Laboratory of Food Biotechnology and Protein Purification, Federal University of Tocantins (UFT), Gurupi, TO, Brazil.
Laboratory of Food Microbiology, Federal University of Tocantins (UFT), Palmas, TO, Brazil.
Braz J Microbiol. 2021 Sep;52(3):1503-1512. doi: 10.1007/s42770-021-00484-5. Epub 2021 Apr 10.
The demand for functional foods is increasing each year because consumers are gaining awareness about the importance of a healthy diet in the proper functioning of the body. Probiotics are among the most commonly known, commercialized, and studied foods. However, the loss of viability of probiotic products is observed during their formulation, processing, and storage. This study aimed to investigate the co-encapsulation of two Lactobacillus paracasei probiotic strains (LBC81 and ELBAL) with fructooligosaccharides (FOS) in a calcium alginate matrix using extrusion technology with gelatin as a coating material. The viability of the strains under gastrointestinal conditions and in storage at low temperature was also assessed. An immobilization yield of more than 59% was observed for both bacterial strains. Exposure to 2% biliary salts led to a decrease in the viability of free cells in the two L. paracasei strains, whereas the viability of microencapsulated cells increased up to 47%. After 35 days of storage at 4°C, the population of free cells was reduced, but microencapsulated cells remained stable after storage at low temperature. LBC81 bacteria microencapsulated with 1.5% FOS coated with gelatin were the most resistant to the stressful environments tested. Therefore, these results showed that co-encapsulation with FOS in a calcium alginate matrix coated with gelatin improved L. paracasei survival and may be useful for the development of more resistant probiotics and new functional foods.
对功能性食品的需求逐年增加，因为消费者越来越意识到健康饮食对于身体正常运作的重要性。益生菌是最常见、商业化和研究最多的食品之一。然而，在益生菌产品的配方、加工和储存过程中，其存活率会下降。本研究旨在使用挤压技术，以明胶作为包衣材料，将两种副干酪乳杆菌（LBC81 和 ELBAL）益生菌菌株与低聚果糖（FOS）共同包封在海藻酸钙基质中。还评估了菌株在胃肠道条件下和低温储存时的存活能力。两种细菌的固定化产率均高于 59%。暴露于 2%的胆汁盐会导致两种副干酪乳杆菌游离细胞的存活率下降，而微囊化细胞的存活率增加了 47%。在 4°C 下储存 35 天后，游离细胞的数量减少，但在低温下储存后微囊化细胞保持稳定。用 1.5%FOS 包被明胶微囊化的 LBC81 细菌对测试的应激环境最具抵抗力。因此，这些结果表明，在海藻酸钙基质中与 FOS 共同包封并用明胶包被可提高副干酪乳杆菌的存活率，并可能有助于开发更具抗性的益生菌和新型功能性食品。
