Advances in the <i>in vitro</i> digestion and fermentation of polysaccharides
Yuxi Guo, Xuefeng Chen, Pin Gong, Fuxin Chen, Dandan Cui, Mengrao Wang
International Journal of Food Science & Technology
Abstract
Summary In vitro digestion models are widely used to study the structural changes, digestion and release of food components under simulated gastrointestinal conditions. As compared to the in vivo digestion tests, the in vitro digestion reflects the digestion and utilisation of food after ingestion and has the advantages of being time consuming, inexpensive, reproducible and free from moral and ethical restrictions. This study reviewed the current research studies on the in vitro simulated digestion of polysaccharides conducted in the last 5 years and focused on the oral, gastric and intestinal digestion models, with the aim of providing a basis for the further testing of changes in the content, structure and active ingredients of polysaccharides before and after digestion.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
in vitro digestion models used to study structural changes, digestion and release of food components
“In vitro digestion models are widely used to study the structural changes, digestion and release of food components under simulated gastrointestinal conditions”