动物营养学报2015，Vol.27Issue(11)：3636-3642,7.DOI:10.3969/j.issn.1006-267x.2015.11.038
乳化凝胶化法微囊化益生菌抗胁迫作用研究
A Study on the Resistance of Microencapsulated Probiotics by the Emulsion and Internal Gelation Method
摘要
Abstract
The Saccharomyces boulardii and Enterococcus faecium were microencapsulated by the method of e-mulsion and internal gelation, and the resistance of the microencapsulated bacteria to the storage, high tempera-ture, simulated gastric and intestinal conditions were evaluated in this paper. Probiotic products were treated at 110 or 130℃ for 30, 45 and 60 s, respectively;and were treated in the simulated gastric or intestinal fluid for 30, 90 and 180 min, respectively. Bacteria powder without microencapsulation was used as control. The results showed as follows:1) the survival rates of microencapsulated Saccharomyces boulardii and Enterococcus fae-cium were 34.63% and 19.46% higher than those of bacteria powder in five months storage, respectively. 2) The resistance of probiotics to the high temperature at 110 and 130 ℃ was increased by the microencapsula-tion, especially that of Enterococcus faecium was significantly increased than bacteria powder (P<0.05). 3) There were 59.18% and 51.80% increasing in the survived rates of microencapsulated Saccharomyces boulardii and Enterococcus faecium compared with those of bacteria powder when the probiotics were treated in the simu-lated gastric conditions for 30 min, respectively, and the datas were 57. 76% and 46. 73% when treated for 180 min, respectively. 4) There were 26. 89% and 21. 16% increasing in survived rate of microencapsulated Saccharomyces boulardii and Enterococcus faecium compared with those of bacteria powder when the probiot-ics were treated in the simulated intestinal conditions for 180 min, respectively. 5) The release rate of microen-capsulated Saccharomyces boulardii and Enterococcus faecium reached 71.74% and 87.47% after 50 min, re-spectively. These results suggest that the microcapsulation prepared by the emulsion and internal gelation can be an effective way for protecting probiotic bacteria, and can increase the resistance to the storage, high tempera-ture, simulated gastric and intestinal conditions, meanwhile, slow-release in simulated gastrointestinal condi-tions.关键词
乳化凝胶化/微囊化益生菌/抗胁迫/布拉迪酵母菌/粪肠球菌Key words
emulsification gelation/microencapsulated probiotic/stress resistance/Saccharomyces boulardii/Enterococcus faecium分类
农业科技引用本文复制引用
张琳,贠婷婷,綦文涛,李杰,王永伟,李爱科..乳化凝胶化法微囊化益生菌抗胁迫作用研究[J].动物营养学报,2015,27(11):3636-3642,7.基金项目
"十二五" 农村领域国家科技计划课题( 2013BAD10B02 ) （ 2013BAD10B02 ）
动物营养学国家重点实验室 2013 年度开放课题(2004DA125184F1306) （2004DA125184F1306）
北京市现代农业产业技术体系家禽创新团队资金(CARS-PSTP) （CARS-PSTP）
