In vitro gut-models to elucidate how human milk oligosaccharides shape the gut microbiota

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-09-03 DOI:10.1016/j.jff.2025.107011

Ana Belén Peñaherrera-Pazmiño , Gustavo Rosero , Mishell Criollo , Julio Patricio Peñaherrera

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Abstract

This review explores the important role of human milk oligosaccharides (HMOs). It highlights remarkable properties of HMOs as they act as decoys for disease-causing microbes and prevent their adhesion to the gut epithelium enabling its expulsion from the intestine. The role of HMOs has been researched by conventional methodologies, such as cellular cultures and animal experimentation, yielding significant understanding; however, they are constrained in their ability to accurately emulate the intricacies of human pathology and evoke ethical concerns. Herein, in vitro gut-models (IVGM) applied in studies to elucidate how HMOs shape microbiota are presented. The majority of studies related to HMOs effect on gut microbiota are performed in bioreactors. This review presents a concise overview of this rapidly advancing technology, a cost analysis, an examination of contemporary applications and potential challenges associated with their implementation, and proposes recommendations for future trajectories over the forthcoming decade.

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体外肠道模型阐明人乳低聚糖如何塑造肠道微生物群

本文综述了人乳低聚糖（HMOs）的重要作用。它突出了hmo的显著特性，因为它们充当致病微生物的诱饵，并防止它们粘附在肠道上皮上，从而使其从肠道中排出。通过细胞培养和动物实验等传统方法研究了卫生保健组织的作用，产生了重要的理解；然而，它们在准确模拟复杂的人类病理和引起伦理关注方面的能力受到限制。在此，体外肠道模型（IVGM）应用于阐明HMOs如何塑造微生物群的研究。大多数关于HMOs对肠道微生物群影响的研究都是在生物反应器中进行的。本综述简要概述了这项快速发展的技术，进行了成本分析，对当代应用和实施相关的潜在挑战进行了审查，并对未来十年的发展轨迹提出了建议。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.