Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying

ABSTRACT: The aim of this study was to investigate the influence of the addition of prebiotics rice bran, inulin and hi-maize, on the survival of Lactobacillus acidophilus in alginate microparticles obtained by external ionic gelation followed by freeze-drying. The microparticles size ranged from 127.5μm to 234.6μm. Microparticles added from the different prebiotics demonstrated an increase in the protection of the microorganism, which presented greater viability against the gastrointestinal simulation. As for storage under different conditions, rice bran treatment at 25ºC kept probiotics viable for 30 days. Under storage conditions -18°C and 7°C, treatments containing prebiotics hi-maize and rice bran maintained viable probiotic microorganisms for a period of 60 days.

摘要：本研究旨在探究添加米糠、菊粉（inulin）与高直链玉米淀粉（hi-maize）对经外部离子凝胶法（external ionic gelation）制备并经冷冻干燥（freeze-drying）处理得到的海藻酸盐微球（alginate microparticles）中嗜酸乳杆菌（Lactobacillus acidophilus）存活率的影响。该微球的粒径范围为127.5μm至234.6μm。添加不同益生元的微球可提升对该微生物的保护效果，使其在胃肠道模拟体系中展现出更高的存活能力。针对不同贮藏条件的实验结果显示，在25℃条件下采用米糠处理的样品可使益生菌保持活性达30天；在-18℃与7℃的贮藏条件下，添加高直链玉米淀粉及米糠的处理组可使益生菌活菌维持60天。