In vivo, In vitro, and In silico Studies of the GI Tract

Muttakin, Syahrizal; Moxon, Thomas E.; Gouseti, Ourania

doi:10.1007/978-3-030-03901-1_3

Cited by 19 publications

(10 citation statements)

References 136 publications

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“…A detailed description of in vivo and in vitro methods is outside the scope of this review, and has been previously reviewed in detail (Bornhorst & Singh, 2014; Dupont et al., 2019; Muttakin et al., 2019; Shani‐Levi et al., 2017).…”

Section: Monitoring Physical Breakdown Of Solid Foods During Gastric Digestionmentioning

confidence: 99%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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The digestion of starch‐based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch‐based foods, the physical breakdown of starch‐based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch‐based foods in the digestive tract. In this review, the physical breakdown of starch‐based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch‐based foods.

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Section: Monitoring Physical Breakdown Of Solid Foods During Gastric Digestionmentioning

confidence: 99%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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“…To study digestion, various in vitro digestion models that can be used to mimic one or more digestion phases, such as gastric or intestinal digestion, have been developed (18) . These models can also be applied to study absorption of the digested material, by incorporating intestinal cell cultures (19) .…”

Section: In Vitro Digestion Modelsmentioning

confidence: 99%

Monitoring food digestion with magnetic resonance techniques

et al. 2020

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This review outlines the current use of magnetic resonance (MR) techniques to study digestion and highlights their potential for providing markers of digestive processes such as texture changes and nutrient breakdown. In vivo digestion research can be challenging due to practical constraints and biological complexity. Therefore, digestion is primarily studied using in vitro models. These would benefit from further in vivo validation. NMR is widely used to characterise food systems. MRI is a related technique that can be used to study both in vitro model systems and in vivo gastro-intestinal processes. MRI allows visualisation and quantification of gastric processes such as gastric emptying and coagulation. Both MRI and NMR scan sequences can be configured to be sensitive to different aspects of gastric or intestinal contents. For example, magnetisation transfer and chemical exchange saturation transfer can detect proton (1H) exchange between water and proteins. MRI techniques have the potential to provide molecular-level and quantitative information on in vivo gastric (protein) digestion. This requires careful validation in order to understand what these MR markers of digestion mean in a specific digestion context. Combined with other measures they can be used to validate and inform in vitro digestion models. This may bridge the gap between in vitro and in vivo digestion research and can aid the optimisation of food properties for different applications in health and disease.

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“…In vitro gut microbiota models have proved to be useful tools to study the effects of food components, probiotics, and pharmaceutical molecules on gut microbiota composition. The advantages and limitations of in vivo and in vitro models as well as the developments to improve the modeling of host-microbe interactions have been extensively reviewed [17,18,19,20,21]. Generally, compared to human or animal experiments, in vitro models are cheaper, can be performed under standardized conditions, easier to control and repeat.…”

Section: Introductionmentioning

confidence: 99%

“…Various types of models have been developed to study the effect of different compounds on human gut microbiota and its metabolic functions. There are two main types of models, continuous and static cultures, varying in complicity, ranging from a simple batch to complex multistage continuous culture systems [17,18,19,20]. Multistage continuous models are designed to mimic a specific part of the gastrointestinal tract, digestion dynamic, pH changes, the transition time of chyme and secretion of digestive enzymes, bile salt and nutrients [23,24,25,26,27].…”

Section: Introductionmentioning

confidence: 99%

A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

Tsitko

Wiik-Miettinen

Mattila

et al. 2019

IJMS

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The development of prebiotic fibers requires fast high-throughput screening of their effects on the gut microbiota. We demonstrated the applicability of a mictotiter plate in the in vitro fermentation models for the screening of potentially-prebiotic dietary fibers. The effects of seven rye bran-, oat- and linseed-derived fiber preparations on the human fecal microbiota composition and short-chain fatty acid production were studied. The model was also used to study whether fibers can alleviate the harmful effects of amoxicillin-clavulanate on the microbiota. The antibiotic induced a shift in the bacterial community in the absence of fibers by decreasing the relative amounts of Bifidobacteriaceae, Bacteroidaceae, Prevotellaceae, Lachnospiraceae and Ruminococcaceae, and increasing proteobacterial Sutterilaceae levels from 1% to 11% of the total microbiota. The fermentation of rye bran, enzymatically treated rye bran, its insoluble fraction, soluble oat fiber and a mixture of rye fiber:soluble oat fiber:linseed resulted in a significant increase in butyrate production and a bifidogenic effect in the absence of the antibiotic. These fibers were also able to counteract the negative effects of the antibiotic and prevent the decrease in the relative amount of bifidobacteria. Insoluble and soluble rye bran fractions and soluble oat fiber were the best for controlling the level of proteobacteria at the level below 2%.

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In vivo, In vitro, and In silico Studies of the GI Tract

Cited by 19 publications

References 136 publications

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Monitoring food digestion with magnetic resonance techniques

A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

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