| We first developed the method to produce inulin from sucrose using an enzyme from Bacillus sp. 217C-1. Synthesized inulin consists of a linear polymer with β（2-1）linkages of D-fructose and one terminal glucose. Synthesized inulin has similar properties （pH and thermal stability, Maillard reaction, and in vitro fermentation） to plant-derived inulin; one marked difference is the polydispersity of the inulin chain length. Synthesized inulin has a narrow degree range of fructose polymerization and has greater solubility in water than plant-derived inulin. Inulin resists digestion in the upper gastrointestinal tract but is fermented by microflora in the colon. Scientists have postulated that inulin has potential health benefits, including improving or maintaining colon health, mineral absorption, and immune function. Twelve weeks of synthesized inulin treatment reduced the elevation in body weight and serum and liver lipids in rats fed high fat- and high sucrose-supplemented diets, and blood glucose in rats fed a standard diet. Synthesized inulin significantly suppressed the elevation in blood glucose of healthy human subjects after dextrin loading. These results suggest that daily intake of synthesized inulin modulates carbohydrate and lipid metabolism. Inulin has a neutral taste and is colorless and texture-free, enabling it to be easily added to water, or several food products. Inulin was dissolved in high concentrations to form a white fat-flavored gel, which is expected to be a fat replacer for low-fat foods. Key words : Inulin, Dietary fiber, Fat replacer, Prebiotic function, Fructan |
