Inulin is a reserve polysaccharide in plants:
1. Source and Extraction
Inulin mainly comes from plants, and more than 36.000 kinds have been found, including 11 families of dicotyledonous plants, such as Asteraceae, Erythrartaceae, Gentianaceae, and the monocotyledonous plants, such as Liliaceae and Gramineae. For example, inulin is abundant in the tubers of inulin, chicory, the tubers of geranium peony (dahlia), and the roots of artichoke, with inulin in inulin being the highest in inulin in inulin. Inulin can be extracted from these plants, usually by removing impurities such as proteins and minerals, and then obtaining it through steps such as spray drying.
2. Physical and chemical properties
Appearance and form: Inulin is white amorphous powder, usually in colloidal form contained in the protoplasm of cells.
Solubility: Inulin is easily soluble in hot water, the solubility increases with the increase of temperature. Short chain inulin is more soluble in water than long chain inulin.
Sweetness: short-chain inulin contains more monosaccharides and disaccharides, and its sweetness is about 30%~50% of that of sucrose; common inulin is slightly sweet, about 10% of the sweetness of sucrose; long-chain inulin has almost no sweetness.
Gel: When the concentration of inulin solution reaches 10%30%, it starts to form gel; when the concentration reaches 40%50%, it can form a very solid gel.
Hygroscopicity: Inulin is highly hygroscopic and has the ability to combine free water, which can reduce the water activity.
3. Efficacy and function
Regulate the intestinal tract: Inulin is almost not hydrolyzed and digested by gastric acid, and is not destroyed before it reaches the large intestine, and is used as a nutrient by a large number of beneficial microorganisms in the colon, especially for the proliferation of bifidobacteria, which has a significant effect on regulating the intestinal function.
Relieve constipation: As soluble dietary fiber, inulin can reduce intestinal pH, accelerate intestinal peristalsis, prevent and relieve constipation.
Promote mineral absorption: Inulin can promote the absorption of minerals such as Ca, Mg, Zn, Cu, Fe, etc., so that minerals are more easily absorbed by the gastrointestinal mucosa.
Protecting liver: Inulin is fermented into short-chain fatty acids and lactate before the end of intestinal tract. Lactate is a regulator of liver metabolism, which can reduce the digestive burden of liver and has the effect of assisting in protecting liver.
Control blood lipid: through proper intake of inulin, it can significantly reduce the triglyceride content thus lowering blood lipid, which has the effect of improving vascular disorder, preventing and assisting in the treatment of cardiovascular diseases.
Lowering blood sugar: Inulin will not be hydrolyzed into monosaccharides in the upper part of the intestinal tract, thus it will not raise blood sugar level and insulin content. Studies have shown that the reduction in fasting blood sugar is the result of short-chain fatty acids produced by the fermentation of oligofructose in the colon.
Improvement of skin texture: Proper consumption of inulin may have a certain alleviating effect on the skin’s dullness, acne and other conditions, so as to achieve the purpose of improving skin texture.
4. Side effects and precautions
Gastrointestinal discomfort: If you abuse or overdose inulin on your own, gastrointestinal discomfort may occur, especially in patients with chronic gastritis, gastric ulcer and other diseases, bloating, diarrhea and indigestion may occur after taking inulin.
Allergic reaction: Some people may have allergic reaction to inulin, and may have severe diarrhea, skin rash, laryngeal edema, respiratory difficulties and other allergic reactions after use.
Oral problems: the main component of inulin is oligofructose, which is a dietary fiber. Long-term consumption of large quantities may damage the oral mucosa, inducing bad breath, oral dryness, oral ulcers and other oral problems.
Nutritional imbalance: Excessive intake of inulin can speed up intestinal peristalsis, affecting the digestion and absorption of food, so there may be a risk of nutritional imbalance.
Abnormal glucose metabolism: Inulin belongs to fructose, which can cause blood sugar abnormality after eating, and excessive intake may cause poor blood sugar control and abnormal glucose metabolism.
In addition, inulin is not suitable for infants, young children and pregnant women, so as not to cause indigestion or induce severe diarrhea, endangering their own health and the health of the fetus.
5. Application and Prospect
Inulin is another form of energy storage in plants besides starch, which is a very ideal functional food ingredient, and also a good raw material for the production of oligofructose, polyfructose, high fructose syrup, crystallized fructose and other products. With people’s pursuit of healthy diet and increasing demand for functional food, the application fields of inulin will continue to expand, and the market prospect is broad.