胶囊化鼠李糖乳杆菌在模拟胃肠道中活性的研究

The Study on the Viability of Lactobacillus rhamnosus in the Gastrointestinal Tract

为了提高鼠李糖乳杆菌在人体胃肠道传递中的活力,以乳清蛋白和低聚异麦芽糖美拉德反应产物为壁材,通过內源乳化冷凝胶方法制作微胶囊,并对微胶囊的包埋率和在模拟胃肠道中活性及释放性进行评价。结果表明:乳清蛋白与低聚异麦芽糖美拉德反应条件:加热温度85℃,反应3 h,此时反应产物冷凝胶硬度最高(P<0.05)。美拉德产物微胶囊的包埋率达到88.88%,与乳清蛋白微胶囊相比包埋率提高3.75%(P<0.05)。经90min模拟胃液、胆盐处理后,微胶囊的活菌数为7.49 lg CFU/g和7.17 lg CFU/g,分别提高0.97 lg CFU/g(P<0.05)和1.17 lg CFU/g(P<0.05),鼠李糖乳杆菌微胶囊在模拟肠液中60min内可全部释放。结论 :以乳清蛋白与低聚异麦芽糖美拉德产物为壁材的微胶囊,在胃肠道条件下可有效保护益生菌的活性。

In order to improve the viability of Lactobacillus rhamnosus（L. rhamnosus） in the human gastrointestinal tract, L. rhamnosus was encapsulated in whey protein/isomaltooligosaccharide Maillard reaction products（WIMRPs）microspheres prepared by internal emulsification technique coupled with cold gelation process. The viability and release characteristic of encapsulated L. rhamnosus in Simulated Intestine Fluid（SIF） was also studied The results showed that gel strength of the Maillard reaction products of whey protein and isomaltooligosaccharide prepared in wet heating condtions（85 ℃, 2 h） was maximum（P〈0.05）. Compare with whey protein, Maillard reaction products microcapsules＇ encapsulation yield increased by 3.75%. The viability of L. rhamnosus encapsulated by WIMRPs could be kept more than7.49 log CFU/g and 7.17 log CFU/g after 90 min incubation in Simulated Gastric Fluid（SGF） and 3% bile salt solution.L. rhamnosus encapsulated in WIMRPs microspheres could be completely released in 60 min. These studies demonstrated encapsulation of L. rhamnosus in WIMRPs microspheres was an effective technique against extreme simulated gastrointestinal environment.