Fermentation models of dietary fibre in vitro and in vivo - A review

Fermentation of dietary fibres by gut microbiota has been extensively studied to reduce the risk of colon-related diseases and some metabolic syndromes, such as obesity, diabetes, chronic kidney disease, and inflammation. Focusing the most recent publications, this review summarises various fermentation models of dietary fibre against gut microbiota (in vitro and in vivo) and compares their advantages and disadvantages; demonstrates the differences in the microbiota composition among colonic digesta/faeces from different animals/humans; provides information on the fermentation performance and microbiota modulation by dietary fibre with diverse structures; discusses the dietary fibre fermentation with single/mixed strains and synthetic/artificial gut microbiota. This review aims to gain a deep understanding of the functional mechanisms of dietary fibre, aiding with an intent to achieve “precise nutrition” purposes in the future.