Gbassi Gildas Komenan, Vandamme Thierry, Ennahar Saïd, Marchioni Eric
IPHC, Laboratoire de Chimie Analytique et Sciences de l'Aliment (UMR-7178) Faculté de Pharmacie, ULP-CNRS, Illkirch-Graffenstaden, France.
Int J Food Microbiol. 2009 Jan 31;129(1):103-5. doi: 10.1016/j.ijfoodmicro.2008.11.012. Epub 2008 Nov 17.
Whey proteins were used as a coating material to improve encapsulation of Lactobacillus plantarum strains in calcium alginate beads. L. plantarum 299v, L. plantarum 800 and L. plantarum CIP A159 were used in this study. Inactivation experiments were carried out in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Cross-sections of freeze-dried beads revealed the random distribution of bacteria throughout the alginate network. From an initial count of 10.04+/-0.01 log(10) CFU g(-1) for L. plantarum 299v, 10.12+/-0.04 for L. plantarum CIP A159 and 10.03+/-0.01 for L. plantarum 800, bacteria in coated beads and incubated in SGF (37 degrees C, 60 min) showed a better survival for L. plantarum 299v, L. plantarum CIP A159 and L. plantarum 800 (respectively 7.76+/-0.12, 6.67+/-0.08 and 5.81+/-0.25 log(10) CFU g(-1)) when compared to uncoated beads (2.19+/-0.09, 1.89+/-0.09 and 1.65+/-0.10 log(10) CFU g(-1)) (p<0.05). Only bacteria in the coated beads survived in the SIF medium (37 degrees C, 180 min) after SGF treatment. This preliminary work showed that whey proteins are a convenient, cheap and efficient material for coating alginate beads loaded with bacteria.
乳清蛋白被用作包衣材料，以改善植物乳杆菌菌株在海藻酸钙珠中的包封效果。本研究使用了植物乳杆菌299v、植物乳杆菌800和植物乳杆菌CIP A159。在模拟胃液（SGF）和模拟肠液（SIF）中进行了灭活实验。冻干珠的横截面显示细菌在整个海藻酸盐网络中随机分布。植物乳杆菌299v的初始计数为10.04±0.01 log(10) CFU g(-1)，植物乳杆菌CIP A159为10.12±0.04，植物乳杆菌800为10.03±0.01，与未包衣的珠子（分别为2.19±0.09、1.89±0.09和1.65±0.10 log(10) CFU g(-1)）相比，在SGF（37℃，60分钟）中孵育的包衣珠子中的植物乳杆菌299v、植物乳杆菌CIP A159和植物乳杆菌800的存活率更高（分别为7.76±0.12、6.67±0.08和5.81±0.25 log(10) CFU g(-1)）（p<0.05）。在SGF处理后，只有包衣珠子中的细菌在SIF培养基（37℃，180分钟）中存活。这项初步工作表明，乳清蛋白是一种方便、廉价且高效的材料，可用于包被负载细菌的海藻酸钙珠。
