An in vitro batch fermentation protocol for studying the contribution of food to gut microbiota composition and functionality

Knowledge of the effect of foods on gut microbiota composition and functionality is expanding. To isolate the effect of single foods and/or single nutrients (i.e., fiber, polyphenols), this protocol describes an in vitro batch fermentation procedure to be carried out after an in vitro gastrointestin...

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Veröffentlicht in:	Nature protocols 2021-07, Vol.16 (7), p.3186-3209
Hauptverfasser:	Pérez-Burillo, Sergio, Molino, Silvia, Navajas-Porras, Beatriz, Valverde-Moya, Álvaro Jesús, Hinojosa-Nogueira, Daniel, López-Maldonado, Alicia, Pastoriza, Silvia, Rufián-Henares, José Ángel
Format:	Artikel
Sprache:	eng
Schlagworte:	631/326/2565/2134 692/700/2814 Analytical Chemistry Animals Batch Cell Culture Techniques - methods Biological Techniques Biomedical and Life Sciences Community structure Composition Computational Biology/Bioinformatics Digestion Digestive system Eating (Physiology) Fermentation Fermented food Food Food composition Gastrointestinal Microbiome Gastrointestinal tract Health aspects Humans Inoculum Intestinal microflora Life Sciences Methods Microarrays Microbiomes Microbiota Microbiota (Symbiotic organisms) Nutrients Nutrition Organic Chemistry Peptones Physiological aspects Polyphenols Principal Component Analysis Protocol Extension Tubes
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