College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, China.
Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
Int J Biol Macromol. 2024 Nov;279(Pt 3):135346. doi: 10.1016/j.ijbiomac.2024.135346. Epub 2024 Sep 4.
This study was conducted to develop a W/O/W emulsion encapsulated Lactobacillus plantarum 23-1 (LP23-1) to significantly enhance the survival rate of LP23-1 under simulated digestion and storage conditions. The zein particles and pectin formed a complex through electrostatic interaction and hydrogen bonding. When the proportion of zein particles to pectin was 1:1, the emulsifying stability index (ESI) was 304.17 %. Additionally, when the proportion of the internal aqueous phase to the oil phase was 1:9, the polyglycerol polyricinoleate (PGPR) concentration was 5 %, the proportion of primary emulsion to the external aqueous phase was 5:5, the zein particles concentration was 4 %, and the proportion of zein particles to pectin was 1:1, the encapsulation rate was the highest at 96.27 %. Cryo-scanning electron microscopy and fluorescence microscopy confirmed the morphology of W/O/W emulsion and successful encapsulation of LP23-1. Furthermore, compared with free LP23-1, the W/O/W emulsion encapsulation significantly improved the survival rate of LP23-1 to 73.36 % after simulated gastrointestinal digestion and maintained a high survival rate of 78.42 % during the 35-day storage. The W/O/W emulsion was found to effectively improve the survival rate of LP23-1 during simulated digestion and storage, which has implications for the development of probiotic functional foods with elevated survival rates.
本研究旨在开发 W/O/W 乳液包埋植物乳杆菌 23-1（LP23-1），以显著提高 LP23-1 在模拟消化和储存条件下的存活率。玉米醇溶蛋白颗粒和果胶通过静电相互作用和氢键形成复合物。当玉米醇溶蛋白颗粒与果胶的比例为 1:1 时，乳化稳定性指数（ESI）为 304.17%。此外，当内水相和油相的比例为 1:9 时，聚甘油蓖麻醇酸酯（PGPR）浓度为 5%，初乳与外水相的比例为 5:5，玉米醇溶蛋白颗粒浓度为 4%，玉米醇溶蛋白颗粒与果胶的比例为 1:1 时，包封率最高，为 96.27%。冷冻扫描电子显微镜和荧光显微镜证实了 W/O/W 乳液的形态和 LP23-1 的成功包封。此外，与游离 LP23-1 相比，W/O/W 乳液包封显著提高了 LP23-1 在模拟胃肠道消化后的存活率，达到 73.36%，并在 35 天储存期间保持了 78.42%的高存活率。研究结果表明，W/O/W 乳液能够有效提高 LP23-1 在模拟消化和储存过程中的存活率，这对于开发具有高存活率的益生菌功能性食品具有重要意义。
