Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Heilongjiang Green Food Science Research Institute, National Dairy Engineering Technology Research Center, Harbin 150028, China.
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2025 Jan 1;462:140909. doi: 10.1016/j.foodchem.2024.140909. Epub 2024 Aug 16.
Probiotics serve a very important role in human health. However, probiotics have poor stability during processing, storage, and gastrointestinal digestion. The gellan gum (GG) is less susceptible to enzymatic degradation and resistant to thermal and acidic environments. This study investigated the effect of casein (CS)-GG emulsions to encapsulate Lactiplantibacillus plantarum CICC 6002 (L. plantarum CICC 6002) on its storage stability, thermal stability, and gastrointestinal digestion. L. plantarum CICC 6002 was suspended in palm oil and emulsions were prepared using CS or CS-GG complexes. We found the CS-GG emulsions improved the viability of L. plantarum CICC 6002 after storage, pasteurization, and digestion compared to the CS emulsions. In addition, we investigated the influence of the gellan gum concentration on emulsion stability, and the optimal stability was observed in the emulsion prepared by CS-0.8% GG complex. This study provided a new strategy for the protection of probiotics based on CS-GG delivery system.
益生菌在人类健康中起着非常重要的作用。然而，益生菌在加工、储存和胃肠道消化过程中稳定性差。结冷胶（GG）不易被酶降解，且能耐受热和酸性环境。本研究探讨了以酪蛋白（CS）-GG 乳液包埋植物乳杆菌 CICC 6002（L. plantarum CICC 6002）对其储存稳定性、热稳定性和胃肠道消化的影响。将 L. plantarum CICC 6002 悬浮在棕榈油中，使用 CS 或 CS-GG 复合物制备乳液。我们发现与 CS 乳液相比，CS-GG 乳液提高了 L. plantarum CICC 6002 经储存、巴氏杀菌和消化后的存活率。此外，我们还研究了结冷胶浓度对乳液稳定性的影响，在 CS-0.8% GG 复合物制备的乳液中观察到最佳稳定性。本研究为基于 CS-GG 传递系统保护益生菌提供了一种新策略。
