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首页> 外文期刊>Australian Journal of Dairy Technology >Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions
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Viability of calcium-alginate-microencapsulated probiotic bacteria in Iranian yogurt drink (Doogh) during refrigerated storage and under simulated gastrointestinal conditions

机译：在冷藏过程中和模拟胃肠道条件下，伊朗酸奶饮料（Doogh）中海藻酸钙微囊化益生菌的活力

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摘要

The effects of microencapsulation of AB-type culture (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12) with calcium alginate on cell survival in Iranian yogurt drink (Doogh) during storage at 4 degrees C for 42 days, as well as under simulated gastrointestinal conditions, were studied. The pH of the product at the beginning of storage was 4.53 and the final pH at the end of storage were 4.52 and 3.78 for the samples containing encapsulated and free cells, respectively. The acetic acid content in the encapsulated-cell-containing Doogh increased by 0.01% (from 0.05 to 0.06%) during the storage period, whereas for free-cell-containing Doogh the increase was 0.04% (from 0.05 to 0.09%). At day 42, the viable counts of L. acidophilus and bifidobacteria in the samples containing encapsulated cells were 5.5 and 4.0 log cycles higher than those containing free cells, respectively. To evaluate the protective impact of encapsulation on cell survival in in vivo situations, the product was subjected to three simulated gastrointestinal conditions, including extreme conditions (pH 1.5, 90 min/2% bile, 90 min), intermediate conditions (pH 1.5, 90 min/1% bile, 90 min) and normal conditions, i.e. the situation in the gastrointestinal tract of a normal healthy person after the consumption of a probiotic-containing dairy drink, when the stomach has not been free for a relatively long time (pH 2.0, 30 min/0.6% bile, 60 min). The viability of the probiotic cells increased from 0.6% and 0.2% (L. acidophilus and bifidobacteria, respectively) as free cells to 18.0% and 9.5% under the extreme gastrointestinal conditions, after encapsulation. Under normal gastrointestinal conditions, the cell survival rates were 16.1% for L. acidophilus and 21% for bifidobacteria before encapsulation, and 26.3 and 34.0% (L. acidophilus and bifidobacteria, respectively) after encapsulation.
机译：海藻酸钙微囊化AB型培养物（嗜酸乳杆菌LA-5和乳酸双歧杆菌Bb-12）对伊朗酸奶饮料（Doogh）在4摄氏度下储存42天以及在模拟条件下的细胞存活的影响胃肠道状况，进行了研究。对于包含被包裹的细胞和游离细胞的样品，在储存开始时产物的pH为4.53，在储存结束时最终pH为4.52和3.78。在储存期间，含封装细胞的Doogh中的乙酸含量增加了0.01％（从0.05到0.06％），而对于含游离细胞的Doogh，则增加了0.04％（从0.05到0.09％）。在第42天，包含被包封细胞的样品中嗜酸乳杆菌和双歧杆菌的存活计数分别比包含游离细胞的样品高5.5和4.0log循环。为了评估封装对体内情况下细胞存活的保护作用，将产品置于三种模拟胃肠道条件下，包括极端条件（pH 1.5、90分钟/ 2％胆汁，90分钟），中间条件（pH 1.5、90） 1分钟（胆汁的百分含量，90分钟）和正常情况，即，在正常情况下，健康的人在食用含益生菌的乳饮料后，如果胃在相当长的一段时间内没有空腹（pH值），其胃肠道情况2.0，30分钟/0.6%胆汁，60分钟）。封装后，益生菌细胞的活力从游离细胞的0.6％和0.2％（分别为嗜酸乳杆菌和双歧杆菌）增加到极端胃肠道条件下的18.0％和9.5％。在正常胃肠道条件下，包封前嗜酸乳杆菌的细胞存活率为16.1％，双歧杆菌的细胞存活率为21％，包封后的细胞存活率为26.3和34.0％（分别为嗜酸乳杆菌和双歧杆菌）。

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