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Файл:Ординатура / Хирургия / Библиотека им академика М.И. Перельмана / Книга_5445_Библиотеки_им_академика_М_И_Перельмана.pdf
26
various DP fractions should be taken into consideration, as the average DP of a
polymer only provides a partial picture.
For a chromatogram of these inulins’ molecular weight proles, the reader is
referred to the cited publication. The reason for the better solubility of the synthetic
inulin produced by enzymatic production could be attributed to the lack of highly
polymerized fractions (none with a DP >30) in the inulin. Sadly, the process used to
determine solubility was not explained. Kim and colleagues (Kim etal. 2001) also
examined Raftiline HP’s solubility across a temperature range and discovered a low
solubility up to 50°C, after which the solubility sharply increased to 35% at 90°C.
2.4.3 Viscosity
When salts are added, the intrinsic viscosity reduces, and it increases as dimethyl
sulfoxide (DMSO) concentration and molecular weight rise. The uctuating viscos-
ity of several inulin varieties at particular temperatures and concentrations has also
been reported. The viscosity decreases as the temperature rises. Even while the
synthetic inulin developed by Wada etal. (2005) has a larger average molecular
weight than Raftiline ST, it has a little lower viscosity (DPn 16–18) than the two
commercial Raftiline samples (ST with a DPn of 10–12 and HP with a DPn of
23–25). The average molecular weight doesn’t tell us anything about the size distri-
bution. This variation in viscosity may be explained by the absence of highly polym-
erized fractions in the synthetic inulin made by enzyme production.
2.4.4 Melting Temperature
The melting points of Fibruline LCHT fractions with varying polymerization inten-
sities were calculated. Two sets of individuals with varying levels of it were possible
to distinguish crystallinity. According to Blecker etal., the low DP fractions were
created by freeze-drying water-soluble fractions, whereas the higher DP fractions
were insoluble in water and were acquired by precipitation in aqueous solutions at
different temperatures. Melting enthalpy, a measure of crystallinity, was shown to
be lower in low DP fractions (7–9J/g) and greater in higher fractions (17–19J/g)
(Blecker etal. 2003). There have also been reports of even greater melting enthal-
pies, up to 47.6J/g (Zimeri and Kokini 2002).
Melting temperatures recorded in other sources ranged from 165 to 183 °C,
which is comparable to the values (Zimeri and Kokini 2002; Dan et al. 2009;
Panchev et al. 2011; Heyer et al. 1998). Despite its substantially bigger size
(70×106g/mol), which is typical for polymers, Heyer etal. (1998) found that an
enzymatically generated synthetic inulin had a melting temperature of only
183°C.When inulin was heated above 200–225°C, it began to degrade after melt-
ing (Ronkart etal. 2010).
M. Vishwakarma et al.
27
2.4.5 Gelling
Inulin gels are generally based on the interactions that take place between chains of
dissolved inulin. Inulin gels, however, could also still have undissolved microcrys-
tals. According to several studies (Panchev etal. 2011; Bot etal. 2004; Franck 2002;
Van Duynhoven etal. 1999), these microcrystals can be joined together to form a
network that can interact with the solvent and other inulin particles. As was previ-
ously said, gel formation is inuenced by both temperature and molecular weight
during the microcrystal formation process.
High-molecular-weight inulins are superior gel formers than their lower-
molecular- weight counterparts because of this and their greater viscosities.
This also claries why gel formation is decreased by hydrolysis, which lowers
the degree of polymerization and disrupts the network (Kim and Wang 2001). Van
Duynhoven etal. (1999) demonstrated that reduced inulin concentrations result in
lower concentrations of crystalline material using nuclear magnetic resonance spec-
troscopy. This leads to a decrease in the network development, which explains the
gel’s decreased mechanical strength. Shear forces or thermal processes, such as
heating and cooling, can be used to create inulin gels (Kim etal. 2001). Kim and
Wang (2001) and Kim etal. (2001) have also conducted in-depth studies on these
gel-manufacturing techniques. It was discovered that thermally generated gels were
smoother and stronger than those caused by shear.
Temperature, heating duration, concentration, pH, and the addition of additional
solvents all affected the gel’s ability to form. Other solvents, such as ethanol or
glycerol, decreased the polarity of the solution and decreased the solvent-inulin
interactions, which led to a faster but comparable gel strength creation. Temperature
had an impact on the minimum inulin concentration required for gel formation. For
the solution to gel, it has to be heated to at least 40°C.However, inulin is signi-
cantly hydrolyzed at temperatures of 80°C and above, as well as in acidic circum-
stances (pH<3), which reduces the amount of gel that forms (Kim etal. 2001).
Because only Raftiline HP (DPn 23–25) was employed in these investigations, the
impact of molecular weight was not considered.
2.5 Extraction andIsolation ofInulin
The excellent physiological functions of inulin have long been known, and its uses
in food, feed, and health products are becoming increasingly common. Therefore,
encouraging its industrialized use required investigating practical, affordable, and
efcient extraction techniques. The benets of several popular extraction tech-
niques, such as enzymatic, microwave-assisted, hot water, and ultrasonic extraction,
are outlined below. Recently, common extraction methods include hot water extrac-
tion, ultrasonic extraction, microwave-assisted extraction, and enzymatic extrac-
tion, and their advantages are summarized in Fig.2.2.
2 Extraction andPurication ofInulin
28
Microwave-Assisted
Extraction (MAE)
Hot Water Extraction
(HWE)
Ultrasound-Assisted
Extraction (UAE)
Enzymatic Extraction
(EME
Fig. 2.2 Advantages of standard extraction methods for inulin
2.5.1 Extraction Through Hot Water
Practical components migrate from high to low concentrations due to concentration
differences brought on by the heat-induced deformation of cells by hot water extrac-
tion (HWE). Using HWE at 70°C for an hour, inulin has been effectively extracted
from various Indian foods, such as dahlia, wheat, oats, and garlic. Inulin concentra-
tions by dry weight ranged from 8.94% to 16.60% due to extraction yields that
varied from 53.31% to 99.46% (Sharmistha et al. 2014). With varied extraction
conditions and yields, HWE has also been used to extract inulin from dried chicory
roots, powdered chicory, and Jerusalem artichoke tubers. The best extraction from
chicory was accomplished at a solid-to-liquid ratio of 1g:11mL, an extraction tem-
perature of 90°C, an extraction duration of 80min, and a raw material particle size
of 10 mm. After two extractions, the inulin extraction yield increased to 98%
(Grimm and Loehmar 1999). Even though HWE is frequently used in industrial
extractions and has little effect on extraction time or temperature, its low yield and
high water and energy consumption limit its industrialization (Kim etal. 2001).
2.5.2 Extraction Using Ultrasound
Ultrasound-assisted extraction (UAE) is a widely used technique in the food indus-
try because it can improve extraction through different types of ultrasonic effects.
UAE requires less temperature and is faster and more efcient than traditional HWE
(Wang etal. 2023). A recent study found that the following parameters were ideal
for using UAE to extract inulin from elecampane roots: raw material particle size of
0.5–1.0mm, extraction temperature of 80°C, extraction rate of 3, ultrasonic fre-
quency of 35kHz, and ratio of 1 g:15mL (Dyakova etal. 2021). As a result, the
extraction time was shortened to 6–7 h, and the product yield increased by
20.63±0.36%. The effects of variables like temperature, ultrasonic amplitude, and
M. Vishwakarma et al.
29
time on the extraction efciency have been investigated in other studies. Without
signicantly altering the temperature, the extraction efciency of inulin from bur-
dock root was enhanced by increasing the ultrasonic amplitude and duration (Milani
etal. 2011). The ideal parameters for the ultrasound-assisted inulin extraction from
Jerusalem artichokes were a pH of 7, a solid-liquid ratio of 1 g:25 mL, and an
extraction duration of 20min. A direct wave may result in low-molecular-weight
byproducts, so avoiding breaking the inulin during extraction is essential due to
direct ultrasound exposure. Instead, the indirect method might be more appropriate
for obtaining intact inulin.
2.5.3 Extraction Directed Through Microwave
Utilizing microwave-assisted extraction (MAE) to extract valuable components
from plant tissues has recently seen a notable increase in interest. Several polysac-
charides, including agar, pectin, galactomannan, arabinoxylan, xylan, and sulfated
polysaccharides, have been extracted using it (Passos etal. 2014). In plant tissues,
the intermolecular friction produced by microwave heating may raise intracellular
pressure, which typically leads to the loss of tissue structure and cell integrity. The
extraction of valuable components is sped up by the microwave’s use of electromag-
netic waves to heat and rupture cell walls. Moreover, it shortens treatment times and
solvent volumes while sterilizing the extraction solution and inactivating tissue oxi-
dases. Compared to conventional heating methods, MAE has been demonstrated to
be effective in producing pectin with a higher equivalent weight and esterication
degree (Rodsamran and Sothornvit 2019). For instance, microwave heating to
extract Korean thistle bracts and stems to produce alcohol-insoluble inulin resulted
in a 95% extraction yield of total carbohydrates in 36min with a solvent volume of
110mL.The inulin yield was 12.2% when the solid-liquid ratio was 1g:18mL, the
microwave power was 450W, and the microwave time was 6min. Furthermore, the
steam extraction system with microwave assistance integrated the benets of con-
temporary and conventional technologies. A single-factor uniform experimental
design was used to identify the ideal extraction parameters, and a solid-to-liquid
ratio of 1g:12mL, a reux time of 3h, a grinding degree of 90, and a soaking time
of 3h were found to yield an extraction rate of 2.30% (Cao etal. 2013).
Despite having slightly lower yields, MAE has better economic prospects, less
pollution, and a shorter extraction time than HWE.Enzymatic extraction (EME):
Inulin is primarily present as a conjugate of proteins and polysaccharides in the cell
walls of plants. EME has the potential to signicantly boost inulin yield while low-
ering energy usage and speeding up extraction. Domingo extracted pectin and inulin
from Cynara cardunculus tissues using a buffer/enzyme system (protease and hemi-
cellulase). Response surface methodology was used to determine the best condi-
tions for pectinase extraction of inulin from Jerusalem artichoke residue. The ideal
parameters were pH=4.5, extraction temperature of 50°C, enzyme-substrate ratio
of 7.5 U:1 g, and extraction duration of 2 h. The extraction method yielded
35.30% ± 0.85% inulin, 38.16% more than the traditional hot water immersion
2 Extraction andPurication ofInulin
30
method’s yield. Compared to the conventional immersion method, EME offers ben-
ets like simplicity of use, mild conditions, high efciency, specicity, and no intro-
duction of impurities, making it a promising method for inulin extraction (Santo
Domingo etal. 2021).
2.6 Chemical Modification ofInulin andIts
Extended Applications
The chemical modication of inulin, dependent on the nal product’s charge, has
received much attention over the last few decades. Stevens, thus described the
chemical modication of inulin (Stevens et al. 2001), which was a signicant
advancement in developing of novel industrial products.
Three inulin chemical modications are distinguished: cationic, neutral, and
anionic. The alterations in the inulin conformation structure have also been revealed
by employing high-performance liquid chromatography (HPLC), Raman spectros-
copy, nuclear magnetic resonance [(NMR) H-NMR, C-NMR] spectroscopy, and
Fourier transform infrared (FTIR) spectroscopy. The type of reaction medium and
the conditions under which the reaction occurs determine the signicant differences
in the chemical modication of inulin. Of these, the anhydride type, combined with
the backbone of inulin, is the most important. Initially, dodecyl isocyanate in an
aprotic solvent incapable of donating protons was used to create the graft copoly-
mer, or Inutec
®
SP1, to produce insulin dodecyl carbamate. Because of its high
degree of hydration and multipoint attachment of its particles or droplets, this graft
copolymer has found widespread use as an emulsier, resulting in an end product
with more than 97% purity (Stevens etal. 2001; Exerowa and Platikanov 2009;
Exerowa etal. 2009; Nestor etal. 2007; Gotchev etal. 2007). As a result, several
authors have reported on the esterication, etherication, and carboxymethylation
of inulin using, primarily in organic solvents and ecologically friendly aqueous sol-
vents, fatty acid methyl esters (FAMEs), fatty acid acyl chlorides, alkyl epoxides,
and alkyl isocyanates, or by alkenyl succinic anhydrides (ASAs) (Morros etal.
2011; Morros etal. 2012; Kokubun etal. 2013). As a result, it’s critical to segment
the inulin chemical modication reactions according to the kinds of anhydrides and
reaction media, which are covered in more detail below.
2.6.1 Modification ofInulin inAqueous Solvent
Due to the growing concerns of environmentalists regarding the environmental
effects of chemical processes, especially those related to the growth of industrializa-
tion, there has been a surge in interest in modifying inulin in environmentally
friendly solvents. Several research teams have devised methods to alter inulin ethers
and inulin esters by using water as a solvent while various catalysts are present.
However, because two distinct chemical species—a hydrophilic polymer and a
hydrophobic reactant—participate in the chemical reaction and have different
M. Vishwakarma et al.
31
polarities, the production yield of this organic chemical reaction could be impacted.
Therefore, reaction rate is crucial to obtain particular end products with high degree
of solubilization (DS)s. To increase the rate of the chemical reaction, various basic
and acidic catalysts were employed, such as potassium carbonate, sodium hydrox-
ide, ion-exchange resins, stearoyl chloride, acrylonitrile, sodium acetate, 4-(dimeth-
ylamino) benzene, 4-(dimethylamino) pyridine, 4-(dimethylamino) benzaldehyde,
etc. Furthermore, since neutralization is not necessary before the reaction, the basic
ion-exchange resin may be utilized to achieve higher DSs than the fundamental
catalyst (Kokubun etal. 2013).
2.6.2 Production ofInulin Esters inAqueous Solvent
Lately, inulin was combined with alkenyl succinic anhydrides—octenyl succinic
anhydride (OSA) and dodecenyl succinic anhydride (DDSA)—in an aqueous solu-
tion with mildly alkaline conditions to create novel inulin derivatives in an environ-
mentally friendly manner. Overall, for both the DDSA- and OSA-inulin derivatives,
this environmentally friendly method has demonstrated outstanding reaction ef-
ciency, ranging from 59% to 95%. Furthermore, compared to the DDSA-inulin
derivative, the OSA-inulin derivative’s reaction efciency was excessively high. A
high reaction efciency is generally highly desired. The same research group has
produced various hydrophobically modied inulin (HMI) derivatives and alkenyl-
ated inulin samples (OSA, DDSA, TDSA, HDSA, and ODSA) (Han etal. 2017).
Alkenyl succinic anhydrides (ASAs) with a broad range of alkenyl chain lengths
(C8–C18) in aqueous solution were used to form the latter samples. In contrast,
fatty acid acyl chlorides with varying alkyl chain lengths (C10–C16) synthesized
the former derivatives. NMR and FTIR spectroscopy were used to characterize both
types of compounds, and the same chemicals, washing procedures, and drying steps
for the nal product were used to compute the DS at the same temperature and time
as the reaction. According to the results, the alkenylated inulin samples underwent
a high degree of substitution and were thus successfully modied. As a result, they
can be utilized as a natural biomaterial for β-carotene encapsulation in pharmaceuti-
cal, nutraceutical, and personal care applications. Furthermore, it was found that as
fatty acid concentrations increased, the DS decreased. About similar results were
found by (Morros etal. 2011) for the DS, reaction time, and reaction efciency of
pure and end products. The authors utilized environmentally friendly surfactant
aqueous media to prepare the DDSA-inulin and OSA-inulin derivatives through
ASA, respectively. Applying cationic surfactants like dodecyltrimethylammonium
bromide (DTAB) resulted in a 65% reaction efciency and a noticeable reduction in
reaction time of up to 1 h. Signicant reaction efciency variations could result
from using various anhydrides, catalysts, and experimental setups. With a yield of
up to 70% and a degree of esterication of 1.25%, (Polyviou etal. 2016) synthe-
sized inulin propionate ester (IPE) by reacting inulin with propionic anhydride in an
aqueous solution. Ascorbic acid and hydrogen peroxide were used to graft catechin
2 Extraction andPurication ofInulin
32
onto inulin in an aqueous medium. This functional ingredient was then given to
patients suffering from diabetes and liver disease (Liu etal. 2014).
2.6.3 Production ofInulin Ethers inAqueous Solvent
Sodium hydroxide is the primary catalyst used in etherication. It is added in an
amount that is sufcient to carry out the chemical reaction and encourage the
hydroxylation of inulin, the process of inulin’s etherication through its interaction
with epichlorohydrin in a basic aqueous solution. Later, by reacting allyl bromide in
an aqueous medium, (Remon etal. 1984) developed a method to investigate inulin
ethers. However, in these aqueous solutions, the reaction efciency was too low.
Therefore, the focus of evidence-based studies has been the production of a neutral
hydrophobic β-hydroxyalkyl inulin ether in ecologically friendly aqueous media
with a high DS.It was found that the reaction efciency could be increased by up to
70% when alkyl epoxides like ethylene and propylene oxide were used. However,
because butyl and 1,2-hexyl epoxides are less soluble in the solution, their reaction
efciency was only up to 40% (Morros etal. 2010). It is crucial to stress that the
solubility of the alkyl epoxides directly correlates with the reaction efciency.
Nevertheless, insoluble alkyl epoxides have demonstrated a limited reaction to
hydrophobic effects, contingent on the alkyl chain lengths of the epoxides, and have
not been capable of altering the necessary solubilizer concentration. Furthermore, it
was discovered that in mixtures of water and isopropyl alcohol-containing long-
chain epoxides like C12 and C14, the reaction efciency was low. On the other
hand, (Morros etal. 2010) synthesized hydrophobic β-hydroxyalkyl inulin ether at
80°C using an aqueous reaction medium that contained 1M potassium hydroxide
(KOH) and 40% inulin. According to the authors, the etherication reaction was not
affected by the nonionic surfactant β-hydroxydodecyl inulin ether. However, the
reaction efciency increased by up to 50% with cationic surfactants like DTAB and
hexadecyltrimethylammonium bromide (CTAB). According to the results, the types
and characteristics of the surfactants were necessary for the reaction efcacy during
the etherication of inulin, primarily when 1,2-dodecylepoxide was used in an
aqueous environment. Furthermore, 1,2-alkylepoxides, namely, 1,2-octylepoxide,
1,2-dodecylepoxide, and 1,2-tetradecylepoxide, respectively, were used to synthe-
size β-hydroxydodecyl inulin ethers, including InEC8, InEC12, and InEC14, in
aqueous media, and their properties were compared with those of Inutec
®
N25 and
Inutec
®
SPI, which are commercially accessible. A great micellar-like potassium
hydroxide and dodecyltrimethylammonium bromide (DTAB) were introduced.
According to (Morros et al. 2012), the catalyst shortened the reaction time and
raised the overall reaction yield and efciency, by 81% and 50%, respectively, from
4 to 24h. These exceptional inulin ethers have been applied in several industrial
settings, including the pharmaceutical industry, where they are used as carriers of
water-insoluble substances or as stabilizing agents for aqueous solutions containing
poorly soluble molecules.
M. Vishwakarma et al.
33
2.6.4 Production ofCyanoethyl Inulin Ether inAqueous Solvent
Over the past few decades, cyanoethylation of polysaccharides has become a popu-
lar dynamic approach. The textile industry employed cyanoethylated starch because
of its strong emulsifying and dispersing abilities. Unfortunately, the modied starch
showed poor solubility and produced high-viscosity solutions, signicantly reduc-
ing its applicability. Because of its small molecular weight, inulin was thought to
exhibit excellent solubility and reduced solution viscosities. Therefore, inulin has
been cyanoethylated by reacting similarly with Michael-type addition primarily in
an aqueous environment, with acrylonitrile and stearoyl chloride acting as catalysts
(Stevens etal. 2001; Tripodo and Mandracchia 2019). Cyanoethyl inulin and its
derivatives demonstrated a variety of industrial uses, such as dispersing agents and
detergent formulations and as a calcium carbonate crystallization inhibitor. However,
derivatives of 3-amino-3-oxopropyl and carboxyethyl cyanoethyl inulin can be
combined and used extensively as metal ion carriers, dispersants, and hair xatives.
Additionally, it has been noted that the cyanoethyl inulin derivatives are soluble in
water when their DS value is low (i.e., DS<1.5) and insoluble in water when their
DS value is high (i.e., DS>1.5). As a result, it was determined that choosing the
right DS is essential to assessing the caliber of nonionic polymeric surfactants.
Before further modication, it is well-known that inulin can be reduced to prevent
the intense color formation and side chain products. Numerous reducing agents,
including primary amine, sodium borohydride, molecular hydrogen, and electro-
chemical reduction, are used to nish the reduction process (Stevens etal. 2001).
2.6.5 Modification ofInulin inOrganic Solvent
Most scientists in the early nineteenth century concentrated on producing triacetyl
inulin by reacting native inulin with pyridine at 40–140°C (Haworth and Streight
1932). As a result, between 57% and 100% of the nal product was obtained unpuri-
ed, and between 73% and 80% was obtained puried. However, because of the low
rate of the chemical reaction and the lengthy and costly process, this modication
might not be feasible on an industrial scale. Consequently, Haworth and Streight
used methyl alcohol in 1932 to produce acetylated inulin, and they obtain large
quantities of the highly puried end product (roughly 95%). Dimethylsulfoxide
1-methylimidazole, acetic anhydride, and inulin were reacted to create derivatives
of butyrylated, propionylated, and acetylated inulin in pyridine solvent. When pro-
pionylated inulin was formed, a foamy precipitate was seen; however, this was not
the case when butyrylated and acetylated inulin was formed. High levels of unre-
acted acid and inulin unit depolymerization, especially in an aqueous environment,
are to blame for this phenomenon. According to Courtin etal. (2000), inulin is
highly susceptible to acid hydrolysis, which could have an impact on the nal prod-
uct’s DS (Hartzell etal. 2013). Moreover, Tripodo and Mandracchia (2019) by
reacting inulin with vitamin E and succinic anhydride, respectively, in uorescein
isothiocyanate (FTIC) and dimethylformamide (DMF), vitamin E inulin (INVITE)
2 Extraction andPurication ofInulin
34
and INVITE succinic anhydride (INVITESA) were created. The H-NMR and FTIR
analyses veried that polymeric micelles were generated during water dispersion
with enough DS. Using NaOH, Et3N, and AlCl3 as catalysts (Tripodo and
Mandracchia 2019), Ren et al. (2011) synthesized O-aminoethyl inulin. In breif,
1.62 g inulin (10 mmol fructose equivalents) and 0.63 g dried lithium chloride were
dissolved in DMF at 70 °C under nitrogen. The solution was cooled to 0 °C, fol-
lowed by the addition of Et3N and a dropwise addition of p-toluenesulfonyl chlo-
ride (2.85 g) in DMF. After stirring at 0 °C for 36 h under nitrogen, the mixture was
poured into acetone, crystallizing tosylated inulin, which was ltered, washed with
acetone, dialyzed in deionized water for 3 days, and freezedried. Compared to other
inulin derivatives produced in water/NaOH, the one created in NMP/Et3N demon-
strated a higher yield or reaction efciency (Dong etal. 2014). To enhance their
antimicrobial properties and antioxidant activities, a few groups have also synthe-
sized 6-azido-6-deoxy-3,4-di-O-acetyl inulin (AAIL), 6-bromo-6-deoxy-3,4-di-O-
acetyl inulin (BAIL), and chloroacetyl inulin (CAIL) (Chen etal. 2018, 2019, 2020;
Guo etal. 2014). Then, using organic solvents, a variety of functional groups have
been grafted onto the backbone of inulin, including aminopyridine, benzaldehydes,
aromatic aldehydes, quaternary ammonium salts, triphenylphosphonium salts, and
trialkylphosphonium salts. Conveniently, many inulin derivatives were generated,
and FTIR, C-NMR, and H-NMR spectroscopy were used to characterize their
chemical structures. The ndings demonstrated that the number and substitution
position of the hydroxyl phenolic groups on the aromatic and benzene aldehydes, as
well as the quaternary ammonium salts, triphenylphosphonium salts, and trialkyl-
phosphonium salts, varied among the chemical structures of inulin derivatives.
Moreover, Dong etal. (2014) added triazolyl functional groups to amphiphilic
aminated inulins using click chemistry, and their chemical structure was assessed
using FTIR and C-NMR spectroscopy. To our knowledge, this is the rst study
using click chemistry to modify inulin. In this mechanism, the primary hydroxyl
group of inulin reacted with N-bromosuccinimide (NBS) and triphenylphosphine
(Ph3P) to create a 6-Br inulin derivative. Following a reaction between acetic anhy-
dride and the secondary hydroxyl group of the 6-Br inulin derivative, amphiphilic
aminated inulin was employed as a possible biomaterial. Due to the growing demand
for modied natural products, more progress is required in developing HMI deriva-
tive techniques. These techniques should be distinct, practical, reasonably priced,
and environmentally friendly (Dong etal. 2014).
2.7 Benefits ofInulin
Inulin is a complex carbohydrate product mainly obtained from plants. It is a het-
erogeneous polymer blend of fructose that is reserved as storage product. Inulin
comes in the category of dietary bers which are also known as fructan (Ahmed and
Rashid 2019). Inulin has gained attention due to its diverse therapeutic, pharmaceu-
tical, and diagnostic benets. Several studies in animals and human volunteers have
shown the therapeutic efcacy of inulin.
M. Vishwakarma et al.
35
2.7.1 Therapeutic Benefits
2.7.1.1 Probiotic andBifidogenic Factor
Gastrointestinal tract (GIT) is home of millions of microorganism, nearly 500 spe-
cies of bacterias in density of up to 10
11
microbial cell per gram of luminal contents
are present in the GIT which are dependent on nondigestible carbohydrates like
inulin for their nutrition (Ibrahim etal. 2020). Many studies have been conducted to
determine the probiotic effect of inulin on different microbes. A study was done to
analyze the effect of different concentration of inulin on viability of Bidobacterium
bidum, and sensory characteristics of yogurt containing probiotics stated that inu-
lin enhances the growth of bacteria and the self-life (Kamel etal. 2021). Furthermore,
a symbiotic ice cream was also prepared by using Lactobacillus PML1 and inulin.
The prepared product has shown higher thermodynamic stability and probiotic via-
bility than the inulin-free product (Falah etal. 2021).
On the other hand, inulin have also been reported as a bidogenic factor as it
enhances the growth of bidobacteria in the intestine of human as well as in animals
(Nagy etal. 2023). A team of scientist have evaluated the bidogenic effect of the
blend of inulin and polydextrose by invitro fermentation of 15 inoculates of human
feces which showed that the blend has shown reduced gas production and bido-
genic effect with abundance of benecial microbes such as Faecalibacterium and
Roseburia (Zhu etal. 2022). Furthermore, in another study, aqueous dry extract of
artichoke was evaluated for its prebiotic effect in invitro gut model which showed
that the levels of bidobacteria get increased by 25 folds after 24 and 48h possibly
due to presence of inulin in artichoke (Van den Abbeele etal. 2020).
2.7.1.2 As Laxative
Constipation is a major issue nowadays in human beings due to alteration in their
lifestyle. Decrease in bowel movement is the core reason behind the incidence of
constipation. In many studies inulin supplements have shown their efcacy by
increasing the bowel movement (Liu etal. 2021). A study was done to analyze the
effect of inulin and isomalto-oligosaccharide in rat model on which constipation
was induced by using diphenoxylate. Results have shown that both the compo-
nents can improve constipation and alters the microbiota count of the intestine
(Lan etal. 2020). In pediatric-age patients, the effect of inulin and lactulose was
determined which showed that solutions of inulin and lactulose have superior
ability in treating constipation then lactulose alone (Berdawd et al. 2023).
Furthermore, a randomized cross-over study was conducted on patients of irrita-
ble bowel syndrome with constipation for examining the combined efcacy of
inulin, choline, and silymarin showed that including these three of them in diet
gives therapeutic benets in bowel movement, bloating, and abdominal pain
(Bărboi etal. 2022).
2.7.1.3 In Lipid Metabolism
Increased consumption of fast food having high fat and low ber content has led to
many types of metabolic disorders such as fatty liver, diabetes, and obesity. All
2 Extraction andPurication ofInulin