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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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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藻酸盐体系中副干酪乳杆菌和斜凤尾多糖的共微囊化：理化和功能特性

本研究以海藻酸钠（SA）为壳材，以副干酪乳杆菌JY062/斜棘牛多糖（IOP）为芯材（JY062-IOP/SA）。采用聚合物凝胶法制备了微胶囊，并用SEM、FTIR、TGA和XRD对其进行了分析。结果表明，与JY062/SA对照组的84.22%相比，JY062- iop /SA微胶囊的包埋率提高到89.21%。JY062- iop /SA微胶囊具有较好的力学性能和致密的结构，副干酪乳杆菌JY062的分布更为均匀。JY062-IOP/SA微胶囊在模拟胆盐和胃肠环境中具有较高的存活和释放率，在贮藏过程中具有较好的保存稳定性。通过体内实验进一步阐明JY062-IOP/SA微胶囊对小鼠脂质代谢紊乱的干预机制。结果表明，JY092-IOP/SA微胶囊组肠道中有害/有益微生物的相对丰度显著降低。同时，小鼠肠道内厚壁菌门/拟杆菌门数量显著减少，短链脂肪酸含量显著增加，表明肠道菌群进一步平衡。目前还没有关于IOP与益生菌在生物基质中共包埋的研究。这不仅是一个保护系统，也是一个协同系统，可以同时将这两种具有健康益处的生物活性化合物以经济有效的方式输送到胃肠道。本研究旨在构建一种高效的益生菌输送系统，通过共包封策略增强益生菌与IOP的协同健康效应。

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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.