Zheng Jingrui, Li Yiqi, Lu Xinyao, Zhuge Bin, Zong Hong
The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu China.
Industrial Microbiology Research Center, Jiangnan University, Wuxi, 214122 Jiangsu China.
Food Sci Biotechnol. 2024 Jan 24;33(8):1899-1908. doi: 10.1007/s10068-023-01488-7. eCollection 2024 Jun.
M5 and Goji Berry extract were co-microencapsulated to maintain the activity of cells during gastrointestinal digestion, and the mechanism by which they could maintain high activity was investigated. The results showed that the microcapsules with 3% Goji Berry extract(A-GE-3) had the largest encapsulation efficiency(EE) of 92.41 ± 0.58%. SEM showed that the structure of A-GE-3 microcapsules were smoother and denser. Cell viability in A-GE-3 microcapsules remained at 7.17 log CFU/g after gastrointestinal digestion. Meanwhile, during the gastrointestinal digestion with 3% Goji Berry extract, cell membrane damage detected by fluorescent probes propidium iodide(PI) and 1.1-N-phenylnaphthylamine(NPN) was significantly reduced; the contents of arginine, glutamic acid and oleic acid in cell membrane were increased, which helped to maintain the dynamic balance of intracellular pH and regulated cell membrane fluidity in response to gastrointestinal environment. This study demonstrated the potential of Goji Berry extract as a probiotic protector in gastrointestinal digestion.
将M5和枸杞提取物进行共微囊化处理，以在胃肠道消化过程中维持细胞活性，并对其能够保持高活性的机制进行了研究。结果表明，含有3%枸杞提取物的微胶囊（A-GE-3）具有最大的包封率（EE），为92.41 ± 0.58%。扫描电子显微镜（SEM）显示，A-GE-3微胶囊的结构更光滑、更致密。经胃肠道消化后，A-GE-3微胶囊中的细胞活力保持在7.17 log CFU/g。同时，在用3%枸杞提取物进行胃肠道消化过程中，用荧光探针碘化丙啶（PI）和1.1-N-苯基萘胺（NPN）检测到的细胞膜损伤显著减少；细胞膜中精氨酸、谷氨酸和油酸的含量增加，这有助于维持细胞内pH值的动态平衡，并响应胃肠道环境调节细胞膜流动性。本研究证明了枸杞提取物在胃肠道消化中作为益生菌保护剂的潜力。
