The addition of FOS to a food prevents infectious diarrhoea caused by the proliferation of dangerous bacteria in the intestine, while providing adequate nourishment to intestinal cells to facilitate their regular regeneration.
Fructo-oligosaccharides (FOS) are fermentable fibres. They are not digested, but are nevertheless rapidly fermented by the bacteria in the colon, resulting in the release of small-sized fatty acids (known as volatile fatty acids) that :
Through fermentation, FOS are a direct source of nourishment for the cells of the large intestine. But they particularly promote the growth of specific bacterial flora (bifidus and lactobacillus) that have well-known beneficial effects on the health of the digestive tract :
FOS supplementation in the food of bitches used for breeding helps increase the antibody count (IgM) in the milk, which promotes the good immunity of the puppies.
FOS are synthesised by a fungus (Aspergillus nigricans) in the presence of sugar, or saccharose, which is composed by the association of a glucose molecule and a fructose molecule. The fungus secretes an enzyme that permits the addition of extra fructose molecules to form FOS.