乳化凝胶化法微囊化益生菌抗胁迫作用研究

张琳; 贠婷婷; 綦文涛; 李杰; 王永伟; 李爱科

doi:10.3969/j.issn.1006-267x.2015.11.038

动物营养学报 >

2015 , Vol. 27 >Issue 11: 3636 - 3642

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.11.038

研究简报 Short Communications

乳化凝胶化法微囊化益生菌抗胁迫作用研究

张琳 ,
贠婷婷 ,
綦文涛 ,
李杰 ,
王永伟 ,
李爱科

展开

1. 东北农业大学动物科学技术学院, 哈尔滨 150030;
2. 国家粮食局科学研究院, 北京 100037

收稿日期: 2015-05-17

网络出版日期: 2015-11-21

基金资助

"十二五"农村领域国家科技计划课题(2013BAD10B02);动物营养学国家重点实验室2013年度开放课题(2004DA125184F1306);北京市现代农业产业技术体系家禽创新团队资金(CARS-PSTP)

收起

A Study on the Resistance of Microencapsulated Probiotics by the Emulsion and Internal Gelation Method

ZHANG Lin ,
YUN Tingting ,
QI Wentao ,
LI Jie ,
WANG Yongwei ,
LI Aike

Expand

1. Animal Nutrition and Feed Science, Northeast Agricultural University, Harbin, 150030, China;
2. Academy of State Administration of Grain, Beijing 100037, China

Received date: 2015-05-17

Online published: 2015-11-21

Fold

摘要

本试验旨在研究基于乳化凝胶化基础上制备的微囊化布拉迪酵母菌(Saccharomyces boulardii)和粪肠球菌(Enterococcus faecium)对储藏、高温、胃液和肠液等胁迫作用的抵抗力。以未包被的菌粉为对照,高温热处理的方法为烘箱干热法,温度为110和130℃,各处理30、45和60 s;在配制好的模拟胃液和肠液中,各处理30、90和180 min。结果表明:1)常温条件下储存5个月,微囊化布拉迪酵母菌和微囊化粪肠球菌的存活率比菌粉组分别高出34.63%和19.46%。2)微囊化过程提高了益生菌,尤其是粪肠球菌在110和130℃高温下的耐受性[与菌粉组差异显著(P<0.05)]。3)模拟胃液处理30 min后,与菌粉组相比,微囊化的布拉迪酵母菌和微囊化粪肠球菌存活率分别提高了59.18%和51.80%,处理180 min后,分别提高了57.76%和46.73%。4)模拟肠液处理180 min,与菌粉组相比,微囊化布拉迪酵母菌和微囊化粪肠球菌的耐受力分别提高了26.89%和21.16%。5) 50 min时微囊化布拉迪酵母菌和微囊化粪肠球菌的释放率分别可达71.74%和87.47%。综合得出,基于乳化凝胶化原理上的微胶囊技术可显著增强布拉迪酵母菌和粪肠球菌对储藏、高温、胃液和肠液等体内、外不良环境的抗性。同时,表现出了体内缓慢释放的特点。

关键词： 乳化凝胶化; 微囊化益生菌; 抗胁迫; 布拉迪酵母菌; 粪肠球菌

本文引用格式

张琳 , 贠婷婷 , 綦文涛 , 李杰 , 王永伟 , 李爱科 . 乳化凝胶化法微囊化益生菌抗胁迫作用研究[J]. 动物营养学报, 2015 , 27(11) : 3636 -3642 . DOI: 10.3969/j.issn.1006-267x.2015.11.038

Abstract

The Saccharomyces boulardii and Enterococcus faecium were microencapsulated by the method of emulsion and internal gelation, and the resistance of the microencapsulated bacteria to the storage, high temperature, simulated gastric and intestinal conditions were evaluated in this paper. Probiotic products were treated at 110 or 130℃ for 30, 45 and 60 s, respectively; and were treated in the simulated gastric or intestinal fluid for 30, 90 and 180 min, respectively. Bacteria powder without microencapsulation was used as control. The results showed as follows:1) the survival rates of microencapsulated Saccharomyces boulardii and Enterococcus faecium were 34.63% and 19.46% higher than those of bacteria powder in five months storage, respectively. 2) The resistance of probiotics to the high temperature at 110 and 130℃ was increased by the microencapsulation, especially that of Enterococcus faecium was significantly increased than bacteria powder (P<0.05). 3) There were 59.18% and 51.80% increasing in the survived rates of microencapsulated Saccharomyces boulardii and Enterococcus faecium compared with those of bacteria powder when the probiotics were treated in the simulated gastric conditions for 30 min, respectively, and the datas were 57.76% and 46.73% when treated for 180 min, respectively. 4) There were 26.89% and 21.16% increasing in survived rate of microencapsulated Saccharomyces boulardii and Enterococcus faecium compared with those of bacteria powder when the probiotics were treated in the simulated intestinal conditions for 180 min, respectively. 5) The release rate of microencapsulated Saccharomyces boulardii and Enterococcus faecium reached 71.74% and 87.47% after 50 min, respectively. These results suggest that the microcapsulation prepared by the emulsion and internal gelation can be an effective way for protecting probiotic bacteria, and can increase the resistance to the storage, high temperature, simulated gastric and intestinal conditions, meanwhile, slow-release in simulated gastrointestinal conditions.

Key words： emulsification gelation; microencapsulated probiotic; stress resistance; Saccharomyces boulardii; Enterococcus faecium

参考文献

[1] 张灼阳, 刘畅, 郭晓奎.益生菌的安全性[J].微生物学报, 2008, 48(2):257-261.
[2] 李漫, 袁杰利, 刘党生.工业生产益生菌微囊化技术的研究进展[J].中国微生态学杂志, 2014, 26(3):354-357.
[3] GOMES A M P, MALCATA F X.Bifidobacterium spp. and Lactobacillus acidophilus:biological, biochemical, technological and therapeutical properties relevant for use as probiotics[J].Trends in Food Science & Technology, 1999, 10(4/5):139-157.
[4] GARDINER G E, ÓSULLIVAN E, KELLY J, et al.Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying[J].Applied and Environmental Microbiology, 2000, 66(6):2605-2612.

[5] 黄序, 戚薇, 王建玲, 等.肠溶性双歧杆菌微胶囊的初步研究[J].药物生物技术, 2002, 9(2):105-109.
[6] 曹永梅, 许时婴, 张灏.肠溶性双歧杆菌微胶囊的制备[J].食品与发酵工业, 2000, 25(2):71-77.
[7] 徐致远, 郭本恒, 陈卫.乳酸菌微胶囊技术的研究进展[J].乳业科学与技术, 2005(5):198-201.
[8] HOESLI C A, RAGHURAM K, KING R L J, et al.Pancreatic cell immobilization in alginate beads produced by emulsion and internal gelation[J].Biotechnology and Bioengineering, 2011, 108(2):424-434.

[9] ALEXAKIS T, BOADI D K, QUONG D, et al.Microencapsulation of DNA within alginate microspheres and crosslinked chitosan membranes for in vivo application[J].Applied Biochemistry and Biotechnology, 1995, 50(1):93-106.

[10] GUAN H N, CHI D F, YU J, et al.Encapsulated ecdysone by internal gelation of alginate microspheres for controlling its release and photostability[J].Chemical Engineering Journal, 2011, 168(1):94-101.

[11] YÁÑEZ-FERNÁNDEZ J, RAMOS-RAMÍREZ E G, SALAZAR-MONTOYA J A.Rheological characterization of dispersions and emulsions used in the preparation of microcapsules obtained by interfacial polymerization containing Lactobacillus sp.[J].European Food Research and Technology, 2008, 226(5):957-966.

[12] 张璐, 张敏红.饲用益生菌产品评价研究进展[J].中国畜牧兽医, 2008, 35(3):21-24.
[13] 梁新晓, 贠婷婷, 田科雄, 等.内源乳化凝胶化法制备海藻酸钙微胶珠的工艺优化[J].食品科学, 2014, 35(12):35-40.
[14] 中华人民共和国卫生部药典委员会.中华人民共和国药典[M].广州:广东科技出版社, 1995:附录64.
[15] 黄序.微胶囊技术及片剂包衣技术在双歧杆菌保护中的应用[D].硕士学位论文天津:天津轻工业学院, 2002:13.
[16] 李旭华, 曾仕霞, 苏泽躬, 等.鼠李糖乳杆菌LT22微胶囊的制备及其稳定性和毒性研究[J].安徽农业科学, 2010, 38(11):5851-5853, 5881.
[17] TSAI C C, HSIH H Y, CHIU H H, et al.Antagonistic activity against Salmonella infection in vitro and in vivo for two Lactobacillus strains from swine and poultry[J].International Journal of Food Microbiology, 2005, 102(2):185-194.

[18] 杨汝德, 肖仔君, 陈惠音.采用微型包囊技术研制活性双歧联菌微囊微生态制剂[J].广州食品工业科技, 2003, 19(S1):38-40, 35.
[19] 王玉华, 张桂荣, 刘景圣.2株耐酸及耐胆盐嗜酸乳杆菌的分离筛选及其发酵特性研究[J].东北师大学报:自然科学版, 2006, 38(3):115-118.

Options

文章导航

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们

模态框（Modal）标题

摘要

本文引用格式

Abstract

参考文献

关于本刊

在线期刊

作者中心

相关单位

联系我们