Inulin is contained in the native quality of the cells in the form of collagen. Unlike starch, it is easily soluble in hot water, and the addition of ethanol is precipitated from the water and does not react with iodine. And it is easy to hydrolysis of fruit sugar under dilute acid, which is the characteristic of all fructose. It can also be hydrolyzed in the pink enzyme. Both people and animals lack enzymes that decompose chrysanthemum powder.
Inulin is another form of energy storage in addition to starch plants. It is an ideal functional food ingredients, and it is also a good raw material for the production of products such as low polyfront candy, polymer sugar, high fructose syrup, and crystalline fructose.
The Funtion of Inulin1. Control blood lipids
Intake of inulin can effectively reduce serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), increase the ratio of high-density lipoprotein/low-density lipoprotein, and improve blood lipid status. Hidaka et al. reported that elderly patients aged 50-90 years old who consumed 8g of short-chain dietary fiber daily had lower levels of triglycerides and total cholesterol in the blood after two weeks. Yamashita et al. fed 18 diabetic patients 8g of inulin for two weeks, and total cholesterol decreased by 7.9%, but HDL-cholesterol did not change. In the control group that consumed food, the above parameters did not change. Brighenti et al. observed that 12 healthy young men added 9g of inulin to their daily cereal breakfast for 4 weeks, and total cholesterol decreased by 8.2%, while triglycerides decreased significantly by 26.5%.
Many dietary fibers absorb intestinal fat to form fat-fiber complexes that are excreted with feces, thereby reducing blood lipid levels. Moreover, inulin itself is fermented into short-chain fatty acids and lactate before the end of the intestine. Lactate is a regulator of liver metabolism. Short-chain fatty acids (acetate and propionate) can be used as fuel in the blood, and propionate inhibits the synthesis of cholesterol.
Inulin is a carbohydrate that does not cause an increase in glucose in the urine. It is not hydrolyzed into monosaccharides in the upper part of the intestine, so it does not increase blood sugar levels and insulin levels. Studies now show that the reduction in fasting blood sugar is the result of short-chain fatty acids produced by oligofructose fermentation in the colon.
3. Promote the absorption of minerals
Inulin can greatly improve the absorption of minerals such as Ca2+, Mg2+, Zn2+, Cu2+, and Fe2+. It is reported that adolescents who consumed 8 g/d (long and short-chain inulin-type fructans) for 8 weeks and 1 year respectively, found that both significantly improved Ca2+ absorption, and the body's bone mineral content and density also increased significantly.
The main mechanism of inulin promoting the absorption of mineral elements is:
（1） The short-chain fats generated by inulin fermentation in the colon make the crypts on its mucosa shallower, the number of crypt cells increases, thereby increasing the absorption area, and the cecal veins are more developed.
（2） The acid produced by fermentation reduces the pH of the colon, which improves the solubility and bioavailability of many minerals. In particular, short-chain fatty acids can stimulate the growth of colon mucosal cells and improve the absorption capacity of the intestinal mucosa;
（3） Inulin can promote the secretion of phytase by some microorganisms. Phytase can release metal ions chelated with phytic acid and promote their absorption.
（4） Certain organic acids produced by fermentation can chelate with metal ions and promote the absorption of metal ions.
4. Regulate intestinal microbial flora, improve intestinal health, and prevent constipation
Inulin is a natural water-soluble dietary fiber that can hardly be hydrolyzed and digested by gastric acid. It can only be used by beneficial microorganisms in the colon to improve the intestinal environment. Studies have shown that the proliferation of bifidobacteria depends on the number of initial bifidobacteria in the human colon. When the number of initial bifidobacteria decreases, the proliferation effect after using inulin is obvious. When the number of initial bifidobacteria is large, the effect after using inulin is not obvious. Secondly, after taking inulin, it can enhance gastrointestinal motility, improve gastrointestinal function, increase digestion and appetite, and improve the body's immunity.
5. Inhibit the production of toxic fermentation products, protect the liver, and prevent colon cancer
After digestion and absorption, food reaches the colon. Under the action of intestinal saprophytes (Escherichia coli, Bacteroides, etc.), many toxic metabolites (such as ammonia, nitrosamines, phenol and cresol, secondary bile acid, etc.) can be produced. The short-chain fatty acids produced by inulin fermentation in the colon can lower the pH of the colon, inhibit the growth of saprophytes, reduce the production of toxic products, and reduce its stimulation to the intestinal wall. Because a series of metabolic activities of inulin can inhibit the production of toxic substances, increase the frequency and weight of bowel movements, increase the acidity of stool, accelerate the excretion of carcinogens, and produce short-chain fatty acids with anti-cancer effects, it is beneficial to prevent colon cancer.
6. Prevent constipation and treat obesity Dietary fiber reduces the residence time of food in the gastrointestinal tract and increases the amount of stool, effectively treating constipation. Its weight-loss effect is to increase the viscosity of the contents and reduce the speed at which food enters the small intestine from the stomach, thereby reducing hunger and reducing food intake.
7. Inulin contains a small amount of 2-9 oligofructose. Studies have shown that oligofructose can increase the expression of nutritional factors in brain nerve cells, has a good protective effect on corticosterone-induced neuronal damage, and has a good anti-depressant effect.
The COA of Inulin
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