Xylo-oligosaccharide is one of the varieties of polysaccharide-proliferating bifidobacteria in polymeric sugars. Its efficacy is much better than others. There is no enzyme that hydrolyzes xylo-oligosaccharides in the human gastrointestinal tract, so it can directly enter The large intestine is preferentially used by bifidobacteria to promote the proliferation of bifidobacteria while producing a variety of organic acids. Reduce the pH value of the intestine, inhibit the growth of harmful bacteria, and proliferate the probiotics in the intestines to achieve the above-mentioned health care effects. This is the mystery of the health of xylo-oligosaccharides.
Nutritional health function of xylooligosaccharides:
1, to prevent constipation Bifidobacterium using xylooligosaccharides, produce a large number of short-chain fatty acids; can stimulate intestinal peristalsis, increase the wetness of the feces, and maintain a certain osmotic pressure, thereby preventing constipation.
2, reduce serum cholesterol intake of xylooligosaccharides, for 2 weeks to 3 months, the total serum cholesterol can be reduced by 20-50dl. It also increases the ratio of multi-density lipoprotein cholesterol to total cholesterol in women's serum.
3, inhibition of pathogens and diarrhea, xylooligosaccharides have strong adsorption on pathogenic bacteria, such as Escherichia coli, Enteritis, Klebsiella pneumoniae, Aeromonas hydrophila, etc. can adsorb xylooligosaccharides In the above, since the xylooligosaccharide is not degraded by the digestive enzymes in the intestinal tract, the attached pathogenic bacteria can be excreted through the intestinal tract, thereby preventing the disease from clustering in the intestinal tract and achieving the purpose of preventing diarrhea.
4, to protect the liver function intake of xylooligosaccharides, can reduce the formation of toxic metabolites, greatly reducing the burden of liver decomposition of toxins.
5, reduce the production of toxic fermentation products and harmful bacteria enzymes in vivo and in vitro stool culture experiments show that within 3 weeks of ingestion, the body can reduce the production of 44.6% of toxic fermentation products and 40.9% of harmful bacterial enzymes.
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