Exploitation of In Vivo-Emulated In Vitro System in Advanced Food Science

Area of Science:

• Food Science
• Biotechnology
• Toxicology

Background:

• Traditional in vivo models for food science research are accurate but costly, time-consuming, and raise ethical issues.
• In vitro-emulated in vivo (IVE) systems have emerged as a promising alternative, integrating benefits of both in vitro and in vivo approaches.
• IVE systems have been utilized in food science for approximately two decades, offering a more efficient and systematic evaluation method.

Purpose of the Study:

• To comprehensively review the research progress of IVE systems in food science over the past two decades.
• To systematically categorize and exemplify the applications of different IVE system types.
• To discuss the advantages, disadvantages, challenges, and future prospects of IVE systems in food science.

Main Methods:

• Literature review of research published in the last 20 years focusing on IVE systems.
• Categorization of IVE systems into 2D coculture models, spheroids, and organoids.
• Systematic summarization and exemplification of applications for each IVE system type.

Main Results:

• IVE systems, including 2D cocultures, spheroids, and organoids, offer a flexible and efficient platform for food evaluation.
• These systems effectively combine the strengths of in vitro and in vivo models, providing systematic and interactive results.
• The review highlights the wide applicability and potential of IVE systems in advanced food science research.

Conclusions:

• IVE systems represent a significant advancement over traditional in vivo models in food science due to their efficiency and ethical advantages.
• Despite current challenges, IVE systems demonstrate broad applicability and potential for future food science innovation.
• Further development and application of IVE systems are encouraged for advanced and persuasive food science research.