Inulin is a polysaccharide naturally present in plants and is also a soluble dietary fiber. The inulin molecule is composed of about 31 β-D-fructofuranose and 1~2 pyranose residues. The fructose residues can be connected by β-2,1-bonds. It is a linear straight-chain polysaccharide formed by D-fructose linked by β (1→2) glycosidic bonds, often with a glucose residue at the end, with a degree of polymerization (DP) of 2~60. Inulin with an average degree of polymerization DP≤9 is also called short-chain inulin. Inulin extracted from natural plants contains both long-chain and short-chain inulin.
Physiological properties of inulin
1. Low calories
Inulin is not digested in the digestive system, so it does not provide calories to the human body. When fermented in the colon, the heat generated is low. The calorific value of inulin is about 4.2-6.3KJ/g, while the heat generated by fat metabolism in the body is 38.7 KJ/g. Therefore, using inulin to partially or completely replace fat can develop low-energy health products.
2. Inulin can be hydrolyzed and completely fermented by intestinal microorganisms to produce gas and short-chain fatty acids (SCFAs), so inulin will not cause fluctuations in blood sugar concentration after being ingested. For diabetic patients, inulin can be eaten as food.
3. Non-caries
Inulin cannot be used by microorganisms in the mouth, so it does not harm teeth and can be used as a new type of sugar substitute.
4. Promote the proliferation of bifidobacteria and improve the intestinal microenvironment
Inulin is not digested in the stomach and small intestine, but directly enters the large intestine and is preferentially used by beneficial microorganisms in the large intestine, such as bifidobacteria and lactic acid bacteria. The fatty acids, lactic acid and antibacterial substances produced by the fermentation of beneficial bacteria can inhibit the growth of pathogens, reduce the formation of putrefactive factors and toxic substances, and reduce the chance of intestinal infection.
5. Control blood lipids and stabilize blood sugar
The results of human nutrition tests show that when inulin is added to the diet, the study found that when a certain amount of inulin is consumed every day, the levels of triglycerides and total cholesterol in serum do not change significantly, and the concentration of low-density lipoprotein (LDL) decreases, so the occurrence of cardiovascular diseases can be reduced. The reason may be that inulin absorbs bile and cholesterol and fermentation degradation products have an inhibitory effect on cholesterol. The absorbed inulin will not be hydrolyzed into monosaccharides by the body's enzymes in the upper part of the intestine, so it will not affect the blood sugar level. Inulin has been used as one of the special foods for diabetics in the early 20th century. At the same time, inulin can promote the body's absorption of Mg2+, thereby stabilizing blood sugar.
6. Promote the synthesis of vitamins and the absorption of minerals
Studies have shown that daily intake of inulin can promote the absorption of minerals such as Ca, Mg, Fe, etc. An average daily intake of 8g of inulin can increase the absorption rate of calcium by 20%. This is mainly because the inulin-mineral complex is degraded during intestinal fermentation, thereby releasing minerals that are more conducive to intestinal absorption. In addition, fermentation products can reduce the intestinal pH value by 1-2 units, making many minerals in an ionic state and easy to absorb. In addition, the metabolites of inulin can promote the synthesis of B vitamins and improve the body's immunity and metabolic capacity.
7. Prevent and treat constipation
As a cellulose, inulin can promote the growth of beneficial bacteria and increase the water content in the stool. In addition, inulin can increase intestinal peristalsis, making defecation easier. As a prebiotic, inulin is non-toxic and is not reabsorbed or secreted by the renal tubules. Animal experiments have confirmed that inulin can prevent intestinal cancer.
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