a Centro Regional de Estudios en Alimentos Saludables - CREAS , Valparaíso , Chile.
b Pontificia Universidad Católica de Valparaíso , Valparaíso , Chile.
J Microencapsul. 2017 Nov;34(7):667-674. doi: 10.1080/02652048.2017.1390005. Epub 2017 Oct 23.
The target site of action of probiotics is the intestine. They must be surviving the stomach acidic condition before reaching the target site. Three probiotic bacteria were microencapsulated in sodium alginate beads using a sophisticated microencapsulation technology provided by BÜCHI B-390. This study reports the tolerance of the different microencapsulated Lactobacillus at low pH using simulated gastric juice, comparing it with the tolerance of free bacteria. The three microencapsulated strains displayed time-dependent acid sensitivity at pH values under 3.0. At pH 2.0, a dramatic reduction in bacterial survival occurred after 5 min, with only L. casei surviving after 30 min, with 75% survival. At pH 2.5 microencapsulated L. casei survived for 90 , L. reuteri survived for 60 and L. bulgaricus survived for only 30 min, respectively. The microencapsulation technology used in this study may effectively protect Lactobacillus from gastric conditions and permit comparisons between strains.
益生菌的作用靶点是肠道。它们必须在到达作用靶点之前在胃酸环境中存活下来。三种益生菌使用 BÜCHI B-390 提供的复杂微囊化技术被微囊化在海藻酸钠珠中。本研究使用模拟胃液报告了不同微囊化乳杆菌在低 pH 值下的耐受性，将其与游离细菌的耐受性进行了比较。三种微囊化菌株在 pH 值低于 3.0 时表现出时间依赖性的酸敏感性。在 pH 2.0 下，细菌在 5 分钟后迅速减少，仅在 30 分钟后 L. casei 存活，存活率为 75%。在 pH 2.5 下，微囊化的 L. casei 存活 90 分钟，L. reuteri 存活 60 分钟，L. bulgaricus 仅存活 30 分钟。本研究中使用的微囊化技术可以有效地保护乳杆菌免受胃环境的影响，并允许对不同菌株进行比较。
