潜在益生菌特性及益生菌酵母菌株包封对模拟胃肠道条件下存活率的影响。
Potential probiotic characterization and effect of encapsulation of probiotic yeast strains on survival in simulated gastrointestinal tract condition.
作者信息
Suvarna Surajvanshikumar, Dsouza Janice, Ragavan Mangala Lakshmi, Das Nilanjana
机构信息
School of Biosciences and Technology, VIT University, Vellore, Tamil Nadu India.
出版信息
Food Sci Biotechnol. 2018 Jan 10;27(3):745-753. doi: 10.1007/s10068-018-0310-8. eCollection 2018 Jun.
Abstract
The present study is focused on probiotic characterization of four yeasts viz. VIT-SJSN01, VIT-ASN04, VIT-ASN01 and VIT-ASN03 isolated from food samples based on their auto-aggregation, co-aggregation ability and haemolytic activity. All the yeast strains showed good self-adhering and co-adhering potentiality with a value index of greater than 85%. None of the strains exhibited haemolysis which confirmed their non-pathogenic nature. Yeast strains were encapsulated in sodium alginate, sodium alginate coated with chitosan and sodium alginate-gelatinized with starch. Size and morphology of the beads and capsules were determined using SEM analysis. Encapsulation output and viability under storage condition was investigated. It was found that probiotic yeasts encapsulated in sodium alginate beads, chitosan coated beads and microcapsules showed better survival to simulated gastrointestinal conditions compared to free cells.
摘要
本研究聚焦于从食品样品中分离出的四种酵母即VIT-SJSN01、VIT-ASN04、VIT-ASN01和VIT-ASN03的益生菌特性，基于它们的自聚集、共聚集能力和溶血活性进行研究。所有酵母菌株均表现出良好的自黏附和共黏附潜力，价值指数大于85%。没有菌株表现出溶血现象，这证实了它们的非致病性。酵母菌株被包封在海藻酸钠、壳聚糖包被的海藻酸钠以及用淀粉糊化的海藻酸钠中。使用扫描电子显微镜分析确定珠子和胶囊的大小及形态。研究了包封产率和储存条件下的活力。结果发现，与游离细胞相比，包封在海藻酸钠珠、壳聚糖包被珠和微胶囊中的益生菌酵母在模拟胃肠道条件下表现出更好的存活率。
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