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A kind of probiotic microcapsule and preparation method thereof

A technology of probiotics and microcapsules, applied in the direction of bacteria and lactobacilli used in food preparation, fixed on/in organic carriers, etc., can solve the problem of large particle size, large degree of microcapsule adhesion, and poor dispersion And other issues

Active Publication Date: 2017-09-12
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since CaCl 2 As a soluble calcium salt, the system is full of Ca 2+ , when the temperature rises suddenly, Ca 2+ Not only will it cross-link inside the W / O emulsion, but it will also cross-link between the emulsions, resulting in a greater degree of adhesion of the formed microcapsules, poor dispersion, and large particle size, which will affect the taste and quality of food.

Method used

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  • A kind of probiotic microcapsule and preparation method thereof
  • A kind of probiotic microcapsule and preparation method thereof
  • A kind of probiotic microcapsule and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Embodiment 1: Preparation of probiotic microcapsules of the present invention

[0106] The implementation steps of this embodiment are as follows:

[0107] A. Strain activation

[0108] The Lactobacillus plantarum LIP-1 probiotic obtained from the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University was inoculated into the MRS liquid medium sold by Oxoid under the trade name MRS Broth, and activated at a temperature of 37°C Cultivate for 17 hours for activation and culture for three generations, and then use a centrifugal device to perform centrifugation at a speed of 3000r / min for 12 minutes to collect the sludge. According to the weight ratio of the sludge to normal saline 1:3, the concentration of the sludge for reuse is Wash 3 times with 15% sterilized physiological saline in terms of mass, then resuspend in sterile water, and mix well to obtain a probiotic with a density of 1.1×10 9 The conce...

Embodiment 2

[0118] Embodiment 2: Preparation of probiotic microcapsules of the present invention

[0119] The implementation steps of this embodiment are as follows:

[0120] A. Strain activation

[0121] Lactobacillus casei ZHANG probiotics obtained from the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University were inoculated into MRS liquid medium sold by Oxoid under the trade name MRS Broth, and activated at a temperature of 37°C for 16 Activate and cultivate for three generations in one hour, and then use a centrifugal device to perform centrifugation at a speed of 3300r / min for 10 minutes to collect the sludge. According to the weight ratio of the sludge to saline 1:4, the concentration of the sludge to be used again is Wash twice with 30% sterilized normal saline, then resuspend in sterile water, and mix well to obtain a probiotic with a density of 1.2×10 9 The concentrated bacterial solution of cfu / mL is then...

Embodiment 3

[0131] Embodiment 3: Preparation of probiotic microcapsules of the present invention

[0132] The implementation steps of this embodiment are as follows:

[0133] A. Strain activation

[0134] Lactobacillus plantarum P8 probiotics obtained from the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University were inoculated into the MRS liquid medium sold by Oxoid under the trade name MRS Broth, and activated at a temperature of 37°C for 20 Activate and cultivate for three generations in one hour, and then use a centrifugal device to perform centrifugation at a speed of 3700r / min for 14 minutes to collect the bacteria sludge. 20% sterilized normal saline was washed 3 times, then resuspended in sterile water, and mixed evenly to obtain a probiotic with a density of 1.4×10 9 The concentrated bacterial solution of cfu / mL was then poured and cultivated at a temperature of 37° C. for 48 h with the MRS agar medium sol...

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Abstract

The invention relates to a probiotic microcapsule and a preparation method thereof. The preparation method comprises the steps of activating a probiotic strain, preparing a mixed solution of bacteria milk, preparing the microcapsule, freeze-drying and the like. The embedding rate of the probiotic microcapsules prepared by the method of the present invention is more than 76%, and the number of viable bacteria exceeds 108 CFU / g; the particles are uniform and the average particle diameter is about 100 μm; the probiotics are incubated in artificially simulated gastric juice at a temperature of 37 ° C for 2.5 hours The number of viable bacteria is only reduced by 0.22 (Log10CFU / g); in the simulated artificial intestinal fluid at a temperature of 37 ° C for 90 minutes, the probiotics in the microcapsules are basically released completely, and the number of viable bacteria can reach 8.810±0.548 (Log10CFU / g); after freezing After drying, the survival rate of probiotics reached 64.733±5.221%. After storage at a temperature range of 4-37°C for 28 days, the viable count of probiotics was greater than 107 CFU / g.

Description

【Technical field】 [0001] The invention belongs to the field of food biotechnology. More specifically, the present invention relates to a probiotic microcapsule, and also relates to a preparation method of the probiotic microcapsule. 【Background technique】 [0002] Probiotics are defined as "live microorganisms that, when ingested in sufficient quantities, provide a beneficial effect on the host". Probiotics have a variety of physiological functions, including improving human intestinal function, inhibiting the growth of harmful bacteria, reducing intestinal diseases, alleviating lactose intolerance, promoting the absorption of sugar, protein, calcium, magnesium and other nutrients, lowering cholesterol, and regulating immunity system, anti-tumor, cancer prevention, etc. However, in order to obtain the probiotic effect, it is required that the probiotics remain active and metabolically stable in both the product and the host, and reach a certain amount (usually considered t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N11/04A23L33/19
CPCA23V2002/00A23V2400/125A23V2400/169A23V2200/3204
Inventor 王俊国田文静萨如拉张和平孟和毕力格包秋华
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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