In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates

Food nutrients plays a crucial role in human health, especially in gastrointestinal (GI) health. The effect of food nutrients on human health mainly depends on the digestion and fermentation process in the GI tract. In vitro GI digestion and fermentation models had the advantages of reproducibility,...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2022, Vol.62 (19), p.5349-5371
Main Authors: Ji, Haihua, Hu, Jielun, Zuo, Sheng, Zhang, Shanshan, Li, Mingzhi, Nie, Shaoping
Format: Article
Language:English
Subjects:
Applications
Bioavailability
Carbohydrates
Digestion
Digestive system
Fermentation
Fermented food
Food
gastrointestinal digestion and fermentation
Gastrointestinal tract
In vitro methods and tests
Intestine
in vitro models
Metabolites
Nutrients
Simulation models
static and dynamic models
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Summary:Food nutrients plays a crucial role in human health, especially in gastrointestinal (GI) health. The effect of food nutrients on human health mainly depends on the digestion and fermentation process in the GI tract. In vitro GI digestion and fermentation models had the advantages of reproducibility, simplicity, universality, and could integrally simulate the in vivo conditions to mimic oral, gastric, small intestinal and large intestinal digestive processes. They could not only predict the relationship among material composition, structure and digestive characteristics, but also evaluate the bioavailability of material components and the impact of digestive metabolites on GI health. This review systematicly summarized the current state of the in vitro simulation models, and made detailed descriptions for their applications, advantages and disadvantages, and specially their applications in food carbohydrates. In addition, it also provided the suggestions for the improvement of in vitro models and firstly proposed to establish a set of standardized methods of in vitro dynamic digestion and fermentation conditions for food carbohydrates, which were in order to further evaluate more effects of the nutrients on human health in future.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2021.1884841