Inulin is indeed promoted as a health promoting ingredient. It is
fermented in the large intestine by a large number of bacteria, from a
large number of genera (Bacteroides, Lactobacillus, enterobacteria,
several cocci, bifdidobacteria, clostridia).
Fermentation results in the formation of short-chain fatty acids and
gases. One of the acids, butyrate is considered beneficial for
intestinal health. Inulin produces relatively large amounts of
butyrate, but not as much as some other fibres.
Wageningen Agricultural University
On Sat, 14 Nov 1998 21:11:59 +0100, "J.T. Pronk"
<j.t.pronk at kabelfoon.nl> wrote:
>Inulin is a polysaccharide consisting of a linear chain of beta(2-1)linked
>fructose molecules (i.e. inulin is a fructan). Inulin occurs as a storage
>carbohydrate in several plants, including chicory and Jerusalem artichoke.
>Depending on plant source, the number of fructose residues per inulin
>molecule may vary between 5 and 45. At the reducing end the chain is
>terminated by a beta(2-1)-linked glucose molecule (info from PhD thesis of
>Robert Rouwenhorst, Delft, 1990). There is currently a lot of interest in
>inulin as a 'prebiotic' food ingredient. To get an impression of what sort
>of research activities are going on around inulin, see the abstracts listed
>jack pronk, delft
>>Rob Lees heeft geschreven in bericht
><72k5en$kbb$1 at nclient1-gui.server.virgin.net>...
>>Please help! I would be very gratefull if anybody could explain to me the
>>biological significance of inulin. So far all I have found out is that it
>>a carbohydrate used in medicine. e-mail at rob.lees at virgin.net.>>Yours in desperation,