1. Abstract
The purpose of this research is to review the recent literature on a
specific type of fiber that has gained interest in the field of nutrition.
Inulin is used in the food industry as an additive to increase bulk in
foods, acting as filler for sugar or fat, and as a fiber supplement. Its
nature as a fermentable soluble fiber make it a ‘prebiotic’ - indigestible
by the human gastrointestinal tract; it is instead digested by
microscopic organisms in the colon known to have beneficial effects on
human health.
While examining the research utilizing Web of Science, Academic
search Premier, and Google Scholar, it was determined that inulin’s
most significant effect was on the cardiovascular system. We
examined a wide variety of both human and animal studies; although
studies have been conflicting, many suggest including inulin fiber into
the everyday diet to improve risk factors associated with
cardiovascular disease (CVD).
Objectives
• Describe inulin as a specific dietary fiber, its sources, and its uses
• Demonstrate physiologic mechanisms of inulin and their effects on
specific cardiovascular diseases risk factors
• Coalesce inulin research into implications for human nutrition
Introduction
Dietary fiber is necessary for movement of food through the digestive
tract. Because of its positive implications on various aspects of health,
“the recommended intake for total fiber for adults 50 years and
younger is set at 38 grams for men and 25 grams for women, while for
men and women over 50 it is 30 and 21 grams per day, respectively,
due to decreased food consumption.”1 Research suggest that most
Americans do not get the recommended amount of fiber in their diets.2
Inulin, a soluble fiber, has been studied in particular for its beneficial
effects on various conditions, including CVD.3,4 Recent studies show
that inulin has a positive effect on CVD risk factors such as excess
body fat, dyslipidemia, and hyperglycemia.5,6
Inulin
Inulin is a carbohydrate polymer, distinguishable by its
beta(2-1) linkages and fructose chains ranging from 2-60
residues; oligofructose (OFS) is a specific variety of inulin
limited to 2-10 residues.7,8 These molecules can be found in
many foods including banana, onion, leek, Jerusalem
artichoke, chicory root, garlic, wheat, rye, barley.7,8 A
majority of commercially used inulin is isolated from chicory
root. The process utilizes inulin’s soluble nature, allowing
specific polymerization ranges to be isolated for industry
use.7,8
Inulin was granted “Generally Recognized As Safe” status in 2002 stimulating further research and
applications.8 These main applications are as a fiber, its bifidogenic nature, and for drug delivery.
Inulin is not digested by human cells, therefore travels through the gastrointestinal tract to the
colon where it is fermented by Bifidobacteria. Through the process of fermentation, Bifidobacteria
produce short chain fatty acids (SCFA), which are generally considered beneficial for human
health.5-7
Physiological Aspects
CVD is a major public health concern and targeting modifiable risk factors such as overweight and
obesity, dyslipidemia and diabetes9 are of importance in managing, treating, and preventing this
chronic disease. Inulin consumption may have the capacity to simultaneously affect multiple
systems. Animal studies have shown more promising results whereas most human studies show
more modest or inconsistent effects. The metabolic pathways that inulin affects have yet to be
completely understood but much of its physiological impact may be due to its prebiotic nature.
Bifidogenic effect:
A symbiotic relationship exists where Bifidobatceria ferment inulin in the colon and produce
SCFA,7 which may have far-reaching benefits to the host such as improved blood lipids, weight
loss, and improved glycemic control.5,6
• Stimulates the growth of beneficial Bifidobacteria in adults10,11 and elderly people12
• Correlated with increased fecal acetate, butyrate, and propionate production in healthy adults6,10
Weight loss:
• Increased levels of GLP-113,14 and PYY14,15 (satiety inducing hormones), and decreased
ghrelin14,15 (hunger-inducing hormone)
• Stimulated production of GLP-1 from endocrine L cells (via SCFAs)5,14
• Increased satiety and decreased hunger may contribute to weight loss and a reduction in fat
mass, which in turn contributes to lowered triglycerides5
Improved blood lipids:
Animal studies have resulted in decreased triacylglycerides, improved total cholesterol, LDL-
cholesterol, and HDL-cholesterol,6,16,17 whereas human studies have shown slight
improvements18,19 or inconsistent results.6 Recent hypotheses of the mechanisms include:
• Down regulation of hepatic lipogenesis5
• Increased hepatic lipid catabolism5
• Improved blood glucose control5
• Increased excretion of bile via lowered intestinal pH5,10
• Propionate may inhibit key enzymes involved in cholesterol synthesis6
Physiological Effects of Colonic Fermentation From
Inulin Consumption
Conclusions and Implications
Risk factors of CVD include obesity, dyslipidemia, and diabetes9. Inulin
fiber may pose a functional role in improving these risk factors. Animal
studies have been useful for proposing specific mechanisms for inulin’s
role while human studies have been controversial yet suggestive of
positive effects. While inulin’s effect on human physiology is mild, including
inulin rich foods as part of a healthy diet, within already established
recommendations, may help manage specific modifiable risk factors
leading to CVD.
1. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Institute of Medicine Website.
http://iom.nationalacademies.org/reports/2002/dietary-reference-intakes-for-energy-carbohydrate-fiber-fat-fatty-acids-cholesterol-protein-and-amino-acids.aspx. Published September 5, 2002.
Accessed October 11, 2015.
2. Hoy MK, Goldman JD. Fiber intake of the U.S. population: What We Eat in America, NHANES 2009-2010. Food Surveys Research Group Dietary Data Brief No. 12.
http://www.ars.usda.gov/SP2UserFiles/Place/80400530/pdf/DBrief/12_fiber_intake_0910.pdf. Published September 2014. Accessed October 28, 2014.
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10.1001/archinte.164.4.370.
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http://dx.doi.org/10.1136/bmj.f6879.
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31(2): 528-534. Doi: 10.3305/nh.2015.31.2.7706.
6. Wong J, Esfahani A, Signh N, et al. Gut Microbiota, Diet, and Heart Disease. J AOAC Int. 2012; 95(1): 24-30. Doi: 10.5740/jaoacint.SGE_Wong.
7. Niness KR. Inulin and oligofructose: what are they?. J Nutr. 1999; 129(7): 1402s-1406s. http://jn.nutrition.org/content/129/7/1402S.full.
8. Mensink MA, Frijlink HW, Voort Maarschalk K, Hinrichs WLJ. Inulin, a flexible oligosaccharide I: Review of its physiochemical characteristics. Carbohydr Polym. 2015; 130: 405-419. Doi:
10.1016/j.carbpol.2015.05.026.
9. Understand your risk of heart attack. American Heart Association. http://www.heart.org/HEARTORG/Conditions/HeartAttack/UnderstandYourRiskofHeartAttack/Understand-Your-Risk-of-Heart-
Attack_UCM_002040_Article.jsp#.VkAPQq6rTeQ. Published August 21, 2015. Accessed November 7, 2015.
10.Holscher H, Bauer L, Gourineni V, Pelkman C, Fahey G, Swanson K. Agave inulin supplementation affects the fecal microbiota of healthy adults participating in a randomized, double-blind, placebo-
controlled, crossover trial. J Nutr. 2015; 145(9): 2025-2032. Doi: 10.3945/jn.115.217331.
11.Brighenti F, Casiraghi MC, Canzi E, Ferrari A. Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers. Eur J Clin
Nutr. 1999; 53: 726-733. Doi: 10.1038/sj.ejcn.1600841.
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Doi: 10.3109/09637486.2010.527323
13.Nilsson AC, Johansson-Boll EV, and Björck IM. Increased gut hormones and insulin sensitivity index following a 3-d intervention with a barley kernel-based product: a randomised cross-over study
in healthy middle-aged subjects. Br J Nutr. 2015; 114(06): 899-907. Doi:10.1017/S0007114515002524.
14.Delzenne NM, Cani PD, Neyrinck AM. Modulation of glucagon-like peptide 1 and energy metabolism by inulin and oligofructose: experimental data. J Nutr. 2007; 132 (11): 25475-25515.
jn.nutrition.org/content/137/11/2547S.full.pdf+html.
15.Parnel JA, Reimer RA. Weight loss during oligofructose supplementation is associated with decreased ghrelin and increased peptide YY in overweight and obese adults. Am J Clin Nutr. 2009; 89(6):
1751-1759. Doi:10.3945/ajcn.2009.27465.
16.Han K, Tsuchihira H, Fukushima M, et al. Inulin-type fructans with different degrees of polymerization improve lipid metabolism but not glucose metabolism in rats fed a high-fat diet under energy
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References
Acknowledgments
We would like to acknowledge Sarah Hibbs-Shipp, Dr. Leslie Cunningham-Sabo, and
James Peth for all of their support, assistance, and encouragement during this project.
Mensink MA, Frijlink HW, Voort Maarschalk K, Hinrichs WLJ. Inulin, a flexible oligosaccharide I:
Review of its physiochemical characteristics. Carbohydr Polym. 2015; 130: 405-419. Doi:
10.1016/j.carbpol.2015.05.026.
Inulin Fiber for the Management of Cardiovascular Disease Risk Factors
Sarah Vetter, Sonja Silva, Molly McLellan
Department of Food Science & Human Nutrition, Colorado State University, Fort Collins, CO Fall 2015
Compiled using information from5,6,14