体外消化模型,作为创新的评估工具,具有速度等优势,高吞吐量,低成本,和高重复性。它们已广泛应用于食品消化行为及其对健康的潜在影响的调查。近年来,食用多糖在肠道健康领域的研究日益增多。然而,关于微生物来源的食用多糖在体外肠道模型中的应用仍缺乏系统的综述。这篇综述深入讨论了静态和动态体外消化实验的局限性和挑战,同时深入介绍了几种典型的体外消化模型。鉴于此,我们专注于微生物多糖和寡糖的降解,特别强调通常用于食品工业的可食用微生物多糖,如黄原胶和结冷胶,以及它们对肠道健康的潜在影响。通过这次审查,更全面地了解微生物多糖的最新发展,关于益生菌的递送,固定化,和益生菌的潜力,是预期的,从而为其在功能性食品中的应用提供了扩展和深化的视角。
In vitro digestion models, as innovative assessment tools, possess advantages such as speed, high throughput, low cost, and high repeatability. They have been widely applied to the investigation of food digestion behavior and its potential impact on health. In recent years, research on edible polysaccharides in the field of intestinal health has been increasing. However, there is still a lack of systematic reviews on the application of microbial-derived edible polysaccharides in in vitro intestinal models. This review thoroughly discusses the limitations and challenges of static and dynamic in vitro digestion experiments, while providing an in-depth introduction to several typical in vitro digestion models. In light of this, we focus on the degradability of microbial polysaccharides and oligosaccharides, with a particular emphasis on edible microbial polysaccharides typically utilized in the food industry, such as xanthan gum and gellan gum, and their potential impacts on intestinal health. Through this review, a more comprehensive understanding of the latest developments in microbial polysaccharides, regarding probiotic delivery, immobilization, and probiotic potential, is expected, thus providing an expanded and deepened perspective for their application in functional foods.