کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1219919 1494549 2015 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Protective effect of milk protein based microencapsulation on bacterial survival in simulated gastric juice versus the murine gastrointestinal system
ترجمه فارسی عنوان
اثر محافظتی میکروکپسپسولاسیون بر پایه پروتئین شیر بر روی بقای باکتری در آب شبیه سازی شده گوارشی در مقایسه با دستگاه گوارش معده
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• Incorporation of fat into milk protein based microcapsules increases protection.
• Milk protein based microcapsules do not increase bacterial survival in vivo.
• Positive results obtained in vitro need to be confirmed in vivo.

The significant decrease of live bacteria during passage of the upper gastrointestinal system is an important drawback for probiotic functional food. Microencapsulation is frequently reported to increase bacterial survival in simulated gastric juice (SGJ) but confirmatory in vivo studies are lacking. The present study aimed to characterize protective effects of milk-protein-based microcapsules in vitro as well as in mice as model consumer. Sodium caseinate (SC) and newly developed, SGJ-resistant fat SC (FSC) capsules significantly increased survival of two Lactobacillus strains in SGJ. In contrast, neither SC nor FSC microcapsules increased bacterial survival in the murine gastrointestinal system 3 or 24 h after oral uptake. This lack of protection is presumably due to rapid digestion of the microcapsules in the murine stomach. The present work demonstrates that positive results from frequently applied simple in vitro assays cannot be extrapolated to living organisms and highlights the importance of in vivo analyses.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 15, May 2015, Pages 116–125
نویسندگان
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