酪酸菌的微胶囊化研究  

Study on Microencapsulation of Clostridium butyricum

作　　者：孙梅[1,2] 陈秋红[1,2] 张维娜[1,2] 施大林[1,2] 刘波[1] 何义进[1] 胡凌 蔡正森 匡群 

机构地区：[1]中国水产科学研究院淡水渔业研究中心农业部淡水鱼类遗传育种和养殖生物学重点开放实验室,江苏无锡214081 [2]江苏省苏微微生物研究有限公司,江苏无锡214063

出　　处：《畜牧与饲料科学》2011年第4期13-16,22,共5页Animal Husbandry and Feed Science

基　　金：农业部淡水鱼类遗传育种和养殖生物学重点开放实验室开放课题(BZ2009-21);江苏省科技计划项目(科技支撑计划--农业部分)(BE2009372);无锡市科技支撑项目(农业攻关)(CMEN0904)

摘　　要：[目的]采用微胶囊化包埋酪酸菌,提高其作为饲料添加剂的使用效果。[方法]采用正交试验,选择不同浓度的海藻酸钠、明胶、淀粉混合物作为壁材,制备微胶囊颗粒。研究不同包埋剂颗粒内酪酸菌的生物相容性、容量、稳定性以及增殖效果,在模拟胃肠液的环境中进行耐酸性和肠溶性试验以及耐高温、胆盐试验。[结果]壁材对酪酸菌具有较好的生物相容性,增殖效果好。酪酸菌在包埋剂3内的活菌数由1.3×108CFU/mL增殖至1.3×1010CFU/mL,包埋率为83.4%;包埋剂4内的活菌数由3.3×108CFU/mL增殖至4.9×109CFU/mL,包埋率达99.5%。优选得出包埋剂4,其微胶囊颗粒的稳定性及耐热性好,微胶囊化酪酸菌经人工胃液处理2h后,透光率仍为99.5%,后经人工肠液处理2h,透光率降为29.7%,说明微胶囊具有较好的肠溶性。耐酸性及耐胆盐性试验结果显示,微胶囊内酪酸菌的活菌对数值分别降低了1.1%和1.5%,试验前后活菌数量差异均不显著(P>0.05),其耐胃酸性及耐胆盐性较未包埋的对照组显著提高。[结论]酪酸菌经过包埋后显著提高了菌体的存活率,并具有良好的增殖效果及稳定性。[Objective] To improve the effect of microencapsulated Clostridium butyricum used as feed additives. [Method] Orthogonal test was used for experimental design. The Clostridium butyricum was microencapsulated with mixture of sodium alginate, gelatin and starch at different concentrations. Biocompatibility, capacity, stability and proliferation of Clostridium butyricum in different microcapsules were studied. The microcapsules in gastro-intestinal fluid were used for artificial gastric juice test and artificial intestinal juice test. High temperature test and bile salt test were also conducted. [Result] The wall material and Clostridium butyricum had good biocompatibility. The Clostridium butyricum proliferated well in the microcapsules, and concentration of live bacteria was increased from 1.3×108 CFU/mL to 1.3×1010 CFU/mL within medium 3 （embedding rate, 83.4%） and from 3.3×108 CFU/mL to 4.9×109 CFU/mL within medium 4 （embedding rate, 99.5%）. The embedding medium 4 was the best, and its microcapsules had good stability and strong heat resistance. After these microcapsules were treated in artificial gastric juice for 2 h, transmission rate was 99.5%. However, after further treatment in artificial intestinal juice for 2 h, the transmission rate declined to 29.7%, which shows good enteric solubility. The logarithm of Clostridium butyricum in microcapsules was reduced by 1.1% in artificial gastric juice and 1.5% in artificial intestinal juice. The bacteria concentration after the trial was not significantly different from that before the trial. The acid tolerance and bile salt tolerance were increased significantly, compared with the control group. [Conclusion] Microencapsulation increases survival rate of Clostridium butyricum and has good effect on proliferation and stability.

关 键 词：酪酸菌 微胶囊 包埋材料 

分 类 号：S816.7[农业科学—饲料科学]