Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Food Res Int. 2022 Oct;160:111723. doi: 10.1016/j.foodres.2022.111723. Epub 2022 Jul 22.
Probiotics are living microorganisms that can produce health benefits to the host only when they are ingested in sufficient quantities and reach the intestines active state. However, the external environment that probiotics face for a long time before administration and the low pH environment in the stomach after administration can greatly reduce their activity. In this work, we proposed a simple microfluidic encapsulation strategy to efficiently prepare the probiotics-loaded nanocellulose/alginate delivery system, which can improve the storage stability and gastrointestinal survival rate of probiotics. The microcapsules were found to be monodisperse, and the average particle size was<500 μm by observing the microstructure and macroscopic morphology. The kelp nanocellulose was cross-linked in the microcapsule and formed a dense surface with alginate. Through the simulated gastrointestinal digestion experiment, it was found that the survival of probiotics in microcapsules containing 0.5 % and 1.5 % kelp nanocellulose decreased by 1.77 log CFU/g and 1.65 log CFU/g respectively, which was significantly lower than that of nanocellulose-free microcapsules (3.70 log CFU/g). And all the treated groups could release probiotics above 7 log CFU/g after digesting intestinal juice for 6 h. Furthermore, through the storage experiment, it was found that the microcapsules with 1.5 % kelp nanocellulose could still release 8.07 log CFU/g probiotics after four weeks. The results provide a new strategy for probiotics processing and extensive high-value utilization of marine natural products.
益生菌是指能够有益于宿主健康的活微生物，只有当它们以足够的数量摄入并到达肠道活跃状态时才会产生作用。然而，益生菌在给药前长期面临的外部环境和给药后胃中的低 pH 环境会大大降低其活性。在这项工作中，我们提出了一种简单的微流控包封策略，以有效地制备益生菌负载的纳米纤维素/海藻酸盐递药系统，从而提高益生菌的储存稳定性和胃肠道存活率。通过观察微观结构和宏观形态，发现微胶囊呈单分散性，平均粒径<500μm。微胶囊中的海带纳米纤维素发生交联，并与海藻酸盐形成致密的表面。通过模拟胃肠道消化实验发现，含有 0.5%和 1.5%海带纳米纤维素的微胶囊中益生菌的存活率分别降低了 1.77 log CFU/g 和 1.65 log CFU/g，明显低于无纳米纤维素的微胶囊（3.70 log CFU/g）。并且所有处理组在消化肠液 6 小时后均可释放超过 7 log CFU/g 的益生菌。此外，通过储存实验发现，含有 1.5%海带纳米纤维素的微胶囊在四周后仍可释放 8.07 log CFU/g 的益生菌。该结果为益生菌加工和海洋天然产物的广泛高值利用提供了新策略。
