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Application of in vitro gut fermentation models to food components: A review

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An Author Correction to this article was published on 05 October 2019

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Abstract

In vitro fermentation models have been developed for study of relationships between gut microbiota and food components. In vitro fermentation gut models involve use of pure cultures, mixed cultures, and human feces, and range from simple batch style fermentations performed in serum bottles to sophisticated pH-controlled multistage continuous culture systems. These models are increasingly used as an alternative to in vivo assays not only for disclosure of physiological activities of food components in the human intestine, but also for development of novel health functional foods. The purpose of this review is to introduce the present status and challenges of use of in vitro gut fermentation models in food studies.

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Change history

  • 05 October 2019

    This article corrects: Application of in vitro gut fermentation models on food components: a review (Food Sci. Biotechnol. 25: 1���7(2016)).

  • 05 October 2019

    This article corrects: Application of in vitro gut fermentation models on food components: a review (Food Sci. Biotechnol. 25: 1���7(2016)).

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Authors and Affiliations

  1. Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk, 28644, Korea

    Jin Seok Moon, Ling Li, Jeongsu Bang & Nam Soo Han

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  1. Jin Seok Moon
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  2. Ling Li
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  3. Jeongsu Bang
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Correspondence to Nam Soo Han.

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Moon, J.S., Li, L., Bang, J. et al. Application of in vitro gut fermentation models to food components: A review. Food Sci Biotechnol 25 (Suppl 1), 1–7 (2016). https://doi.org/10.1007/s10068-016-0091-x

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