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INULIN and BETA GLUCAN Dr. K. Bhaskarachary

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INULIN and BETA GLUCAN Dr. K. Bhaskarachary F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary Component – I (A) Role Name Affiliation Principal Investigator Dr. Sheela Ramachandran Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore. Co-Principal Investigators Dr. S.Kowsalya Avinashilingam Institute for Home Science Dr.M.Sylvia Subapriya and Higher Education for Women, Dr.G. Bagyalakshmi Coimbatore. Mrs.E.Indira Paper Coordinator Dr. S. Thilakavathy Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore. Content Writer Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Content Reviewer Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Language Editor Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Component-I (B) Description of Module Items Description of Module Subject Name Foods and Nutrition Paper Name Functional Foods and Nutraceuticals Module Name Inulin and Beta Glucan Module ID F11FN14 Pre-requisites physiological benefits of Beta Glucan Objectives • To understand Inulin sources, metabolism and its role in health and food industry • To know the Betaglucan sources, metabolism and its role in various physiological processs and dietary management of non communicable F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary diseases and its role in food and health industry Keywords Inulin, non-digestible oligosaccharides, sinistrin, Beta Glucan, prokaryotes and eukaryotes, immunostimulants INTRODUCTION This module explains the structure, metabolism and uses of inulin and beta glucan. The complex carbohydrates of inulin and its dietary fiber properties and their role in physiological process is explained. The characteristics of beta glucan used as a functional ingredient in foods as it is readily available as a byproduct of oat and barley milling and it also provides physiological benefits that are supported by health claims in many jurisdictions. Objectives: The learner will be able to understand • Inulin sources, metabolism and its role in health and food industry • Betaglucan sources, metabolism and its role in various physiological processs and dietary management of non communicable disesases. • Betaglucan role in food and health industry. INULIN Inulin is naturally occurring polysaccharide and belongs to a group of soluble dietary fibers called fructans. It is a non digestible carbohydrate and this property allows it to pass through small intestine for fermentation in large intestine and becomes health intestinal micro flora .Most F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary plants synthesize and store inulin as a means of storing energy and are usually observed in roots and rhizomes. Structure of Inulin. Sources of inulin: Inulin is most commonly found in asparagus, leek, onions, banana, wheat, garlic, high concentrations in herbs and in large amounts in dandelion root, chicory root and elecampane root. Jerusalem artichoke contains 14-19% of inulin fiber. Traditional artichokes may contribute to about 3-10% of their weight as inulin. One of the main sources of inulin fiber for food industry comes from chicory root powder.15-20% of chicory root’s weight comprises of inulin. Jerusalem Artichoke Chicory Root Metabolism: Amylase and ptyalin which digest starch cannot digest inulin and hence inulin passes through digestive system intact. In the large intestine bacterial metabolize inulin with the release of F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary carbon dioxide, hydrogen or methane. Most of the inulin containing foods is grassy and these foods should be consumed in moderation at first. Unlike normal digestion which breaks starch into monosaccharides, in inulin as they cannot break it into monosaccharides, inulin does not elevate blood sugar level and help in management of diabetes. Inulin becomes similar to resistant starch and other fermentable carbohydrates as it passes through stomach and duodenum undigested and is highly available to the gut bacterial flora and also stimulates the growth of bacteria in gut. Dietary Requirements: Inulin is used a major source for meeting daily fiber requirement. Due to consumption habits varying between factors such as age, gender and locale, it is difficult to pinpoint the average inulin intake. An average intake of fiber for adults is estimated at approximately 10-15g per day. By converting to functional foods containing inulin, this deficiency can be eliminated without the need to give up common household favorite foods such as bread, cereal, and baked goods. Uses: Health and Food industry: Inulin has a multitude of characteristics beneficial to functional foods. The use of non-digestible oligosaccharides (inulin) can improve taste, texture, and moisture in many foods. Inulin has gelling characteristics that can be used to make low fat cheeses, sauces, soups and table spreads. Its melting properties allow for easy processing of frozen desserts. Binding characteristics allow for inulin to be used in cereal bars. Additionally, as a fructans, inulin can be substituted for sugar when reduced sugar content is desirable. Inulin shows these advantageous properties as it contains 25-35% of the food energy carbohydrates. Inulin is a versatile ingredient having many health benefits. It increases calcium absorption in women and magnesium absorption in adults while promoting the growth of the beneficial bacteria in the intestines. Inulin is insoluble fiber and is occasionally categorized as a prebiotic and FODMAP carbohydrates which rapidly F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary ferment in colon to produce gas and draw water into the colon which is a difficult situation in individuals with irritable bowel syndrome. Inulin being a soluble fiber is suitable for dietary management of diabetics. Medical uses: Inulin is not secreted nor reabsorbed in nephron hence inulin along with its analog sinistrin is used to help measure kidney function by determining glomerular filtration rate (GFR). In few mice experiments, inulin was observed to show reduced carcinogen –induced aberrant crypt foci in the distal colon during exposure to pathogens or tumor inducers. They also showed lowered mortality rate when exposed with listeria. Daily intake of inulin has shown to significantly decrease the disease activity and increase the amount of IL-10 positive mucosal dendritic cells in patients suffering from Crohn’s disease. Inulin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). BETA GLUCAN β-glucans are a heterogeneous group of nonstarch polysaccharides, consisting of D-glucose monomers linked by βc-glycosidic bonds.Beta glucans are soluble fbers which are effective at achieving and maintain healthy cholesterol levels and help in managing cardiovascular diseases. Glucans from barley, oats, or wheat are found in cell walls of the endosperm, while being concentrated in the aleurone layer of barley, oats, wheat, sorghum, and other cereals. The simplest beta glucans are seen in linear and unbranched (β-1,3-D-glucan), seen in prokaryotes and eukaryotes like algae and fungi. Also a similar linear molecule with (β-1,3-1,4-D-glucan) is seen in non lignified cell walls of cereal grains. Branched structures of β-glucans consist of β- (1,3)- or β-(1,4)-glucan backbone with either (1,2)- or (1,6)-linked β-glucopyranosyl side branches. They are major structural components of the cell walls of yeast, fungi, and some bacteria. The side branched β-(1,3;1,2)-D-glucan is only present in the type 37 capsule of the bacterium Streptococcus pneumoni]. Branched β-(1,4;1,6)-D-glucan and β-(1,3;1,6)-D-glucan are found in different groups of yeast, fungi, and algae . In algae, β-glucans are present as storage polysaccharides or cell wall components. Some cyclic (1,2) and (1,3;1,6) β-glucans were also F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary isolated from various bacteria. These glucans are important for plant-microbe interactions, and act as signalling molecules during plant infection. Besides differences in type of linkage and branching, β-glucans can vary in terms of frequency and length of branching, degree of branching, molecular weight (from 102 to 106 daltons), polymer charge, and/or solution conformation (random coil or triple or single helix) as well as solubility. All these factors play a role in shaping β-glucan-associated biological activities, and should be taken into consideration by researchers when discussing the physiological impacts of β-glucans. Sources: Beta glucan is a polysaccharide observed commonly in oats, barley, mushrooms and yeasts, rye and wheat.Oat bran contains about 7 percent beta glucan, and is inexpensive, but only good as a food. Dry rolled oats contain about 5%, as does pearled barley. Whole wheat and rye contain about 2%. F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary Metabolism: Beta glucan is made undigestible by the beta linkages. They are highly fermentable in the caecum and colon. Beta glucan induces the highest lactic acid production
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