多孔淀粉浓度对微囊包埋嗜酸乳杆菌微生物特性的影响。
Effect of porous starch concentrations on the microbiological characteristics of microencapsulated Lactobacillus acidophilus.
机构信息
Key Laboratory of Food Bio-technology under the supervision of Sichuan, School of Bioengineering, Xihua University, Chengdu, 610039, PR China.
出版信息
Food Funct. 2014 May;5(5):972-83. doi: 10.1039/c3fo60438a.
This study was conducted to evaluate the effect of different porous starch concentrations on the microbiological characteristics of microencapsulated Lactobacillus acidophilus. Results showed that the encapsulation efficiency of L. acidophilus with porous starch at a concentration of 10% is the highest (61.2%) compared with other concentrations. The morphology of microencapsulation was observed by scanning electron microscope. Moreover, survival assays at pH 1.5 indicated that, at the end of 3 h, the cell numbers for microencapsulation with 10% porous starch and free cells showed 2.63 and 4.01 logarithmic cycle reductions, respectively. However, no significant reduction in viable count was observed in microcapsules as well as for free cells at pH 6.5 for 3 h. The improving survival rate under high temperatures was observed with increasing concentration of porous starch from 6 to 10% and decreasing temperature. The released counts were increased with prolonged incubation time and were between 6.34 and 6.46 log CFU g(-1) at the end of storage exposure for 2.5 h to simulated colonic pH solution. These results indicated that porous starch with the optimum concentration as a carrier can be considered as an innovative technology to improve the stability of L. acidophilus.
本研究旨在评估不同多孔淀粉浓度对微囊化嗜酸乳杆菌微生物特性的影响。结果表明，与其他浓度相比，浓度为 10%的多孔淀粉包埋嗜酸乳杆菌的包埋效率最高（61.2%）。通过扫描电子显微镜观察微囊化的形态。此外，在 pH 值为 1.5 时的存活实验表明，在 3 小时结束时，用 10%多孔淀粉进行微囊化的细胞数和游离细胞数分别减少了 2.63 和 4.01 个对数周期。然而，在 3 小时内，在 pH 值为 6.5 时，微胶囊和游离细胞中均未观察到活菌计数有显著减少。随着多孔淀粉浓度从 6%增加到 10%，并降低温度，高温下的存活率提高。随着孵育时间的延长，释放的计数增加，在模拟结肠 pH 溶液中储存暴露 2.5 小时结束时，释放计数在 6.34 到 6.46 log CFU g(-1)之间。这些结果表明，作为载体的最佳浓度的多孔淀粉可以被认为是一种提高嗜酸乳杆菌稳定性的创新技术。
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