Co-microencapsulation of Lactobacillus paracasei and Inonotus obliquus polysaccharide in alginate system: Physicochemical and functional properties

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-12 DOI:10.1016/j.foodhyd.2025.111344

Yilin Sun , Jing Han , Huilin Zhang , Wenyan Li , Yujun Jiang , Yu Zhang , Ling Guo

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引用次数: 0

Abstract

In this study, sodium alginate (SA) was used as shell material, and Lactobacillus paracasei JY062/Inonotus obliquus polysaccharide (IOP) were used as core material (JY062-IOP/SA). The microcapsules were prepared by polymer gel technology and analyzed by SEM, FTIR, TGA and XRD. The results exhibited that the embedding rate of JY062-IOP/SA microcapsules increased to 89.21 % compared with JY062/SA control group (84.22 %). JY062-IOP/SA microcapsules have better mechanical properties and dense structure, and the distribution of L. paracasei JY062 was more uniform. JY062-IOP/SA microcapsules have higher survival and release rates in a simulated bile salt and gastrointestinal environment, and presented better preservation stability during storage. The intervention mechanism of JY062-IOP/SA microcapsule on lipid metabolism disorder in mice was further elucidated through in vivo experiments. The results presented that the relative abundance of harmful/beneficial microorganisms in the gut of JY092-IOP/SA microcapsule group was significantly reduced. Meanwhile, the number of Firmicutes/Bacteroidetes decreased and the content of short-chain fatty acids increased significantly in the intestine of mice, indicating that the intestinal flora was further balanced. At present, there are no studies on the co-embedding of IOP and probiotics in biological substrates. This is not only a protective system, but also a synergistic system that can simultaneously deliver these two bioactive compounds with health benefits to the gastrointestinal tract in a cost-effective manner. The aim of this study was to construct an efficient probiotic delivery system to enhance the synergistic health effects of probiotics and IOP through co-encapsulation strategies.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.