基于微囊化技术的益生菌功能性评价研究进展  

Progress in Functional Evaluation of Probiotics Based on Microencapsulation Technologies

作　　者：杨动听 黄莎 杨选 王晔洋 李伟荣 Yang Dongting;Huang Sha;Yang Xuan;Wang Yeyang;Li Weirong(Lishui Institute of Agriculture and Forestry Sciences,Lishui 323000,Zhejiang)

机构地区：[1]丽水市农林科学研究院,浙江丽水323000

出　　处：《中国食品学报》2024年第1期418-429,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划项目(2021C04010)。

摘　　要：为解决益生菌产品在胃肠液中裸菌存活率低,活菌数不够,性能不理想的问题,近年来微囊化技术被广泛研究并逐渐运用于商业益生菌产品。本文主要介绍目前基于微囊化益生菌产品近年来在体内外的功能性评价研究,包括体外试验探究微囊化益生菌的存活、释放、黏附和抗菌等功能特性,以及体内试验探究益生菌存活、黏附、定植、抗腹泻、抗菌、抗炎、抗氧化、调控代谢综合征等功能特性,为后续进一步开发对人体有效的益生菌产品提供一定的指导。In order to solve the problems of low survival rate,low viable number and unsatisfied performance of free probiotic products in vivo,microencapsulation technologies have been widely studied and gradually applied to commercial products these years.This paper focuses on the functional evaluation of microencapsulated probiotic products in vitro and in vitro in recent years,covering the functional characteristics of microencapsulated probiotics such as survival,release,adhesion and antibacterial in vitro,and the functional characteristics of probiotics such as survival,adhesion,colonization,anti-diarrhea,antibacterial,anti-inflammatory,anti-oxidation and regulation of metabolic syndrome in vivo,and provides some suggestion for the further development of effective probiotic products for human beings.

关 键 词：益生菌 微囊化 体外 体内 功能性 

分 类 号：TS201.3[轻工技术与工程—食品科学]