Biomics

Inulin is a polymer consisting of several fructose residues (10 to 36) in the form of furanose. This polysaccharide is the second most abundant carbohydrate after starch in plants and is most characteristic on representatives of the families Asteraceae and Campanulaceae. This review is devoted to the consideration of natural sources of inulin, the characteristics of metabolism, the functions of inulin in plants and the practical use of inulin. The highest inulin content is found in the roots of plants of the Asteraceae family, such as Arctium sp., Cichorium sp., Taraxacum sp., Smallanthus sp., Inula sp. and others. On an industrial scale, inulin is obtained from chicory, Jerusalem artichoke and agave. Inulin synthesis in plants is regulated by several fructosyltransferase enzymes, the most important of which are sucrose:sucrose-1- fructosyltransferase (1-SST) and fructan:fructan-1-fructosyltransferase (1-FFT). The genes of these enzymes are used as a target in genetic engineering and genome editing in order to change the inulin content in plants. Inulin is widely used as a biologically active food supplement as a prebiotic. The consumption of inulin with food provides the creation of optimal conditions for the growth and development of normal intestinal microflora; increased resistance of the digestive system to bacterial and viral infections. There is a great demand for inulin in Russia, however, this dietary fiber is still not produced in our country. In this regard, the launch of plants for the production of inulin from natural materials is very promising for Russia.

prebiotic, fructooligosaccharides, sucrose-1-fructosyltransferase, fructan-1-fructosyltransferase, chicory, Jerusalem artichoke, elecampane

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