Role, relevance, and possibilities of in vitro fermentation models in human dietary, and gut-microbial studies,Biotechnology and Bioengineering

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Role, relevance, and possibilities of in vitro fermentation models in human dietary, and gut-microbial studies
Biotechnology and Bioengineering ( IF 3.5 ) Pub Date : 2022-08-08 , DOI: 10.1002/bit.28206
Vineet Singh ₁ , HyunWoo Son ₁ , GyuDae Lee ₁ , Sunwoo Lee ₂ , Tatsuya Unno ₂ , Jae-Ho Shin ₁

Affiliation

Dietary studies play a crucial role in determining the health-benefiting effects of most food substances, including prebiotics, probiotics, functional foods, and bioactive compounds. Such studies involve gastrointestinal digestion and colonic fermentation of dietary substances. In colonic fermentation, any digested food is further metabolized in the gut by the residing colonic microbiota, causing a shift in the gut microenvironment and production of various metabolites, such as short-chain fatty acids. These diet-induced shifts in the microbial community and metabolite production, which can be assessed through in vitro fermentation models using a donor's fecal microbiota, are well known to impact the health of the host. Although in vivo or animal experiments are the gold standard in dietary studies, recent advancements using different in vitro systems, like artificial colon (ARCOL), mini bioreactor array (MBRA), TNO in vitro model of the colon (TIM), Simulator of the Human Intestinal Microbial Ecosystem (SHIME), M-SHIME, Copenhagen MiniGut, and Dynamic Gastrointestinal Simulator, make it easy to study the dietary impact in terms of the gut microbiota and metabolites. Such a continuous in vitro system can have multiple compartments corresponding to different parts of the colon, that is, proximal, transverse, and distal colon, making the findings physiologically more significant. Furthermore, postfermentation samples can be analyzed using metagenomic, metabolomic, quantitative-polymerase chain reaction, and flow-cytometry approaches. Moreover, studies have shown that in vitro results are in accordance with the in vivo findings, supporting their relevance in dietary studies and giving confidence that shifts in metabolites are only due to microbes. This review meticulously describes the recent advancements in various fermentation models and their relevance in dietary studies.

中文翻译：

体外发酵模型在人类饮食和肠道微生物研究中的作用、相关性和可能性

饮食研究在确定大多数食物物质的健康益处方面发挥着至关重要的作用，包括益生元、益生菌、功能性食品和生物活性化合物。此类研究涉及膳食物质的胃肠消化和结肠发酵。在结肠发酵中，任何消化的食物都会在肠道中被结肠微生物群进一步代谢，导致肠道微环境发生变化并产生各种代谢物，如短链脂肪酸。众所周知，这些饮食引起的微生物群落和代谢物产生的变化会影响宿主的健康，这些变化可以通过使用供体粪便微生物群的体外发酵模型进行评估。尽管体内或动物实验是饮食研究的黄金标准，使用不同体外系统的最新进展，如人工结肠 (ARCOL)、微型生物反应器阵列 (MBRA)、TNO 体外结肠模型 (TIM)、人体肠道微生物生态系统模拟器 (SHIME)、M-SHIME、哥本哈根 MiniGut和动态胃肠道模拟器，可以轻松研究肠道微生物群和代谢物方面的饮食影响。这种连续的体外系统可以具有对应于结肠不同部分的多个隔室，即近端结肠、横结肠和远端结肠，使研究结果在生理上更有意义。此外，可以使用宏基因组、代谢组学、定量聚合酶链反应和流式细胞术方法分析发酵后样品。此外，研究表明，体外结果与体内研究结果一致，支持它们在饮食研究中的相关性，并相信代谢物的变化仅由微生物引起。这篇综述细致地描述了各种发酵模型的最新进展及其在饮食研究中的相关性。

更新日期：2022-08-08

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