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来自墨西哥发酵饮料的乳杆菌菌株的共生微封装,以增强益生菌功能
Morayma Ramírez-Damián1, Cynthia Garfias-Noguez1, Luis G Bermúdez-Humarán2
1Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu 399, Col. Nueva Industrial Vallejo, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, Mexico.
Molecules (Basel, Switzerland)
|March 13, 2025
概括
来自墨西哥饮料的乳酸菌株的微封装产生了共生菌. 这种功能性食品技术增强了益生菌的健康益处和稳定性.
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
- 生物技术是生物技术.
背景情况:
- 协生菌,结合益生菌和益生菌,提供优越的健康益处比单个成分.
- 功能性食品需要先进的技术来增强健康提供和稳定性.
- 传统的发酵饮料是有益益生菌菌株的来源.
研究的目的:
- 从墨西哥发酵饮料中微封装Lactobacillus菌株,用于协生发展.
- 评估微封装对益生菌生存,稳定性和功能性质的影响.
- 推进功能性食品技术,使用微封装来改善健康效益.
主要方法:
- 分离和选择了三个乳杆菌菌株:乳杆菌菌株 LM07,乳杆菌菌株 Lactiplantibacillus plantarum LM19和乳杆菌菌株 Levilactobacillus brevis LBH1070.
- 喷雾干燥微封装使用马尔托德克斯特林,阿拉伯和伊努林 (益生菌).
- 评估微封装效率,益生菌生存率,水分含量,水活性,胃肠道耐受性,粘附性和抗氧化活性.
主要成果:
- 在微封装后实现了高生存率 (>90%) 和理想的低湿度 (~5%) 和水活性 (~0.3).
- 微封装的益生菌对模拟的胃肠道疾病表现出更强的耐受性.
- 与自由细胞相比,在微封装菌株中观察到较好的粘附性质和增加的抗氧化活性.
结论:
- 微封装是一种有效的技术,可以保护和增强益生菌的特性.
- 开发的协生菌显示出具有改善健康促进属性的功能性食品的潜力.
- 这种方法为功能成分提供了增强的稳定性,延长的保质期和室温稳定性.
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