Bifidogen and physical bifidogenic effect

Conventionally, foods that are generally believed to be bifidogenic or to promote the growth of bifidobacteria in the gut are those that are high in dietary fibers, particularly soluble fibers. Prebiotics are a type of fiber that the human body cannot digest, but which serves as matrix for beneficial gut bacteria, especially bifidobacteria. Foods that contain prebiotics, such as fructooligosaccharides (FOS), galacto-oligosaccharides (GOS), and trans-galacto-oligosaccharides (TOS), and inulin, etc., can exponentially promote the growth of bifidobacteria. Prebiotics can be found in foods such as chicory root, Jerusalem artichokes, onions, garlic, and leeks. However, all these conventional bifidogenic effects are chemically based since people test the chemical concentration of certain prebiotics in food samples for results.

Our study found that sprouts have particularly strong bifidogenic effects. Different from the conventional chemical-based prebiotic measurement, such bifidogenic effects originate from super high germination-related soluble fibers, germination-related mRNA, germination-related enzyme contents, and most importantly, the highest bio-inertia® [1] in a species generation life cycle. In the germination stage, sprouts can promote 3-6 times bifidobacterial gut implantation counting as the same species of non-sprouts feeding. If measured by Cavendish mutation experiments [2], the sprout-stage plant can reach 80-150 times of gravitational binding as a non-sprout-stage plant tissue under the same condition. Such bifidogenic effects which originate from sprout stage bio-inertia® belongs physical bifidogenic effects that exponentially higher than conventional chemically based prebiotic effects. Due to these reasons, our sprouts are also the king of all (physical) bifidogenic vegetables. No matter whether consumes independently or combined with (physical) bifidogenic milk or milk products, will exponentially increase gut bifidobacterial counting and then promote system immunity. This is where our (physical) bifidogenic vegetables, juices, raw milk and milk products originated from.

Bifidobacterium is a genus of gram-positive, nonmotile, often branched anaerobic bacteria. They are ubiquitous inhabitants of the gastrointestinal tract and some other parts of mammals & human beings. They are vital for the gut development of infants and offer diverse health benefits and also some clinical effects for both infants and adults. Gut bifidobacteria compose the dynamic of human immunity and many diseases are associated with low counting of Bifidobacteria in the intestines. Studies have shown that people with celiac disease, obesity, diabetes, allergic asthma, dermatitis, etc., all appear to have lower levels of Bifidobacteria in their intestines compared to healthy people.

Bifidobacteria are the dominant bacteria in the gut of healthy, breastfed newborn babies, continue to be the dominant bacteria in the gut of infants and young children but begin to decline due to food diversity. In adolescents and young adults, the gut microbiome becomes more stable and diverse, and the relative abundance of bifidobacteria continues to decline. In middle-aged adults, the gut microbiome can start to show signs of dysbiosis and the increase in other harmful bacteria. In older adults, the gut microbiome becomes less diverse and less stable, and the decline in bifidobacteria has been linked to various age-related health problems. Totally, gut bifidobacterial strength is highly correlated with bio-inertia.

Ref:
1. Lai, Y. Y. Bio-inertia resonates life into evolution. IJSR, 8(11), 1680-1718 (2019).
2. Lai, Y.Y. Measuring the “Weight” of Human in vivo Bio-Inertia by Legendary Galileo Falling Body Experiments on a Commercial 10m Diving Platform and Gravitationally Inversion of Newton's Three Laws of Motion into the Basic Laws of Evolution. IJSR, 10(9), 1301-1328 (2021).