Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules
Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules
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青稞β-葡聚糖的提取及其益生潜力及其在益生菌微胶囊中的应用
DOI：
10.1016/j.foodhyd.2023.108520
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发表时间：
2023-01
影响因子：
10.7
通讯作者：
Huan Liu
中科院分区：
文献类型：
--
作者：
Cong Yuan;Ronghai Hu;Li He;Jielun Hu;Huan Liu
本研究旨在从青稞中提取β-葡聚糖（HBBG），研究其益生功能，并探讨HBBG与益生菌共微胶囊化对胃肠道消化过程中细胞存活的影响。体外发酵中添加HBBG后，产气量和OD 600值显著增加，pH值显著降低，短链脂肪酸产量显著增加。与对照微胶囊相比，加入HBBG后，微胶囊的包封率更高，含水量更低。在胃肠道消化过程中，HBBG的加入显著提高了微囊中细胞的存活率，且HBBG的加入量越大，消化后的细胞存活率越高，相应的破碎碎片越少。本研究表明HBBG具有益生元的潜力，HBBG与益生菌的共微胶囊化可以在胃肠道消化过程中提供更好的保护作用。
The objective of this research was to extract β-glucan from highland barley (HBBG), illustrate its prebiotic potentials and explore the effects of co-microencapsulation of HBBG with probiotics to the survival of cells during gastrointestinal digestion. After applied HBBG byin vitrofermentation, both significant increases in gas production and OD600value as well as remarkable reductions in pH were obtained corresponding with abundant production of short chain fatty acids. Compared with the control microcapsule, higher encapsulation efficiencies and lower moisture contents were obtained after the addition of HBBG. During gastrointestinal digestion, the survival of cells in microcapsules with adding HBBG were significantly improved and the more of the HBBG addition, the higher of the viability after digestion, which corresponding with fewer amounts of cracked pieces. The current study demonstrates that HBBG owns prebiotic potential and co-microencapsulation of HBBG with probiotic bacteria could provide better protective effects during gastrointestinal digestion.
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发表时间：
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期刊：
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影响因子：
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