# In Vitro Simulation of Human Colonic Fermentation:
## 5 Addressing Colonic In Vitro Digestion Studies  
As anticipated above, when aiming to perform a colonic in vitro simulation, a series of prior considerations need to be considered. Among them, faecal inoculum collection and processing are of great importance. Furthermore, sampling points and analytical determinations are also essential and must be decided upon depending on the aim of the study.  
\begin{table}
\begin{tabular}{c c} \hline \hline
**Dynamic Model** & **Main Objective and Examples** & **References** \\ \hline \multicolumn{3}{c}{Assessing the probiotic effect of some bacteria:} \\ -Bacteria (e.g., _Lactobacillus_, _Bifidobacterium_, or _Enterococcus_) carried in cheese, & [63; 68; 78; 79; 80; 81; 82; 83; 84] \\ \multicolumn{3}{c}{ chocolate, cereals, sausages, and drinks.} \\ -Probiotic formulations (e.g., _Lactobacillus_, _Bifidobacterium_, or _Bacillus_) & \\ \hline \multicolumn{3}{c}{Assessing the prebiotic effect of some compounds:} \\ -Polyphenols (e.g., black tea or red wine grape extract, t-resveratrol, and \\ \(\varepsilon\)-vinferrin extract). & [85; 86; 87; 88; 89] \\ -Polysaccharides (e.g., branched fructans, arabin galactan, \\ fructooligosaccharides, commercially available plant polysaccharide) & \\ \hline \multicolumn{3}{c}{Assessing the symbiotic effect (probiotic + prebiotic):} \\ -Milks and beverages fermented by different microorganisms (e.g., _Lactobacillus_) and supplemented with different compounds (e.g., passion fruit, \\ grape pomace) & \\ -Probiotic and prebiotic formulations (e.g., _Bifidobacterium_ + 3\({}^{\prime}\)-sialyllactose, \\ _Lactobacillus_ + red win polyphenic extract, _Lactobacillus_ + \\ fructooligosaccharides, _Bifidobacterium_ + pectins \\ -Repressing _Escherichia coli_ colonization of the gut mucus. & \\ \hline \multicolumn{3}{c}{Other applications assessing the effect of:} \\ -Food ingredients (e.g., Mexican “taco” from corn tortilla and black beans). & \\ -Dietary emulsifiers (e.g., polysorbate 80 and carboxymethylcellulose). & [75; 93; 94] \\ -Antibiotics (e.g., amoxicillin, ciprofloxacin, and tetracycline). & \\ -Processing (e.g., fresh and pasteurized orange juice). & \\ \hline \multicolumn{3}{c}{Assessing the prebiotic effect of some compounds:} \\ -Polyphenols (e.g., polyphenols in pre-digested mango peel, pre-digested \\ _Hibiscus sabdariffia_ calves) & [62; 73; 95; 96; 97; 98] \\ -Polysaccharides: (e.g., High- and low-acetylated \\ galactoglucomannooligosaccharides, agave fructans, xylo-oligosaccharides, \\ pectins, chicory root pulp polysaccharides) & \\ \hline \multicolumn{3}{c}{Other applications assessing the effect of:} \\ -Supplementation with minerals (e.g., iron). & [99; 100; 101] \\ -Food ingredients (e.g., two types of Mexican sauces) & [99; 100; 101] \\ -Symbiotic effect (e.g., functional pasta with _Bacillus_ and \(\beta\)-glucans). & \\ \hline \multicolumn{3}{c}{Assessing the probiotic effect of some bacteria} \\ -_Lactobacillus_. & [66] \\ \hline \multicolumn{3}{c}{Assessing the prebiotic effect of some compounds:} \\ -Polysaccharides: (e.g., apple, potato, oat and psyllium fibres, hydroxpropyl \\ methylcellulose, and microcrystalline cellulose). & [69; 102] \\ -Polyphenols: (e.g., grape pomace extracts). & \\ \hline \multicolumn{3}{c}{Other applications assessing the effect of:} \\ -Food (e.g., red wine). & [103] \\ \hline \multicolumn{3}{c}{Assessing the prebiotic effect of some compounds:} \\ -Polysaccharides: (e.g., fructo-oligosaccharides, \(\beta\)-glucan, \\ \(\alpha\)-galactooligosaccharide, xylo-oligosaccharide \\ \hline \multicolumn{3}{c}{Other uses assessing the effect of:} \\ -Supplementation with minerals (e.g., iron). & [104] \\ \hline \hline \end{tabular}
\end{table}
Table 2: Applicability of dynamic in vitro colonic models in the food science and technology field from 2011 to 2021.