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甲型凝胺低甲基胺复合物协生物对益生菌进行保护:形成,表征和生存能力
José Nabor Haro-González1, Brenda Nathalie Schlienger de Alba1, Norma Morales-Hernández1
1Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Camino Arenero # 1227, 45019, Col. El Bajío del Arenal, Zapopan, Jalisco, Mexico.
Food chemistry
|May 18, 2024
概括
一种新型的凝和点水凝 (GA-LMAP-CC) 在模拟的胃肠道条件下有效地保持益生菌的活力,对食品和制药应用有希望.
科学领域:
- 食品科学 食品科学 食品科学
- 生物材料科学 生物材料科学
- 微生物学 微生物学
背景情况:
- 益生菌的生存能力对于疗效至关重要.
- 开发有效的传递系统对于益生菌在胃肠道中的生存至关重要.
- 水凝具有封装和保护敏感生物分子的潜力.
研究的目的:
- 开发和表征一种凝和化低甲基胺复合物协酸盐 (GA-LMAP-CC) 水凝.
- 为了评估水凝的物理化学特性.
- 评估水凝在模拟胃肠道条件下保持益生菌活力的适用性.
主要方法:
- 复杂的同化被用来在pH 3下形成GA-LMAP-CC水凝.
- 描述了包括多孔性和水吸收在内的物理化学性质.
- 在模拟的胃肠道条件下评估了益生菌活力 (B. longum BB536和L. acidophilus).
主要成果:
- 该GA-LMAP-CC水凝表现出热可逆的凝行为.
- 水凝具有44%的孔隙性,并具有高达12倍的吸水能力.
- 在模拟的胃肠道条件下,GA-LMAP-CC显著促进了测试益生菌菌株的生存能力,提高了它们在肠道殖民的潜力.
结论:
- 开发的GA-LMAP-CC水凝显示了适合益生菌封装的物理化学特性.
- 在模拟的胃肠道环境中,水凝有效地保持了益生菌的生存能力.
- 这种水凝有可能在食品和制药行业用于益生菌输送.
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