Department of Plant Physiology and Plant Ecology, Institute of Agronomy, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary.
Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary.
Int J Biol Macromol. 2021 Dec 1;192:461-470. doi: 10.1016/j.ijbiomac.2021.09.177. Epub 2021 Oct 1.
Probiotic L. acidophilus La-14 cells were co-encapsulated with Ganoderma lingzhi extract to prolong the viability of the cells under simulated gastrointestinal (SGI) condition and to protect the active ingredients of Reishi mushroom during the storage period. Combinations of distinctive reagents (sodium alginate, chitosan, maltose, Hydroxyethyl-cellulose (HEC), hydroxypropyl methylcellulose (HPMC), and calcium lactate) were tested. Optimal double layer Ca-alginate hydrogel beads were fabricated with significantly improved characteristics. The incorporation of maltose significantly decreases the release rate of mushrooms' phenolics, antioxidants, and β-glucan during the storage time. Significant improvement in probiotic cells viability under SGI condition has been found and confirmed by confocal laser microscopy in maltose containing double layer coated calcium alginate beads variants. The encapsulation of newly formulated prebiotic Reishi extract and probiotic L. acidophilus is creating a new potential food application for such medicinal mushrooms and natural products with unpleasant taste upon oral consumption.
将益生菌嗜酸乳杆菌 La-14 细胞与灵芝提取物共同包封，以延长细胞在模拟胃肠道（SGI）条件下的存活率，并在储存期间保护灵芝蘑菇的有效成分。测试了不同试剂（海藻酸钠、壳聚糖、麦芽糖、羟乙基纤维素（HEC）、羟丙基甲基纤维素（HPMC）和乳酸钙）的组合。使用优化的双层 Ca-海藻酸钠水凝胶珠，其特性得到了显著改善。在储存过程中，麦芽糖的加入显著降低了蘑菇酚类、抗氧化剂和β-葡聚糖的释放率。通过共聚焦激光显微镜在含有麦芽糖的双层包被 Ca-海藻酸钠珠变体中证实，在 SGI 条件下益生菌细胞的存活率得到了显著提高。新配方的益生元灵芝提取物和益生菌嗜酸乳杆菌的包封为这种药用蘑菇和口服时味道不佳的天然产品创造了一种新的潜在食品应用。
