一种新型协同作用的共生生物共同封装的Lactobacillus spp.的发展和形态/微观结构特征. 财团和甘粉公司
Monica Villanueva-Castañeda1, Mayra Antunez-Mojica2, Daniel Tapia-Maruri3
1Facultad de Nutrición Universidad Autónoma del Estado de Morelos Cuernavaca Mexico.
Food science & nutrition
|December 5, 2025
概括
咖啡豆粉作为益生菌,增强益生菌的生长和稳定性. 与酸盐联合封装保护了共生系统,显示了功能性益生菌输送的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养保健品 营养保健品
背景情况:
- 开罗丰富的生物活性化合物具有潜在的益生菌性质.
- 益生菌的活力和功能对于它们的有效性至关重要.
- 开发稳定的协生传递系统是一个持续的挑战.
研究的目的:
- 为了研究 kale 粉和多作为 Lactobacillus spp. 的益生菌.
- 开发和描述一个使用 kale 和 alginate 共同封装的共生系统.
- 评估不同条件下的协生系统的稳定性和生存能力.
主要方法:
- 增长动力学实验与乳杆菌种类的实验. 和胡卜粉. 胡卜粉.
- 同时封装的 Lactobacillus spp.,胡卜粉,和酸.
- 使用电子显微镜进行形态表征.
- 在4°C储存后的生存能力评估.
- 对焦和电子显微镜用于聚烯定位和粒子完整性.
主要成果:
- 1%的 kale 粉末显著增强了 Lactobacillus spp. 增长. 增长. 增长. 这就是增长.
- 同封装的协生菌显示了93%的封装效率,并在4°C保持活力.
- 颗粒在4°C和冷时保持结构完整,但在脱水时发生变化.
- 在0.4%的度下,胡卜的多支持最佳的细菌生长,基质抑制在0.6%.
结论:
- kale 聚醇既可以作为益生菌基质,也可以作为保护剂.
- 基于酸盐的联合封装有效地稳定了与胡卜的共生菌.
- 这项研究证明了开罗在开发稳定和功能性的共生传递系统方面的潜力.
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