| Title | Value | ||||
|---|---|---|---|---|---|
| Polysaccharide | inulin | ||||
| Source Name | Stevia rebaudiana | ||||
| Weight | |||||
| Main Glycosidic Bond(s) | |||||
| Main Chain | No relevant information could be found in the literature. | ||||
| Side Chain | No relevant information could be found in the literature. | ||||
| NMR Information | unknown | ||||
| Monosaccharide |
|
||||
| Physiological Functions | As a prebiotic, it can be fermented by beneficial bacteria in the colon such as Bifidobacterium and Lactobacillus. However, due to its high degree of polymerization, the fermentation speed is slower than that of standard inulin products. In the food industry, it can be used as dietary fiber, sugar and fat substitutes, thickeners, emulsifiers, gelling agents, etc. High-degree-of-polymerization inulin can improve the texture of products such as low-fat dairy products, candies and sausages. | ||||
| Intestinal Microbiota Regulation | unknown | ||||
| Related Diseases (based on ICD-11) | |||||
| Correlation map | Click to view | ||||
| DOI | 10.1016/j.carres.2015.03.018 |
Data Source Statement:
The data included in the DoLPHiN database is sourced exclusively from peer-reviewed original publications and presented after normalization.
The data included in the DoLPHiN database is sourced exclusively from peer-reviewed original publications and presented after normalization.