Green tea polysaccharide conjugates and gelatin enhanced viability of L. acidophilus by layer-by-layer encapsulation  

作　　者：Xiaoqiang Chen Ke Zhang Yan’an Wei Yongyong Wang Xiaofan Wu Haifeng Wan 

机构地区：[1]Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),National"111"Center for Cellular Regulation and Molecular Pharmaceutics,Hubei University of Technology,Wuhan,430068,China [2]Department of Thoracic Surgery,Tongji Hospital,Tongji Medical College,Huazhong University of Science and Technology,Wuhan,430030,China [3]Southern Hubei Industrial Technology Research Institute for Characteristic Agriculture,Xianning,437100,China

出　　处：《Food Bioscience》2023年第2期1137-1144,共8页食品生物科学（英文）

基　　金：This research was financially supported by the National Natural Science Foundation of China(grant number 31871813).

摘　　要：Adverse environments such as the gastrointestinal tract can affect the efficacy of probiotics.Therefore,the adequate protection of probiotics and their total effect exertion are probiotics application research hotspots.Green tea polysaccharide conjugate(gTPC),an anionic polymer,and gelatin as the encapsulation materials,and layer-by-layer self-assembly technology as the method,were applied to encapsulate Lactobacillus acidophilus.Microscopic results showed that with the increase in the number of deposited layers,the encapsulation was more complete.After continuous exposure to simulated gastrointestinal fluid for 120 min,the survival rate of unencapsulated cells was 53.26%,and encapsulated cells with different deposited layers were 66.00%,71.99%,76.94%,and 79.89%,respectively.In addition,Gel/gTPC bilayers can efficiently improve cell thermotolerance and freezing resistance.Results indicated that the more the number of Gel/gTPC bilayers,the more significant the protection is.Therefore,gTPC and Gel are viable materials to protect probiotics through microencapsulation by Layer-by-layer self-assembly.

关 键 词：Tea polysaccharide conjugates GELATIN Layer-by-layer encapsulation Lactobacillus acidophilus 

分 类 号：TS201.3[轻工技术与工程—食品科学]