Oligosaccharides as co-encapsulating agents: effect on oral Lactobacillus fermentum survival in a simulated gastrointestinal tract
Oligosaccharides as co-encapsulating agents: effect on oral Lactobacillus fermentum survival in a simulated gastrointestinal tract
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低聚糖作为共封装剂：对模拟胃肠道中口腔发酵乳杆菌存活的影响
DOI：
10.1007/s10529-018-02634-6
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发表时间：
2019-02-01
影响因子：
2.7
通讯作者：
Tian, Fengwei
中科院分区：
文献类型：
--
作者：
Liao, Ning;Luo, Baolong;Tian, Fengwei
目的：以4种低聚糖为共包封剂，考察挤压法制备的微胶囊对发酵乳杆菌L7的保护作用。结果：海藻酸钠与低聚半乳糖、低聚异麦芽糖、低聚果糖和低聚木糖的复合微胶囊，或单独海藻酸钠制备的微胶囊均具有良好的性能。与寡糖共包封和单独用海藻酸钠包封的细胞珠的直径相似，在2.34-2.51 mm的范围内。与寡糖共包封的发酵菌细胞相比，在79.52- 89.75%的范围内，显著高于单独用藻酸盐包封的细胞。胶囊在胃内条件下稳定，暴露于肠道条件时可崩解。此外，微囊化细胞在模拟胃液和肠液中暴露以及长期冷藏后的存活率均优于游离细胞，且与寡糖共囊化的细胞存活率优于单独与海藻酸钠共囊化的细胞。以低聚果糖为包埋剂的微胶囊化效果最好。低聚糖发酵液在低温下能很好地保护细胞，并提供益生菌的有效胃肠道递送，因此具有维持益生菌产品中细菌存活的潜力，并将为设计有效的益生菌-益生元组合以最大化宿主益处提供研究基础。
Objectives:Four kinds of oligosaccharides were used as co-encapsulating agents to test the effect of extrusion-based microencapsulation on protection of Lactobacillus fermentum L7 against exposure to simulated gastric and intestinal juices as well as long-term refrigeration storage at 4 °C.Results:The combination of alginate with galacto-oligosaccharides, isomalto-oligosaccharides, fructo-oligosaccharides, and xylo-oligosaccharides, or alginate alone exhibited good properties of the beads. The diameters of the cell beads co-encapsulated with oligosaccharides and encapsulated with alginate alone were similar, in the range of 2.34-2.51 mm. However, the encapsulation yield of L. fermentum cells co-encapsulated with oligosaccharides, which was in the range of 79.52-89.75%, was significantly higher than that of cells encapsulated with alginate alone. The capsules were stable in gastric conditions and can disintegrated when exposed to intestinal conditions. Additionally, the viability of microencapsulated cells after exposure to the simulated gastric and intestinal juices as well as long-term refrigeration storage was better than that of free cells, and the viability of cells co-encapsulated with oligosaccharides was better than that of cells encapsulated with alginate alone. Furthermore, fructo-oligosaccharides used as co-encapsulating agent showed the best performance.Conclusions:Microencapsulating L. fermentum with oligosaccharides protected cells well at a low temperature and offered effective gastrointestinal delivery of probiotics, and thus has the potential to maintain bacterial survival in probiotic products and will provide the research basis for design of effective probiotic-prebiotic combinations to maximize host benefit.