黑木耳寡糖在嗜酸乳杆菌微胶囊中的作用

Study on the effect of black fungus oligosaccharide on Lactobacillus acidophilus microcapsules

对黑木耳低聚糖在嗜酸乳杆菌包埋过程及其对嗜酸乳杆菌的保护作用进行了研究。结果表明:黑木耳低聚糖对嗜酸乳杆菌具有较好的益生作用;以黑木耳低聚糖和乳清蛋白为壁材,采用转谷氨酰胺酶诱导的乳化凝胶法制备得到的嗜酸乳杆菌微胶囊,呈现不规则球型聚集态,平均粒径约为41.7μm,嗜酸乳杆菌的包埋率为86.8%;和包埋前相比,壁材中加入黑木耳低聚糖能够明显增加嗜酸乳杆菌微胶囊的包埋率,嗜酸乳杆菌微胶囊中的活菌在体外模拟胃肠液中或4,25℃下贮藏时的存活率显著提高:在模拟胃液中2 h,活菌数下降了30.6%,在模拟肠液中4 h,活菌数下降了8.4%;微胶囊冻干粉在4,25℃条件下储藏35 d,活菌数分别为8.5,6.3 log CFU/g,均达到了益生菌类保健食品中的指标。

In this paper,the protective effect of black fungus oligosaccharides on Lactobacillus acidophilus and its embedding process were studied.The results showed that black fungus oligosaccharides had a good probiotic effect on Lactobacillus acidophilus.Lactobacillus acidophilus microcapsules prepared from wall materials including black fungus oligosaccharides and whey proteins via a transglutaminase-induced emulsification gel method exhibited as irregular spherical aggregates with an average particle size of approximately 41.7μm.The embedding rate of Lactobacillus acidophilus was 86.8%.The addition of black fungus oligosaccharides to wall materials can significantly increase the embedding rate of Lactobacillus acidophilus microcapsules.The vitro experimental results showed that the black fungus oligosaccharide microcapsules could greatly improve the survival rate of Lactobacillus acidophilus in simulated gastrointestinal fluid or under storage conditions of 4,25℃.The viable count of the microcapsules decreased by 30.6%in simulated gastric juice after 2 h and decreased by 8.4%in simulated intestinal fluid after 4 h.The viable count of the freeze dried microcapsules was 8.5,6.3 log CFU/g after stored at 4,25℃for 35 days,which has met the requirements of probiotics health food.