Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, P.O. Box 46414-356 Noor, Iran.
Department of Food Science & Industries, Khazar Institute of Higher Education, P.O. 46315-389 Mazandaran, Mahmoodabad, Iran.
Food Chem. 2022 Mar 15;372:131358. doi: 10.1016/j.foodchem.2021.131358. Epub 2021 Oct 7.
To improve the survivability of Lactobacillus rhamnosus probiotics, nanoliposomes (NLs) coated with chitosan (CH)-gelatin (GE) polyelectrolytes have been synthesized and characterized. The produced CH-GE-coated NLs containing L. rhamnosus had mean sizes in the range of 134.8-495.8 nm. HRTEM showed the smooth spherical shape of the vesicles. ATR-FTIR findings indicated the successful coating of the produced NLs by the used CH-GE polyelectrolytes. According to DSC results, CH-GE polyelectrolytes desorption on the surface of NLs altered the physical characteristics of the phospholipid bilayers. Here, an increase in the melting temperature (T) from 119.9 to 127.5 °C in L. rhamnosus-loaded CH-GE-coated NLs made this system more stable than uncoated liposomes. Furthermore, the CH-GE coated nanoparticles loaded with L. rhamnosus exhibited a significant enhancement in the viability of cells under simulated gastrointestinal fluids (SGF/SIF). These results may guide the potential application of polyelectrolytes-coated NLs as a carrier of probiotic cells in functional food development.
为了提高鼠李糖乳杆菌益生菌的存活率，已经合成并表征了用壳聚糖（CH）-明胶（GE）聚电解质包被的纳米脂质体（NL）。含有鼠李糖乳杆菌的所产生的 CH-GE 包被的 NL 的平均粒径在 134.8-495.8nm 的范围内。HRTEM 显示了囊泡的光滑球形形状。ATR-FTIR 结果表明，所使用的 CH-GE 聚电解质成功地包被了所产生的 NLs。根据 DSC 结果，CH-GE 聚电解质在 NLs 表面的解吸改变了磷脂双层的物理特性。在这里，载有鼠李糖乳杆菌的 CH-GE 包被的 NLs 的熔融温度（T）从 119.9°C 增加到 127.5°C，使该系统比未包被的脂质体更稳定。此外，载有鼠李糖乳杆菌的 CH-GE 包被的纳米颗粒在模拟胃肠道液体（SGF/SIF）下显著提高了细胞的存活率。这些结果可能为聚电解质包被的 NLs 作为功能性食品开发中益生菌细胞的载体的潜在应用提供指导。
