多糖
消化(炼金术)
益生菌
黄原胶
食品科学
生物技术
生化工程
功能性食品
生物
化学
生物化学
细菌
工程类
色谱法
复合材料
材料科学
流变学
遗传学
作者
Yuying Wang,Shengyong Zhu,Tiantian Zhang,Minjie Gao,Xiaobei Zhan
出处
期刊:Foods
[MDPI AG]
日期:2024-02-26
卷期号:13 (5): 713-713
标识
DOI:10.3390/foods13050713
摘要
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.
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