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首页> 外文期刊>Journal of Microencapsulation: Microcapsules Liposomes Nanoparticles Microcells Microspheres >Microencapsulation of a probiotic bacteria with alginate-gelatin and its properties
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Microencapsulation of a probiotic bacteria with alginate-gelatin and its properties

机译：藻酸盐-明胶对益生菌的微囊化及其性质

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摘要

Lactobacillus casei ATCC 393-loaded microcapsules based on alginate and gelatin had been prepared by extrusion method and the product could increase the cell numbers of L casei ATCC 393 to be 107 CFU g~(-1) in the dry state of microcapsules. The microparticles homogeneously distributed with size of 1.1 ± 0.2 mm. Four kinds of microcapsules (S1, S2, S3 and S4) exhibited swelling in simulated gastric fluid (SGF) while the beads eroded and disintegrated rapidly in simulated intestinal fluid (SIF). Cells of L casei ATCC 393 could be continuously released from the microcapsules during simulated gastrointestinal tract (GIT) and the release amounts and speeds in SIF were much higher and faster than that in SGF. Encapsulation in alginate-gelatin microcapsules successfully improved the survival of L casei ATCC 393 and this approach might be useful in delivery of probiotic cultures as a functional food.
机译：采用挤压法制备了以藻酸盐和明胶为基的干酪乳杆菌ATCC 393微胶囊，在干燥状态下，该产物可使干酪乳杆菌ATCC 393的细胞数增加至107 CFU g〜（-1）。微粒均匀分布，尺寸为1.1±0.2毫米。四种微囊（S1，S2，S3和S4）在模拟胃液（SGF）中出现肿胀，而珠粒在模拟肠液（SIF）中迅速腐蚀和崩解。 L Casei ATCC 393的细胞可以在模拟胃肠道（GIT）期间从微囊中连续释放，并且SIF中的释放量和释放速度比SGF中的释放速度快得多。藻酸盐-明胶微胶囊中的封装成功地提高了L casei ATCC 393的存活率，这种方法对于将益生菌培养物用作功能性食品可能有用。

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