What is the microbiome?
Your gut is home to trillions of microorganisms - bacteria, fungi and other microbes that together make up your gut microbiota. This system is about far more than digestion: around 70% of immune cells are located in the gut, and up to 90% of the body's serotonin is produced there. The microbiome is also involved in appetite regulation and in communication with the brain through the so-called gut–brain axis, so its balance affects much more than it might first appear.
Why GOS specifically?
GOS, or galacto-oligosaccharides, is a water-soluble fibre that isn't digested in the stomach or small intestine - it reaches the colon intact. There, GOS acts selectively: it feeds beneficial bacteria in particular, especially bifidobacteria and *Lactobacillus* species, allowing them to multiply and strengthen their place in the microbiome. It's a targeted fibre, not a generic additive - it "feeds" exactly the microorganisms that benefit your health.
What do prebiotics actually do?
Probiotics are live bacteria, while prebiotics are their food. They are indigestible fibres that don't try to add "foreign" bacteria to the body, but instead nourish your own existing microbiota, helping it renew and strengthen naturally. Prebiotics also influence the production of short-chain fatty acids in the gut - a process closely linked to the health of the gut lining and metabolism.
What does the research show?
In recent years the gut microbiome has become one of the most studied areas in nutrition science and medicine - with thousands of clinical trials and scientific publications confirming its role in immunity, appetite regulation and overall well-being. Below are some of the key findings.
Research
4000+
clinical trials
1000+
scientific publications
- GOS selectively feeds bifidobacteria
- The microbiome influences the gut–brain axis
- 70% of immune cells are located in the gut
- 90% of the body's serotonin is produced in the gut
- The microbiome influences appetite regulation
- The microbiome influences short-chain fatty acid production
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