Inulin: fermentation and microbial ecology in the intestinal tract

• Published in: Food reviews international Vol. 15; no. 1; pp. 109 - 120
• Main Authors: Havenaar, R, Bonnin_marol, S, Bonnin-Marol, S, Dokkum, W. van, Petitet, S, Schaafsma, G
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 01-01-1999
• Subjects: Bacteroides; Bifidobacterium; colon; digestibility; digestive tract; disease resistance; fermentation; human health and safety; humans; in vitro; intestinal microorganisms; inulin; Lactobacillus; literature reviews; nutrient reserves; pathogens; probiotics
• ISSN: 8755-9129; 1525-6103
• DOI: 10.1080/87559129909541179

It is well documented that the indigenous microflora, particularly in the colon, plays an important role as a natural resistance factor against pathogenic microorganisms. The number of beneficial bacteria can be increased by specific non-digestible carbohydrates known as prebiotics. One category of prebiotic is inulin, a non-starch poly-saccharide consisting of chains of fructose units coupled by β(2,l)-bonds, frequently terminated by a single glucose moiety naturally occurring as a storage carbohydrate in many plant species. From the results of various in vitro and in vivo studies in animals and humans, inulin can be considered a prebiotic with a bifidogenic factor: it selectively stimulates the in vivo growth of bacteria such as Bifidobac-terium, Lactobacillus, and Bacteroides at the expense of potential pathogenic microorganisms. Regarding safety, the tolerance level for inulin is far above the bifidogenic level.