Utilizing chitosan and pullulan for the encapsulation of Lactiplantibacillus plantarum ZJ316 to enhance its vitality in the gastrointestinal tract
Utilizing chitosan and pullulan for the encapsulation of Lactiplantibacillus plantarum ZJ316 to enhance its vitality in the gastrointestinal tract
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DOI：
10.1016/j.ijbiomac.2024.129624
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发表时间：
2024-01-22
影响因子：
8.2
通讯作者：
Li，Ping
中科院分区：
文献类型：
--
作者：
Zhang，Zihao;Huang，Yingjie;Li，Ping
植物乳杆菌ZJ316已显示出有效缓解胃炎和结肠炎的作用，因此提高其在胃肠道内的生存能力至关重要。本研究采用静电纺丝法制备了壳聚糖(CS)和普鲁兰(PUL)包裹的ZJ316纳米纤维，综合考虑了益生菌和益生菌的协同作用及其保护作用。我们发现，增加CS的比例会提高聚合物溶液的电导率，但会降低粘度和pH。扫描电子显微镜显示，当CS：PUL为1：135时，随着CS含量的增加，聚合物长丝难以形成，纳米纤维直径变小。X-射线衍射分析证实了CS和PUL的相容性，而ATR-FTIR证实了两种材料之间存在氢键作用。热分析表明，CS浓度越高，纳米纤维的热稳定性越好。在此基础上，确定了静电纺丝的最佳CS：PUL配比为1：60。与游离细菌相比，纳米纤维包裹ZJ316显著提高了ZJ316在模拟胃肠液中的存活率，胃和肠道的存活率分别为87.24%和79.71%。本研究为益生菌功能食品的开发提供了有价值的见解。
Lactiplantibacillus plantarumZJ316 has demonstrated effective alleviation of gastritis and colitis, making it crucial to improve its viability within the gastrointestinal tract. In this study, Chitosan (CS) and pullulan (PUL) encapsulated nanofibers of ZJ316 were prepared using electrospinning, considering both the synergistic effects of prebiotics and probiotics and their protective effects. We found that increasing the CS ratio resulted in elevated conductivity of the polymer solution, while decreasing viscosity and pH. Scanning electron microscopy showed that at a CS: PUL ratio of 1:135, polymer filaments were difficult to form, and nanofiber diameter decreased with higher CS content. X-ray diffraction analysis confirmed the miscibility of CS and PUL, while ATR-FTIR demonstrated the presence of hydrogen bonding interactions between the two materials. Thermal analysis indicated that an increased CS concentration improved the thermal stability of the nanofibers. Based on these findings, the optimal CS:PUL ratio for electrospinning was determined to be 1:60. Encapsulation of ZJ316 in the nanofibers significantly enhanced its survival rate in simulated gastrointestinal fluid compared to free bacteria, with survival rates of 87.24 % (gastric) and 79.71 % (intestinal), respectively. This study provides valuable insights for the development of probiotic functional foods.