Preparation of probiotic microcapsules using gelatin-xylooligosaccharides conjugates by spray drying: Physicochemical properties, survival, digestion resistance and colonization  

作　　者：Huiyu Li Fei Peng Jia-Xin Lin Tao Xiong Tao Huang 

机构地区：[1]State Key Laboratory of Food Science and Technology,Nanchang University,No.235 Nanjing East Road,Nanchang,Jiangxi,330047,PR China [2]School of Food Science and Technology,Nanchang University,No.235 Nanjing East Road,Nanchang,Jiangxi,330047,PR China [3]International Food Innovation Research Institute,Nanchang University,No.235 Nanjing East Road,Nanchang,Jiangxi,330047,PR China

出　　处：《Food Bioscience》2023年第2期931-937,共7页食品生物科学（英文）

基　　金：The National Natural Science Foundation of China(32101894,32160547);Research Project of State Key Laboratory of Food Science and Technology,Nanchang University(SKLF-ZZA-201910,SKLF-ZZB-202132)are gratefully acknowledged.

摘　　要：Limosilactobacillus fermentum NCU001464 is a probiotic bacterium with anti-hyperuricemia potential,however,its viability decreases during food processing,storage and in the gastrointestinal tract.This study aims to microencapsulate Limosilactobacillus fermentum NCU001464 by spray-drying with Maillard reaction products of gelatin and xylooligosaccharides,heated for various times.Properties of powders and bacterial vitality change during producing,storage and simulated digestion were evaluated.The microcapsules had a low moisture content and the encapsulation appeared effective,however,under scanning electron microscope,cracks were visible on the surface of microcapsules with longer-time heat-treated Maillard reaction products.Heat treatment for 60 min resulted in the highest bacterial viability and adhesion capacity to intestinal epithelial cells after gastrointestinal digestion.After 10 weeks storage at 4℃ and 25℃,the viable count of MRP-microencapsulated cells was 9.00-6.80 Log CFU/g,more than the recommended dose of 6 Log CFU/mL.

关 键 词：GELATIN MICROCAPSULE Probiotics Spray drying Viability 

分 类 号：TS201[轻工技术与工程—食品科学]