What is Inulin?

Inulin is a common fibre found naturally in onions, garlic, shallots, asparagus, leeks, bananas, chicory, and other root vegetables. Commercially, it often comes from agave or Jerusalem artichokes.

This "Prebiotic Fibre" — a carbohydrate made of fructose units — is largely undigested by the human body, serving mainly as food for gut bacteria to promote digestive health. Humans lack the enzymes to break down the bonds between the sugar molecules in inulin.

People commonly consume inulin to help with constipation, regulate blood sugar, and for weight loss, though scientific evidence for these uses varies. It is also used as a functional food ingredient to reduce fat and sugar in products, improving their texture and nutritional value.

Many microbes produce enzymes that are capable of breaking these bonds and helping with inulin metabolism. This means that inulin is worthless to humans unless we have the microbes needed to metabolise these sugars. In fact, inulin is the most widely metabolised dietary fibre by microbes.

The Problem with Inulin

Inulin can be metabolised by a wide variety of microbes that dwell in the human GI tract — both desirable and undesirable. This means that both good and bad bacteria can feed on inulin. If we are lacking the good bacteria, as many of us are today, the bad bacteria that colonise the colon benefit instead and can ascend into the small intestine. This leads to SIBO (Small Intestinal Bacterial Overgrowth).

When the small intestine becomes involved, inulin can bloom fecal species into the stomach and upper GI tract, causing symptoms such as:

• Excessive gas
• Bloating
• Discomfort

A permeable small intestine may then allow microbial breakdown products like endotoxins to enter the bloodstream. This condition, called endotoxemia, is often responsible for symptoms outside the GI tract, such as:

• Anxiety or mood changes
• Anger or irritability
• Sleep disruption
• Skin issues
• Joint pain
• Heart problems

Timing Matters

Time is required for ingested inulin to move through the GI tract:

• Symptoms within 90 minutes: indicate bad bacteria are present in large numbers in the upper GI tract.
• Symptoms after 90 minutes: suggest undesired microbes are lower in the small intestine or colon, while good microbes are functioning as expected.

Why Do We Add Inulin to Our L'Reuteri Cultured Dairy?

Inulin is added to Lactobacillus reuteri (L. reuteri) yogurt because it serves as a prebiotic fibre, providing essential food for the probiotic bacteria to ferment and thrive. This results in a more potent and beneficial cultured dairy product. Inulin acts as a starchy substance that feeds the L. reuteri culture during extended fermentation, enhancing the yogurt’s overall quality and texture.

Benefits of Adding Inulin:

• Feeds the probiotics: Inulin gives L. reuteri bacteria the fuel to grow vigorously and multiply.
• Boosts fermentation: Encourages more active fermentation, leading to higher probiotic potency.
• Improves texture and firmness: Interacts with milk proteins to enhance viscosity, firmness, and consistency.
• Enhances quality: Supports probiotic growth while improving creaminess and structure.

Final Thoughts

In the world of L'Reuteri Yoghurt making, some ingredients stand out for their remarkable benefits. The dietary fibre inulin has proved to be both versatile and powerful — enhancing fermentation, improving texture, and offering excellent health benefits when the gut microbiome is balanced.