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Coated whey protein/alginate microparticles as oral controlled delivery systems for probiotic yeast

机译:乳清蛋白/藻酸盐包衣微粒作为益生菌酵母的口服控制递送系统

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摘要

Viable Saccharomyces boulardii, used as a biotherapeutic agent, was encapsulated in food-grade whey protein isolate (WP) and alginate (ALG) microparticles, in order to protect and vehicle them in gastrointestinal environment. Yeast-loaded microparticles with a WP/ALG ratio of 62/38 were produced with high encapsulation efficiency (95%) using an extrusion/cold gelation method and coated with ALG or WP by a simple immersion method. Swelling, yeast survival, WP loss and yeast release in simulated gastric and intestinal fluids (SGF and SIF, pH 1.2 and 7.5) with and without their respective digestive enzymes (pepsin and pancreatin) were investigated. In SGF, ALG network shrinkage limited enzyme diffusion into the WP/ ALG matrix. Coated and uncoated WP/ALG microparticles were resistant in SGF even with pepsin. Survival of yeast cells in microparticles was 40% compared to 10% for free yeast cells and was improved to 60% by coating. In SIF, yeast cell release followed coated microparticle swelling with a desirable delay. Coated WP/ALG microparticles appear to have potential as oral delivery systems for Saccharomyces boulardii or as encapsulation means for probiotic cells in pharmaceutical or food processing applications.
机译:用作生物治疗剂的活酿酒酵母被封装在食品级乳清蛋白分离物(WP)和藻酸盐(ALG)微粒中,以在胃肠道环境中保护和载运它们。使用挤出/冷胶凝法以高包封率(95%)生产载有WP / ALG比为62/38的酵母菌微粒,并通过简单的浸没法将其涂以ALG或WP。研究了在有和没有其各自的消化酶(胃蛋白酶和胰酶)的模拟胃液和肠液(SGF和SIF,pH 1.2和7.5)中的溶胀,酵母菌存活率,WP损失和酵母菌释放。在SGF中,ALG网络收缩会限制酶扩散到WP / ALG基质中。包被的和未包被的WP / ALG微粒即使在胃蛋白酶中也能抵抗SGF。微粒中酵母细胞的存活率为40%,而游离酵母细胞为10%,通过包被提高到60%。在SIF中,酵母细胞释放后会被包被的微粒膨胀,并有所需的延迟。包被的WP / ALG微粒似乎有潜力用作布拉氏酵母的口服递送系统,或作为制药或食品加工应用中益生菌细胞的包囊手段。

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