Gum Arabic (Acacia Fibre)

Gum arabic is a complex polysaccharide produced by Acacia senegal and Acacia seyal trees. Structurally, it is a branched arabinogalactan-protein (~2% protein content) that resists digestion in the small intestine and reaches the colon intact. There, it is selectively fermented by saccharolytic bacteria - principally Bifidobacterium adolescentis, B. longum, and Lactobacillus species - producing short-chain fatty acids: acetate, propionate, and butyrate. Butyrate is the preferred energy source for colonocytes (the cells lining the colon) and contributes to gut barrier integrity.

Calame et al. (2008) demonstrated in a 4-week human RCT that 10g/day of acacia gum significantly increased Bifidobacteria and Lactobacilli without the GI discomfort common with shorter-chain prebiotics like inulin. The KōJō formula provides 1,919mg per serving - sub-therapeutic for prebiotic effect alone, but additive to the gum arabic content from any other dietary sources, and importantly, mechanically essential for the powder's flow properties without resorting to corn maltodextrin or modified starch.