Lipopolysaccharides

Lipopolysaccharides (LPS) are a component of Gram-negative bacteria (e.g. bacteroides) that have been implicated in triggering low grade inflammation. Reducing Gram-negative bacteria (by increasing Gram-positive strains; i.e. bifidobacteria and lactobacilli) may therefore reduce inflammation. Fibre such as fructooligosaccharides (FOS) and galactooligosaccharides (GOS) increases Gram-positive strains of bacteria, especially bifidobacteria, and regular consumption may therefore be beneficial to the health.

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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