Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastro-intestinal transit

被引：69

作者：

Doherty, S. B. ^{[1
,2
]}

Auty, M. A. ^{[1
]}

Stanton, C. ^{[1
,3
]}

Ross, R. P. ^{[1
,3
]}

Fitzgerald, G. F. ^{[2
,3
]}

Brodkorb, A. ^{[1
]}

机构：

[1] Teagasc Food Res Ctr Moorepark, Fermoy, Cork, Ireland

[2] Univ Coll Cork, Dept Microbiol, Cork, Ireland

[3] Alimentary Pharmabiot Ctr, Cork, Ireland

来源：

INTERNATIONAL DAIRY JOURNAL | 2012年 / 22卷 / 01期

基金：

爱尔兰科学基金会;

关键词：

POLYMERASE-CHAIN-REACTION; BETA-LACTOGLOBULIN; VIABILITY ASSESSMENT; HYDROPHOBICITY; PROBIOTICS; BACTERIA; ADHESION; GELATION; STRAINS; CELLS;

D O I：

10.1016/j.idairyj.2011.06.009

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Cell survival of Lactobacillus rhamnosus GG entrapped in gelled whey protein isolate (WPI) micro-beads was elucidated relative to cells suspended in native WPI and free-cell controls during ex vivo porcine gastro-intestinal incubation. Probiotic gastric tolerance was investigated as a function of pH (2.0-3.4) and time with subsequent intestinal incubation (pH 7.2). Free cells showed no survival after 30 min ex vivo stomach incubation (<= pH 3.4), while native WPI enhanced survival by 5.7 +/- 0.1, 5.1 +/- 0.2 and 2.2 +/- 0.2 log(10) cfu mL(-1) following 180 min incubation at pH 3.4, 2.4 and 2.0, respectively. Protein micro-beads augmented ex vivo probiotic acid resistance (8.9 +/- 0.1 log(10) cfu mL(-1)) and demonstrated significant micro-bead adsorption capacity coupled with micro-bead digestion and controlled release of viable, functional probiotics within 30 min intestinal incubation. This technology potentially envisions whey protein micro-beads as efficacious entrapment matrices and binding vehicles for delivery of bioactive ingredients. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：31 / 43

页数：13

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