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INULIN – future of medicine and a breakthrough in nutritional science

Inulina is a natural prebiotic. It means that the compound stimulates the growth of beneficial intestinal bacteria, such as Lactobaccillus and Bifidobacterium. That flora is necessary for the correct functioning of the entire organism, therefore it is called probiotic (from Greek - "life-supporting”). Besides its prebiotic properties, inulin is also classified as soluble fibre, therefore it also demonstrates properties which reduce blood glucose and cholesterol levels, as well as increasing the bioavailability of mineral compounds.

Inulin is present in the following vegetables and fruit: chicory, leek, onion, garlic, asparagus, artichoke,  banana, and also in some grains.

Effect of inulin on human organism:

• supports the development of beneficial intestinal flora,
• supports the immunological system,
• regulates bowel movements,
• reduces the risk of colorectal cancer,
• inhibits the synthesis of fatty acids in the liver and the plasma triglyceride level,
• regulates the organism’s carbohydrate metabolism, decreasing the  glucose level in the blood,
• reduces serum urea and levels of uric acid.

 Effect of inulin on function of intestines

·        Due to water absorption and the formation of gel, inulin increases the weight and volume of the stool. Additionally, due to its lubrication properties, it facilitates the passage of the stool along the intestine. Inulina does not have a laxative effect. A great role in the regulation of intestinal function is attributed to the compound, as its fermentation stimulates the growth of beneficial intestinal microflora. Hence it has prebiotic properties.

·        Inulin stimulates the growth of beneficial intestinal bacteria that participate in, among others, the digestion of consumed food, the synthesis of some vitamins and the decomposition of toxic substances, including some carcinogens. The compound increases the immunity of the organism.

There are over 400 types of bacteria present in the intestines, but some of them are pathogens that produce toxins and cancerogenic substances. Inulin passes to the large intestine in an unchanged form, and there becomes a nutrient for beneficial bacteria, stimulating their growth and inhibiting the growth of pathogenic bacteria. Additionally, by reducing the pH of content of the large intestine, the compound reduces putrid processes in the intestine.

 Effect of inulin on absorption of mineral compounds

It is believed that inulin may increase the absorption of mineral compounds, especially calcium and magnesium. There are also reports suggesting that inulin has a favourable effect on bone mineralization and density.

Considering the fact that improved absorption was also observed in post-menopausal women, inulin may be another important anti-osteoporotic agent.

Effect of inulin on body weight

Preliminary reports suggest that inulin may inhibit the appetite, increase the feeling of satiety, and therefore cause a reduction in the volume of food consumed.

Additionally, considering the fact that the compound has a low caloric value, it may be used as a fat-reducing additive, and increases the volume of dietary fibre, inulin may be considered as a supporter of   weight loss.

Inulin and the organism’s fat metabolism

The effect of inulin on the reduction of the plasma cholesterol level has also been observed. The compound plays a role in the reduction of very low density lipoprotein (VLDL) concentration, reduces the hepatic production of fatty acids, and lowers the levels of triglycerides in the blood. Inulin may therefore be used for prevention of atheromatosis and cardiovascular diseases.

A diet depleted of dietary fibre causes the disturbance of intestinal microflora, leads to constipation and the development of numerous diseases. Nutritional errors may also decrease the organism’s immunity. The easiest way to avoid that is to ensure that a sufficient volume of fibre is present in the everyday diet. One possible solution is introducing inulin and products containing inulin  into our menu. That way we will be able to avoid many diseases and - if already present - significantly support their therapy.

 Other properties of inulin

Due to its physical and chemical properties,  inulin is used mainly as fat-replacement product in food industry, to reduce the caloric value of food products. It is commonly used in baking, but it is also used as an additive to other food products, including milk deserts, yoghurts and cheese. Inulin is also an efficient stabiliser of emulsions (for example in mayonnaise and sauces) and protein foam. It is characterised by:

·        low caloric value (1.5 kcal per 1 g),

·        mild sweet taste (1/10 of sweetness of sucrose), and in the replacement of fat,  it does not change the organoleptic properties of a product, but only causes the reduction of the caloric value of finished products.

·        Its addition improves the consistency of products and gives the sensation of eating something creamy.

·        It is also used as dietary fibre in products supporting weight loss.

Consumers’ demands concerning food are still growing. People look for products containing functional components, demonstrating a broad application and pro-health effects. Inulin seems to be a perfect example of that type of component. Its broad scope of application allows producers to reduce the caloric value of food without compromising its taste. Inulin provides additional pro-health properties – it is a fibre and prebiotic at the same time. It is definitely a breakthrough in the concept of functional components. The compound outlines directions for the further development of human health and nutritional science.

 References:

1. Roberfroid M.B.: Inulin-Type Fructans: Funcional Food Ingrediens. J. Nutr., 2007, 137: 2493S-2502S
2. Waszkiewicz – Robak B., Hoffman M.: Żywność niskoenergetyczna [w:] Świderski F.: Żywność wygodna i funkcjonalna. WNT, Warszawa 2003
3. Letexier D., Diraison F., Beylot M.: Addition of inulin to a moderately high-carbohydrate diet reduces hepatic lipogenesis and plasma triacylglycerol concentrations in humans. Am J Clin Nutr. 2003, 77(3): 559-564.