles mostly dis-
tributed within the 5–10 and 30–70μm range, which are relatively big when com-
pared with the control, commercial lactulose. A secondary region between 200 and
500μm is also present in the inulin samples (López-Castejón et al. 2018). Such
results are explained by the integrated production process that leads to the formation
of crystalline inulin, which is a high-surface-volume product. High temperatures
lead to the mobility and friction between inulin particles, resulting in big agglomer-
ates enriched by small particles. Additionally, it is possible to observe that a specic
particle size affects the powder angles of repose, depending on the inulin grade and
size. Crystalline inulin powders exhibited degrees of caking when using mechanical
sieving and developed some water recoil capacity in the pretreated sieved samples
(Glibowski 2010).
The commercial aspects of inulin, its potential usage as a functional and prebi-
otic ingredient, require proper handling of the obtained formulation after process-
ing, as well as dosing in the food and supplementation industries. In this sense,
inulin’s physical characteristics, such as the area and density of the particles and the
size interval, are signicant points to consider in the applications of the ingredient.
The production of ne and homogeneous inulin particles is a technological approach
that can ease its formulation and application in food matrices, dry powdery prod-
ucts, processed foods, medical supplements, and preprocessed raw foods (Kheto
etal. 2023). Changes in particle size reduce the caking tendency and are crucial for
homogeneous mixtures, which are desirable properties in solid system.
16.2.6.2 Solubility andHydration Properties
The hydration state of a compound is important for its functional performance. It is
particularly signicant for polymeric compounds: (a) they are able to incorporate more
water than low molecular weight molecules and, therefore, may serve as humectants
and (b) through hydration, the rheological properties and the texture of systems are
affected. Factors that affect hydration of biopolymer solutions include structure of the
polymer, temperature, solvent, and processing conditions. The role of hydration can be
studied by measuring water sorption isotherms and water activity of the biopolymer, by
measuring and cell modeling in detail the viscoelastic properties of different solutions,
suspensions, and pastes, gels, bers, and bers mats. By examining the inuence of a
biopolymer additive on the process and the properties of bread, croissants, and biscuits,
the reasons for improvement of their texture then become clear. Inulin is an important
P. M. Guptha et al.
351
ingredient of many kinds of bakery products in their ingredients; it can serve as a pre-
biotic, an efcient sugar substitute, a fat simulant, or a mixture of these roles. High
hydration of the dough is obligatory in their production. It is a matter of fact that as
soon as you start searching literature on inulin to nd information regarding its inu-
ence on the hydration and viscoelastic properties of different solutions, pastes, and
foods, typical information on water bonds, glass transition, texture, and mechanical
properties become covered by the “prebiotic blanket” (Mohammadi etal. 2023).
16.2.6.3 Thermal andRheological Characteristics
In a mixture of trehalose and inulin, hydroxyl functional groups are in close proxim-
ity and do not form a miscible intramolecular environment, leading to a decrease in
the fragility of inulin (Xie and Taylor 2016). The inherent ability of inulin to induce
viscosity has unique characteristics due to both the type of fructose linkage and
specic chain lengths. In solutions of inulin and other soluble dietary bers (various
guar gums, dietary ber fructo-oligosaccharides, hydrolyzed inulin, konjac gluco-
mannan), non-Newton uid-like behavior was observed (Sheng et al. 2023). The
solution exhibited a shear-dependent viscosity, and the ow behavior became less
pseudoplastic at higher concentration or higher temperature due to short-range asso-
ciation, hydrogen bonding cross-links, or the growing exibility of larger polymer
chains. Molecular weight and sugar composition are additional structural factors
inuencing both solubility and ow properties of inulin solutions.
The temperature of the glass transition temperature (Tg) of inulin is from 103 to
158°C, which is dependent on chain polymerization, water activity, and the molec-
ular structure of inulin. The Tg of inulin decreases as the inulin molecular weight
decreases. Unlike other polysaccharides, water content has a minor effect on the Tg
of inulin. The Tg of inulin was lowered by a signicant amount in the presence of
small oligomers (Zimeri and Kokini 2002).
16.3 Role ofInulin inDrug Delivery System
16.3.1 Controlled-Release Tablets andCapsules
Inulin can be formulated into controlled-release tablets and capsules that consis-
tently deliver the ber over time. The active ingredient in controlled-release formu-
lations is released gradually, resulting in a more consistent and long-lasting
therapeutic effect (Bayer 2023). Hydrophilic matrices, like hydroxypropyl methyl-
cellulose (HPMC), can be combined with inulin to create a gel-like structure that
gradually swells and releases inulin (Hadinugroho et al. 2023). Hydrophobic
Matrices: The release of inulin can also be managed by lipid-based matrices such as
fatty acids or waxes (Anjuomo etal. 2021a). Depending on the medium ionic
strength, polymer concentration, and substitution, methacrylated inulin hydrogel
swelled quickly. In swollen inulin gel, water transport is controlled by inulin chain
relaxation and diffusion. In this study, non-ionic hydrogel swelling is unaffected by
medium pH. On the other hand, in acidic settings, α,β-polyaspartylhydrazide
16 Potential ofInulin toRevolutionize Pharmaceutical Industries
352
Table 16.2 Challenge and strategies of inulin
Challenge
Strategies
Reference
Standardization
and scalability
• Developing consistent manufacturing
processes
• Infrastructure and equipment to
facilitate cost-effective, large-scale
production
Akram and Garud (2020)
Controlled-release
mechanisms
• In-depth research on inulin
modication
• Computational modeling
• In vitro and invivo testing
Adepu and Ramakrishna
(2021)
In vivo evaluation • Designing comprehensive preclinical
studies
• Collaboration with regulatory bodies
• Investment in clinical trials
Brown etal. (1983)
(PAHy) and the pH-dependent inulin hydrogel (INU–SA) exhibited less swelling.
Hydrogels with ionic groups swelled more at neutral pH than at acidic pH. The
hydrogel network’s carboxyl acid pendant permits pH-sensitive swelling in acidic
environments (Anjuomo etal. 2021b).
Within 5min, inulin acetate and unmodied inulin released 58–62% invitro. On
the other hand, the 1,12-dodecanedicarboxylic acid microsphere regulates drug
release over 2.5days and lowers burst release to 32% in 15min. Inulin microparti-
cles are used for colon targeting. Electrospraying inulin microparticles from acety-
lated inulin delivered indomethacin colonically. Before microsphere formation,
inulin is acetylated to promote microsphere development without affecting colon
targeting. In vitro, these microparticles were stable to stomach acid degradation,
and about 60% of loaded indomethacin was only released in the simulated colonic
uid with inulinase after 18h (Table16.2). The author nds that colon inulinase
microora degraded the inulin glycosidic bond, releasing indomethacin from drug-
loaded microparticles (Jain etal. 2014).
16.3.2 Injectable Microparticles andNanoparticles
Inulin nanoparticles and injectable microparticles show promise for targeted drug
delivery and other biomedical uses (Fig.16.1). Effective development and clinical
application translation necessitates cooperation with specialists in drug delivery,
regulatory affairs, and nanotechnology (Sherstneva et al. 2022). Drugs, proteins,
vaccine antigens, and other substances may be adsorbing, attached, or trapped
inside inulin microparticles. Chemical and physical processes may be used to create
inulin microparticles, depending on the physiochemical qualities that are sought.
The procedure to be employed is determined by the desired particle size and the
chemical characteristics of the medication or active ingredient. The capacity of inu-
lin microparticles to biodegrade is crucial for the release of any pharmacological
cargo that may be trapped in the matrix. The fact that inulin has been authorized by
P. M. Guptha et al.
353
Fig. 16.1 Drug delivery system of inulin. Reproduced under CC license 4.0 from Anjuomo
etal. (2021a)
the FDA is just one more incentive to use it. The hydroxyl group in the molecule
also serves as a chemical handle and basis for modication. By adjusting a few set-
tings during inulin microparticle manufacturing, one may control the degradation
rate and the release of the medication. Furthermore, inulin particles are very suitable
as carriers since they may be functionalized with targeted ligands. Improving the
qualities of inulin derivatives is possible via modication without altering the inulin
backbone’s basic structure. Vaccine carriers and adjuvants containing inulin mic-
roparticles have been documented (Anjuomo etal. 2019).
An alternative technique for generating acetylated inulin microparticles was pre-
sented. Gallic acid (GA) was encapsulated in modied acetylated inulin starch by
spray drying. The effects of inulin acetylation on gallic acid’s water-soluble encap-
sulation efciency and release behavior were investigated. While adding an acetyl
group to inulin reduced the efcacy of GA encapsulation, adding acetyl group to
starch molecules enhanced the capacity for encapsulating GA.The acetylation of
starch leads to changes in its structure and the formation of stronger hydrogen
bonds, due to the distinct differences between inulin and starch (Robert etal. 2012).
On the other hand, the water solubility of inulin is reduced when it is modied with
an acetyl group. Based on the invitro release prole, it is evident that inulin acetate
outperformed starch acetate as a carrier for delivering gallic acid. The GA release
prole exhibited similarities between the unmodied and acetyl starch. Nevertheless,
the release of GA from inulin acetate particles is slower when compared to unmodi-
ed inulin. The alteration in the physicochemical characteristics of the modied
inulin derivative could potentially account for the variation in release rate. These
changes include a decrease in hydrophilicity, solubility, and swelling ability (Stevens
etal. 2001).
16 Potential ofInulin toRevolutionize Pharmaceutical Industries
354
Biocompatible and biodegradable polymers may be used to produce inulin mic-
roparticles or nanoparticles. Poly(lactic-co-glycolic acid) (PLGA), alginate, chito-
san, and polyvinyl alcohol (PVA) are examples of common polymers (Makadia
and Siegel 2011). Drugs, proteins, and other bioactive substances can be encapsu-
lated in inulin particles to enable targeted delivery and controlled release. The
specicity of inulin particles to particular cells or tissues can be improved by sur-
face modications using targeting ligands, such as antibodies or peptides (Cavallaro
etal. 2021).
The extracellular matrix of the heterogeneous tumor prevents cancer cells from
forming nanoparticles. Zhang et al. synthesized RGD-peptide coupled inulin-
ibuprofen nanoparticles to wisely administrate epirubicin. The capacity of the modi-
ed inulin–ibuprofen combination to self-assemble into nanoparticles with inulin as
the hydrophilic shell and ibuprofen as the hydrophobic core improved the delivery
of epirubicin (Zhang etal. 2016). Targeting ligands like RGD peptide on nanopar-
ticles reduce the risk of drug release beyond the target region. According to TEM
analysis, the spherical diameters of the RGD-conjugated and EPB-loaded nanopar-
ticles are 138 and 135nm, respectively. In vitro release tests demonstrated signi-
cant EPB release at cancer and lysosome pH5.0 and delayed EPB release at neutral
pH7.4. The cellular absorption and cytotoxicity of EPB-loaded nanoparticles are
improved by conjugating RGD-peptide to them. The data implies this method may
be effective for smart solid tumor medication delivery (Zhang etal. 2016).
16.3.3 Mucosal Delivery Systems
Researchers choose pulmonary delivery for its ease of self-administration and
capacity to generate local and systemic immune responses. Nasal medication
administration provides a potent reaction with minimal dosages. Rapid medication
absorption occurs due to highly vascularized nasal mucosa. The use of freeze-dried
inulin powder as a vaccine stabilizer has been shown safe for nasal medication
administration. Pure inulin stimulated Collinsella proliferation in the intestines,
according to a relatively recent discovery (Corrêa etal. 2023). Furthermore, research
conducted by Giovanni Marasco etal. revealed that inulin-type fructans play a role
in the growth of Bidobacterium infantis probiotic strains (Marasco etal. 2020).
Patients with active coeliac disease, which is dened by a persistent inammation
of the intestinal mucosa brought on by an excessive immune response to gluten in
those who are genetically predisposed to it, have been shown to benet from these
strains. Colonic disorders are notoriously difcult to treat since medications used
orally are absorbed in the small intestine and never reach the colon, and medications
given intravenously are ushed out of the body before they ever reach the colon.
Given that inulin is not broken down or absorbed in the small intestine or stomach,
but rather by bacteria in the colon, there are a number of inulin-based pharmaceuti-
cal formulations that show promise as a drug delivery system for the colon.
Doaa Kirat etal. discover microorganisms convert undigested jejunum carbohy-
drates into short-chain fatty acids. Monocarboxylate transporter 1 (MCT1) trans-
ports them across the gut wall to energize colonic cells (Kirat etal. 2006). Low
P. M. Guptha et al.
355
prececal digestibility inulin was used to coat the distal intestine with butyrate. After
a 6-day adaptation phase with linearly increasing butyrate, pigs (mean weight:
97 kg) were given 150 g of inulin-coated butyrate (81 g butyrate) each day for
6 days. Compared to controls, the ileum digested coating microbially, expressed
more MCT1-mRNA, reduced apoptosis but did not change mitosis, and increased
villi length by 25%. Feeding inulin-coated butyrate enhanced ideal surface. A more
robust inulin coating is needed to deliver butyrate to the colon (Lacorn etal. 2010).
16.3.4 Liposomes
Currently available transdermal insulin delivery systems still have limitations such
as the presence of alcohol that can make the skin absorb more, skin dryness, and
skin irritation caused by the solvent used. In the end, there is the need to develop a
new type of transdermal insulin delivery system that can overcome these problems.
Sajed Amjadi etal. studied how Williamson’s etherication method can change inu-
lin to a cationic form and compared it to inulin coats that had not been changed in
any way to see which one was better at stabilizing nanoliposomes (NLPs). Based on
particle size, zeta potential, and microstructural shape, it was found that 4mg/mL of
inulin and cationic inulin worked best as a surface covering (Amjadi etal. 2022).
The picture from the transmission electron microscope of the NLPs that had been
covered with cationic inulin showed that they were circular and had a core-shell
shape. The NLPs that were covered with cationic inulin were the most stable at high
temperatures, in the real world, and against oxidation. In the end, the cationic inulin
coating protected NLPs better than the inulin covering that had not been changed.
The method presented here can be used to decorate the outside of NLPs to make
them more stable.
The work of Minxing Xue etal. showed that the liposomes stayed round after
inulin was added to the surface. Fourier transform infrared (FTIR) and Raman spec-
tra revealed hydrogen bonds between the liposome membrane and the inulin.
Additionally, when lipid molecules were attached to inulin, it restricted their mobil-
ity and enhanced the arrangement of the polar head group area and the hydrophobic
core of the membrane. As a result, adding different amounts of inulin changed how
permeable the liposome bilayer barrier was. When kept at 4°C, the liposomes with
1.5% inulin had the best retentio rate (RR) and the smallest particle size. The lipo-
somes were also more stable at high temperatures after inulin was added (Xue
etal. 2022a).
16.4 Overcoming Challenges andObtaining
Industry Adoption
Because of the inherent sweetness of fructose, inulin tastes sweet. This can be prob-
lematic in foods for which sweetness is not a characteristic that is expected. Inulin can
be treated in such a way that sweetness is reduced (Shoaib etal. 2016). This is accom-
plished by reducing sweetness through hydrolysis of a portion of the fructose that is
16 Potential ofInulin toRevolutionize Pharmaceutical Industries
356
present in the inulin. With this enhancement, the food and beverage products made
with inulin and needing reservation of the sweetness are enhanced. Over the past
decade, inulin has received signicant attention as raw materials for processing novel
materials. In the meantime, numerous studies have been published focusing on the
potential of these producers and particularly the microorganisms involved in the inulin
extraction process. Unfortunately, these studies are mostly laboratory tests, and only a
few of them have succeeded in translating the results invitro and successfully moving
to small-scale production. The primary reason for these limitations is the absence of a
stable and cost-effective processing environment (Zhu etal. 2016). Consequently, one
of the shortcomings of inulin is that it cannot be used in various industrial and com-
mercial areas. The same commercial problems exist for almost all marine-type poly−/
oligo-nucleotides (MOP and MOD) with numerous functions, which are metabolites
obtained from microorganisms. Inulin and modied/short-chain inulin with multi-
function need to be stabilized quickly and cost- effectively; we believe this is a bottle-
neck to explore further areas of inulin functions.
Various product improvements have been made to inulin. Food and beverage
products made with inulin have been enhanced, and the challenges associated with
inulin have been lessened to some extent by manufacturing strategies. These meth-
ods include mitigating fattiness, minimizing sensitive off-avors, controlling sweet-
ness, and enhancing process ability. Currently, the drive is to come up with FDA
compliant full dietary ber novel ingredients and to explore the roles of these bers
in improving human health. In view of inulin’s unique capabilities, especially its
interaction with the receptors in the upper gastrointestinal system, another possible
strategy could be the development of a targeted approach (Sheng etal. 2023). This
could include special inulin-shaped pharmacokinetic properties, delivery systems,
or patient identication technology. Another way to put the ball back in the court of
the interested innovator companies would be to dominate the oral market by devel-
oping inulin-based treatment with improved properties (Anjuomo etal. 2021a).
16.4.1 Current Status ofInulin-Based Drug Delivery Systems
inClinical Trials
Researchers are looking into inulin’s capacity to send medications straight to com-
promised cells. Inulin-lipid hybrid microparticles for pH-triggered rifampicin
release within infected macrophages are highlighted in a 2022 publication in “Drug
Delivery and Translational Research” (Maghrebi etal. 2023). This method focuses
on antibiotics for infected cells, therefore lowering side effects and maybe increas-
ing the effectiveness of therapy. In the year 2024, the “International Journal of
Biological Macromolecules” released a thorough study that investigated the use of
inulin-based formulations for the treatment of cancer treatments (Ghali etal. 2024a).
The drive of this research is to examine the capability of inulin as a medication car-
rier as well as its capacity to serve as a synergist so that it may inuence cellular
signaling and immune response. According to the ndings of this study, inulin-
based systems have the potential to improve cancer therapy while also providing
additional health advantages. Cancer patients getting pelvic radiotherapy may
P. M. Guptha et al.