Physicochemical characterization and biological effects of inulin enzymatically synthesized from sucrose

J Agric Food Chem. 2005 Feb 23;53(4):1246-53. doi: 10.1021/jf048711u.

Abstract

We first developed the method to produce inulin from sucrose using an enzyme from Bacillus sp. 217C-1. Synthesized inulin consists of a linear polymer having beta(2-1) linkages of d-fructose with one terminal glucose. The synthesized inulin has similar properties (pH and thermal stability, Maillard reaction, and in vitro fermentation) to plant-derived inulin. The marked difference is the polydispersity of the inulin chain length. Synthesized inulin with a narrow degree range of fructose polymerization shows better solubility in water than plant-derived inulin. Synthesized inulin (5%, w/w) treatment for 12 weeks reduced the elevation in body weight and serum and liver lipids in rats fed high fat- and high sucrose-supplemented diets, and blood glucose in rats fed a standard diet. Synthesized inulin (15%, w/w) significantly suppressed the elevation in blood glucose of human healthy subjects after dextrin loading. These results suggest that daily intake of synthesized inulin modulates carbohydrate and lipid metabolism.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Bacillus / enzymology
  • Bacteria / drug effects
  • Bacteria / growth & development
  • Blood Glucose / analysis
  • Chemical Phenomena
  • Chemistry, Physical
  • Humans
  • Hydrogen-Ion Concentration
  • Intestines / microbiology
  • Inulin / biosynthesis
  • Inulin / chemistry*
  • Inulin / pharmacology*
  • Lipids / analysis
  • Lipids / blood
  • Liver / chemistry
  • Liver / drug effects
  • Rats
  • Sucrose / metabolism*

Substances

  • Blood Glucose
  • Lipids
  • Sucrose
  • Inulin