inulin

in·u·lin

I0211300 (ĭn′yə-lĭn)n. A polysaccharide with the general formula C_6nH_10n+2O_5n+1 that yields fructose when hydrolyzed and is found in the roots of many plants, especially those of the composite family. It is used as an additive in processed foods to replace fat or sugar and to increase fiber content.

[New Latin Inula, plant genus (from Latin inula, elecampane, from Greek helenion; see elecampane) + -in.]

inulin

(ˈɪnjʊlɪn) n (Elements & Compounds) a fructose polysaccharide present in the tubers and rhizomes of some plants. Formula: (C6H10O5)n[C19: from Latin inula elecampane + -in]

in•u•lin

(ˈɪn yə lɪn)

n. a starchlike polysaccharide, (C₆H₁₀O₅)_n, of many plant roots and tubers, that yields a form of fructose on hydrolysis. [1805–15; < New Latin Inul(a) a genus of plants (Latin: elecampane) + -in¹]

Thesaurus

Noun

inulin - used to manufacture fructose and in assessing kidney functionpolyose, polysaccharide - any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules

Translations

inulina

Inulin

inulin

[′in·yə·lən] (biochemistry) A polysaccharide made up of polymerized fructofuranose units.

Inulin

(C₆H₁₀O₅), an organic substance of the polysaccharide group, a D-fructose polymer. It is a white powder, readily soluble in hot water and poorly soluble in cold. Sweet-tasting, it has a molecular weight of 5,000–6,000. Its structural formula is

During hydrolysis, inulin forms D-fructose and a small quantity of glucose in the presence of acids and the enzyme inulase. Inulin and the intermediate products of its fermentative decomposition, that is, inulides, do not have reducing properties. An inulin molecule comprises a chain of 30–36 fructose radicals in furanose form. Like starch, inulin serves as a reserve carbohydrate and occurs in many plants, primarily in the family Compositae as well as in the families Campanulaceae, Liliaceae, Lobeliaceae, and Violaceae. The inulin content reaches 10–12 percent in the tubers and roots of the dahlia, narcissus, hyacinth, tuberose, chicory, and Jerusalem artichoke. Related carbohydrates (pseudoinulin, inulenin, levulin, helianthin, sinistrin, irisin) are nearly always found with inulin in plants; these carbohydrates yield D-fructose upon hydrolysis as does inulin.

Inulin is extracted from chicory or from the Jerusalem artichoke. It is readily assimilated by the human body and is there fore used in medicine as a starch and sugar substitute in diabetes mellitus. Inulin also serves as the starting material for the commercial preparation of fructose.

inulin

[in´u-lin] a starch occurring in the rhizome of certain plants, which on hydrolysis yields fructose. It is used as a measure of glomerular function in tests of renal function.

in·u·lin (In),

(in'yū-lin), A fructose polysaccharide from the rhizome of Inula helenium or elecampane (family Compositae) and other plants; administered intravenously, it is filtered by the renal glomeruli but not reabsorbed and thus can be used to determine the rate of glomerular filtration; also used in bread for diabetics. Compare: inulin clearance. Synonym(s): alant starch, alantin, dahlin

inulin

(ĭn′yə-lĭn)n. A polysaccharide with the general formula C_6nH_10n+2O_5n+1 that yields fructose when hydrolyzed and is found in the roots of many plants, especially those of the composite family. It is used as an additive in processed foods to replace fat or sugar and to increase fiber content.

in·u·lin

(in'yū-lin) A fructose polysaccharide from the rhizome of Inula and other plants; used by intravenous injection to determine the rate of glomerular filtration.
Compare: inulin clearance

inulin

a complex polymer of FRUCTOSE that is soluble in water and occurs in the cell sap of storage organs such as dahlia TUBERS and dandelion TAP ROOTS.

in·u·lin

(in'yū-lin) Fructose polysaccharide administered intravenously to determine rate of glomerular filtration.

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Words related to inulin

noun used to manufacture fructose and in assessing kidney function

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