Ghatti Gum Glyco Nutrient Blend (Proprietary)
Ghatti gum, a mixture of complex polysaccharides, comes from the bark of Anogeissus latifolia, a large tree native to India and Sri Lanka. Monosaccharide constituents include arabinose, galactose, mannose, xylose and glucuronic acid. Ghatti gum is used in supplements, foods, drugs and cosmetics. It contains as much as 80% soluble dietary fiber 1,2.
Most gums are believed to be largely degraded in the colon 3. Test tube studies have demonstrated the fermentation of ghatti gum by the beneficial human bacteria species Bifidobacterium 4,5. Ghatti gum is considered generally recognized as safe (GRAS) by the U. S. Food and Drug Administration (FDA) (www.fda.gov) and is permitted for use as a food (21CFR184.1333).
- Glicksman M. Gum Ghatti (Indian gum). In: Glicksman M, ed. Food Hydrocolloids. Boca Raton: CRC Press 1983:31-7.
- Food and Agriculture Organization (FAO) of the United Nations (UN). 84th JECFA – Chemical and Technical Assessment (CTA), 2017. Gum Ghatti. Prepared by Atsuko Tada, PhD and reviewed by Jannavi R. Srinivasan, PhD. Toxicological Working Paper. http://www.fao.org/3/BU606EN/bu606en.pdf and http://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/technical-assessments/en/
- Hill MJ. Bacterial fermentation of complex carbohydrate in the human colon. Eur J Cancer Prev 1995;4:353-8. PMID: 7496323. https://www.ncbi.nlm.nih.gov/pubmed/7496323
- Crociani F, Alessandrini A, Mucci MM, Biavati B. Degradation of complex carbohydrates by Bifidobacterium spp. [Abstract]. Int J Food Microbiol 1994;24:199-210. https://www.ncbi.nlm.nih.gov/pubmed/7703014 or https://doi.org/10.1016/0168-1605(94)90119-8
- Salyers AA, West SE, Vercellotti JR, Wilkins TD. Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon. Appl Environ Microbiol 1977;34:529-33. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC242695/