|a英文題名:Effect of coating materials on physicochemical properties and survivability of microencapsulated Lactobacillus spp. beads
|a本試驗主要利用不同包材(褐藻膠、低甲氧基果膠、三仙膠及糊精)包埋乳酸菌(Lactobacillus delbrueckii subsp. Bulgaricus CCRC 14008)，製成A系列微膠囊晶球(A、AL、AX和AD)和L系列為膠囊晶球(L、LA、LX和LD)，探討對於晶球包埋之物理性質、釋放模式和存活率之影響。結果發現大部分晶球外觀皆呈現橢圓狀，僅有AL和LA晶球外觀接近圓球狀，且AL在包埋菌株能力最高。針對模擬胃液和蒸餾水浸泡中，晶球明顯隨時間延長而膨潤比有增加趨勢，並且浸泡蒸餾水之膨潤比大於浸泡模擬胃液。然而，浸泡在1 %生理食鹽水，晶球之粒徑會顯著增大，且有顆粒破裂狀況，其中以L和LX晶球破損率最為嚴重。利用400 rpm的機械攪拌，以AX和LX晶球破損率偏高，顯示利用三仙膠複合所製得的晶球較不耐機械攪拌。針對晶球的質地特性，以LA和LD晶球有較強的彈性、內聚力和恢復力。分析晶球的釋放動力學中，晶球在模擬腸胃液中，大部分較符合Higuchi模式。乳酸菌經不同包材包埋可顯著提高在模擬胃液活菌量，特別是在A、AL和L晶球的活菌量可達6.0 log cfu/mL；晶球在模擬腸液經30 min浸泡時，晶球均完全破裂，且乳酸菌的存活量達6.4 log cfu/mL以上。晶球冷藏(4℃)保存試驗，經28天的儲藏上可測到皆有活菌量，其中以AL晶球之活菌量最高，達到6.4 log cfu/ml，而LX晶球則幾乎無活菌量。|uThe aims of this study are to investigate the effects of coating materials, including sodium alginate, low methoxy pectin, xanthan gum and dextrin, on the physicochemical properties, release model and survival rate of microencapsulated beads. The results indicated that the shape of the beads were closed to oval shape. The AL and LA beads appeared to be round shape and AL beads had the highest encapsulation yield of Lactobacillus as compared to the others. The swelling ratio of microencapsulated beads increased with incubation period in both simulated gastric juice and distilled water. However, the broken rate of microencapsulated beads significantly increased as soaked in 1 % saline solution. For the broken rate of mechanical agitation (400 rpm), the AX and LX beads were significantly higher than the others. The fact indicated xanthan gum complex beads were brittle by using mechanical force. The textural properties indicated that LA and LD beads had the higher springiness, cohesiveness and resilience than the others. In the release mechanism, most of beads were fitted to the Higuchi model in simulated gastric and intestinal juice. The coating materials of microencapsulated beads increased the survival cells as compared to free cells in the simulated gastric juice, particularly for the A, AL and L microencapsulated beads. As soaked in the simulated intestinal juice for 30 min, the beads were released completely and remained the high survival cells for each bead (up to 6 log CFU/mL). The survival rate of microencapsulated beads was decreased with the progress of storage time. The microencapsulated AL beads had the highest survival cells as stored at 4 ℃ for 28 days.
|aEffect of coating materials on physicochemical properties and survivability of microencapsulated Lactobacillus spp. beads