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1 Introduction toInulin
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2
Extraction andPurification ofInulin
MonikaVishwakarma, KantrolKumarSahu,
LaxmikantGautam, ShwetaParihar, WasimAkram,
andTanweerHaider
Abstract
Inulin, a naturally occurring storage polysaccharide, boasts a broad spectrum of
applications in the realms of both food and pharmaceutical industries. Inulin is a
soluble dietary ber found widely in plants, primarily derived from various plant
sources. Acknowledged as a reserve biopolysaccharide in plants, it attains status as
an indigestible carbohydrate owing to its unique β-(2,1)-glycosidic bond structure.
Given its ubiquitous presence in nature and its pivotal role in various industries, there
has been a growing focus on the extraction, isolation, and characterization of inulin
in recent years. Recent studies, both in animals and humans, have demonstrated that
functional inulin exhibits a range of bioactivities, including immunomodulation,
M. Vishwakarma
Department of Pharmaceutical Sciences, Doctor Harisingh Gour University,
Sagar, Madhya Pradesh, India
Faculty of Pharmacy, Kalinga University, Naya Raipur, Chhattisgarh, India
K. K. Sahu
Institute of Pharmaceutical Research, GLA University, Mathura, Uttar Pradesh, India
L. Gautam
Babulal Tarabai Institute of Pharmaceutical Science, Sagar, Madhya Pradesh, India
S. Parihar
Department of Pharmacognosy, University Institute of Pharmaceutical Sciences–UGC Centre
of Advanced Study, Punjab University, Chandigarh, India
W. Akram
Amity Institute of Pharmacy, Amity University Madhya Pradesh,
Gwalior, Madhya Pradesh, India
T. Haider (*)
Gyan Vihar School of Pharmacy, Suresh Gyan Vihar University,
Jagatpura, Jaipur, Rajasthan, India
22
antioxidant properties, antitumor effects, hepatoprotection, hypoglycemic effects,
and gastrointestinal protection. The growing popularity of inulin has led to an
increased consumption of foods containing this compound. Additionally, inulin is
promising as a bioactive substance for the development of various food products. The
initial segment of this chapter provides a comprehensive overview of the fundamen-
tal features of inulin. This includes an exploration of its production, applications in
industries such as food and cosmetics, its positive impact on human health, and its
primary nutraceutical properties. Special attention is given to delving into the tech-
niques employed for the extraction and purication of inulin. The objective is to
establish a theoretical foundation for further advancements in the preparation and
utilization of inulin in pharmaceutical elds. This chapter endeavors to elucidate the
myriad and interconnected roles of inulin, highlighting its crucial contributions to the
progress of healthcare and biomedicine. It delves into the recent advancements made
in inulin-based therapeutics, culminating in a discussion that draws valuable insights
into the prospects and opportunities within the realm of inulin applications.
Keywords
Inulin · Extraction · Purication · Chemical synthesis · Benets of inulin
2.1 Introduction
Natural biopolymers have attracted increasing attention lately for use in biotechnol-
ogy, medicine, and pharmacological applications. Among these biopolymers, inulin
has shown great potential and versatility because of its distinct physicochemical
characteristics and wide range of biological activities. A naturally occurring carbo-
hydrate, inulin is mostly present in the roots and rhizomes of several plants, includ-
ing Jerusalem artichokes, chicory, and dahlia (Singh et al. 2019; Teferra 2021;
Gibson etal. 2017). Due to its inability to be broken down by human enzymes in the
small intestine, inulin has a prebiotic effect that is one of its most important biomedi-
cal uses. Nevertheless, the big intestine’s helpful bacteria ferment it. Short-chain
fatty acids (SCFAs), such as butyrate, propionate, and acetate, are produced during
the fermentation of inulin and have been linked to a number of health advantages.
Inulin is heterodisperse, just like a lot of other oligosaccharides. The number aver-
age degree of polymerization (DPn) and weight average degree of polymerization
(DPw) of inulin can be found using high-performance anion exchange chromatogra-
phy (HPAEC) with pulsed amperometric detection. There have been several descrip-
tions of chromatographic techniques; however, HPAEC offers better sensitivity and
resolution (Timmermans etal. 1994; Barclay etal. 2010). A sample’s molecular weight
distribution, or polydispersity, can be determined by dividing its DPw by DPn (Stepto
2009). An oligo- or polysaccharide’s DP and polydispersity have a signicant impact
on its physicochemical characteristics (Blecker etal. 2003; Kim and Wang 2001).
Since its backbone lacks any sugar rings, inulin is a special kind of oligo- or poly-
saccharide. Polyethylene oxide serves as the basic structure (Barclay etal. 2010).
M. Vishwakarma et al.
23
This results in the molecule having more mobility and therefore more exibility.
Moreover, furanose groups—which are more exible than pyranose rings—make up
the majority of the building blocks of inulin (French 1988; Livingston III etal. 2007).
2.2 History andSource ofInulin
Since Rose’s discovery of inulin more than two centuries ago (Flückiger and
Hanbury 1874), it has been shown that inulin is present in a wide variety of plants
(Livingston III etal. 2007). According to Kaur and Gupta (2002), plants that are
high in inulin include Jerusalem artichokes, chicory roots, garlic, asparagus roots,
salisbury, and dandelion roots (Table2.1). Onions, leeks, garlic, bananas, wheat,
rye, and barley are among the more often consumed fruits and vegetables that con-
tain inulin. The Western diet is thought to require daily intakes ranging from 1 to
10g (Coussement 1999; Van Loo etal. 1995). Between 1.3 and 3.5g of inulin, or
2.6g on average, are consumed daily by Americans in their diets (Coussement 1999).
According to reports, the daily consumption of inulin in Europe is between 3 and
11g, which is lower than the recommended tolerance of 10–20g (Bonnema etal.
2010; Carabin and Flamm 1999). Additionally, inulin has been safely utilized in
baby food (Closa-Monasterolo etal. 2013). As a result, inulin was given a generally
recognized as safe designation by the US Food and Drug Administration in 1992
(Kruger 2002). Pharmaceutical applications for inulin include kidney function diag-
nostics (Orlando and Padrini 1998).
Inulin contains fructans. Plant species that contain fructans are found in several
mono- and dicotyledonous families, such as the Liliaceae, Amaryllidaceae,
Gramineae, and Compositae. Numerous plant species, such as asparagus, garlic,
leeks, onions, Jerusalem artichokes, scorzonera, and chicory roots, are utilized as
vegetables because they contain fructans. With chicory roots accounting for 16–18%
of the dry mass, chicory roots are the primary commercial source of inulin
Table 2.1 Plant-based inulin source
Common name
Used plant part Botanical name
% inulin contents
Chicory roots Root tubers Cichorium intybus L. 68
Artichoke Leaves Cynara cardunculus 3–10
Jerusalem artichoke Root tubers Helianthus tuberosus L. 14–19
Safed musli/shatwaar Root tubers Asparagus racemosus 10–15
Shatwaar Root tubers Asparagus ofcinalis 10–15
Kuth Roots Saussurea lappa 18–20
Agave Lobes Agave Americana 7–10
Leek Lobes Allium ampeloprasum 3–10
Onion Bulb Allium cepa 2–6
Garlic Bulb Allium sativum 9–16
Burdock Roots Arctium sp. 3.5–4.0
Spanish salsify Roots Scorzonera hispanica 8.15–10.75
Rye Grains Secale cereale 0.5–1.0
2 Extraction andPurication ofInulin
24
(Cichorium intybus). The tubers of the Jerusalem artichoke, Helianthus tuberosus
L., also contain some inulin. Inulin has been ingested by humans since the dawn of
humanity. The potato was only introduced to Western Europe in the latter half of the
sixteenth century, while the Jerusalem artichoke tuber (which contains 14–19% inu-
lin) was historically a major source of carbs (Flamm etal. 2001).
2.3 Chemical Structure andPhysicochemical Characteristics
ofInulin
Inulin belongs to the large class of fructose-containing polymers known as fructans.
Fructans are used as storage polymers by many species in the Compositae family,
such as Cichorium intybus (chicory), Taraxacum ofcinalis (dandelion), Helium
tuberosus (Jerusalem artichoke), and Inula helenium (elecampane). Inulin is a natu-
rally occurring polydisperse carbohydrate found in chicory. Similar to how sucrose
is formed, it is a fructan primarily composed of d-fructofuranose 1, 2-[3-1inked
chain units coupled to a terminal glucose moiety by a (od-132) type linkage. These
are the fructans that are found in virtually monocotyledons as well as dicotyledons.
Analysis reveals that the primary component of fructans is linear fructose units
joined by a [3-(2—6)] glycosidic bond. The gross molecular equation of inulin is
represented by the letters GF, where n is the number of fructosyl units, G is for a
terminal glucosyl unit, and F is for fructosyl units (Akram and Garud 2021)
(Fig.2.1).
2.4 Physicochemical Characteristics
2.4.1 Chain Length
The degree of polymerization (DP) of inulin, as stated in the introduction, deter-
mines its physicochemical properties to a signicant degree. It should be high-
lighted, nevertheless, that focusing just on the degree of polymerization
oversimplies reality because it ignores how the various fractions are distributed.
Furthermore, it is common practice to ignore the differences between weight aver-
age of DP (DPw) and number average of DP (DPn), as well as the weight- and
number-based molecular weights (Mw and Mn), which are only the same in mono-
disperse materials. When a polymerization degree was supplied without other
details, it was presumed to be the number-based variety.
The following formula can be used to translate the DPn for inulin into the aver-
age molar mass:
Mn DPn
180 162
1;
DPw can be calculated similarly by replacing DPn with DPw and Mn with Mw.
According to Wada et al. (2005), the polydispersity of the inulin they produced
M. Vishwakarma et al.
25
Fig. 2.1 The fundamental structure of inulin (where n is an arbitrary quantity of fructose units)
enzymatically was the primary distinction between it and inulin taken from plants.
They demonstrated the reduced polydispersity of synthetic inulin using HPAEC
chromatograms using pulsed amperometric detection. Sadly, no quantication of
the polydispersity was done.
2.4.2 Solubility
Wada etal. (2005) examined the water solubility at different temperatures of three
distinct kinds of inulin: a synthetic inulin made by enzymology, and two Raftiline
inulins with varying sizes. Raftiline HP (DPn 23–25) and Raftiline ST (DPn 10–12)
show the lowest solubility, according to their results. The enzymatically generated
synthetic inulin (DPn 16–18), however, has a higher solubility than Raptiline ST,
although having a larger DP.This is noteworthy. Generally, as DP increases, poly-
mer solubility falls. As previously stated, the molecular weight distribution of the
2 Extraction andPurication ofInulin