The Saccharomyces boulardii and Enterococcus faecium were microencapsulated by the method of e-mulsion and internal gelation, and the resistance of the microencapsulated bacteria to the storage, high tempera-ture, simulated gastric and intestinal conditions were evaluated in this paper. Probiotic products were treated at 110 or 130℃ for 30, 45 and 60 s, respectively;and were treated in the simulated gastric or intestinal fluid for 30, 90 and 180 min, respectively. Bacteria powder without microencapsulation was used as control. The results showed as follows:1) the survival rates of microencapsulated Saccharomyces boulardii and Enterococcus fae-cium were 34.63% and 19.46% higher than those of bacteria powder in five months storage, respectively. 2) The resistance of probiotics to the high temperature at 110 and 130 ℃ was increased by the microencapsula-tion, especially that of Enterococcus faecium was significantly increased than bacteria powder (P<0.05). 3) There were 59.18% and 51.80% increasing in the survived rates of microencapsulated Saccharomyces boulardii and Enterococcus faecium compared with those of bacteria powder when the probiotics were treated in the simu-lated gastric conditions for 30 min, respectively, and the datas were 57. 76% and 46. 73% when treated for 180 min, respectively. 4) There were 26. 89% and 21. 16% increasing in survived rate of microencapsulated Saccharomyces boulardii and Enterococcus faecium compared with those of bacteria powder when the probiot-ics were treated in the simulated intestinal conditions for 180 min, respectively. 5) The release rate of microen-capsulated Saccharomyces boulardii and Enterococcus faecium reached 71.74% and 87.47% after 50 min, re-spectively. These results suggest that the microcapsulation prepared by the emulsion and internal gelation can be an effective way for protecting probiotic bacteria, and can increase the resistance to the storage, high tempera-ture, simulated gastric and intestinal conditions, meanwhile, slow-release in simulated gastrointestinal condi-tions.%本试验旨在研究基于乳化凝胶化基础上制备的微囊化布拉迪酵母菌( Saccharomyces boulardii)和粪肠球菌( Enterococcus faecium)对储藏、高温、胃液和肠液等胁迫作用的抵抗力.以未包被的菌粉为对照,高温热处理的方法为烘箱干热法,温度为110和130 ℃,各处理30、45和60 s;在配制好的模拟胃液和肠液中,各处理30、90和180 min. 结果表明:1)常温条件下储存5个月,微囊化布拉迪酵母菌和微囊化粪肠球菌的存活率比菌粉组分别高出 34. 63%和19.46%. 2)微囊化过程提高了益生菌,尤其是粪肠球菌在110和130 ℃高温下的耐受性[与菌粉组差异显著( P<0.05) ]. 3)模拟胃液处理30 min后,与菌粉组相比,微囊化的布拉迪酵母菌和微囊化粪肠球菌存活率分别提高了59.18%和51.80%,处理180 min后,分别提高了57.76%和46.73%. 4)模拟肠液处理180 min,与菌粉组相比,微囊化布拉迪酵母菌和微囊化粪肠球菌的耐受力分别提高了26.89%和21.16%. 5) 50 min时微囊化布拉迪酵母菌和微囊化粪肠球菌的释放率分别可达71.74%和87.47%. 综合得出,基于乳化凝胶化原理上的微胶囊技术可显著增强布拉迪酵母菌和粪肠球菌对储藏、高温、胃液和肠液等体内、外不良环境的抗性. 同时,表现出了体内缓慢释放的特点.
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