乳酸菌微胶囊制剂的功能性与稳定性研究  

Study of the function and stability of the lactobacillus microcapsule

作　　者：黄皓 胡珊 梁卫驱 罗华建 陈仕丽 李艳芳 徐匆 

机构地区：[1]东莞市农业科学研究中心,东莞523086

出　　处：《中国食品添加剂》2016年第4期90-93,共4页China Food Additives

基　　金：粤港关键领域重点突破项目(东莞专项)招标项目(200716803)

摘　　要：乳酸菌微胶囊制剂调节肠道菌群功能的试验结果表明,在1g·kg^(-1)·d^(-1)的剂量下,小鼠实验前后粪便中双歧杆菌和乳杆菌明显增加,产气荚膜梭菌不增加,肠杆菌、肠球菌无明显变化,说明乳酸菌微胶囊制剂对小鼠具有调节肠道菌群的功能。乳酸菌微胶囊制剂和未经包埋的乳酸菌全蛋液冻干粉置于不同温度下(4℃和-20℃)储藏,分别测定其初始和1年后乳酸菌活性。结果表明,乳酸菌微胶囊制剂的储藏稳定性优于全蛋液冻干粉,两种菌剂在-20℃条件下的储藏稳定性均优于在4℃条件下的储藏稳定性,在4℃条件下乳酸菌微胶囊制剂活菌数的下降很可能会影响其功能性,因此,在-20℃条件下储藏更利于乳酸菌微胶囊制剂长期保持稳定。Experimental results of lactobacillus microcapsule regulating intestinal flora showed that,in dose of 1g·kg^（-1）·d^（-1）,the amount of bifi dobacteria and lactobacillus in mice feces increased significantly,the amount of clostridium perfringens in mice feces did not increase,the amount of enterobacteria and enterococcus in mice feces had no obvious change,so lactobacillus microcapsule has the function of regulating intestinal flora in mice. The lactobacillus microcapsule and the powder of lactobacillus freeze dried with beaten whole eggs had been stored at different temperature（4℃ and-20℃）for one year,and the vitality of them was determined respectively at the beginning and one year later. Results showed that the storage stability of the lactobacilus microcapsule was better than the powder of lactobacillus freeze dried with beaten whole eggs. Compared to be stored at 4℃,the storage stability of two kinds of lactobacillus was better when stored at-20℃,and the decrease of the viability of the lactobacillusmicrocapsule in the condition of 4℃ is likely to affect its function,so that stored at-20℃ is more favorable to keeping stability of the lactobacillus microcapsule in a long term.

关 键 词：乳酸菌 微胶囊 稳定性 肠道菌群调节 

分 类 号：Q939.117[生物学—微生物学]