The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage.
The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage.
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DOI：
10.1016/j.foodchem.2023.135596
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发表时间：
2023-02
期刊：
影响因子：
8.8
通讯作者：
Haodong Yao;Bujin Liu;Li-Yuan He;Jie-lun Hu;Huan Liu
中科院分区：
文献类型：
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作者：
Haodong Yao;Bujin Liu;Li-Yuan He;Jie-lun Hu;Huan Liu
本研究的目的是研究通过喷雾干燥封装在大豆分离蛋白（SPI）和桃胶多糖（PG）中的植物乳杆菌550的体外胃肠道消化和储存特性。所有含有 PG 的封装配方均获得了高存活率 (>8.1 Log CFU/g)。 SPI 和 PG 的组合对细胞的胃耐受性和储存稳定性均显示出积极的影响。在测试的配方中，SPI:PG=3:1的样品显示出最高的存活率（7.88±0.12LogCFU/g），对应于SPI和PG之间最强的静电相互作用。随着PG含量的增加，益生菌的储存稳定性也随之增强，因为PG可以降低微胶囊内的水分含量，并清除储存过程中产生的自由基。总之，目前的研究表明，SPI与PG结合不仅可以在喷雾干燥过程中为细胞提供有效的保护，而且可以在储存和胃肠消化过程中为细胞提供有效的保护。
The objective of this research was to investigate thein vitrogastrointestinal digestion and storage properties ofLactobacillus plantarum550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. High survival rates (>8.1 Log CFU/g) were obtained for all encapsulation formulas containing PG. Combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. Among the formulas tested, sample of SPI:PG = 3:1 showed the highest survival (7.88 ± 0.12 Log CFU/g), corresponding to the strongest electrostatic interaction between SPI and PG. With PG content increasing, the storage stability of probiotic was also enhanced, as PG could reduce the moisture content within microcapsules as well as scavenge free radicals generated during storage. In conclusion, the current study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.