Ma Jiage, Tan Zhongmei, Wei Xuan, Tian Zihao, Wang Vicky Yang, Wang Enyu, Xu Dong
Taizhou Key Laboratory of Minimally Invasive Interventional Therapy & Artificial Intelligence, Taizhou Campus of Zhejiang Cancer Hospital (Taizhou Cancer Hospital), Taizhou, Zhejiang 317502, China; Department of Diagnostic Ultrasound Imaging & Interventional Therapy, Zhejiang Cancer Hospital, Hangzhou Institute of Medicine (HIM), Chinese Academy of Sciences, Hangzhou, Zhejiang 310022, China; Wenling Institute of Big Data and Artificial Intelligence in Medicine, Taizhou, Zhejiang 317502, China; Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China.
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Int J Biol Macromol. 2025 Feb;290:138734. doi: 10.1016/j.ijbiomac.2024.138734. Epub 2024 Dec 16.
Probiotics are often subjected to adverse factors during processing, storage and digestion. To enhance the viability and function of probiotics, whey protein concentrate (WPC)-based microcapsules were systematically fabricated to co-encapsulate probiotic Lactiplantibacillus plantarum KLDS 1.0328 (LP KLDS 1.0328) and epigallocatechin gallate (EGCG) by electrospray. Scanning electron microscopy showed that spherical and smooth particles were developed. Attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction suggested that probiotics and EGCG were successfully encapsulated in WPC-based microcapsules. Thermogravimetric analysis revealed that the addition of EGCG and probiotics improved the thermal stability of WPC-based microcapsules. Furthermore, the incorporation of polysaccharides and polyphenol significantly enhanced the antioxidant activity of the microcapsules (P < 0.05). The viability of probiotics encapsulated in WPC/polysaccharides microcapsules was elevated compared with that of encapsulated in WPC microcapsules under simulated gastrointestinal digestion, thermal treatments and NaCl stresses. Notably, WPC/β-CD/EGCG/LP KLDS 1.0328 exhibited better protection against these environmental stresses. Moreover, the incorporation of polysaccharides could maintain viability over 7.50 lg CFU/g after 28 d of storage. Furthermore, WPC/β-CD/LP KLD 1.0328/EGCG microcapsules exhibited the highest scores by the results of principal component analysis. This study provides valuable insights for protecting probiotics with appropriate polysaccharide-protein composites and developing functional foods with probiotics.
益生菌在加工、储存和消化过程中常受到不利因素影响。为提高益生菌的活力和功能，采用基于乳清蛋白浓缩物（WPC）的微胶囊通过电喷雾法将益生菌植物乳杆菌KLDS 1.0328（LP KLDS 1.0328）和表没食子儿茶素没食子酸酯（EGCG）共包封。扫描电子显微镜显示形成了球形且表面光滑的颗粒。衰减全反射傅里叶变换红外光谱和X射线衍射表明益生菌和EGCG成功包封在基于WPC的微胶囊中。热重分析表明添加EGCG和益生菌提高了基于WPC的微胶囊的热稳定性。此外，多糖和多酚的加入显著增强了微胶囊的抗氧化活性（P < 0.05）。在模拟胃肠消化、热处理和NaCl胁迫条件下，与包封在WPC微胶囊中的益生菌相比，包封在WPC/多糖微胶囊中的益生菌活力有所提高。值得注意的是，WPC/β-环糊精/EGCG/LP KLDS 1.0328对这些环境胁迫表现出更好的保护作用。此外，多糖的加入可使储存28天后的活力保持在7.50 lg CFU/g以上。此外，根据主成分分析结果，WPC/β-环糊精/LP KLD 1.0328/EGCG微胶囊得分最高。本研究为用合适的多糖-蛋白质复合材料保护益生菌以及开发含益生菌的功能性食品提供了有价值的见解。
