Inulin

Authors:Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

All authors of this article

Last updated on: 29.10.2020

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Synonym(s)

Atlas thickness; Composite strength

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DefinitionThis section has been translated automatically.

A vegetable reserve carbohydrate belonging to the group of fructans (fructose polymer). Inulin serves as an energy store in many plants. Chemically it is a polysaccharide mixture of fructose molecules with a chain length of 20-30 glycosidically linked fructose units and a terminal glucose.

OccurrenceThis section has been translated automatically.

In the tubers and roots of numerous composite species, e.g. in the rhizome of Inula helenium(elecampane). Inulin is also found in chicory, bananas, dahlia, artichoke, the common dandelion, etc. Inulin plays a role in food production as a fat substitute.

Note(s)This section has been translated automatically.

For humans, inulin is a dietary fibre, since humans lack the enzyme "inulinase", which breaks down inulin.

Inulin plays a role as a probiotic.

Inulin (inulin clearance) is used medico-diagnostically to determine the glomerular filtration rate of the kidneys. This is possible because inulin is completely filtered in the glomerulus, in the tubule system, unlike starch, it is not hydrolyzed and absorbed.

LiteratureThis section has been translated automatically.

  1. Apolinário AC et al (2014) Inulin-type fructans: a review on different aspects of biochemical and pharmaceutical technology. Carbohydrate polym 101:368-378.
  2. Chi ZM et al (2011) Biotechnological potential ofinulin for bioprocesses. Bioresour Technol 102:4295-4303.

  3. Mitchell CM et al (2015) The effect of prebiotic supplementation with inulin on cardiometabolic health:Rationale, design, and methods of a controlled feeding efficacy trial in adults at risk of type 2 diabetes. Contemp Clin Trials 45(Pt B):328-337.

  4. Shoaib M et al (2016) Inulin: Properties, health benefits and food applications. Carbohydrate polymer 147:444-454.

Authors

Last updated on: 29.10.2020

Authors: Prof. Dr. med. Peter AltmeyerProf. Dr. med. Martina Bacharach-Buhles