Division of Food Science, Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
J Sci Food Agric. 2013 Jul;93(9):2229-38. doi: 10.1002/jsfa.6030. Epub 2013 Feb 8.
Fruit drinks containing probiotics are gaining interest in the global marketplace. For example, longan juice, containing carbohydrate and various bioactive components, is a potentially health-promoting beverage as well as probiotic carrier for human consumption. In this study, high-pressure and thermal processes were applied to eliminate competitive micro-organisms in longan juice prior to the addition of Lactobacillus acidophilus LA5 or Lactobacillus casei 01. The activities of these probiotics in a simulated gastrointestinal tract were also investigated.
Encapsulated probiotics could survive in the acidic environment of the stomach and small intestine, while the free cells were completely eliminated. In the colon experiment, the influence of encapsulated L. casei 01 on colon lactobacilli was significantly greater than that of encapsulated L. acidophilus LA5. Both encapsulated probiotics suspended in processed longan juices led to extensive increases in the formation of lactic acid and short-chain fatty acids (SCFA). Acetate was the major SCFA produced by colon bacteria, followed by propionate and butyrate. The discernible clear zone suggested that L. casei 01 provided greater antibacterial activity than L. acidophilus LA5.
Both encapsulated probiotics along with processed longan juice led to significant increases in colon lactobacilli, lactic acid and SCFA formation.
含有益生菌的水果饮料在全球市场中越来越受欢迎。例如，龙眼汁含有碳水化合物和各种生物活性成分，是一种具有潜在促进健康作用的饮料，也可以作为益生菌的载体供人类消费。在这项研究中，高压和热处理工艺被应用于在添加嗜酸乳杆菌 LA5 或干酪乳杆菌 01 之前，消除龙眼汁中的竞争性微生物。还研究了这些益生菌在模拟胃肠道中的活性。
包埋益生菌可以在胃和小肠的酸性环境中存活，而游离细胞则被完全消除。在结肠实验中，包埋的干酪乳杆菌 01 对结肠乳杆菌的影响明显大于包埋的嗜酸乳杆菌 LA5。悬浮在加工后的龙眼汁中的两种包埋益生菌都导致了乳酸和短链脂肪酸（SCFA）的大量形成。乙酸是结肠细菌产生的主要 SCFA，其次是丙酸和丁酸。可识别的清晰区域表明，干酪乳杆菌 01 提供了比嗜酸乳杆菌 LA5 更大的抗菌活性。
包埋益生菌和加工后的龙眼汁都导致了结肠乳杆菌、乳酸和 SCFA 形成的显著增加。
