UCLA Study Shows PreticX®, a Prebiotic Fiber, Significantly Improves the Beneficial Gut Flora of Both Healthy as Well as Over-Weight Populations

Newswise — City of Industry, CA – January 26, 2016 – AIDP today released the following comments on a double-blind, randomized, placebo-controlled study conducted by researchers at the University of California Los Angeles (UCLA), published in the Frontiers of Physiology¹ which shows that daily doses as low as 1g of PreticX®, a XOS (xylooligosaccharide), significantly modified gut microbiota, helping to grow more species of good gut bacteria and reduce bad bacteria in both healthy people, and those who are over-weight with unhealthy blood glucose levels.

For consumers, this emphasizes a critical need for the development of products for healthy digestion focusing on prebiotic fibers to create a new generation of foods and supplements giving optimal digestive support.

According to Jennifer Gu, Ph.D., AIDP’s Vice President of Research and Development, people who have abnormal glucose levels showed a different gut microbial population as compared to normal people. PreticX® significantly modified gut microbiota in both healthy and over-weight subjects, and resulted in dramatic shifts of four bacterial taxa (populations of organisms) associated with people who had abnormal glucose levels.

“It is important for consumers to understand that having good gut flora is an important part of a healthy digestive ecosystem, but one must feed the good gut microbes with prebiotics such as PreticX® in order to receive the maximum health benefit,” Gu adds. “Advancing scientific research continues to demonstrate that balanced gut microbiota is essential for digestive function, and that an unhealthy balance in the gut is a precursor to digestive issues and immune dysfunction.”

“This study is an important follow-up to a peer-reviewed and published journal article regarding a 2014 randomized, placebo-controlled trial from UCLA, which demonstrated the mechanism of action, safety and efficacy of a new prebiotic ingredient, PreticX,®² ” Gu concludes. “The product is a Non-GMO prebiotic that has a GRAS status. It has been shown in clinical studies to significantly increase the proliferation of good gut bacteria, bifidobacterium at a very low dosage as compared to other prebiotics and thus has a significantly better tolerance profile.”

What is PreticX®?• PreticX® is a new prebiotic XOS (xylooligosaccharide) that is non-GMO project verified and has been clinically shown to increase bifidobacteria in the colon and aid in healthy digestion, effective at low inclusion rates, making it a versatile and stable ingredient for use in both supplements and food products. • PreticX® was shown to decrease the Firmicutes/Bacteroidetes ratio in recent UCLA studies 1,2An increased Firmicutes/Bacteroidetes ratio has been suggested to be associated with over-weight gut microbiota3• PreticX® presents a compelling option in both foods and supplements to effectively target and promote growth of specific gut bacteria that is already present in the large intestine, with an ingredient that is safe, efficacious, stable, and presents few side effects.

AIDP had no financial interest and did not participate in the Frontiers of Physiology study. # # #AIDP is a leader in functional ingredients, with a focus on extensively researched products that meet consumer demand for wellness and healthy aging. Our commitment is to source high-quality ingredients and provide proprietary solutions that address formulation challenges. AIDP's success is grounded in its depth of experience and commitment to strong science for functional food and beverage product development.These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

¹Yang J, Summanen PH, Henning SM, Hsu M, Lam H, Huang J, Tseng CH, Dowd SE, Finegold SM, Heber D, et al. Front Physiol. 2015; 6:216. Epub 2015 Aug 7.

² S.M. Finegold, Z. Li, P.H. Summanen, J. Downes, G. Thames, K. Corbett, S. Dowd, M. Krak, D. Heber. Food Funct. 2014 Mar;5(3):436-45.

³ R. E. Ley, P. J. Turnbaugh, S. Klein and J. I. Gordon. Nature, 2006, 444, 1022–1023.