Fructose Polymers Research Articles

Expanding the horizons of levan: from microbial biosynthesis to applications and advanced detection methods.

Levan, a β-(2,6)-linked fructose polymer, exhibits diverse properties that impart versatility, rendering it a highly sought-after biopolymer with various industrial applications. Levan can be produced by various microorganisms using sucrose, food industry byproducts and agricultural wastes. Microbial levan represents the most potent cost-effective process for commercial-scale levan production. This study reviews the optimization of levan production by understanding its biosynthesis, physicochemical properties and the fermentation process. In addition, genetic and protein engineering for its increased production and emerging methods for its detection are introduced and discussed. All of these comprehensive studies could serve as powerful tools to optimize levan production and broaden its applications across various industries.

Enhancing Targeted Photodynamic Therapy: Star-Shaped Glycopolymeric Photosensitizers for Improved Selectivity and Efficacy.

Targeted photodynamic therapy (PDT) offers advantages over nontargeted approaches, including improved selectivity, efficacy, and reduced side effects. This study developed star-shaped glycopolymeric photosensitizers using porphyrin-based initiators via ATRP. Incorporating a porphyrin core gave the polymers fluorescence and ROS generation, while adding fructose improved solubility and targeting capabilities. The photosensitizers had high light absorption, singlet oxygen production, specificity, low dark toxicity, and biocompatibility. The glycopolymers with longer sugar arms and higher density showed better uptake on MCF-7 and MDA-MB-468 cells compared to HeLa cells, indicating enhanced targeting capabilities. Inhibition of endocytosis confirmed the importance of the GLUT5 receptor. The resulting polymers exhibited good cytocompatibility under dark conditions and satisfactory PDT under light irradiation. Interestingly, the polymers containing fructose have a GLUT5-dependent elimination effect on the MCF-7 and MDA-MB-468 cells. The intracellular ROS production followed a similar pattern, indicating that the fructose polymer exhibits specific targeting toward cells with GLUT5 receptors.

Generation and characterization of two new monoclonal antibodies produced by immunizing mice with plant fructans: New tools for immunolocalization of β-(2 → 1) and β-(2 → 6) fructans

Fructans are water-soluble polymers of fructose in which fructose units are linked by β-(2 → 1) and/or β-(2 → 6) linkages. In plants, they are synthesized in the vacuole but have also been reported in the apoplastic sap under abiotic stress suggesting that they are involved in plasmalemma protection and in plant-microbial interactions. However, the lack of fructan-specific antibodies currently prevents further study of their role and the associated mechanisms of action, which could be elucidated thanks to their immunolocalization. We report the production of two monoclonal antibodies (named BTM9H2 and BTM15A6) using mice immunization with antigenic compounds prepared from a mixture of plant inulins and levans conjugated to serum albumin. Their specificity towards fructans with β-(2 → 1) and/or β-(2 → 6) linkage has been demonstrated by immuno-dot blot tests on a wide range of carbohydrates. The two mAbs were used for immunocytolocalization of fructans by epifluorescence microscopy in various plant species. Fructan epitopes were specifically detected in fructan-accumulating plants, inside cells as well as on the surface of root tips, confirming both extracellular and intracellular localizations. The two mAbs provide new tools to identify the mechanism of extracellular fructan secretion and explore the roles of fructans in stress resistance and plant-microorganism interactions.

Insights into the heterogeneity of levan polymers synthesized by levansucrase Bs-SacB from Bacillus subtilis 168

Levan is an enzymatically synthesized fructose polymer with widely reported structural heterogeneity depending on the producing levansucrase, the reaction conditions employed for its synthesis and the characterization techniques. We studied here the specific properties of levan produced by recombinant levansucrase from B. subtilis 168 (Bs-SacB), often characterized as a bimodal distribution, that is, a mixture of low and high molecular weight levan. We found significant differences between both levans in terms of the already reported molecular weight, size and morphology using different analytical methods. The low molecular weight levan consists of a non-uniform polymer ranging from 50 to 230 kDa, synthesized through a non-processive mechanism that can spontaneously form spherical nanoparticles in the reaction medium. In contrast, high molecular weight levan is a uniform polymer, most probably synthesized through a processive mechanism, with an average molecular weight of 30,750 kDa and a poorly defined nano-structure. This is the first report exploring differences in morphology between low and high molecular weight levans. Our findings demonstrate that only the low molecular weight levan forms spherical nanoparticles in the reaction medium and that high molecular weight levan is mainly composed of a 33,000 kDa fraction with a microgel behavior.

Industrial chicory genome gives insights into the molecular timetable of anther development and male sterility.

Industrial chicory (Cichorium intybus var. sativum) is a biannual crop mostly cultivated for extraction of inulin, a fructose polymer used as a dietary fiber. F1 hybrid breeding is a promising breeding strategy in chicory but relies on stable male sterile lines to prevent self-pollination. Here, we report the assembly and annotation of a new industrial chicory reference genome. Additionally, we performed RNA-Seq on subsequent stages of flower bud development of a fertile line and two cytoplasmic male sterile (CMS) clones. Comparison of fertile and CMS flower bud transcriptomes combined with morphological microscopic analysis of anthers, provided a molecular understanding of anther development and identified key genes in a range of underlying processes, including tapetum development, sink establishment, pollen wall development and anther dehiscence. We also described the role of phytohormones in the regulation of these processes under normal fertile flower bud development. In parallel, we evaluated which processes are disturbed in CMS clones and could contribute to the male sterile phenotype. Taken together, this study provides a state-of-the-art industrial chicory reference genome, an annotated and curated candidate gene set related to anther development and male sterility as well as a detailed molecular timetable of flower bud development in fertile and CMS lines.

A comparison of three different delivery methods for achieving CRISPR/Cas9 mediated genome editing in Cichorium intybus L.

Root chicory (Cichorium intybus L. var. sativum) is used to extract inulin, a fructose polymer used as a natural sweetener and prebiotic. However, bitter tasting sesquiterpene lactones, giving chicory its known flavour, need to be removed during inulin extraction. To avoid this extraction and associated costs, recently chicory variants with a lower sesquiterpene lactone content were created by inactivating the four copies of the germacrene A synthase gene (CiGAS-S1, -S2, -S3, -L) which encode the enzyme initiating bitter sesquiterpene lactone biosynthesis in chicory. In this study, different delivery methods for CRISPR/Cas9 reagents have been compared regarding their efficiency to induce mutations in the CiGAS genes, the frequency of off-target mutations as well as their environmental and economic impacts. CRISPR/Cas9 reagents were delivered by Agrobacterium-mediated stable transformation or transient delivery by plasmid or preassembled ribonucleic complexes (RNPs) using the same sgRNA. All methods used lead to a high number of INDEL mutations within the CiGAS-S1 and CiGAS-S2 genes, which match the used sgRNA perfectly; additionally, the CiGAS-S3 and CiGAS-L genes, which have a single mismatch with the sgRNA, were mutated but with a lower mutation efficiency. While using both RNPs and plasmids delivery resulted in biallelic, heterozygous or homozygous mutations, plasmid delivery resulted in 30% of unwanted integration of plasmid fragments in the genome. Plants transformed via Agrobacteria often showed chimerism and a mixture of CiGAS genotypes. This genetic mosaic becomes more diverse when plants were grown over a prolonged period. While the genotype of the on-targets varied between the transient and stable delivery methods, no off-target activity in six identified potential off-targets with two to four mismatches was found. The environmental impacts (greenhouse gas (GHG) emissions and primary energy demand) of the methods are highly dependent on their individual electricity demand. From an economic view - like for most research and development activities - employment and value-added multiplier effects are high; particularly when compared to industrial or manufacturing processes. Considering all aspects, we conclude that using RNPs is the most suitable method for genome editing in chicory since it led to a high efficiency of editing, no off-target mutations, non-transgenic plants with no risk of unwanted integration of plasmid DNA and without needed segregation of transgenes.

Beer and Microbiota: Pathways for a Positive and Healthy Interaction.

Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

Preparation, Structural Characterisation, and Bioactivities of Fructans: A Review

Polysaccharides are important components of higher plants and have attracted increasing attention due to their many nutraceutical benefits in humans. Fructans, heterogeneous fructose polymers that serve as storage carbohydrates in various plants, represent one of the most important types of natural polysaccharides. Fructans have various physiological and therapeutic effects, which are beneficial to health, and have the ability to prevent or treat various diseases, allowing their wide use in the food, nutraceutical, and pharmaceutical industries. This article reviews the occurrence, metabolism, preparation, characterisation, analysis, and bioactivity of fructans. Further, their molecular weight, monosaccharide composition, linkages, and structural determination are described. Taken together, this review provides a theoretical foundation for further research into the structure-function relationships of fructans, as well as valuable new information and directions for further research and application of fructans in functional foods.

Inulin fructans – food applications and alternative plant sources: a review

SummaryFructans are water soluble, non‐digestible fructose polymers found as storage polysaccharides in certain plants. They are classified as inulin‐type, graminan‐type and branched‐type, while the former being the most extensively researched fructan type. Inulin fructans vary in different plants, with respect to the chain length, degree of polymerisation and molecular weight. Being one of the most versatile functional food ingredients, inulin fructans are well known for their unique bifidogenic and prebiotic properties as well as techno‐functional properties including fibre enhancing, fat and sugar replacing and viscosity and texture modifying attributes in food systems. Therefore, incorporation of inulin fructans into more frequently consumed dairy and non‐dairy products has become an emerging trend in the food industry. Despite the commercial manufacture of inulin fructans from chicory, a growing interest has emerged to extract this functional ingredient from inulin‐rich alternative plant sources including jerusalem artichoke, globe artichoke, yacon, burdock, asparagus species, garlic, agave and dandelion, which can potentially be good sources of inulin for food and nutraceutical applications in future. This review provides an in‐depth insight of inulin fructans including the chemistry, food applications and health benefits, and also giving special reference to alternative plant sources.

Propionic Acid, Induced in Gut by an Inulin Diet, Suppresses Inflammation and Ameliorates Liver Ischemia and Reperfusion Injury in Mice.

Liver ischemia and reperfusion injury (IRI) is one of the obstacles in liver surgery such as liver resection and transplantation. In this study, we investigated the preventive effect on mouse liver IRI by feeding mice with inulin, which is a heterogeneous blend of indigestible fructose polymer. Mice were fed either a control ordinary diet (CD) or an inulin diet (ID) containing 5% inulin in the CD, for 14 days before the ischemia and reperfusion (IR) maneuver. IR induced-liver damages were significantly ameliorated in the ID group, compared with those in the CD group. Feeding mice with an ID, but not a CD, elevated levels of Bacteroidetes among gut microbiota, and especially increased Bacteroides acidifaciens in mouse feces, which resulted in significant elevation of short-chain fatty acids (SCFAs) in the portal vein of mice. Among SCFAs, propionic acid (PA) was most significantly increased. The microbial gene functions related to PA biosynthesis were much higher in the fecal microbiome of the ID group compared to the CD. However, the action of PA on liver IRI has not been yet clarified. Direct intraperitoneal administration of PA alone prior to the ischemia strongly suppressed liver cell damages as well as inflammatory responses caused by liver IR. Furthermore, PA suppressed the secretion of inflammatory cytokines from peritoneal macrophages stimulated in vitro through TLR-4 with high-mobility group box 1 protein (HMGB-1), known to be released from apoptotic liver cells during the IR insult. The present study shows that PA may play a key role in the inulin-induced amelioration of mouse liver IRI.

Agave fructans: a review of their technological functionality and extraction processes.

Fructans are a polydisperse mixture of fructose polymers generally bound to a glucose molecule, in recent years, interest in their use has grown, either as a potential ingredient in functional foods or for their technological properties. The diversity of its applications lies in its structure and origin. Until now, the scientific approach has been more focused on inulin-type fructans and not so much on the effect of those of mixed branched structure as agave fructans. These have a complex structure with the presence of β (2 - 1) and β (2 - 6) bonds that give it prebiotic properties. In this context, a review is made of the general processes of extraction of agave fructans, as well as their technological functionality in the obtaining of base structures for the development of food products.

Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing.

Simple SummaryBacteria can produce diverse homopolysaccharides (HoPSs), which are polymers of glucose, fructose or galactose. The synthesis of these compounds is catalyzed by glycosyltransferases. The range of HoPS sizes is very large and mostly depends on the carbon source in the medium and the catalyzing enzyme; however, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact size and yield. The sequence of the polymerization enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs’ size and structure influence its rheological properties. As a consequence, the choice of catalyzing enzyme and the modulation of environmental factors open ways to guide the production of specific HoPSs in foods by bacteria. This approach presents many advantages to propose applications of bacterial HoPS to texture foods, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions. Various homopolysaccharides (HoPSs) can be produced by bacteria: α- and β-glucans, β-fructans and α-galactans, which are polymers of glucose, fructose and galactose, respectively. The synthesis of these compounds is catalyzed by glycosyltransferases (glycansucrases), which are able to transfer the monosaccharides in a specific substrate to the medium, which results in the growth of polysaccharide chains. The range of HoPS sizes is very large, from 104 to 109 Da, and mostly depends on the carbon source in the medium and the catalyzing enzyme. However, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact the size and yield of production. The sequence of the enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs’ size and structure have an effect on rheological properties of some foods by their influence on viscosity index. As a consequence, the control of structural and environmental factors opens ways to guide the production of specific HoPS in foods by bacteria, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions.

Pre-meal high-performance inulin supplementation reduce post-prandial glycaemic response in healthy subjects: A repeated single-arm clinical trial

Background and aimsHigh-performance (HP) inulin, a dietary fiber consists of more than 10 fructose polymers, have been shown to reduce post-prandial glycaemic response (PPGR) and could prevent the occurrence of Type-2 diabetes mellitus (T2DM). Currently, there are no data on whether pre-meal HP inulin supplementation could decrease PPGR. Methods8 healthy adults consumed 20 g of formula that contain 60.2% inulin (w/w) dissolved in water. Blood glucose was measured in fasted participants and at 30–120 min after starting to eat a prepared meal. This test was repeated every week with different supplement formulas. Conclusionpre-meal HP Inulin formula supplementation could suppress the post-prandial glycaemic response.

Safety of Inulin and Sinistrin: Combining Several Sources for Pharmacovigilance Purposes.

Introduction: Inulin and its analog sinistrin are fructose polymers used in the food and pharmaceutical industries. In 2018, The French National Agency for the Safety of Medicines and Health Products (ANSM) decided to withdraw products containing sinistrin and inulin due to several reports of serious hypersensitivity reactions, including a fatal outcome. Objective: To assess the safety of inulin and sinistrin use in France. Methods: We searched multiple sources to identify adverse reactions (ARs) to inulin or sinistrin: first, classical pharmacovigilance databases including the French Pharmacovigilance (FPVD) and the WHO Database (VigiBase); second, data from a clinical trial, MultiGFR; third, data regarding current use in an hospital. All potential ARs to inulin or sinistrin were analyzed with a focus on hypersensitivity reactions and relationships to batches of sinistrin. Results: From 1991 to 2018, 134 ARs to inulin or sinistrin were registered in the FPVD or VigiBase. Sixty-three cases (47%) were classified as serious, and 129 cases (96%) were hypersensitivity reactions. We found an association between a batch of sinistrin and the occurrence of hypersensitivity reactions. During the MultiGFR clinical trial, 7 patients (7/163 participants) had an Adverse reaction; of these, 4 were hypersensitivity reactions including one case of grade 4 anaphylactic shock. In the hospital, no ARs were observed. In the literature, ARs to inulin and sinistrin are very rarely reported and mostly benign. Conclusion: Most ARs to inulin and sinistrin are hypersensitivity reactions that appear to be associated with sinistrin batches.

Ultrasound affects physical and chemical properties of Jerusalem artichoke and chicory inulin.

Jerusalem artichoke (Helianthus tuberosus L.) and Chicory (Cichorium intybus L.) have a heterogeneous collection of fructose polymers, known as inulin. This study was aimed to explore the effects of ultrasound (US) and autoclave (AC) on inulin physico-chemical properties as well as investigate structural characterizations and relationships with inulin physico-chemical properties. More specifically, Jerusalem artichoke powder (JA, 69.99% inulin in dry basis), purified inulin from Jerusalem artichoke (PJAI) and chicory inulin (CI) were studied to determine the effects of both treatments on reducing sugar contents, degree of polymerization (DP), water-holding capacity (WHC) and particle size. US (90W, 20 KHZ) treatments had increased reducing sugar content up to 12.27% for PJAI, 10.86% for JA powder and 2.18% for CI. HPLC analysis showed that the DP of inulin decreased for PJAI after 2min US treatment. WHC analysis showed that both treatments did not have significant effects (p>.05) on WHC for JA powder. This study suggests that US can be a preferable treatment for reducing the DP of inulin from JA for designing variety of food formulations. PRACTICAL APPLICATIONS: Ultrasound treatments could result in more inulin breaking down into reducing sugars, and in the decrease of inulin DP. This research suggested that the DP of inulin might be a very important factor in ultrasound treatment for their affect in the absorption of energy from ultrasound. Therefore, ultrasound can be a desirable treatment for changing the degree of polymerization of inulin from JA for designing different food products. Future studies need to investigate the relationship between the viscosity of inulin solution and the de-polymerization of inulin caused by ultrasound treatment.

Evaluación de la fermentación de fructanos de agave (agavinas) acetilados, con Saccharomyces boulardii como probiótico

Agave fructans (agavins) are fructose polymers that possess β (2-1) and β (2-6) bonds. Thus, they cannot be hydrolyzed by digestive enzymes and are hence classified as indigestible oligosaccharides. These molecules have gained importance due to their various applications, one of which is their prebiotic capacity. They have also been used as wall material, encapsulating bioactive compounds and releasing them at specific sites. To determine the degree of polymerization of the native fructans, FTIR, 1H NMR, and MALDI–TOF-MS were used for characterization. They were subsequently modified via acetylation with acetic anhydride and tested as a carbon source with S. boulardii, which was used as a probiotic. This process helped to evaluate whether this modification affected the polysaccharide’s fermentability. The fructans used had a DP ranging from 4–10. Acetylation was performed with a change in functional groups (C = O) in the 1700–1750 cm-1 region, indicating that reaction was successful. Furthermore, yeast cell development with modified agave fructans (7.32 log10 CFU/mL and native agave fructans (7.09 log10 CFU/mL) indicated that the compound's fermentation was unaffected.

Crystal Structure of a Sucrose-6-phosphate Hydrolase from Lactobacillus gasseri with Potential Applications in Fructan Production and the Food Industry.

Fructooligosaccharides (FOSs) are polymers of fructose with a prebiotic activity because of their production and fermentation by bacteria that inhabit the gastrointestinal tract and are widely used in the industry and new functional foods. Lactobacillus gasseri stands out as an important homofermentative microorganism related to FOS production, and its potential applications in the industry are undeniable. In this study, we report the production and characterization of a sucrose-6-phosphate hydrolase from L. gasseri belonging to the GH32 family. Apo-LgAs32 and LgAs32 complexed with β-d-fructose structures were determined at a resolution of 1.94 and 1.84 Å, respectively. The production of FOS, fructans, 1-kestose, and nystose by the recombinant LgAs32, using sucrose as a substrate, shown in this study is very promising. When compared to its homologous enzyme from Lactobacillus reuteri, the production of 1-kestose by LgAs32 is increased; thus, LgAs32 can be considered as an alternative in fructan production and other industrial applications.

Inactivation of the germacrene A synthase genes by CRISPR/Cas9 eliminates the biosynthesis of sesquiterpene lactones in Cichorium intybus L.

Chicory (Cichorium intybus var. sativum) is an industrial crop species cultivated for the production of a fructose polymer inulin, which is used as a low‐calorie sweetener and prebiotic. Besides, inulin chicory taproots also accumulate sesquiterpene lactones (STLs). These are bitter tasting compounds, which need to be removed during inulin extraction, resulting in additional costs. In this work, we describe chicory lines where STL accumulation is almost completely eliminated. Genome editing using the CRISPR/Cas9 system was used to inactivate four genes that encode the enzyme that performs the first dedicated step in STL synthesis, germacrene A synthase (CiGAS). Chicory lines were obtained that carried null mutations in all four CiGAS genes. Lines lacking functional CiGAS alleles showed a normal phenotype upon greenhouse cultivation and show nearly complete elimination of the STL synthesis in the roots. It was shown that the reduction in STLs could be attributed to mutations in genetically linked copies of the CiGAS‐short gene and not the CiGAS‐long gene, which is relevant for breeding the trait into other cultivars. The inactivation of the STL biosynthesis pathway led to increase in phenolic compounds as well as accumulation of squalene in the chicory taproot, presumably due to increased availability of farnesyl pyrophosphate (FFP). These results demonstrate that STLs are not essential for chicory growth and that the inhibition of the STL biosynthesis pathway reduced the STL levels chicory which will facilitate inulin extraction.

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, Aw , mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.

The importance of prebiotics in the regulation of metabolic syndrome disorders

The products of functional foods differ from other meals by their ability to improve health and well‑being or to reduce the risk of diseases and not only to provide the good nutrition. The composition of such products includes oligosaccharides of the fructan type such as inulin. Inulin is a soluble dietary fiber, consisting of a group of natural polysaccharides that are not digested in the intestine and instead fermented into short‑chain fatty acids associated with multiple metabolic processes, including glucose homeostasis and insulin resistance. Besides, inulin affects the lipid exchange regulation and improvement of lipid profile. Inulin is a mixture of linear fructose polymers or fructans with 2 — 60 units, each of them is connected by unique β (2‑1) bonds with a glucose unit. In contrary to typical carbohydrate, these β (2‑1) connections cannot be hydrolyzed by enzymes of saliva or pancreas, that’s why inulin has a reduced energetic value as well as dietary prebiotic effects.Functional food is an important component of the change in the lifestyle to control obesity and related risks for health. Obesity and dyslipidemia are important aspects of metabolic syndrome, associated with changes in the gut microbiome. The most important direction in the modern preventive and therapeutic medicine presents the use of prebiotics, that provide positive effects on the normal microflora and cause a whole cascade of secondary beneficial effects for humans (metabolic, anticarcinogenic, immunostimulating, antitoxic, etc.). Prebiotic Inulin promotes the restoration of intestinal microbiome by means of increasing production of intestinal epithelial cells and recovering interleukin‑22 expression.On the domestic market inulin presented as an Inulin‑NEO preparation, available in a form of tablets and sachet, which makes it easy to use.