Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
National Engineering Research Center of Dairy for Maternal & Child Health, Beijing Sanyuan Foods Co. Ltd, Beijing 100163, China.
Food Chem. 2023 Feb 15;402:134253. doi: 10.1016/j.foodchem.2022.134253. Epub 2022 Sep 15.
In this study, shell-core fibers were successfully prepared by using Eudragit S100 (ES100) and poly(vinyl alcohol) (PVA)/pectin (PEC) through coaxial electrospinning technology. The electrospun fiber was characterized by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray diffraction (XRD). Thermo-gravimetric analysis (TGA) showed that the coaxial electrospun fiber encapsulated with Lactobacillus rhamnosus 1.0320 (L. rhamnosus) had higher thermal stability than the electrospun fiber prepared by uniaxial electrospinning. L. rhamnosus encapsulated by coaxial electrospun fiber maintained 90.07% and 91.96% survivability in simulated gastric and intestinal fluids. After continuous simulated gastrointestinal fluid treatment, the survival rate of L. rhamnosus encapsulated by coaxial electrospun fiber was 81.40%. The results indicate that shell-core fiber-encapsulated probiotics can improve the tolerance of probiotics to the harsh environment of gastrointestinal tract. The fiber prepared in this study can be applied to the preparation of functional fermented food such as probiotic yogurt fermentation in the future.
在这项研究中，通过同轴静电纺丝技术成功制备了壳核纤维，其中包含 Eudragit S100（ES100）和聚（乙烯醇）（PVA）/果胶（PEC）。采用衰减全反射傅里叶变换红外光谱（ATR-FTIR）和 X 射线衍射（XRD）对电纺纤维进行了表征。热重分析（TGA）表明，用 Lactobacillus rhamnosus 1.0320（L. rhamnosus）包封的同轴静电纺纤维比单轴静电纺纤维具有更高的热稳定性。在模拟胃液和肠液中，用同轴静电纺纤维包封的 L. rhamnosus 的存活率保持在 90.07%和 91.96%。经过连续模拟胃肠道液处理后，用同轴静电纺纤维包封的 L. rhamnosus 的存活率为 81.40%。结果表明，壳核纤维包埋益生菌可以提高益生菌对胃肠道恶劣环境的耐受性。本研究制备的纤维将来可应用于益生菌酸奶发酵等功能性发酵食品的制备。
