Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract-Reference-Cited by-同舟云学术

Investigation of the immobilization of probiotics as a method for their protection and delivery to the human gastrointestinal tract

Published:2019-01-10 Issue:2 Volume:48 Page:151-161
ISSN:2074-9414
Container-title:Food Processing: Techniques and Technology
language:en
Short-container-title:

Author:

Гаврилова Наталья¹,Gavrilova Natalia²,Чернопольская Наталья³,Chernopolskaya Natalia²,Банникова Анна⁴,Bannikova Anna⁵,Евдокимов Иван⁶,Evdokimov Ivan⁷,Шрамко Мария⁶,Shramko Maria⁷

Affiliation:

1. ФГВОУ ВО «Омский государственный аграрный университет имени П.А. Столыпина»

2. Stolypin Omsk State Agrarian University

3. ФГВОУ ВО Омский государственный аграрный университет имени П.А. Столыпина»

4. ФГБОУ ВО «Саратовский государственный аграрный университет имени Н.И. Вавилова»

5. Vavilov Saratov State Agrarian University

6. ФГАОУ ВО «Северо-Кавказский федеральный университет»

7. North-Caucasian Federal University

Abstract

The relevance of research is the experimental and analytical justification of the effectiveness of the joint use of biopolymers of animal and plant origin as a substrate in the process of immobilization of the association of probiotic cultures. Researches are executed in specialized laboratories of universities: Omsk GAU, Saratov GAU, SKFU. In the form of a substrate were used: gelatin, χ-carrageenan, low-esterified pectin, modified starch; as bioobjects are selected: L. acidophilus, B. Lactis, S. thermophilus. To obtain reliable and complete characteristics, a set of research methods was used in the work: physicochemical, sensory, and microbiological. Investigation of immobilization allowed to determine the optimal ratio of biopolymers as a carrier (substrate): pectin and gelatin, as 2:1; the total concentration of solids of the carrier solution (20.0 ± 0.5)% by weight. The total number of viable cells of probiotic microorganisms in membranes (plates) is an average of lg (11.0 ± 0.55). In order to extend the shelf life, the membranes were dried in a freeze dryer, with parameters: the temperature of the frozen product (–25 °C) and the residual pressure in the sublimate 0.013–0.133 kPa. Immobilization by microencapsulation of the association of probiotic cultures of L. acidophilus, B. Lactis and S. thermophilus into a gel of biopolymers: gelatin food, pectin gene LM 106 AS-YA, starch in a ratio of 5:1:1 was studied by microencapsulation. The obtained microcapsules were studied in imitated gastric and intestinal conditions, while the number of viable probiotic cells was determined at different times of their degradation. It was established that 20–25% of viable cells of probiotics were released from capsules in the "artificial stomach" phase, 75–80% in the "artificial bowel" phase. Innovative biotechnologies of milk based products for specialized nutrition are presented.

Publisher

Kemerovo State University

Subject

Industrial and Manufacturing Engineering,Economics, Econometrics and Finance (miscellaneous),Food Science

Link

http://fptt.ru/stories/archive/49/16.pdf

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