Dietary inulin mediates the molecular mechanism of intestinal metabolites to alleviate high salt diet-induced chronic kidney disease in mice.

To test whether fructooligosaccharide (FOS) and inulin (INU) molecules can improve the hardness of cooked rice through forming a hydrogel network, we added FOS or INU at 0%, 3%, 5%, 7%, and 10% concentrations to two cooking japonica rice and compared the cooking and textural parameters, the pasting, thermal, and thermo-mechanical properties, and the microstructure of the cooked rice. General Linear Model Univariate (GLMU) analysis revealed that, compared with no oligofructose addition, both FOS and INU addition reduced the rice cooking time and increased the gruel solid loss. The addition of these dietary fibers (DFs) to cooking rice lowered the hardness, adhesiveness, springiness, gumminess, and chewiness of the rice, but maintained the cohesiveness and increased the resilience. Compared with no oligofructose addition, FOS and INU addition improved the smell, taste, and total sensory score of cooked rice. The addition of these DFs significantly decreased the trough, peak, final, breakdown, and setback viscosities, but increased the pasting temperature and peak time. Both FOS and INU addition decreased the enthalpy of gelatinization but increased the peak and conclusion temperature of gelatinization of rice flour paste. After the retrograded flour pastes were kept at 4 °C for 21 days, both FOS and INU significantly increased amylopectin aging compared with no oligofructose addition. The FOS-added and INU-added rice doughs had a higher dough development time and stability time, gelatinization peak torque, setback torque, and gelatinization speed, with a lower protein weakening degree, amylase activity, breakdown torque, heating speed, and enzymatic hydrolysis speed. Compared with no oligofructose addition, both FOS and INU addition reduced the amorphous region of starch and β-sheet percentage, but increased the percentages of random coils, α-helixes, and β-turns in cooked rice. Principal component analysis (PCA) further demonstrated that the gruel solid loss, cooked rice hardness, chewiness, gumminess, taste, and the peak, trough, breakdown, final, and setback viscosities were sensitive parameters for evaluating the effects of species and the amount of oligofructose addition on rice quality. The microstructure showed that FOS or INU addition induced thickening of the matrix walls and an increase in the pore size, forming a soft and evenly swollen structure. These results suggest that FOS or INU addition inhibits amylose recrystallization but maintains amylopectin recrystallization in cooked rice, with INU addition producing greater improvements in the texture and sensory scores of cooked rice compared withFOS addition. This study provides evidence of the advantages of adding DFs and probiotics such as INU and FOS to cooked rice.

3D-printed dysphagia-friendly gels with tailored inulin-konjac glucomannan mixtures: Swallowing safety enhancement and controlled lycopene release.

Carboxymethyl chitosan/inulin composite films incorporated with different phenolic compounds as a potential new material for food packaging applications.

Prebiotic fructan chain length influences enteric microbiota-host GABAergic signaling and intestinal motility.

BackgroundType 2 diabetes mellitus (T2DM) is a chronic metabolic disease that poses a serious threat to health. Currently, there are no completely effective treatment options. Modulating intestinal flora and its metabolites may represent a promising new approach for diabetes therapy. Regulating intestinal microbiota and its metabolites through prebiotics, mediated by regulatory T (Treg) cells, could offer a novel strategy to improve the chronic inflammatory state associated with diabetes.ObjectiveThis study aimed to investigate the improvement of diabetes-related chronic inflammation by examining the effects of inulin (INU) and Lycium barbarum polysaccharides (LBP) in diabetic rats. This was achieved by modulating the bile acid metabolites of the intestinal flora through the FXR–FGF15–FGFR4 axis, thereby activating Treg cells in vivo and alleviating the inflammatory state associated with diabetes.MethodsA diabetic rat model was established using a high-fat diet and streptozotocin (STZ) injection. Sprague–Dawley rats were randomly allocated into four groups: type 2 diabetes mellitus (T2DM), T2DM with INU group (T2DM + INU), T2DM with LBP group (T2DM + LBP), and T2DM with INU and LBP group (T2DM + INU + LBP). After 8 weeks of intervention, the rats were euthanized, and relevant pathophysiological and biochemical indicators were analyzed.ResultsINU and LBP treatments significantly decreased the levels of inflammatory cytokines, including MCP-1, IL-18, NF-κB, NLRP3, superoxide dismutase (SOD), and malondialdehyde (MDA). Moreover, these alleviations of the inflammatory state of diabetes were partially attributed to the increased proportion of Treg cells. We found that the abundance of tauro β-muricholic acid (TβMCA) was reduced following INU and LBP treatment, whereas the relative abundances of chenodeoxycholic acid (CDCA), lithocholic acid (LCA), and hyocholic acid (HCA) were all increased compared to those in the untreated group. Mechanically, INU and LBP significantly influenced the negative feedback regulation of the FXR–FGF15–FGFR4 axis via intestinal bile acids, thereby increasing the proportion of Treg cells in the periphery of diabetic rats. Intriguingly, an increase in Treg cells after INU and LBP intervention was notably correlated with the improvement in the inflammatory state of diabetes.ConclusionsINU and LBP modulate bile acids derived from intestinal flora to improve the chronic inflammatory status of diabetic rats. Specifically, both exert their effectiveness by regulating gut microbial bile acid metabolites through the FXR–FGF15–FGFR4 axis to activate Treg cells. These findings provide an experimental basis for further exploration of the mechanism underlying the effects of this combination in diabetic animal models, which may contribute to clinical therapeutic practice for the control of the disease.

Polysaccharide intervention is an effective strategy to regulate properties of emulsions. In this study, xanthan gum (XG), konjac glucomannan (KGM), guar gum (GG), and inulin (IN) were selected to regulate physical and gastrointestinal digestive properties of sodium caseinate (CAS) oil-in-water (O/W) emulsions. The results indicate that IN could not improve CAS emulsion properties, while XG, KGM, and GG significantly reduced droplet size and improved emulsions' stability. With the increase of the polysaccharide concentration, the G' and G″ of the emulsions increased and the emulsions showed an obvious "solid-like" state, which effectively slowed down the "strain-thinning" phenomenon. The microstructure demonstrated that the polysaccharide chains are effectively connected with the surface membrane of droplets, which effectively improves interfacial membrane strength and inhibits droplet aggregation. In vitro digestion simulations proved that polysaccharides effectively modulate emulsion lipid release, providing an excellent lipid environment for curcumin absorption in the gastrointestinal tract. The order of the four polysaccharides in improving CAS emulsions was XG > KGM > GG > IN. This study dissects the differential regulation of physical and gastrointestinal digestive properties of emulsion by polysaccharides, providing theoretical support for functional emulsions for diverse requirements.

Insights into ultrasound-modified soy protein isolate-inulin hydrogels: Focus on binding mechanisms, stability, and riboflavin controlled-release behavior.

Chain-length dependent and synergistic prebiotic effects of xylooligosaccharides and xylan on the fecal microbiota of mice in vitro.

Different oligosaccharides and sodium caseinate glycosylated conjugates for the microencapsulation of Lactobacillus fermentum to improve stability and cholesterol-lowering activity.

Poria cocos polysaccharides (PCP) are recognized as potential prebiotics with documented metabolic benefits in adults. However, their impact on the gut microbiota of children remains unclear. This study aimed to evaluate the effects of PCP versus inulin (INL) on the gut microbiota and bacterial metabolites in normal-weight children (CON) and obese children (OB). In vitro fermentation was conducted using fecal samples pooled from five normal-weight children and five obese children, respectively. The samples were incubated with PCP, INL, or a blank control under anaerobic conditions at 37 °C for 24 h. After fermentation, the effects of PCP and INL on gut microbiota were evaluated using 16S rRNA sequencing. Bacteria-derived metabolites were measured using targeted metabolic profiling. Single-strain validation was performed to confirm effects on key bacterial taxa. PCP supplementation promoted the growth of Bifidobacterium and Limosilactobacillus in both normal-weight and obese children, accompanied by a rise in acetic acid production, particularly in normal-weight children. Compared to INL, PCP showed similar but slightly weaker effects on Bifidobacterium growth and short-chain fatty acids (SCFAs) production, but more strongly stimulated Limosilactobacillus growth. Notably, PCP also stimulated the production of indolelactic acid in both obese and normal-weight children. Correlation analysis indicated that Bifidobacterium and Limosilactobacillus were positively associated with acetic acid, lactic acid, and indolelactic acid, and negatively associated with tryptophan. Single-strain fermentation supported the community-level findings. PCP and INL both modulate gut microbiota and metabolic profiles in children, with PCP demonstrating a distinct prebiotic profile. Notably, PCP increased health-associated metabolites such as acetic acid and indolelactic acid, which are implicated in gut barrier support, immune modulation, and metabolic regulation. These findings suggest PCP may be considered a functional food component for supporting gut health in children, warranting further research.

Jelly is a popular confectionery, and research increasingly focuses on nutritionally enhanced formulations. In this study, gelatin capsule waste was valorized as a natural gelling base for chamomile jelly, providing an innovative approach to upcycling food-grade waste into functional products. The effects of replacing sugar with inulin (INU) or polydextrose (PDX) (25–100%) on chemical, physical, and sensory properties were investigated. Sugar replacement decreased carbohydrate content while increasing ash and fat, slightly increased turbidity, and reduced lightness (L*) and yellowness (b*). Gels with inulin and polydextrose exhibited higher gel strength (55.97–81.45 g) and hardness (9.77–10.20 N) than the control, whereas antioxidant activity remained largely unaffected. Among the formulations, 50% inulin (INU-50) received the highest consumer acceptance score (6.88 ± 1.05) and maintained stable quality during 21 days at 4 °C, with decreased free water content and increased gel strength. INU-50 jelly supplied essential nutrients, was cholesterol-free, and promoted Lactobacillus plantarum growth, supported by metabolomic analysis. Overall, this study demonstrates the potential of chamomile jelly with inulin substitution as a functional, health-promoting product and highlights a novel, sustainable approach to valorize gelatin capsule waste for modern health-conscious consumers.

A head-to-head comparison of soluble dietary fibers on microbiota composition and short-chain fatty acid production using the in vitro TIM-2 system.

Therapeutic delivery of siRNA via inhalation holds significantpromise for managing severe pulmonary diseases. However, an effectivedelivery platform capable of overcoming the lung’s physicaland biological barriers is essential to achieve efficient gene silencingin the airway epithelium. Here, we describe the synthesis of an inulin(INU)-based copolymer, INU-VS-g-(PMeOx; bAPAE), designedfor siRNA inhalation. A stepwise synthesis was employed: first, INUwas functionalized with divinyl sulfone to form INU-VS, allowing controlledconjugation of 1,2-bis­(3-aminopropylamino)­ethane (bAPAE) and poly­(2-methyl-2-oxazoline)(PMeOx) at, respectively, 25 and 5 mol % on the total INU repeat units.The resulting copolymer exhibited protonatable amine groups essentialfor nucleic acid complexation. Stable formation of siRNA polyplexeswas found at low polymer/siRNA weight ratios (R =5), with a mean size below 30 nm. Potentiometric titrations confirmedefficient buffering capacity while fluorescence microscopy demonstratedpH-dependent membrane destabilization, indicating an enhanced endosomalescape potential at low pH values. Stability studies in mucus andpulmonary surfactant revealed that polyplexes remained intact evenat high mucin concentrations (5 mg mL–1) and exhibitedhigh muco-diffusivity. Biocompatibility assessments on 16-HBE showedexcellent cytocompatibility with over 80% cell viability even at highpolymer concentrations. Uptake studies confirmed polyplex internalizationand siRNA release. Experiments on MDA-MB-231-eGFP cells demonstratedsiRNA-mediated silencing. Overall, together with the excellent aerosolperformance of the polyplex aqueous dispersions, these findings highlightthe potential of INU-VS-g-(PMeOx; bAPAE) as a versatileand effective siRNA carrier for pulmonary administration, paving theway for future therapeutic applications in respiratory diseases.

Lavandin essential oil (LEO) (Lavandula × intermedia) is a high-yielding aromatic product with broad bioactive potential, but its direct application is hindered by its volatility, rapid oxidation, and environmental sensitivity. In this study, the microencapsulation of LEO by spray drying using different wall materials was investigated: Maltodextrin (MD), Gum Arabic (GA), Whey Protein Concentrate (WPC), Inulin (IN), and Modified Starch (Hi-Cap). The resulting formulations exhibited encapsulation efficiencies (EEs) of 55.35–83.29%, oil retention (RE) of 49.07–76.65%, and yields of 41.39–71.47%. The MD/GA blend with Tween 80 performed best, as it offered high EE and RE, low residual moisture, fast reconstitution, and strong protection of the encapsulated oil against thermal and moisture stress. Gas chromatography–mass spectrometry (GC–MS) identified 38 volatile components, with linalyl acetate (30.38%) and linalool (24.65%) being the major components. Biological tests confirmed that the antimicrobial and antifungal activity of lavandin against some pathogens was maintained even when a much lower concentration of the oil (1–5%) was used in encapsulated form. Antioxidant activity decreased after encapsulation, while tyrosinase inhibition increased, indicating cosmetic potential. These results show that spray drying is an effective strategy for stabilizing LEO and expanding its applications in various industries.

In vitro screening of synbiotics based on a four-strain probiotic blend and their therapeutic potential for ulcerative colitis.

Preparation and in vitro characterization of inhalable cannabidiol dry powder for treating chronic obstructive pulmonary disease.

BackgroundNowadays, most commercially available gel‐based products contain some thickening agents produced by chemical synthesis. Therefore, the WPC‐polysaccharide gel, which uses natural materials as thickeners to improve the viscoelasticity and water retention of the gel‐based products, should be developed. Numerous studies have shown that whey protein and polysaccharide have the ability to form gels. However, few researchers have analysed the effects of carboxymethyl chitosan (CMC), hydroxypropyl methyl cellulose (HPMC) and inulin (IN) on the formation of whey protein concentrate (WPC)‐based heat induced composite gels.AimThis study aimed to evaluate the different effects of three polysaccharides on whey protein composite gels, thereby providing valuable insights for industrial production.MethodsIn this experiment, WPC and three polysaccharides with concentrations ranging from 1% to 5% including CMC, HPMC, and IN were used as raw materials for gel. The colour, texture properties, microstructure, thermal stability and rheological properties were investigated.Major findingsThe endothermic transition peak temperature of whey protein–polysaccharide gel decreased with the increase in polysaccharide content from 1% to 5%. Compared with whey protein gel, WPC‐CMC gel formed by adding 5% (w/v) CMC had the lowest endothermic transition peak temperature. The addition of HPMC improved the gel strength and the viscosity of whey protein gel, and the gel strength increased from 14.03 g to 73.30 g, while the adhesiveness increased from 57.23 g s to 159.41 g s. So, the composite gel with an addition of 5% (w/v) HPMC exhibited a high viscoelasticity. However, the water holding capacity (WHC) of whey protein gel could be improved by IN. With the increase of IN addition, the holding capacity of WPC‐IN reached 92.46%. This study provides a good knowledge for better understanding the gelling behaviour and characteristics of whey protein–polysaccharides composite gels.

Squid has characterized by high protein, low fat and no intermuscular bones, which makes it an ideal raw material for making surimi. However, the gel quality of squid surimi is inferior because of its high endogenous enzyme activity and low content of myosin and transglutaminase, which makes myofibrillar protein easy to be degraded and the degree of cross-linking of myosin heavy chain low. Although the cost of starch is low, its addition may lead to the reduction of protein content and the increase of heat of the gel product, and excessive addition may even reduce the quality of the product. Therefore, it is necessary to find additives with clean labels. The present study determined the optimal formulation for squid surimi gel as 6 g kg-1 inulin (IN), 8 g kg-1 sodium alginate (SA), and 60 g kg-1 soy protein isolate (SPI) through orthogonal testing. The combination achieved a water-holding capacity of 90.28% and gel strength of 1592.78 g·mm, which is significantly higher than that of the traditional starch modification system. The transition from α-helix to β-sheet conformation enhanced hydrophobic interactions, whereas SPI acted as a molecular scaffold synergizing with IN-SA complexes to stabilize the gel network through hydrogen bonding and electrostatic bridging, yielding a dense microstructure. In conclusion, this starch-free strategy, with its superior functionality and clean label benefits, provides an innovative approach for the development of sustainable aquatic gel products and an important opportunity to further understand the mechanism by which polysaccharides and SPI influence the gel properties of squid surimi. © 2025 Society of Chemical Industry.

Inulin and hyaluronic acid-based oral liposome for enhanced photo-chemotherapy against orthotopic colon cancer and its reversal effects on tumor hypoxia and intestinal microbiota.