Microbial Inulinases: Characterization, Properties, and Potential Contribution to Metabolic and Nutritional Health

Microbial inulinases are enzymes produced by bacteria, yeasts, and fungi that can hydrolyze inulin into fructose and fructooligosaccharides (FOSs). The article discusses the various types of inulinases (exo- and endo-inulinases), microbial sources, biochemical properties, and optimal activity conditions, which are critical for their use in biotechnological and food processes. Special emphasis is placed on inulin degradation products, particularly FOSs, which are known for their prebiotic properties. They promote the growth of beneficial intestinal microbiota, helping to maintain digestive health and improve nutrient absorption. Compounds produced by inulinases may play an important role in the prevention of metabolic diseases such as obesity, type 2 diabetes mellitus, and dyslipidemias by modulating the microbiota and regulating energy metabolism. In conclusion, microbial inulinases are a promising biotechnological tool for developing nutritional strategies to prevent metabolic diseases and improve overall health. Recent evidence demonstrates that advances in recombinant expression systems, enzyme engineering, immobilization technologies, and microbiome research have substantially expanded the industrial and biomedical potential of microbial inulinases. This review highlights emerging trends toward sustainable enzyme production, precision nutrition, and microbiome-targeted functional foods while identifying current limitations and future research priorities.