将益生菌嗜酸乳杆菌 ATCC 4356 包埋在海藻酸钠-甘松香（Ferula Gummosa Boiss）胶珠中，并在益生菌芝麻酱 halva 中评估模拟胃肠道条件下的存活率。
Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva.
机构信息
Fars Agricultural and Natural Resources Research and Education Center, AREEO, Post Box: 7155863511, Shiraz, Fars, Iran.
Food Science and Technology, Islamic Azad University, Sarvestan, Fars, Iran.
出版信息
Braz J Microbiol. 2023 Sep;54(3):1589-1601. doi: 10.1007/s42770-023-01074-3. Epub 2023 Jul 29.
Abstract
One of the famous traditional confectionery products is Tahini halva. The aim of this study was the production of probiotic halva using free Lactobacillus acidophilus (FLA) and microencapsulated Lactobacillus acidophilus (MLA) with sodium alginate and galbanum gum as the second layer. The survival rate of MLA and FLA during heat stress, storage time, and simulation gastrointestinal condition in Tahini halva was assessed. The survival rates of MLA and FLA under heat stress were 50.13% and 34.6% respectively. During storage in Tahini halva, the cell viability loss was 3.25 Log CFU g and 6.94 Log CFU g for MLA and FLA, separately. Around 3.58 and 4.77 Log CFU g bacteria were reduced after 6 h of exposure in simulated gastrointestinal conditions, for MLA and FLA respectively. These results suggest that the use of alginate and galbanum gum is a promising approach to protecting L. acidophilus against harsh environmental conditions.
摘要
塔希尼乳香糖是著名的传统糖果产品之一。本研究旨在使用游离嗜酸乳杆菌（FLA）和微囊化嗜酸乳杆菌（MLA），以海藻酸钠和胡芦巴胶为第二层，生产益生菌乳香糖。评估 MLA 和 FLA 在热应激、储存时间和塔希尼乳香糖模拟胃肠道条件下的存活率。热应激下 MLA 和 FLA 的存活率分别为 50.13%和 34.6%。在塔希尼乳香糖储存过程中，MLA 和 FLA 的活菌数损失分别为 3.25 Log CFU g 和 6.94 Log CFU g。在模拟胃肠道条件下暴露 6 小时后，MLA 和 FLA 分别减少了 3.58 和 4.77 Log CFU g 细菌。这些结果表明，使用海藻酸钠和胡芦巴胶是保护嗜酸乳杆菌免受恶劣环境条件影响的一种有前途的方法。
相似文献
1
Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva.将益生菌嗜酸乳杆菌 ATCC 4356 包埋在海藻酸钠-甘松香（Ferula Gummosa Boiss）胶珠中，并在益生菌芝麻酱 halva 中评估模拟胃肠道条件下的存活率。
Braz J Microbiol. 2023 Sep;54(3):1589-1601. doi: 10.1007/s42770-023-01074-3. Epub 2023 Jul 29.
2
The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions.包埋对益生菌在冰淇淋和模拟胃肠道条件下稳定性的影响。
Probiotics Antimicrob Proteins. 2019 Dec;11(4):1348-1354. doi: 10.1007/s12602-018-9485-9.
3
Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion.嗜酸乳杆菌La-05的微胶囊化及其在植物奶中的应用：理化特性以及在储存、应激条件和模拟胃肠道消化过程中的存活率
Food Res Int. 2020 Sep;135:109295. doi: 10.1016/j.foodres.2020.109295. Epub 2020 May 7.
4
Microencapsulation of Probiotic KBL409 by Extrusion Technology to Enhance Survival under Simulated Intestinal and Freeze-Drying Conditions.采用挤压技术对益生菌KBL409进行微胶囊化以提高其在模拟肠道和冻干条件下的存活率。
J Microbiol Biotechnol. 2019 May 28;29(5):721-730. doi: 10.4014/jmb.1903.03018.
5
An in vitro gastrointestinal model to evaluate the tolerance of encapsulated Lactobacillus and Lactococcus strains with synbiotic containing lactobionic acid via lyophilization technique to harsh gastric conditions during storage time.通过冻干技术，利用含有乳寡糖的共生元评估包埋乳杆菌和乳球菌菌株对恶劣胃环境的耐受性的体外胃肠道模型，以在储存时间内。
Eur J Pharm Biopharm. 2024 Apr;197:114147. doi: 10.1016/j.ejpb.2023.11.012. Epub 2023 Nov 14.
6
Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria.游离及微囊化益生菌的耐酸性、耐胆汁性和耐热性。
J Food Sci. 2007 Nov;72(9):M446-50. doi: 10.1111/j.1750-3841.2007.00565.x.
7
Effect of Encapsulation of in Alginate-Tapioca Flour Microspheres Coated with Different Biopolymers on the Viability of Probiotic Bacteria.藻酸盐-木薯粉微球包埋对不同生物聚合物涂层益生菌活菌的影响。
ACS Appl Mater Interfaces. 2024 Oct 2;16(39):52878-52893. doi: 10.1021/acsami.4c10187. Epub 2024 Sep 20.
8
Microencapsulation of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material.以聚合乳清蛋白为壁材对嗜酸乳杆菌NCFM进行微囊化。
Int J Food Sci Nutr. 2016 Sep;67(6):670-7. doi: 10.1080/09637486.2016.1194810. Epub 2016 Jun 16.
9
Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Gastrointestinal Tract.在冷冻干燥香蕉粉中储存和模拟胃肠道条件下，微囊包埋益生菌的存活率提高。
Probiotics Antimicrob Proteins. 2019 Dec;11(4):1330-1339. doi: 10.1007/s12602-018-9464-1.
10
Live encapsulated Lactobacillus acidophilus cells in yogurt for therapeutic oral delivery: preparation and in vitro analysis of alginate-chitosan microcapsules.用于治疗性口服给药的酸奶中活的嗜酸乳杆菌包囊细胞：海藻酸盐-壳聚糖微胶囊的制备及体外分析
Can J Physiol Pharmacol. 2007 Sep;85(9):884-93. doi: 10.1139/Y07-057.
引用本文的文献
1
Encapsulation of by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions.通过挤压法对[具体物质]进行包封以评估其在藏红花奶冻中的活力及模拟胃肠道条件下的情况。 （注：原文中“Encapsulation of by Extrusion Method”里“of”后缺少具体被包封的物质名称，翻译时补充为“对[具体物质]进行包封”以使译文完整通顺）
Food Sci Nutr. 2024 Oct 23;12(11):9714-9726. doi: 10.1002/fsn3.4510. eCollection 2024 Nov.
2
Date yogurt supplemented with (ATCC 53103) encapsulated in wild sage () mucilage and sodium alginate by extrusion: The survival and viability against the gastrointestinal condition, cold storage, heat, and salt with low pH.通过挤压法用野生鼠尾草（）黏液和海藻酸钠包封的添加了（ATCC 53103）的日期酸奶：在胃肠道条件、冷藏、加热以及低pH值盐环境下的存活率和活力。
Food Sci Nutr. 2024 Aug 1;12(10):7630-7643. doi: 10.1002/fsn3.4304. eCollection 2024 Oct.
3
Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review.双层/多层微胶囊/载体包埋益生菌：简要综述。
Molecules. 2024 May 21;29(11):2431. doi: 10.3390/molecules29112431.
4
Antioxidant and Antibacterial Activities of Nano-probiotics Versus Free Probiotics Against Gastrointestinal Pathogenic Bacteria.纳米益生菌与游离益生菌对胃肠道病原菌的抗氧化和抗菌活性
Indian J Microbiol. 2024 Mar;64(1):141-152. doi: 10.1007/s12088-023-01140-2. Epub 2023 Nov 26.
本文引用的文献
1
The Role of Microencapsulation in Food Application.微胶囊化在食品应用中的作用。
Molecules. 2022 Feb 23;27(5):1499. doi: 10.3390/molecules27051499.
2
Nondairy Probiotic Products: Functional Foods That Require More Attention.非乳制品益生菌产品：需要更多关注的功能性食品。
Nutrients. 2022 Feb 10;14(4):753. doi: 10.3390/nu14040753.
3
A Potential Probiotic JBC5 Improves Longevity and Healthy Aging by Modulating Antioxidative, Innate Immunity and Serotonin-Signaling Pathways in .一种潜在的益生菌JBC5通过调节抗氧化、先天免疫和血清素信号通路来延长寿命并促进健康衰老。
Antioxidants (Basel). 2022 Jan 28;11(2):268. doi: 10.3390/antiox11020268.
4
Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications - A narrative review.包埋益生菌细胞：相关技术、天然来源的包埋材料和食品应用 - 叙述性综述。
Food Res Int. 2020 Nov;137:109682. doi: 10.1016/j.foodres.2020.109682. Epub 2020 Sep 18.
5
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage.冷藏期间添加亚麻籽的功能性酸奶的质地和感官特性
Food Sci Nutr. 2019 Feb 13;7(3):907-917. doi: 10.1002/fsn3.805. eCollection 2019 Mar.
6
Enhanced viability of layer-by-layer encapsulated Lactobacillus pentosus using chitosan and sodium phytate.壳聚糖和植酸钠增强层层包埋戊糖片球菌的活力。
Food Chem. 2019 Jul 1;285:260-265. doi: 10.1016/j.foodchem.2019.01.162. Epub 2019 Jan 31.
7
The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions.包埋对益生菌在冰淇淋和模拟胃肠道条件下稳定性的影响。
Probiotics Antimicrob Proteins. 2019 Dec;11(4):1348-1354. doi: 10.1007/s12602-018-9485-9.
8
Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables.部分水解瓜尔胶和工艺变量对酸奶质地剖面分析的影响
J Food Sci Technol. 2017 Nov;54(12):3810-3817. doi: 10.1007/s13197-017-2779-1. Epub 2017 Sep 21.
9
Effect of storage temperatures and stresses on the survival of Salmonella spp. in halva.储存温度和压力对沙门氏菌在哈瓦那糖中存活的影响。
Lett Appl Microbiol. 2017 Nov;65(5):403-409. doi: 10.1111/lam.12791. Epub 2017 Sep 20.
10
Lactobacillus acidophilus: characterization of the species and application in food production.嗜酸乳杆菌：物种特征及其在食品生产中的应用。
Crit Rev Food Sci Nutr. 2014;54(9):1241-51. doi: 10.1080/10408398.2011.621169.
Zotero 插件