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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.
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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.
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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.

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.

DOI:10.1007/s42770-023-01074-3
PMID:37515666
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10485199/
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。