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包衣方法对鸡饲料中植物乳杆菌存活率的影响。

Effect of Coating Method on the Survival Rate of L. plantarum for Chicken Feed.

作者信息

Lee Sang-Yoon, Jo Yeon-Ji, Choi Mi-Jung, Lee Boo-Yong, Han Jong-Kwon, Lim Jae Kag, Oh Jae-Wook

机构信息

Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea.

Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.

出版信息

Korean J Food Sci Anim Resour. 2014;34(2):230-7. doi: 10.5851/kosfa.2014.34.2.230. Epub 2014 Apr 30.

DOI:10.5851/kosfa.2014.34.2.230
PMID:26760943
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4597852/
Abstract

This study was designed to find the most suitable method and wall material for microencapsulation of the Lactobacillus plantarum to maintain cell viability in different environmental conditions. To improve the stability of L. plantarum, we developed an encapsulation system of L. plantarum, using water-in-oil emulsion system. For the encapsulation of L. plantarum, corn starch and glyceryl monostearate were selected to form gel beads. Then 10% (w/v) of starch was gelatinized by autoclaving to transit gel state, and cooled down at 60ºC and mixed with L. plantarum to encapsulate it. The encapsulated L. plantarum was tested for the tolerance of acidic conditions at different temperatures to investigate the encapsulation ability. The study indicated that the survival rate of the microencapsulated cells in starch matrix was significantly higher than that of free cells in low pH conditions with relatively higher temperature. The results showed that corn starch as a wall material and glycerol monostearate as a gelling agent in encapsulation could play a role in the viability of lactic acid bacteria in extreme conditions. Using the current study, it would be possible to formulate a new water-in-oil system as applied in the protection of L. plantarum from the gastric conditions for the encapsulation system used in chicken feed industry.

摘要

本研究旨在寻找最适合植物乳杆菌微胶囊化的方法和壁材，以在不同环境条件下维持细胞活力。为提高植物乳杆菌的稳定性，我们利用油包水乳液体系开发了一种植物乳杆菌包封系统。对于植物乳杆菌的包封，选择玉米淀粉和单硬脂酸甘油酯来形成凝胶珠。然后将10%（w/v）的淀粉通过高压灭菌使其糊化转变为凝胶状态，并在60℃冷却后与植物乳杆菌混合进行包封。对包封后的植物乳杆菌进行不同温度下酸性条件耐受性测试，以研究包封能力。研究表明，在较低pH值和相对较高温度条件下，淀粉基质中微胶囊化细胞的存活率显著高于游离细胞。结果表明，在包封过程中，玉米淀粉作为壁材和单硬脂酸甘油酯作为凝胶剂，可在极端条件下对乳酸菌的活力起到作用。利用本研究成果，有可能为鸡饲料工业中用于保护植物乳杆菌免受胃部环境影响的包封系统配制一种新的油包水体系。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/e1d95b2fc799/kosfa-34-230-f007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/c6f7da2726ef/kosfa-34-230-f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/69f900e0b96b/kosfa-34-230-f002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/bf49b6ec97ad/kosfa-34-230-f003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/5351e27ee34a/kosfa-34-230-f004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/729731238323/kosfa-34-230-f005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/24d92ac05601/kosfa-34-230-f006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/e1d95b2fc799/kosfa-34-230-f007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/c6f7da2726ef/kosfa-34-230-f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/69f900e0b96b/kosfa-34-230-f002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/bf49b6ec97ad/kosfa-34-230-f003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/5351e27ee34a/kosfa-34-230-f004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/729731238323/kosfa-34-230-f005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/24d92ac05601/kosfa-34-230-f006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d0aa/4597852/e1d95b2fc799/kosfa-34-230-f007.jpg

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