基于贝的双层微囊,用于在冷干燥,储存和模拟胃肠道消化过程中增强益生菌的存活率
Mengna Zhao1, Longkai Mu1, Zhengtao Guo1
1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China; Food College, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
International journal of biological macromolecules
|April 10, 2024
概括
贝基的微囊显著提高了益生菌的生存,如贝基植物菌KLDS1.0318在冷干燥,储存和消化过程中,提高了发酵乳制品的生存能力.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 材料科学 材料科学 材料科学
背景情况:
- 益生菌在食品加工,储存和消化过程中面临生存挑战.
- 有效的输送系统对于保持益生菌的生存能力和有效性至关重要.
研究的目的:
- 开发和评估用于保护Lactiplantibacillus plantarum KLDS1.0318.0318.KLDS1.0318.KLDS1.0318.KLDS1.0318.KLDS1.0318.KLDS1.0318.KLDS1.0318.KLDS1.0318.
- 评估微囊在冷干燥,储存和模拟胃肠道消化过程中改善益生菌生存的有效性.
主要方法:
- 使用贝 (SC),藻酸盐 (SA),子油 (CO),大豆油 (SO) 和三糖 (AL) 来微封装Lactiplantibacillus plantarum KLDS1.0318 .
- 在冷干燥后,在25°C/33%的RH下保存28天,并在体外模拟胃和小肠消化后评估益生菌生存率.
- 评估在4°C保存21天的发酵乳制品中的活力细菌数量.
主要成果:
- 与SA微囊相比,贝基微囊 (SA/AL/SC/CO和SA/AL/SC/SO) 在冷干燥后减少了超过51%的生存损失.
- 在储存和模拟消化过程中,与自由细胞相比,活性的细菌数量损失显著减少.
- 微封装导致经过21天的储存后发酵乳制品中活性的细菌数量显著增加.
结论:
- 贝基的微囊显示出对Lactiplantibacillus plantarum KLDS1.0318.18 的优越保护.
- 这些微囊为增强益生菌的传递和食品系统的稳定性提供了巨大的潜力.
- 这项研究强调了贝在保护益生菌免受各种压力条件的有效性.
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