State Key Laboratory of Food Science and Resources, School of Food Science, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China; School of Public Health and Health Management, Gannan Medical University, Ganzhou, Jiangxi 341000, China.
State Key Laboratory of Food Science and Resources, School of Food Science, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China.
Int J Biol Macromol. 2024 Mar;262(Pt 2):130143. doi: 10.1016/j.ijbiomac.2024.130143. Epub 2024 Feb 15.
A novel carrier comprised of ethanol- and alkali-modified cellulosic pomelo pith matrix coated with alginate was developed to improve viability while enabling gastrointestinal release of probiotics. Scanning electron microscopy imaging revealed the agricultural byproduct had a honeycomb-structured cellulose framework, enabling high loading capacity of the probiotic Lactobacillus plantarum up to 9 log CFU/g. Ethanol treatment opened up pores with an average diameter of 97 μm, while alkali treatment increased swelling and porosity, with an average pore size of 51 μm. The survival rate through the stomach was increased from 89.76 % to 91.08 % and 91.24 % after ethanol and alkali modification, respectively. The control group displayed minimal release in the first 4 h followed by a burst release. Both ethanol modification and alkali modification resulted in constant linear release over time. The release time was prolonged when decreasing the width of the pomelo peel rolls from 10 mm to 5 mm while keeping the volume of the peel constant. After 8 weeks of refrigerated storage, the cellulose-encapsulated probiotics retained viability above 7 log CFU/g. This study demonstrates the potential of the structurally intact, sustainably-sourced cellulosic pomelo pith for probiotic encapsulation and controlled delivery.
一种新型载体由乙醇和碱改性的柚子皮基质组成,表面涂有海藻酸钠,旨在提高益生菌的存活率,并实现其在胃肠道中的释放。扫描电子显微镜成像显示,这种农业副产品具有蜂窝状纤维素骨架,能够实现益生菌植物乳杆菌高达 9 对数 CFU/g 的高负载能力。乙醇处理打开了平均直径为 97 μm 的孔,而碱处理则增加了膨胀度和孔隙率,平均孔径为 51 μm。经过乙醇和碱处理后,益生菌通过胃部的存活率分别从 89.76%增加到 91.08%和 91.24%。对照组在前 4 小时几乎没有释放,随后出现爆发性释放。乙醇改性和碱改性均导致随着时间的推移呈线性持续释放。在保持果皮体积不变的情况下,将柚子皮卷的宽度从 10 毫米减小到 5 毫米时,释放时间延长。在冷藏 8 周后,纤维素包封的益生菌的存活率仍保持在 7 对数 CFU/g 以上。本研究表明,结构完整、可持续获得的纤维素柚子皮具有作为益生菌包封和控制释放的潜力。