Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate -arabinoxylan composite microspheres
Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate -arabinoxylan composite microspheres
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海藻酸盐-阿拉伯木聚糖复合微球共生包埋益生菌植物乳杆菌
DOI：
10.1016/j.lwt.2018.03.034
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发表时间：
2018-07
影响因子：
6
通讯作者：
Zhang GY
中科院分区：
文献类型：
--
作者：
Wu Yue;Zhang Genyi;Zhang GY
采用海藻酸盐（SA）和益生元阿拉伯木聚糖材料（AX）共凝胶法制备微球，将植物乳杆菌包封在微球中，研究益生菌在模拟胃肠道条件下的稳定性和存活率。实验结果表明，SA和AX在微球中相互缠绕，其中AX分子在益生菌包封中起主导作用。在模拟小肠条件下，以阿魏酸含量最高的水不溶性AX（1.78 μg AX）作为微球中的AX成分，观察到植物flatobacillus plantarumum的释放速度较慢。与海藻酸盐单独形成的微球相比，AX-SA复合微球的包封效率（2.5倍）、胃稳定性（存活率从51.1%提高到74.0%）和胆盐耐受性（存活率从70.6%提高到81.6%）显著提高。将益生元arabinoxylan oligosaccharides （AXOS）添加到AX-SA微球中，进一步显著提高了其包封效率、胃稳定性、抗胆盐性和储存稳定性。因此，共形成的AX-SA-AXOS合成微球可能是益生菌靶向递送的理想载体。
The probioticLatobacillus plantarumwas encapsulated in microspheres prepared through co-gelation of alginate (SA) and prebiotic arabinoxylan materials (AX), and the stability and survival rate of the probiotic in simulated gastrointestinal conditions were studied. The experimental results showed that the SA and AX were physically entangled to each other in the microspheres in which the AX molecules played a dominant role in probiotic encapsulation. Under simulated small intestinal conditions, a slower release rate ofLatobacillus plantarumwas observed when water-insoluble AX with the highest content of ferulic acid (1.78 μg/g AX) was used as the AX component in the microspheres. Compared to microspheres formed by alginate alone, the AX-SA composite microspheres significantly improved the encapsulation efficiency (2.5 folds), gastric stability (survival rate from 51.1% to 74.0%) and the bile salt resistance (survival rate from 70.6% to 81.6%). The incorporation of prebiotic arabinoxylan oligosaccharides (AXOS) into the AX-SA microspheres further significantly enhanced the encapsulation efficiency, gastric stability, bile salt resistance, as well as the storage stability. Thus, the co-formed AX-SA-AXOS synbiotic microsphere might be an ideal carrier for target delivery of probiotics.
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影响因子：
11.8
作者：
Sanders, Mary Ellen
通讯作者：
Sanders, Mary Ellen
影响因子：
3.7
作者：
Hald S;Schioldan AG;Moore ME;Dige A;Lærke HN;Agnholt J;Bach Knudsen KE;Hermansen K;Marco ML;Gregersen S;Dahlerup JF
通讯作者：
Dahlerup JF
DOI：
10.3390/molecules19033628
发表时间：
2014-03-24
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Morales-Ortega A;Carvajal-Millan E;Brown-Bojorquez F;Rascón-Chu A;Torres-Chavez P;López-Franco YL;Lizardi-Mendoza J;Martínez-López AL;Campa-Mada AC
通讯作者：
Campa-Mada AC
影响因子：
0.5
作者：
Kareparamban JA;Nikam PH;Jadhav AP;Kadam VJ
通讯作者：
Kadam VJ
DOI：
10.22037/ijpr.2014.1550
发表时间：
2014-07
期刊：
Iranian Journal of Pharmaceutical Research : IJPR
影响因子：
--
作者：
Mohammad Ali Khosravi Zanjani;Babak Ghiassi Tarzi;A. Sharifan;N. Mohammadi
通讯作者：
Mohammad Ali Khosravi Zanjani;Babak Ghiassi Tarzi;A. Sharifan;N. Mohammadi