Melchior Sofia, Carini Eleonora, Gigliotti Marcello, Ciuffarin Francesco, Marino Marilena, Innocente Nadia, Nicoli Maria Cristina, Calligaris Sonia
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy.
Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, Parma, Italy.
Curr Res Food Sci. 2024 Mar 28;8:100724. doi: 10.1016/j.crfs.2024.100724. eCollection 2024.
The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open new perspectives on the possible participation of probiotics in the stabilization of emulsion structure. To unravel this aspect, rheological analysis and Low-Field H NMR investigations were performed on MEs having different aqueous phases (water or skimmed milk) and stored for increasing time (1 and 14 days) at 4 °C. Loaded and unloaded samples were considered. Results highlighted that probiotics initially hindered the ability of MG to self-assemble in the multiphase environment, interacting in some way with MG crystalline lamellar structure, as confirmed by rheological and H NMR analysis. During storage, an increase of proton compartmentation was observed in loaded MEs indicating the role of probiotics in stabilizing MG structure at a molecular level. Such a result was more evident when the system was composed of milk, suggesting that the presence of milk-native components ( lactose, proteins, and minerals) favored the cell-structure interactions. Such preliminary results could open new perspectives in considering probiotic cells as having an active role in the stabilization of food structure.
最近已证实甘油单酯（MG）凝胶化乳液（MEs）在保护益生菌细胞免受食品加工、储存和人体消化过程中所遭受压力方面的能力。这些发现为益生菌可能参与乳液结构稳定化开辟了新的视角。为了阐明这一方面，对具有不同水相（水或脱脂牛奶）且在4℃下储存不同时间（1天和14天）的MEs进行了流变学分析和低场核磁共振研究。考虑了加载和未加载样品。结果表明，益生菌最初阻碍了MG在多相环境中自组装的能力，以某种方式与MG晶体层状结构相互作用，流变学和核磁共振分析证实了这一点。在储存过程中，在加载的MEs中观察到质子分隔增加，表明益生菌在分子水平上对稳定MG结构的作用。当系统由牛奶组成时，这一结果更为明显，表明牛奶中的天然成分（乳糖、蛋白质和矿物质）有利于细胞与结构的相互作用。这些初步结果可能为将益生菌细胞视为在食品结构稳定化中发挥积极作用开辟新的视角。
