EXTREMELY HIGH LACTIC ACID BACTERIA CONTENT

The term ‘lactic acid bacteria’ is not a taxonomic category, but a collective name for groups of bacteria with common metabolic and physiological characteristics. The common characteristic of these microorganisms belonging to heterotrophic bacteria is that they are only able to obtain energy by lactic acid fermentation. They have a special relationship with oxygen. Bifidobacteria are closely related to lactic acid bacteria, often sharing a common habitat, but due to the phylogenetic distance between them, they are classified in a different taxonomic group.

The Xynbio 10 Strain mixture contains the following selected strains of lactic acid bacteria:

Lactobacillus rhamnosus
Lactobacillus plantarum
Lactobacillus acidophilus
Lactobacillus paracasei
Lactobacillus casei
Lactobacillus lactis
Bifidobacterium longum
Bifidobacterium breve
Streptococcus thermophilus
Enterococcus faecium

Floracia™ is a new generation, dual formulation containing fructo-oligosaccharides and acacia-fibre polysaccharides. ¹

Fructo-oligosaccharides are composed of fructose monomers, which are most abundant in nature as polymers in the form of inulin. Inulin is a common polysaccharide in the plant kingdom. Inulin is neither absorbed in the human digestive tract nor is it broken down due to the absence of the appropriate inulinase enzyme. This makes it a dietary fibre in the human diet, and only the bacteria in the large intestine are able to break down inulin.

On reaching the large intestine, fructo-oligosaccharides serve as a source of carbon and nutrients for the bifidobacteria present there, and are converted into lactic acid and short-chain fatty acids (acetate, propionate, butyrate) and gas similarly to other dietary fibres. 2 Over recent years, a large amount of research has been carried out to map and understand the nutritional effects of inulin and fructo-oligosaccharides accurately. ^3,4

Fructo-oligosaccharides ferment rapidly in the ascending colon. Acacia gum polysaccharides ferment more slowly due to their high molecular weight and highly branched, complex structure. The special combination of fructo-oligosaccharides and acacia gum polysaccharides has a greater effect than either fructo-oligosaccharides or acacia gum used alone. ¹

¹ NEXIRA data on file - www.nexira.com • France (Headquarters) +33 2 32 831818
² Bornet és mtsai., 2002
³ Halmos, T., Suba, I. [Physiological patterns of intestinal microbiota. The role of dysbacteriosis in obesity, insulin resistance, diabetes and metabolic syndrome]. Orv. Hetil., 2016, 157(1), 13–22.
⁴ Rao, 2001; Roberfroid, 2000, 2002; Biedrzycka és Bielecka, 2004; Van de Wiele és mtsai., 2004; Macfarlane és mtsai., 2006).

The lining of the intestinal tract is about 200 times the size of the surface of the body.

Normal gut microbiota play an important role in maintaining the function of the intestinal wall as a barrier. The reduced integrity of the intestinal wall due to the associated increase in permeability is known as ‘leaky gut’ syndrome, which, through the consequent chronic, low-level inflammation, is thought by many to be a breeding ground for a long list of diseases of civilisation (systemic and degenerative diseases, autoimmune disorders, allergic disorders, obesity, fatty liver, type 2 diabetes). The intestinal wall is lined with mucus (mucin), which protects the cell layer of the intestinal surface from drying out, as well as from mechanical and chemical damage and pathogens. ¹

In Xynbio 50G+™, we used xyloglucan extracted from the fruit of the tamarind tree, which, according to reports in scientific journals, forms a mucin-like protective film on the surface of the cells of the mucous membrane. In published studies, it has been shown to greatly reduce the possibility of harmful substances coming into direct contact with intestinal epithelial cells due to the increased permeability by the proper functioning of tight junction structures. ¹

¹ Núria Piqué et al. Xyloglucan, a Plant Polymer with Barrier Protective Properties over the Mucous Membranes: An Overview . J. Mol. Sci. 2018, 19, 673; doi: 10.3390/ijms19030673

The bacteria which colonise the body produce and break down various substances during their life cycles.

These water-soluble factors, which include microbial metabolites and microbial cell components, are collectively called postbiotics. ¹

Research over the last decade has highlighted the importance of these bacterial metabolites and lysates in both communication within the microbiome and the bacteria’s communication with the host body.

Sodium butyrate is the most important and most studied type of short chain fatty acids (SCFAs) released during bacterial fermentation of indigestible plant fibres in the large intestine. ¹

¹ Aguilar-Toalá JE, Garcia-Valera R, Garcia HS, Mata-Haro V, Gonzalez-Córdova AF, Vallejo-Cordoba B. et al. Postbiotics: An evolving term within functional foods field. Trends Food Sci Technol. 75;104−114, 2018

Xynbio™ 50G+ contains 2000 international units of vitamin D3 (cholecalciferol).

Activated vitamin D is in fact a steroid hormone whose receptor can be detected on almost all cells. Surprising as it may be, a lack of vitamin D is one of the most common deficiency states in the developed world.

An increasing number of studies demonstrate other benefits of vitamin D supplementation and treatment besides the well-known bone effects. It has now been shown to contribute to the normal functioning of the immune system and to play a role in cell division. ^EFSA