Anagha K, Sreejit V, Preetha R
Department of Food Process Engineering, School of Bioengineering, The College of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, Tamil Nadu 603203 India.
J Food Sci Technol. 2023 Mar;60(3):1125-1135. doi: 10.1007/s13197-022-05639-2. Epub 2022 Dec 7.
This study aims to hydrolyze the immunogenic gluten peptides by probiotic bacteria, G01. It was isolated from curd and isolation was done based on ability to hydrolyze gluten. It was also tested for probiotic properties such as survival in gastric juice, bile salts, acid resistance, antibiotic sensitivity, antioxidant potential, sodium chloride tolerance, and antimicrobial activity. G01 exhibited potential probiotic properties also, hence it was selected for microencapsulation. Probiotic was encapsulated in sodium alginate beads using banana powder as prebiotic and aloe vera as the adsorbent. The bead morphology was studied using scanning electron microscopy and transmission electron microscopy. The chemical composition of the bead was confirmed by FTIR. It was observed that 99% of the encapsulated probiotic cells were released into the simulated intestinal fluid in 90 min. Storage study was conducted for encapsulated probiotic and after four weeks of storage, the probiotic count in microcapsules was 7.82 log CFU/g. The formulated synbiotic capsules are suggested to incorporate in porridge for celiac patients since the probiotic has gluten reduction property.
本研究旨在利用益生菌G01水解具有免疫原性的麸质肽。该菌株从凝乳中分离得到，基于其水解麸质的能力进行分离。还对其益生菌特性进行了测试，如在胃液、胆盐中的存活能力、耐酸性、抗生素敏感性、抗氧化潜力、耐氯化钠能力和抗菌活性。G01也表现出潜在的益生菌特性，因此被选择用于微胶囊化。以香蕉粉作为益生元，芦荟作为吸附剂，将益生菌包封在海藻酸钠珠中。使用扫描电子显微镜和透射电子显微镜研究了珠子的形态。通过傅里叶变换红外光谱确认了珠子的化学成分。观察到99%的包封益生菌细胞在90分钟内释放到模拟肠液中。对包封的益生菌进行了储存研究，储存四周后，微胶囊中的益生菌计数为7.82 log CFU/g。由于该益生菌具有降低麸质的特性，建议将配制好的合生元胶囊加入乳糜泻患者的粥中。
