Application of inulin for the formulation and delivery of bioactive molecules and live cells

Gruskiene, Ruta; Lavelli, Vera; Sereikaite, Jolanta

doi:10.1016/j.carbpol.2023.121670

Cited by 4 publications

(2 citation statements)

References 147 publications

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“…LAB will ferment inulin to produce lactic acid and short-chain fatty acids (acetic, butyric, propionate). In pineapple probiotic drinks, there is no lactose, so besides inulin, lactic acid bacteria use the sugar in pineapple for the fermentation process [17]. Lactic acid bacteria utilize monosaccharides contained in fruit during fermentation so that lactic acid is formed which causes the atmosphere to become acidic [18].…”

Section: Total Labmentioning

confidence: 99%

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Pramono,

Mulyani,

Legowo

et al. 2024

int.jour.sci.res.mana

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Probiotic drinks are functional drinks made from the fermentation process of Lactic Acid Bacteria (LAB). This drink usually uses milk-based ingridients, but diversification of vegetable-based products is carried out with pineapple because it contains sugar, vitamin, and has an attractive color and aroma. The probiotic drink was enriched by Inulin's mangrove apple. The research aims to determine the Characteristics of pineapple probiotic drink enriched by inulin's mangrove apple. The research procedures carried out were making pineapple juice, inulin's mangrove apple, and pineapple fruit probiotic drink which enriched by inulin's mangrove apple. The concentration of Inulin's mangrove apple was significant (p<0.05) on the characteristics of pineapple fruit probiotic drinks. The pH valus of 3.70-4.10, total sugar 9.30-10.53o brix, and total LAB 9.5 x 107 -4.33x 108 CFU/mL. There was a significant effect (p<0.05) on the aroma, taste and overall variables in the hedonic test results and no significant effect on the color. THe concentration of 3% inulin's mangrove apple is the best.

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Section: Total Labmentioning

confidence: 99%

The Characteristics of Pineapple Probiotic Drinks Enriched by Inulin’s Mangrove

Pramono,

Mulyani,

Legowo

et al. 2024

int.jour.sci.res.mana

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“…Among a variety of polysaccharides, inulin (Inu) has garnered our interest. Inu, a naturally occurring and biologically safe fructan, is classified as a dietary fiber due to its notable properties, including biodegradability, renewability, nontoxicity [26,27]. Inu can also be used as a wall material in the encapsulation of drugs and bioactive compounds [28][29][30].…”

Section: Introductionmentioning

confidence: 99%

Oral Curcumin–Thioketal–Inulin Conjugate Micelles against Radiation–Induced Enteritis

Shen,

Jiao,

Yuan

et al. 2024

Antioxidants

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Radiation–induced enteritis is an unavoidable complication associated with pelvic tumor radiotherapy, significantly influencing the prognosis of cancer patients. The limited availability of commercial gastrointestinal radioprotectors in clinical settings poses a substantial challenge in preventing radiation enteritis. Despite the inherent radioprotective characteristics of Cur in vitro, its poor solubility in water, instability, and low bioavailability lead to inferior therapeutic effects in vivo. Herein, we developed novel ROS-responsive micelles (CTI) from inulin and curcumin, aimed at mitigating radiation enteritis. CTI micelles had excellent solubility and stability. Importantly, CTI improved the cytotoxicity and bioavailability of curcumin, thereby showing enhanced effectiveness in neutralizing ROS induced by radiation, safeguarding against DNA damage, and reducing radiation-induced cellular mortality. Moreover, in a radiation enteritis mice model, CTI not only alleviated severe radiation-induced intestinal injury but also improved redox-related indicators and reduced inflammatory cytokine expression. Furthermore, CTI effectively increased gut microbiota abundance and maintained gut homeostasis. In conclusion, CTI could be a promising candidate for the clinical management of radiation enteritis. Our study provides a new perspective for radioprotection using natural antioxidants.

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