Qi Wentao, Liang Xinxiao, Yun Tingting, Guo Weiqun
Cereals and Oils Nutrition Research Group, Academy of State Administration of Grain, No. 11 Baiwanzhuang Street, Beijing, 100037 People's Republic of China.
J Food Sci Technol. 2019 Mar;56(3):1398-1404. doi: 10.1007/s13197-019-03616-w. Epub 2019 Feb 21.
Efficient microencapsulation of probiotics by most existing methods is limited by low throughput. In this work, and were microencapsulated by a method based on emulsion and internal gelation. The growth and survival of microencapsulated microbes under different stressors were investigated using free non-encapsulated ones as a control. The results showed that the prepared micro-beads by emulsion and internal gelation exhibited a spherical and smooth shape, with sizes between 300 and 500 μm. Both and grew well and survived better when encapsulated in micro-beads. The survival rates were increased 25% and 40% for microencapsulated and respectively when compared with non-encapsulated controls under high temperature and high humidity. The increases of survival rates were 60% for microencapsulated and 25% for in simulated gastric juice. And the increases were 15% and 20% respectively when the survival rates of the microencapsulated and were determined in simulated intestinal juice. The microencapsulation by emulsion and internal gelation offers an effective way to protect microbes in adverse in vitro and in vivo conditions and is promising for the large-scale production of probiotics microencapsulation.
大多数现有方法对益生菌的高效微囊化受到低通量的限制。在本研究中，[具体微生物名称1]和[具体微生物名称2]通过基于乳液和内部凝胶化的方法进行微囊化。以游离的未微囊化微生物作为对照，研究了微囊化微生物在不同应激条件下的生长和存活情况。结果表明，通过乳液和内部凝胶化制备的微珠呈球形且表面光滑，尺寸在300至500μm之间。[具体微生物名称1]和[具体微生物名称2]在微珠中包封时均生长良好且存活情况更佳。在高温和高湿度条件下，与未微囊化的对照相比，微囊化的[具体微生物名称1]和[具体微生物名称2]的存活率分别提高了25%和40%。在模拟胃液中，微囊化的[具体微生物名称1]和[具体微生物名称2]的存活率提高分别为60%和25%。而在模拟肠液中测定微囊化的[具体微生物名称1]和[具体微生物名称2]的存活率时，提高幅度分别为15%和20%。通过乳液和内部凝胶化进行微囊化提供了一种在体外和体内不利条件下保护微生物的有效方法，并且在益生菌微囊化的大规模生产方面具有前景。
