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Enhancing the Viability of Lactobacillus plantarum as Probiotics through Encapsulation with High Internal Phase Emulsions Stabilized with Whey Protein Isolate Microgels
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-10-31 00:00:00 , DOI: 10.1021/acs.jafc.8b03807 Jiuling Su 1 , Xiaoqi Wang 2 , Wei Li 1 , Ligen Chen 3 , Xiaoxiong Zeng 1 , Qingrong Huang 2 , Bing Hu 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-10-31 00:00:00 , DOI: 10.1021/acs.jafc.8b03807 Jiuling Su 1 , Xiaoqi Wang 2 , Wei Li 1 , Ligen Chen 3 , Xiaoxiong Zeng 1 , Qingrong Huang 2 , Bing Hu 1
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Probiotics with positive physiological effects on intestinal microflora populations of the host are popular in functional foods. Low relative humidity (RH) and temperature are beneficial for probiotic survival. In the present study, freeze-dried Lactobacillus plantarum powder, representative of probiotics, was encapsulated in the high internal phase emulsions (HIPEs) stabilized with whey protein isolate (WPI) microgels, to avoid the contact of water. Homogeneously dispersed WPI microgels with particle sizes around 300 nm were formed through thermal treatment of WPI solution. The particle size of the microgels decreased with the elevation of protein concentrations as well as the departure of pH values from the isoelectric point of the protein. When internal oil phase volume fractions were higher than 80% (w/w), WPI microgels with concentrations higher than 4.0 wt %, prepared at pH 4.0, 6.0, and 7.0 conditions, could stabilize the oil to form homogeneous HIPEs with tilting stability. The HIPEs thus formed had a cellular and tunable pore structure that could resist mechanical perturbation. Encapsulation of L. plantarum within HIPEs successfully increased the cell viability after pasteurization processing. The protective effect was even improved with the elevation of the oil volume fraction and increase of WPI microgel concentrations. Under different pH conditions, the strongest protective effect appeared at pH 4.0, when the WPI microgels accumulated on the oil droplet surface. When the large amount of oil and the protein microgel layer on the oil–water interface were combined as two specialties, the HIPEs were demonstrated to have high potential for enhancing the viability of probiotics during food thermal processing.
中文翻译：
通过用乳清蛋白分离微凝胶稳定的高内相乳剂包封来增强植物乳杆菌作为益生菌的生存能力
对宿主肠道菌群具有积极生理作用的益生菌在功能性食品中很受欢迎。较低的相对湿度（RH）和温度有利于益生菌的生存。在本研究中，冷冻干燥的植物乳杆菌代表益生菌的散装粉末被包裹在高内相乳剂（HIPE）中，该乳剂用乳清蛋白分离物（WPI）微凝胶稳定，以避免与水接触。通过对WPI溶液进行热处理，可以形成粒径约300 nm的均匀分散的WPI微凝胶。随着蛋白质浓度的升高以及pH值与蛋白质等电点的偏离，微凝胶的粒径减小。当内部油相体积分数高于80％（w / w）时，在pH 4.0、6.0和7.0条件下制备的浓度高于4.0 wt％的WPI微凝胶可以稳定油以形成具有倾斜稳定性的均质HIPE。由此形成的HIPE具有可抵抗机械扰动的蜂窝状且可调节的孔结构。封装HIPE中的植物乳杆菌成功地提高了巴氏灭菌处理后的细胞活力。随着油体积分数的增加和WPI微凝胶浓度的增加，保护效果甚至得到了改善。当WPI微凝胶积聚在油滴表面时，在不同的pH条件下，最强的保护作用在pH 4.0时出现。当大量油和油-水界面上的蛋白质微凝胶层结合为两个特长时，HIPE被证明具有提高食品热处理过程中益生菌活力的巨大潜力。
更新日期：2018-10-31
中文翻译：
通过用乳清蛋白分离微凝胶稳定的高内相乳剂包封来增强植物乳杆菌作为益生菌的生存能力
对宿主肠道菌群具有积极生理作用的益生菌在功能性食品中很受欢迎。较低的相对湿度（RH）和温度有利于益生菌的生存。在本研究中，冷冻干燥的植物乳杆菌代表益生菌的散装粉末被包裹在高内相乳剂（HIPE）中，该乳剂用乳清蛋白分离物（WPI）微凝胶稳定，以避免与水接触。通过对WPI溶液进行热处理，可以形成粒径约300 nm的均匀分散的WPI微凝胶。随着蛋白质浓度的升高以及pH值与蛋白质等电点的偏离，微凝胶的粒径减小。当内部油相体积分数高于80％（w / w）时，在pH 4.0、6.0和7.0条件下制备的浓度高于4.0 wt％的WPI微凝胶可以稳定油以形成具有倾斜稳定性的均质HIPE。由此形成的HIPE具有可抵抗机械扰动的蜂窝状且可调节的孔结构。封装HIPE中的植物乳杆菌成功地提高了巴氏灭菌处理后的细胞活力。随着油体积分数的增加和WPI微凝胶浓度的增加，保护效果甚至得到了改善。当WPI微凝胶积聚在油滴表面时，在不同的pH条件下，最强的保护作用在pH 4.0时出现。当大量油和油-水界面上的蛋白质微凝胶层结合为两个特长时，HIPE被证明具有提高食品热处理过程中益生菌活力的巨大潜力。
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