Your question.

Increased resistance.
The intestinal flora has an important influence on the immune system. Research is in continuous development and new aspects are discovered regularly. It is known that the production of IgA antibodies in the intestines increase
through the intake of prebiotics. They stimulate the fagocytary activity at the level of the intestinal mucosa and the growth of lymphocytic intra-epithelial cells.

1. The natural resistance is mainly developed in the colon.
The intestinal flora of the colon plays an important role in the prevention of a number of syndromes. Well balanced intestinal flora prevents the intrusion of harmful bacteria through the creation of a barrier, arranges the intestinal transit, stimulates the immune system, neutralizes the production of harmful elements and ferments the non-digestible fibres forming valuable short chain fatty acids (such as butyric acid, used as a substrate by the
colonocytes).

2. Bifidobacteria ensure natural resistance.
That is why a lot of research has been done on bifidobacteria and how to support their growth. Carbohydrates with special properties have been used successfully. In order to be effective, these carbohydrates must reach the colon intact and selectively promote the growth of the bifidobacteria. Inulin and oligofructose both improve the function of the colon. Inulin and oligofructose are non-digestible food ingredients that selectively stimulate the growth or the activity of good bacteria to the detriment of harmful bacteria.

Inulin helps in cases of obesity.
Inulin is not only a benefit for the intestinal bacteria, it is also recommended for obesity. The water-binding capacity of inulin increases the feeling of satisfaction and slows down stomach emptying activity. Inulin stabilizes the oscillation of glucose in the blood, and as such fattening and the feeling of hunger are reduced. Less stress on the pancreas and gall bladder. Inulin has the ability to bind certain digestion enzymes, whereby the available feeding substances become optimized. The improved efficiency of the digestion enzymes relieves the pancreas and gall bladder. The risk for gall stone formation, as a result of excessive gall production, is thereby reduced.

Inulin decreases constipation.
The use of inulin increases the speed of the food passing through. The higher the weight of the faeces, the shorter they stay in the colon, thus minimizing the contact with toxic elements.

Inulin slows down bacteria that are capable of transforming nitrates into potentially harmful nitrites.

Less risk of allergies and feed intolerances.
The microbial metabolism in the colon transforms inulin in, amongst other things, short chain fatty acids like acetate, propionate and butyrate. These elements are beneficial for the red blood cells (erythrocytes) in the colon. Because of this, the permeability of the intestines reduces, lowering the risk of allergies and food intolerances.

The growth of undesired micro-organisms is hindered.
A well balanced intestinal flora is essential. A disrupted balance between good and bad bacteria is also called bacterial dysbiosis. Unilateral feeding reduces the number of bifidobacteria. The consequence of this is the possible multiplication of harmful clostridium or pseudomonas bacteria. They make the faeces more alcalic which creates ammonia which charges the liver with protein-metabolism. This also creates the conditions to host harmful (pathogen) bacteria.

Lower risk for cancer of the colon.
A shortage of the good bifidobacteria allows the harmful NDH-clostridium bacteria to transform gall acids in carcinogenic elements. This process may lead, in the longer term, to the development of colon carcinoma.

A lower pH of the intestinal content.
Protein-fermentation results in a high pH through the creation of ammonia and amines. With various intestinal disorders, irritable intestines etc, the symptoms are mainly created by a high pH. Lowering the pH with carbohydrate fermentation will decrease the symptoms, which is more pleasant for the patient. A low pH in the intestines slows down the pathogen bacteria.

Less stress for kidneys and liver.
Because of an increased level of bifidobacteria (due to the intake of inulin), a larger bacterial transformation of nitrogen is developed. Because of this, there is a lesser development of ammonia to the advantage of ammonium. Ammonium is almost impossible to absorb and leaves the body. The liver and kidneys take advantage of this and are less charged.

Inulin has a positive effect on the level of cholesterol.
The use of inulin creates acidulation of the intestinal lumen through the lactic acid producing bifidobacteria. This reduces cholesterol. The inulin binds triglycerides, phospholipids, free fatty acids and cholesterol, whereby these substances leave the
body through the faeces.

Functioning

Gut Integrity and Barrier Function
Prebiotics may help to support the critical gut mucosal barrier:
• The prebiotics fructo-oligosaccharides (FOS) and inulin provide substrate for proximal and distal fermentation by the intestinal microbiota.
• Fermentation of FOS and inulin in the colon results in the production of short-chain fatty acids (SCFA)¹.
• SCFAs provide fuel for ileal and colonic epithelial cells, which may help maintain the integrity of the colon wall².

Healthy Gut Microbiota
Prebiotics help support the growth of potentially beneficial bacteria:

• The fermentation of FOS and inulin produces lactic acid4.
• Lactic acid helps to decrease colonic pH, making the colonic environment less favorable for potentially pathogenic bacteria2,4.
• FOS and inulin selectively promote the growth of beneficial bacteria with intake as low as 4 to 8 grams per day2-4,5.
• Lactate helps decrease colonic pH to control pathogenic bacteria growth.

Absorption and Bowel Management
Prebiotics help improve water and electrolyte absorption:

• Fermentation of FOS and inulin produces SCFA.
• SCFA facilitate the absorption of water and electrolytes.
• Absorption of water and electrolytes may help minimize risk of diarrhoea6.
• Colonic absorption of water may help reduce diarrhoea volume.

Short-chain fatty acids are a sub-group of fatty acids with aliphatic tails of less than six carbons. They include: acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, caproic acid, lactic acid and succinic acid. Short-chain fatty acids, just like medium-chain fatty acids, are taken up directly to the portal vein during lipid digestion, in contrast to long-chain fatty acids, which are packed into chylomicrons and enter lymphatic capillaries and enter the blood first at the subclavian vein. Short-chain fatty acids are produced when fibre is fermented in the colon.

Difference in activity between inulin and FOS?
1) Inulin has a longer degree of polymerization or chain length than oligofructose. Due to its longer chain, inulin is less diluteable in cold water compared to oligofructose, which produces a gel in a humid environment.
2) FOS and inulin greatly affect the production of short-chain fatty acids in faecal cultures; butyrate was the major fermentation product of inulin, whereas mostly acetates and lactates were produced on FOS.