Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
Food Chem. 2025 Feb 1;464(Pt 2):141764. doi: 10.1016/j.foodchem.2024.141764. Epub 2024 Oct 23.
Pea protein microgel (MG)-reinforced synbiotic low methoxyl pectin (LMP) hydrogel beads filled with different concentrations (0 %, 0.2 %, and 0.4 %) of pectic oligosaccharides (POS) were developed as a delivery system for Limosilactobacillus reuteri (L. reuteri). SEM results revealed that incorporating POS into the hydrogel beads made the gel matrix smoother and more compact, reducing probiotic leakage and higher encapsulation efficiency. FT-IR analysis observed new ionic crosslinking between LMP and calcium ions. In vitro digestion results suggested that MG-reinforced synbiotic hydrogel beads showed higher survival rates throughout the upper gastrointestinal tract than MG, and the highest values were observed in the hydrogel beads with 0.4 % of POS. Most L. reuteri was released from the developed system after exposure to simulated colonic conditions for 48 h. MG-reinforced synbiotic hydrogel beads showed higher thermal and storage stability than MG alone, indicating that adding hydrogel bead layer to MG can efficiently protect L. reuteri from environmental stresses.
豌豆蛋白微凝胶 (MG)-增强型共生低甲氧基果胶 (LMP) 水凝胶珠，填充不同浓度（0%、0.2%和 0.4%）的果胶低聚糖 (POS)，被开发为罗伊氏乳杆菌（L. reuteri）的递送系统。SEM 结果表明，将 POS 掺入水凝胶珠中使凝胶基质更加光滑和致密，减少益生菌泄漏和更高的包封效率。FT-IR 分析观察到 LMP 和钙离子之间新的离子交联。体外消化结果表明，MG-增强型共生水凝胶珠在整个上胃肠道中的存活率均高于 MG，而在含有 0.4%POS 的水凝胶珠中观察到最高值。在模拟结肠条件下暴露 48 小时后，大部分罗伊氏乳杆菌从开发的系统中释放出来。MG-增强型共生水凝胶珠比 MG 具有更高的热稳定性和储存稳定性，表明向 MG 添加水凝胶珠层可以有效地保护罗伊氏乳杆菌免受环境压力。
