The chemical constituents of Fructus Schisandrae chinensis include lignans, polyose, organic acid, triterpene, sesquiterpene and volatile oil (Yang el al.
Burmester (1975) described that the decrease in polyose (hemicellulose) during thermal treatment was the reason for the increase in dimensional stability.
In addition, Bacteroides plays an important role in helping decompose polyose and raise the utilization rate [28] to speed up development of the intestinal mucosa [29] and immune system, then raises the immunity of the host and maintains the balance of intestinal microecology [30].