Ashwar Bilal Ahmad, Gani Asir, Gani Adil, Shah Asima, Masoodi Farooq Ahmad
Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Food Chem. 2018 Jan 15;239:287-294. doi: 10.1016/j.foodchem.2017.06.110. Epub 2017 Jun 21.
The research reported in this article is based on the hypothesis that crosslinking of starch can make it a potential wall material for targeted delivery of probiotics by altering its digestion. Three probiotic strains namely Lactobacillus casei, Lactobacillus brevis and Lactobacillus plantarum were microencapsulated with resistant starch. Encapsulation yield (%) of resistant starch microspheres was in the range of 43.01-48.46. The average diameter of resistant starch microparticles was in the range of 45.53-49.29μm. Fourier transform infrared (FT-IR) spectroscopy of microcapsules showed peaks in the region of 900-1300cm and 2918-2925cm which corresponds to the presence of bacteria. Differential Scanning Calorimeter (DSC) showed better thermal stability of resistant starch microcapsules. Microencapsulated probiotics survived well in simulated gastrointestinal conditions and adverse heat conditions. The viability of the microcapsulated lactobacilli also remained high (>7 log cfu g) for 2months at 4°C. The results revealed that resistant starch is the potential new delivery carrier for oral administration of probiotics.
淀粉交联可通过改变其消化过程，使其成为益生菌靶向递送的潜在壁材。分别用抗性淀粉对三种益生菌菌株即干酪乳杆菌、短乳杆菌和植物乳杆菌进行了微胶囊化。抗性淀粉微球的包封率（%）在43.01 - 48.46范围内。抗性淀粉微粒的平均直径在45.53 - 49.29μm范围内。微胶囊的傅里叶变换红外（FT - IR）光谱在900 - 1300cm和2918 - 2925cm区域出现峰值，这对应于细菌的存在。差示扫描量热仪（DSC）显示抗性淀粉微胶囊具有更好的热稳定性。微胶囊化的益生菌在模拟胃肠道条件和不利的热条件下存活良好。微胶囊化的乳酸杆菌在4°C下2个月内的活力也保持在较高水平（>7 log cfu/g）。结果表明，抗性淀粉是口服益生菌的潜在新型递送载体。
