Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
Nutrients. 2019 Jul 13;11(7):1591. doi: 10.3390/nu11071591.
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
在功能性食品产品的开发过程中，保持益生菌的功效面临着巨大的挑战。有几个因素被认为会降低益生菌的存活率，包括基质酸度、产品中的氧气水平、其他乳酸菌的存在以及对其他竞争细菌产生的代谢物的敏感性。为了提高和维持微生物细胞的活力，人们采取了几种方法，如菌株选择、固定化技术、共生体开发等。其中，细胞在各种载体中的固定化，包括复合载体基质系统，最近引起了人们的兴趣，旨在保护益生菌免受不同类型的环境压力（例如，pH 值和热处理）的影响。同样，为了使益生菌成功到达大肠，细胞必须在食品加工和储存过程中存活，并能承受上消化道中遇到的应激条件。因此，合适的益生菌选择和有效输送仍然是一个技术挑战，特别是要特别关注维持配方产品中益生菌培养物的活力。共生组合的开发展示了另一种功能性食品的方法，即刺激益生菌的生长。本文综述的目的是总结为提高益生菌活力而采用的策略和新技术。
