The Leap of Inulin Fructans from Food Industry to Medical Application

作者：Xuemei Zhou, Shixu Wang, Chongchong Xu, Jiaolin Li, Hongyan Liu, Lin He, Shurong Zhong, Kuan Li · 发表于：Chemistry & Biodiversity · 年份：2023 · DOI：10.1002/cbdv.202201126 · 被引用次数：15 · 研究领域：Microbial Metabolites in Food Biotechnology、Diet, Metabolism, and Disease、Pharmacological Effects of Natural Compounds

As a dietary supplement, the efficacy of prebiotics has become a hot issue in recent years. Inulin is one of internationally recognized prebiotics and belongs to a group of non-digestible and fermentable carbohydrates. Currently, the food industry is increasingly using prebiotic inulin as a health-promoting substrate, not just as food supplement. In addition, inulin has also shown great promise in the treatment of various diseases. This article reviews the application of inulin in the food industry and summarizes physiological function of inulin. Through the review and prospect of the research on obesity, diabetes and mental illness, it provides the theoretical basis for the joint development of inulin in food industry and medical application.