Research advances on encapsulation of probiotics with nanomaterials and their repair mechanisms on intestinal barriers  

作　　者：Xiaochen Wang Mengxi Yu Jianming Ye Ting Liu Lijuan Jian Xiaoyan Zheng Yuan Wang Wei Song Yane Luo Tianli Yue 

机构地区：[1]College of Food Science and Technology,Northwest University,Xi'an 710069,China [2]College of Chemical Engineering,Northwest University,Xi'an 710069,China [3]Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering,Xi'an 710069,China [4]Research Center of Food Safety Risk Assessment and Control,Xi'an 710069,China

出　　处：《Food Science and Human Wellness》2024年第6期3095-3109,共15页食品科学与人类健康（英文）

基　　金：supported by the National Key Research and Development Program(2019YFC1606704);the Key Research and Development Program of Shaanxi Province(2022NY-013);National Natural Science Foundation of China(31801653);the Natural Science Foundation of Shaanxi Province(2019JQ-722).

摘　　要：Probiotics participate in various physiological activities and contribute to body health.However,their viability and bioefficacy are adversely affected by gastrointestinal harsh conditions,such as gastric acid,bile salts and various enzymes.Fortunately,encapsulation based on various nanomaterials shows tremendous potential to protect probiotics.In this review,we introduced some novel encapsulation technologies involving nanomaterials in view of predesigned stability and viability,selective adhesion,smart release and colonization,and efficacy exertion of encapsulated probiotics.Furthermore,the interactions between encapsulated probiotics and the gastrointestinal tract were summarized and analyzed,with highlighting the regulatory mechanisms of encapsulated probiotics on intestinal mechanical barrier,chemical barrier,biological barrier and immune barrier.This review would benefit the food and pharmaceutical industries in preparation and utilization of multifunctional encapsulated probiotics.

关 键 词：PROBIOTICS ENCAPSULATION Environment-responsive release Repair mechanisms Selective colonization 

分 类 号：TS201.3[轻工技术与工程—食品科学] TB383.1[轻工技术与工程—食品科学与工程]