In Vitro Digestion & Fermentation
Understanding How Fermented Foods Interact with the Gut Microbiome
HealthFerm investigated not only which microorganisms are present in fermented foods, but also how these foods interact with the human gut microbiome after consumption. Through advanced in vitro digestion and colon fermentation models, researchers explored how fermentation changes the composition of plant-based foods and how these changes influence microbial activity and the production of health-promoting metabolites.
To mimic what happens during digestion, HealthFerm developed and optimised a standardised laboratory workflow that reproduces the oral, gastric and small intestinal phases before exposing the remaining indigestible food components to human gut microbial communities. This optimisation step ensured that the experimental approach reliably reflects conditions in the human colon and provides a robust platform for comparing different fermented foods.
Building on this methodology, researchers compared fermented and non-fermented cereal- and pulse-based foods developed within the project, including sourdough breads, oat-based fermented products, tempeh and plant-based meat alternatives. By analysing how these foods influence the composition and activity of the gut microbiota, the project aims to identify fermentation strategies that stimulate beneficial microorganisms and promote the formation of compounds such as short-chain fatty acids, which are associated with gut health.
The study combined multiple state-of-the-art analytical approaches, including metagenomics, metabolomics and targeted analyses of microbial metabolites, to obtain a comprehensive picture of how food fermentation affects microbial communities and their functions. This integrated approach helps bridge the gap between food fermentation processes and potential health outcomes, generating evidence that will support the development of healthier and more functional fermented foods.
Together, these in vitro digestion and fermentation studies provide an important scientific foundation for understanding how plant-based fermented foods interact with the gut microbiome. The knowledge generated will guide the design of future fermentation processes and products with enhanced nutritional value and scientifically validated health benefits.