期刊
INTERNATIONAL DAIRY JOURNAL
卷 22, 期 1, 页码 31-43出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2011.06.009
关键词
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资金
- National Food Imaging Centre
- Irish Dairy Research Trust
- National Development Plan 2007-2013
- Science Foundation Ireland (SFI)
Cell survival of Lactobacillus rhamnosus GG entrapped in gelled whey protein isolate (WPI) micro-beads was elucidated relative to cells suspended in native WPI and free-cell controls during ex vivo porcine gastro-intestinal incubation. Probiotic gastric tolerance was investigated as a function of pH (2.0-3.4) and time with subsequent intestinal incubation (pH 7.2). Free cells showed no survival after 30 min ex vivo stomach incubation (<= pH 3.4), while native WPI enhanced survival by 5.7 +/- 0.1, 5.1 +/- 0.2 and 2.2 +/- 0.2 log(10) cfu mL(-1) following 180 min incubation at pH 3.4, 2.4 and 2.0, respectively. Protein micro-beads augmented ex vivo probiotic acid resistance (8.9 +/- 0.1 log(10) cfu mL(-1)) and demonstrated significant micro-bead adsorption capacity coupled with micro-bead digestion and controlled release of viable, functional probiotics within 30 min intestinal incubation. This technology potentially envisions whey protein micro-beads as efficacious entrapment matrices and binding vehicles for delivery of bioactive ingredients. (C) 2011 Elsevier Ltd. All rights reserved.
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