乳酸菌与β-葡聚糖共微胶囊化处理对两者胃肠道生物利用度影响的机理研究

Nature、Science等期刊最新研究表明，基于益生菌和营养物质胃肠道生物利用度的研究已成为国内外关注热点。益生菌对外界条件很敏感，常需微胶囊化方式提高其生物利用度，最新研究发现将益生菌与益生元共微胶囊化能更进一步提高益生菌在胃肠道中的存活率。然而，针对益生菌与益生元共微胶囊化对两者胃肠道生物利用度有何系统影响，目前尚无深入研究。本课题组前期已建立乳酸菌L. zeae LB1微胶囊化方法，同时发现β-葡聚糖（多糖类益生元）能促进该乳酸菌生长，但不清楚将该乳酸菌与β-葡聚糖共微胶囊化对两者胃肠道生物利用度有何影响及其作用机制是什么？因此，本课题拟在前期基础上，交叉使用生物化学、代谢组学、基因工程等技术手段，体内外深入研究乳酸菌与β-葡聚糖共微胶囊化对两者胃肠道生物利用度的影响机制这一科学问题，其研究结果可为益生菌与益生元共微胶囊化及其胃肠道生物利用度提供研究模型。

Recent studies in journals such as Nature and Science showed that the gastrointestinal bioavailability of probiotics and nutrients has got highly attention. Probiotics are sensitive to external conditions and often need microencapsulation to improve their bioavailability. Recent studies have found that co-microencapsulation of probiotics and prebiotics can further improve the survival rate of probiotics in the gastrointestinal tract. However, few in-depth studies have been conducted on the systematic effects of co-microencapsulation on both gastrointestinal bioavailability. In our group, Lactobacillus zeae LB1 microencapsulation method has already been established, and it has been found that beta-glucan (polysaccharide prebiotic) can promote the growth of Lactobacillus. However, it is unclear whether co-encapsulation of Lactobacillus and beta-glucan has any effect on their gastrointestinal bioavailability. Therefore, based on these pre-researches, we are going to use biochemistry, metabolomics and genetic engineering methods to further study the mechanism of co-microencapsulation to the bioavailabilities of Lactobacillus and beta-glucan. The results from this research will give effective models for studying the effect of co-microencapsulation to the bioavailability of probiotic and prebiotic.