Su Yingqian, Ren Junjie, Lv Jia, Wang Wenjie, Wang Tianxin, Zhang Ye, Liu Rui, Zhang Xiaohan, Zhang Jianbo, Wang Hao
College of Food Science and Engineering, Tianjin University of Science and Technology (TUST), Tianjin, China.
China National Center for Food Safety Risk Assessment (CFSA), Beijing, China.
J Sci Food Agric. 2025 Jul 17. doi: 10.1002/jsfa.70055.
Probiotics are susceptible to both internal and external environments.
Therefore, in this study, we developed two probiotic delivery systems comprising transglutaminase (TGase)-crosslinked water-in-oil-in-water (W/O/W) emulsion microcapsules and sodium alginate gel beads to enhance gastrointestinal resistance and storage stability.
A W/O/W emulsion was fabricated via a two-step emulsification process. The primary aqueous phase (W) contained Lactobacillus rhamnosus 76, while the oil phase (O) consisted of soybean oil. The double emulsion was formulated by dispersing varying mass fractions of W/O emulsions into a 6% (w/v) gelatin solution. Microcapsules were formed through TGase-catalyzed crosslinking of type A gelatin localized in the W phase, creating a monolayer network structure. Gel beads were prepared by embedding the microcapsules in 2% sodium alginate, which significantly enhanced the cryoprotective capability of the encapsulated probiotics. Furthermore, both microcapsules and gel beads showed remarkable tolerance in simulated gastric fluid and enabled sustained probiotic release in the gastrointestinal conditions. During long-term storage, they maintained viable cell counts > 10 CFU g. Notably, gel beads exhibited better thermal stability than microcapsules under heat treatment.
This study presented a novel probiotic delivery strategy, offering tailored solutions for processing needs and advancing functional probiotic applications. © 2025 Society of Chemical Industry.
益生菌易受内部和外部环境影响。
因此，在本研究中，我们开发了两种益生菌递送系统，包括转谷氨酰胺酶（TGase）交联的水包油包水（W/O/W）乳液微胶囊和海藻酸钠凝胶珠，以增强胃肠道抗性和储存稳定性。
通过两步乳化工艺制备了W/O/W乳液。初级水相（W）含有鼠李糖乳杆菌76，而油相（O）由大豆油组成。通过将不同质量分数的W/O乳液分散到6%（w/v）明胶溶液中来配制双重乳液。微胶囊是通过TGase催化W相中存在的A型明胶交联形成的，形成了单层网络结构。凝胶珠是通过将微胶囊包埋在2%海藻酸钠中制备的，这显著增强了包封益生菌的冷冻保护能力。此外，微胶囊和凝胶珠在模拟胃液中均表现出显著的耐受性，并能在胃肠道条件下实现益生菌的持续释放。在长期储存期间，它们保持活细胞数>10 CFU/g。值得注意的是，凝胶珠在热处理下比微胶囊表现出更好的热稳定性。
本研究提出了一种新型的益生菌递送策略，为加工需求提供了定制解决方案，并推动了功能性益生菌的应用。©2025化学工业协会。
