Small intestine microbiome model for evaluating fermented beverage postbiotics
A novel in-vitro gut model derived from small intestine microbial communities to evaluate how fermentation postbiotics affect gut microbiome dynamics and dietary digestibility. Enables rapid, cost-effective prediction of in-vivo responses using liquid chromatography-mass spectrometry to measure metabolic conversions in fermented beverage products.
Overview
Approximately 90% of dietary utilization occurs in the small intestine, yet most gut microbiome research relies on stool samples that poorly represent upper intestinal tract activity. This offering provides a more physiologically relevant in-vitro model built from microbial communities directly isolated from the small intestines of healthy humans using a novel ingestible sampling device. The model enables evaluation of how fermentation-specific postbiotics influence gut microbiome composition and how fermented beverage products are digested, addressing a significant gap in current microbiome research.
Technical specifications
- Microbial source: Hundreds of small intestine microbe communities isolated from 15 healthy human donors using an ingestible sampling device
- In-vitro framework: High-throughput culturing system that preserves the structure and diversity of the original inoculum
- Metabolic analysis: Liquid chromatography–high resolution mass spectrometry to measure metabolite conversions
- Test conditions: Exposures with and without pig bile juices, assessed at two time points to capture temporal metabolic shifts
- Statistical analysis: Pathway and compound-level analysis to identify affected metabolic routes and fermentation-specific responses
- Validated performance: Recapitulated results from more than a dozen stool-derived in-vivo experiments within weeks of in-vitro culturing
Technology readiness level
The underlying in-vitro gut community framework has been validated and demonstrated to predict in-vivo outcomes at a fraction of the time and cost of traditional experiments. The small intestine-derived model is now being applied to fermentation postbiotic and fermented beverage digestibility studies, positioning it at an advanced validation stage ready for collaborative research and pilot engagements with fermented food and beverage industry partners.
About University of California, Davis
UC Davis is a comprehensive public research university in Northern California, combining a land-grant heritage with an integrated academic health system and a veterinary teaching hospital. Industry engages through co-located clinical and translational facilities in Sacramento, a campus-adjacent research park, pilot-scale food and bioprocessing facilities, and a statewide extension network for field-to-market deployment. Proximity to the Bay Area and California's Central Valley enables rapid collaboration with startups and established enterprises, while corporate relations staff streamline access to faculty, talent, and core labs. Research is supported by competitive federal funding from agencies such as NIH, NSF, USDA, and DOE. A dedicated technology transfer office and venture support programs provide IP management, licensing, and startup formation pathways for industry partnerships.
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