不同的增强多糖的益生菌和多双功能因子共封装的微囊证明了急性结肠炎缓解效果和食品强化功效
Rui Sun1, Zhongyi Lv1, Ying Wang2
1College of Food Science and Technology, Northwest University, Xi'an, 710069, China; College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China.
新型共同封装的微囊 (CM) 结合了益生菌和多来增强营养. 使用了不同的多糖,在小鼠中显示出改善的益生菌活力,抗氧化活性和抗炎作用,为高级功能性食物铺平了道路.
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.
- 营养科学 营养科学
背景情况:
- 益生菌和多提供健康益处,但需要有效的输送系统.
- 同封装微囊 (CM) 提供了将这些生物活性物质结合起来的一种策略,但在加工和体内疗效方面面临着挑战.
- 开发新的CM对于增强营养多样性和治疗潜力至关重要.
研究的目的:
- 开发和评估使用不同多糖的益生菌和多的共微囊 (CM).
- 评估这些新型CMs的保护作用,体内有效性和应用潜力.
- 为新型健康食品开发提供关于CMs强化的见解.
主要方法:
- 使用pectin,alginate和Fu茶多糖与chitosan-whey隔离蛋白质的益生菌和多的共同微缩,通过层层的同化.
- 评估封装率,在胃条件下和储存期间的益生菌活力.
- 在小鼠中评估抗氧化活性,益生菌效应,结肠粘附,体内保留和抗炎性质.
主要成果:
- 基于酸盐的CM (WGCA@LK) 显示改善了多封装 (42.41%) 和高益生菌活力后胃通道 (8.79日志CFU/g) 和存储 (4.59日志CFU/g).
- 富茶多糖基CM (WGCF@LK) 呈现出优异的抗氧化活性 (19.40μmol/mL) 和益生菌效应,促进益生菌在体内保留 (48h) 并在患有急性结肠炎的小鼠中表现出抗炎作用.
结论:
- 不同的多糖化合物显著影响益生菌-多联合微囊的特性和有效性.
- 开发的CM显示出增强营养特征和治疗应用的潜力,特别是在功能性食品中.
- 这些发现为创造具有协同益生菌和多益处的先进健康食品提供了基础.
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