Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH

被引：15

作者：

Ghahfarokhi, Vida Mardani ^{[1
,2
]}

Pescarmona, Paolo P. ^{[1
]}

Euverink, Gert-Jan W. ^{[3
]}

Poortinga, Albert T. ^{[4
]}

机构：

[1] Univ Groningen, Engn & Technol Inst Groningen, Chem Engn Grp, Nijenborgh 4, NL-9747 AG Groningen, Netherlands

[2] Urmia Univ, Food Sci & Technol Grp, Orumiyeh 5756151818, Iran

[3] Univ Groningen, Engn & Technol Inst Groningen, Prod & Proc Biotechnol, Nijenborgh 4, NL-9747 AG Groningen, Netherlands

[4] Eindhoven Univ Technol, Polymer Technol, NL-5612 AP Eindhoven, Netherlands

来源：

COLLOIDS AND INTERFACES | 2020年 / 4卷 / 03期

关键词：

Lactobacillus casei; antibubble; encapsulation; probiotics; SURVIVAL; MICROENCAPSULATION; STORAGE; VIABILITY; CELLS; SPP; ACIDOPHILUS; PROBIOTICS; GELATION;

D O I：

10.3390/colloids4030040

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Pickering-stabilized antibubbles were used as a new method to encapsulateLactobacillus casei. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival ofL. caseiafter encapsulation using decane was 29.8 +/- 2.1% in antibubbles containing 10% (w/v) maltodextrin plus 8% (w/v) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival ofL. caseiat pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH.

引用

页数：11