功能性面包含有含有乳杆菌delbrueckii亚种的共生微囊. 布尔加里克斯 (Bulgaricus) 和酶激素的兴起
Pınar Aytar Çelik1, Dilan Barut Yavaş2, Benay Çolak2
1Department of Biotechnology and Biosafety, Eskisehir Osmangazi University, Eskisehir, Türkiye; Environmental Protection and Control Program, Eskisehir Osmangazi University, Eskisehir, Türkiye.
Food chemistry
|March 11, 2026
概括
这项研究开发了结合益生菌和益生菌的共生微囊,以改善肠道健康. 包含这些微囊的功能性面包显示出增强的益生菌稳定性和有益的黄油酸生产.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 越来越多的消费者对促进健康的功能性食品的需求.
- 对益生菌和益生菌等生物活性成分进行有效的输送系统的需要.
- 酶生成的Levano作为一个有前途的益生菌剂.
研究的目的:
- 开发和描述结合益生菌和益生菌剂的共生微囊.
- 在模拟的胃肠道条件下,评估微囊中的益生菌的稳定性和活力.
- 评估协生微囊在功能性面包生产中的有效性.
主要方法:
- 使用酶激素和益生菌开发共生微囊.
- 微囊的形态和颗粒大小分析.
- 在模拟的胃肠道条件下进行体外活力测试.
- 试点规模生产功能性面包,包含共生微囊.
- 在功能性面包中分析黄油酸生产和益生菌细胞数量.
主要成果:
- 微囊是无毒的,具有统一的形态和颗粒大小 (90% ≤1658.057μm).
- 在模拟的胃肠道条件下保持了高益生菌活力 (0.6-2.0 log cfu/mL减少).
- 功能性面包显示了黄油酸形成和益生菌计数之间的正相关性,表明有效的协生作用.
- 微囊矩阵证明了保护效率,提高了益生菌的稳定性和生物可用性.
结论:
- 协生微囊有效地保护益生菌,并提高其生物可用性.
- 开发的微囊适合纳入功能性食品,如面包.
- 这一战略提供了一种技术上可行的方法来生产有益的功能性面包.
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