Potential applications of hydrophobically modified inulin as an active ingredient in functional foods and drugs - A review

Muhammad Usman; Chengnan Zhang; Prasanna Jagannath Patil; Arshad Mehmood; Xiuting Li; Muhammad Bilal; Junaid Haider; Shabbir Ahmad

doi:10.1016/j.carbpol.2020.117176

Potential applications of hydrophobically modified inulin as an active ingredient in functional foods and drugs - A review

Carbohydr Polym. 2021 Jan 15:252:117176. doi: 10.1016/j.carbpol.2020.117176. Epub 2020 Oct 6.

Authors

Muhammad Usman¹, Chengnan Zhang², Prasanna Jagannath Patil³, Arshad Mehmood⁴, Xiuting Li⁵, Muhammad Bilal⁶, Junaid Haider⁷, Shabbir Ahmad⁸

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China. Electronic address: ch.usman1733@gmail.com.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China. Electronic address: zhangcn@btbu.edu.cn.
³ Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China. Electronic address: prasanna.j.patil57@gmail.com.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China. Electronic address: arshadfst@yahoo.com.
⁵ Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048, China. Electronic address: lixt@btbu.edu.cn.
⁶ School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, China. Electronic address: bilal.nifsat@gmail.com.
⁷ Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, 300308, China. Electronic address: j.haider@tib.cas.cn.
⁸ Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan. Electronic address: shabbir.ahmad@mnsuam.edu.pk.

Abstract

Over the past few years, hydrophobically modified inulin (HMI) has gained considerable attention due to its multitudinous features. The targeted release of drugs remains a subject of research interest. Moreover, it is important to explore the properties of short-chain fatty acids (SCFAs) inulin esters because they are less studied. Additionally, HMI has been used to stabilize various dispersion formulations, which have been observed to be safe because inulin is generally recognized as safe (GRAS). However, the results regarding HMI-based dispersion products are dispersed throughout the literature. This comprehensive review is discussed the possible limitations regarding SCFAs inulin esters, real food dispersion formulations, and HMI drugs. The results revealed that SCFAs inulin esters can regulate the human gut microbiota and increase the biological half-life of SCFAs in the human body. This comprehensive review discusses the versatility of HMI as a promising excipient for the production of hydrophobic drugs.

Keywords: Controlled release; Emulsions; Encapsulation; Gut microbiota; Hydrophobically modified inulin.

Publication types

Review

MeSH terms

Capsules
Fatty Acids, Volatile / chemistry*
Functional Food*
Gastrointestinal Microbiome / drug effects*
Humans
Hydrophobic and Hydrophilic Interactions
Inulin* / analogs & derivatives
Inulin* / pharmacology
Suspensions

Substances

Capsules
Fatty Acids, Volatile
Suspensions
Inulin