微封装Lactobacillus plantarum与使用鱼皮肤基于凝的墙壁材料改善了生存能力
Honghui Guo1,2,3, Yelin Zhou1,4, Quanling Xie1,2,3
1Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China.
Marine drugs
|March 27, 2024
概括
气泡鱼皮肤凝 (PSG) 与 kazeinate (SC) 结合,有效地微封装了 Lactobacillus plantarum 益生菌. 这种方法在模拟消化过程中增强了益生菌的生存能力,显示了益生菌产品应用的巨大潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 益生菌需要采取保护措施才能在加工和消化过程中生存.
- 气泡鱼皮肤凝 (PSG) 为微封装提供了一个新的生物材料.
- 像甲酸盐 (SC),大豆蛋白分离物 (SPI) 和乳清蛋白分离物 (WPI) 这样的pH依赖蛋白质可以用作墙壁材料.
研究的目的:
- 评估基于PSG的墙壁材料与不同蛋白质结合用于微封装*Lactobacillus plantarum*的有效性.
- 通过喷雾干燥来确定微封装的最佳条件.
- 在各种条件下评估微封装L. plantarum的稳定性和生存能力.
主要方法:
- 使用PSG与SC,SPI或WPI结合使用*Lactobacillus plantarum*的喷雾干燥.
- 优化 PSG/SC 微封装参数 (质量比,度).
- 评估封装效率,在模拟胃和肠液中生存率,以及体外释放概况.
主要成果:
- 与PSG/SPI和PSG/WPI相比,PSG/SC表现出更高的稳定性和封装效率.
- 在最佳条件下,微囊的封装效率为95.0%,在模拟的胃液中存活率为94.2%.
- 微囊在模拟的肠液中显示出高生存率 (98.0%),并在肠道条件下释放时在胃条件下保持完整性.
结论:
- 使用PSG/SC壁材料进行微封装显著提高了*Lactobacillus plantarum*的生存能力.
- 在PSG中含有的高氨基酸和酸含量有助于微囊的稳定性.
- PSG/SC微囊在功能益生菌产品中显示出有前途的应用潜力.
更多相关视频
07:45Proteolytically Degraded Alginate Hydrogels and Hydrophobic Microbioreactors for Porcine Oocyte Encapsulation
Published on: July 30, 2020
5.5K
05:45Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
3.3K
相关概念视频
01:20Endospores and Sporulation
6.8K
Endospores are specialized, dormant cells primarily formed by Gram-positive bacteria, including Bacillus and Clostridium, enabling survival under extreme environmental conditions. Due to their unique composition and formation process, these structures are highly resistant to physical and chemical insults, such as extreme heat, ultraviolet and ionizing radiation, desiccation, and toxic chemicals. Rare instances of endospore-like structures have also been observed in some Gram-negative bacteria,...
6.8K
01:27Microbes in the Production of Fermented Foods
330
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
330