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Probiotic microcapsules as well as preparation method and application thereof

A probiotics and microcapsule technology, applied in the field of probiotics products, can solve the problems of bacterial cell death or damage, unable to reach the specified number of viable bacteria, insufficient process protection, etc., achieve excellent stability and acid resistance, and improve freeze-drying survival. The effect of low rate and easy control of process parameters

Active Publication Date: 2016-02-10
SUN YAT SEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because probiotics have high requirements for survival conditions, there are still certain limitations in probiotic preparations today: on the one hand, when live bacteria or excipients are in direct contact with oxygen in the air for a long time, the live bacteria will die and the excipients will be oxidized, which will cause The storage stability of the product is poor; on the other hand, when the probiotic preparation enters the gastrointestinal tract, the survival rate of the probiotic is low in an acidic environment due to insufficient process protection, and the number of viable bacteria cannot reach the specified number, resulting in poor application effect
However, in actual operation, water crystallization, cell dehydration, protein inactivation, etc. during the freeze-drying process will cause death or damage to the bacteria, which is very unfavorable for the preservation, production and use of bacteria.

Method used

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  • Probiotic microcapsules as well as preparation method and application thereof
  • Probiotic microcapsules as well as preparation method and application thereof
  • Probiotic microcapsules as well as preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0078] The present embodiment provides a kind of chitosan-dextran 40-gellan-xanthan gum microcapsules and preparation method thereof, and the preparation method comprises the following steps:

[0079] 1) Bacteria activation and proliferation culture

[0080] Lactococcus lactis was inoculated into the sterilized MRS liquid medium, cultured at 37.0°C for 22 hours, and then inoculated in the same medium as the above-mentioned MRS liquid medium at a ratio of 5.0% by volume, that is, every Inoculate 5mL strains into 100mL medium, and activate to the third generation under the same conditions to obtain bacterial liquid.

[0081] 2) Collect bacteria

[0082] The bacterial liquid was centrifuged at 20.0°C and 3000 rpm for 20 min, and the supernatant was discarded to obtain the bacterial sludge.

[0083] 3) Preparation of probiotic microcapsules

[0084] Weigh 8.0 g of dextran 40 and add it to 100.0 mL of distilled water, stir to dissolve, then weigh 0.5 g of gellan sugar powder and...

Embodiment 2

[0093]The present embodiment provides a kind of chitosan-skimmed milk powder-k-carrageenan microcapsule and preparation method thereof, and this preparation method comprises the following steps:

[0094] 1) Bacteria activation and proliferation culture

[0095] Inoculate Streptococcus thermophilus strains into sterilized MRS liquid medium, culture at 37.0°C for 22-26h, and then inoculate in the same medium as the above-mentioned MRS liquid medium at a ratio of 3.0% by volume , that is, inoculate 3.0mL strains per 100.0mL medium, and activate to the third generation under the same conditions to obtain bacterial liquid.

[0096] 2) Collect bacteria

[0097] The bacterial liquid was centrifuged at 25.0°C and 4000 rpm for 20 min, and the supernatant was discarded to obtain the bacterial sludge.

[0098] 3) Preparation of probiotic microcapsules

[0099] Weigh 15.0 g of skimmed milk powder and add it to 100.0 mL of distilled water, dissolve it, then weigh 4.0 g of k-carrageenan ...

Embodiment 3

[0108] The present embodiment provides a chitosan-glycerin-trehalose-gelatin microcapsule and a preparation method thereof, the preparation method comprising the following steps:

[0109] 1) Bacteria activation and proliferation culture

[0110] Lactococcus lactis was inoculated into the sterilized MRS liquid medium, cultured at 37.0°C for 26 hours, and then inoculated in the same medium as the above-mentioned MRS liquid medium at a ratio of 5.0% by volume, that is, every Inoculate 5.0 mL of strain into 100.0 mL of culture medium, and activate to the third generation under the same conditions to obtain bacterial liquid.

[0111] 2) Collect bacteria

[0112] The bacterial liquid was centrifuged at 28.0°C and 5000 rpm for 10 min, and the supernatant was discarded to obtain the bacterial sludge.

[0113] 3) Preparation of probiotic microcapsules

[0114] Weigh 9.0 g of glycerin and 9.0 g of trehalose and add to 100.0 mL of distilled water to dissolve. Then weigh 4.0 g of gela...

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Abstract

The invention relates to probiotic microcapsules as well as a preparation method and application thereof. The probiotic microcapsules comprise a core material and a wall material, wherein the core material is probiotics; the outer layer of the wall material is coated with chitosan; the wall material is prepared from an aqueous solution containing a natural polymer material and a freeze-drying protection agent; the freeze-drying protection agent comprises one or more of glucose, fructose, sucrose, lactose, trehalose, soluble starch, glycerin, mannitol, Arabic gum, dextran 40 and skim milk; the natural polymer material comprises one or more of gellan gum, xanthan gum, k-carrageenan, sodium alginate, cellulose acetate phthalate or gelatin; in the aqueous solution, the volume fraction of the freeze-drying protection agent is 4.0%-20.0% and the volume fraction of the polymer material is 0.5%-5.0%. The probiotic microcapsules can keep excellent acid resistance and storage stability before and after being freeze-dried.

Description

technical field [0001] The invention relates to the technical field of probiotic products, in particular to a probiotic microcapsule and its preparation method and application. Background technique [0002] Probiotic products have a wide market and are mainly used in yogurt fermentation in food. Lactic acid bacteria ferment lactose to produce a large amount of organic acids such as lactic acid and acetic acid, which lowers the pH value of the intestines, making the intestines in an acidic environment, and has obvious inhibitory effects on pathogenic bacteria such as Salmonella, Proteus and Escherichia coli. In addition to pathogenic bacteria, it also has a strong inhibitory effect on intestinal spoilage bacteria. Low pH value is conducive to intestinal peristalsis, maintains normal physiological functions, and prevents the reproduction of pathogenic bacteria. For example, lactobacillus tablets, which are often used in clinical practice, are well received in terms of treati...

Claims

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Application Information

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IPC IPC(8): A23L33/135A23L29/30A23L29/256A23L29/00A23P10/35
CPCA23V2002/00A23V2200/3204A23V2250/5118A23V2250/5026A23V2250/54252A23V2250/5432A23V2250/511A23V2300/20A23V2300/10
Inventor 潘昕吴传斌周焕彬陈嘉树
Owner SUN YAT SEN UNIV
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