Xylitol has been used as a substitute for
sugar to prevent cavity-causing bacteria, and most studies have focused on its benefits in
dental care. Meanwhile, the constituents of red ginseng (RG) are known to be effective in ameliorating the symptoms of influenza virus
infection when they are administered orally for 14 days. In this study, we investigated the effect of dietary
xylitol on influenza A virus
infection (H1N1). We designed regimens containing various fractions of RG (RGs: whole extract, water soluble fraction,
saponin and
polysaccharide) and
xylitol, and combination of
xylitol with the RG fractions. Mice received the various combinations orally for 5 days prior to lethal influenza A virus
infection. Almost all the mice died post challenge when
xylitol or RGs were administered separately. Survival was markedly enhanced when
xylitol was administered along with RGs, pointing to a synergistic effect. The effect of
xylitol plus RG fractions increased with increasing dose of
xylitol. Moreover, dietary
xylitol along with the RG water soluble fraction significantly reduced lung virus titers after
infection. Therefore, we suggest that dietary
xylitol is effective in ameliorating
influenza-induced symptoms when it is administered with RG fractions, and this protective effect of
xylitol should be considered in relation to other diseases.