大豆卵磷脂可提高包封藻油和益生菌复合凝聚物的稳定性及脂解作用。

Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates.

作者信息

Zhang Weiqian, Chen Ying, Wang Weifei, Lan Dongming, Wang Yonghua

机构信息

Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China.

Sericultural and Agrifood Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China.

出版信息

J Sci Food Agric. 2023 Jun;103(8):4164-4173. doi: 10.1002/jsfa.12422. Epub 2023 Jan 19.

DOI:10.1002/jsfa.12422

PMID:36585953

Abstract

BACKGROUND

Co-encapsulation of probiotics and omega-3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega-3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg ) and gum arabic (GA, 30 g kg ) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE-P-GA) and co-microcapsules containing probiotics and algal oil (GE-P-O-GA), and soy lecithin (SL) was added to probiotics-algal oil complex coacervates [GE-P-O(SL)-GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze-drying and long-term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion.

RESULTS

GE-P-O(SL)-GA had a smaller particle size (51.20 μm), as well as higher freeze-drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE-P-O(SL)-GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long-term storage at -18,4 and 25 °C was in the order: GE-P-O(SL)-GA > GE-P-O-GA > GE-P-GA.

CONCLUSION

As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE-P-O(SL)-GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high-viability and high-lipolysis probiotics-algal oil microcapsules. © 2022 Society of Chemical Industry.

摘要

背景

采用复合凝聚法将益生菌与ω-3油共包封是提高益生菌在不利条件下耐受性的有效方法，然而发现ω-3油的复合凝聚法脂质消化率较低。在本研究中，使用明胶（GE，30 g/kg）和阿拉伯胶（GA，30 g/kg）通过复合凝聚法包封植物乳杆菌WCFS1和藻油，以制备含益生菌的微胶囊（GE-P-GA）和含益生菌与藻油的共微胶囊（GE-P-O-GA），并向益生菌-藻油复合凝聚物[GE-P-O(SL)-GA]中添加大豆卵磷脂（SL）以增强其稳定性和脂解作用。然后，我们评估了不同微胶囊化益生菌在冻干和长期储存后的活力，以及包封的益生菌和藻油在体外消化过程中的存活率和释放性能。

结果

GE-P-O(SL)-GA粒径较小（51.20μm），益生菌的冻干存活率较高（90.06%），藻油的包封率较高（75.74%）。此外，GE-P-O(SL)-GA在体外消化模型中显示出较高的藻油释放率（79.54%）、脂解度（74.63%）和二十二碳六烯酸脂解效率（64.8%）。模拟消化和在-18、4和25℃长期储存后，微胶囊化益生菌的活力顺序为：GE-P-O(SL)-GA＞GE-P-O-GA＞GE-P-GA。