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LEAPChem Supplies Inulin (9005-80-5) Now!

Nov. 2018/10/25 14:28:13 By LEAP Chem


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Basic Information of Inulin

Chemical Name: Inulin

Cas No.: 9005-80-5

Molecular Formula: C12H22O11.C6H12O6

Chemical Structure:

 9005-80-5.png

 

Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. In the United States in 2018, the Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products. Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating creatinine clearance.

Inulin is a heterogeneous collection of fructose polymers. It consists of chain-terminating glucosyl moieties and a repetitive fructosyl moiety, which are linked by β(2,1) bonds. The degree of polymerization (DP) of standard inulin ranges from 2 to 60. After removing the fractions with DP lower than 10 during manufacturing process, the remaining product is high-performance inulin. Some articles considered the fractions with DP lower than 10 as short-chained fructo-oligosaccharides, and only called the longer-chained molecules inulin.

Chicory root, grown as a root crop in Holland, Belgium, and France, is the main source of extraction for commercially produced inulin. The extraction process involves soaking the fresh or dried root in a solvent; the inulin is then mechanically isolated, purified, and spray dried.[

Inulin received no-objection status as generally recognized as safe (GRAS) from the US Food and Drug Administration (FDA), including long-chain inulin as GRAS. In the early 21st century, the use of inulin in processed foods was due in part to its adaptable characteristics for manufacturing. It is approved by the FDA as an ingredient to enhance the dietary fiber value of manufactured foods. Its flavor ranges from bland to subtly sweet (about 10% of the sweetness of sugar/sucrose). It can be used to replace sugar, fat, and flour.

Inulin and its analog sinistrin are used to help measure kidney function by determining the glomerular filtration rate (GFR), which is the volume of fluid filtered from the renal (kidney) glomerular capillaries into the Bowman's capsule per unit time. Inulin is of particular use as it is not secreted or reabsorbed in any appreciable amount at the nephron, allowing GFR to be calculated. However, due to clinical limitations, inulin and sinistrin, although characterised by better handling features, are rarely used for this purpose and creatinine values are the standard for determining an approximate GFR.

 

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References:

https://en.wikipedia.org/wiki/Inulin

https://www.ncbi.nlm.nih.gov/pubmed/27178951

https://www.ncbi.nlm.nih.gov/pubmed/12571376

 

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