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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제29권 제5호
- 발행연도
- 2019.1
- 수록면
- 721 - 730 (10page)
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초록· 키워드
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The probiotic Lactobacillus acidophilus KBL409 was encapsulated with alginate (Al) and alginate-chitosan (Al/Chi) through extrusion method. The sizes and zeta potentials of microspheres were measured to confirm encapsulation. To evaluate the protective effect of microspheres against gastrointestinal fluids, all the samples were exposed to simulated gastric fluids (SGFs, pH 1.5) at 37°C for 1 or 2 h, followed by incubation with simulated intestinal fluids (SIFs, pH 6.5) for 2 h. The mucoadhesive ability of microspheres was evaluated using the intestinal epithelial cell line HT29-MTX. To extend the shelf-life of probiotics, lyoprotectants such as disaccharide and polysaccharide were mixed with free or encapsulated cells during the freeze-drying process. The size of the microspheres demonstrated a narrow distribution, while the zeta potentials of Al and Al/Chi-microspheres were −17.9 ± 2.3 and 20.4 ± 2.6 mV, respectively. Among all the samples, Al/Chi-encapsulated cells showed the highest survival rate even after exposure to SGF and SIF. The mucoadhesive abilities of Al and Al/Chi-microspheres were higher than 94%, whereas the free L. acidophilus showed 88.1% mucoadhesion. Ten percent of sucrose showed over 80% survival rate in free or encapsulated cells. Therefore, L. acidophilus encapsulated with Al and Al/Chi-microspheres showed higher survival rates after exposure to the gastrointestinal tract and better mucoadhesive abilities than the free cells. Also, sucrose showed the highest protective effect of L. acidophilus during the freeze-drying process.
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참고문헌 (42)
참고문헌 신청
Shi L E / 2013 / Encapsulation of probiotic Lactobacillus bulgaricus in alginate-milk microspheres and evaluation of the survival in simulated gastrointestinal conditions / J. Food Eng 117:99~104
Ooi LG / 2010 / Cholesterol-lowering effects of probiotics and prebiotics : A Review of in vivo and in vitro findings / Int. J. Mol. Sci 11:2499~2522
Knorr D / 1998 / Technology aspects related to microorganisms in functional foods / Trends Food Sci. Technol 9:295~306
Shahidi F / 1993 / Encapsulation of food ingredients / Crit. Rev. Food Sci. Nutr 33:501~547
Muthukumarasamy P / 2006 / Stability of Lactobacillus reuteri in different types of microcapsules / J. Food Sci 71:20~24
Ooi LG / 2010 / Cholesterol-lowering effects of probiotics and prebiotics : A Review of in vivo and in vitro findings / Int. J. Mol. Sci 11:2499~2522
Knorr D / 1998 / Technology aspects related to microorganisms in functional foods / Trends Food Sci. Technol 9:295~306
Shahidi F / 1993 / Encapsulation of food ingredients / Crit. Rev. Food Sci. Nutr 33:501~547
Muthukumarasamy P / 2006 / Stability of Lactobacillus reuteri in different types of microcapsules / J. Food Sci 71:20~24
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