CN1094384C - 胶囊化产物 - Google Patents
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Abstract
一种胶囊化产物，它包括得自微生物细胞壁如酿酒酵母(Sac-charomyces cerevisiae)细胞壁的材料的壳和包封于壳内的物质。该材料被染色而产生总体产物中可见的颜色。
Description
本发明涉及胶囊化产物及其生产方法。
已知某些物质可包封于微生物细胞壁内。例如，EP-A-0085805揭示了包封物质的方法，它包括用有机脂质增量物质处理微生物，使得该物质被脂质吸收并被保留于微生物内。据称，此文献描述的方法尤其适合于生产用于如无碳复印纸的胶囊化染料。应懂得，对于该最终用途的一项重要要求是：完整的产品中应该看不出此染料，所以胶囊破裂释放染料时方能看到颜色变化。
微生物胶囊化也公开于EP-A-0242135中，该文献启示：通过将某材料与脂质含量显著低于40wt％的微生物接触而得胶囊化材料。该文献揭示了用于调料或香料精油的胶囊化和如EP-A-0085805中那样的染料胶囊化。然而，重要的也是只有胶囊破裂时方可看见染料的颜色。该文献中未提及染料和精油可同时被包封。
本发明提供改进的胶囊化材料，它包括将微生物细胞壁用于胶囊化，但可以从完整的(即未破裂的)总体产物看出颜色。
于是，本发明提供了胶囊化产物，它包括得自微生物细胞壁材料的壳和包封于壳内的物质，其中的材料被染色而产生总体产物中可见到的颜色。该物质并不是微生物中以任何显著量天然存在的物质。
文中用到的“得自细胞壁的材料”这一术语是指：微生物活细胞或死细胞的细胞壁材料和已进行物理或化学修饰的微生物细胞壁材料。可以用已知方法修饰细胞壁材料，包括软化处理以利于后续的释放胶囊化材料，如用蛋白酶或碱处理；和硬化处理以防止过早释放胶囊化材料，如用稀醛水溶液处理。
得自微生物细胞壁材料的壳优选是完整而连续的，不过也可以不完整(即可含一个或多个孔眼)且在某些应用中这样可能更理想。
从中获得微生物细胞壁材料的微生物可以是真菌、细菌或藻类。优选的微生物是真菌。合适的真菌包括酵母：脆壁克鲁维酵母(Kluyveromyces fragilis)(乳品酵母)、产朊假丝酵母(Candida utilis)和丝状真菌如黑曲霉(Aspergillus niger)，但考虑到它在本发明中的可用性和有效性，用于本发明的优选的真菌是酿酒酵母(Saccha-romyces cerevisiae)(啤酒酵母和面包酵母)。
包封于本发明的产物中的物质可以是纯净物、混合物或者是该物质或混合物于溶剂中的溶液。其中的溶剂不能与微生物脂质溶混，因此合适的溶剂包括低级醇如甲醇、乙醇和异丙醇。该物质在室温下宜为液体。
依本发明可被包封的物质实例有：用于调料或香料的苯甲醛和精油(如柠檬油、蒜油、丁香油、薄荷油、薄荷油、熏衣草油、雪松油、干酪油和桉树油)，信息素(如Dacus oleae、Z-11-十六碳烯醛(hexade-cenal)和2，9-DDA)，杀虫剂(例如有机磷化合物，如马拉硫磷和二嗪农)，无色染料(例如苏丹蓝、苏丹黑和结晶紫内酯)，维生素(如维生素A和C)，药物(如薄荷醇)，去污剂(如十二烷基醚硫酸盐)，灭鼠剂(如α氯醛糖)，杀线虫剂(如双氯酚)，驱虫剂(如洋葱提取物)，除莠剂，杀真菌剂，灭软体动物剂，昆虫-和植物-生长调节剂，水溶性材料例如食品着色剂(如胭脂虫红)，以及冬青油。该物质优选包括用于调料或香料的精油。还优选的是，该材料被染成的颜色与可从中获得精油的天然来源有关，例如，若该物质是柠檬油，则材料被染成黄色；或该物质若是熏衣草油，则材料被染成淡紫色。
可用于本发明的染料是能被得自微生物细胞壁的材料吸收的任何天然生成的或合成的着色剂，所以产物在破裂之前，颜色于总体完整产物中可见。只要能满足此要求，则染料可被吸收和/或吸附于得自细胞壁的材料表面和/或包封于其中。不过，染料优选被得自细胞壁的材料吸收。也可当产物破裂时显露染料，不过假如产物中包封有第二种染料，则破裂时可看到颜色变化。
EP-A-0566347中描述了用于空细胞染色的合适的天然染料和方法。业已发现，此文献中公开的方法适合于本发明中得自细胞壁的材料的染色。可用的天然染料实例有姜黄和胭脂树橙。也可用于本发明的很多合成染料例如有偶氮染料。当然，该产物的某些应用中，适用于食品的染料较为重要。
本发明还提供了生产本发明的产物的方法。
在一个实施方案中，该方法包括：通过将成熟的完整微生物与呈液体形式的可包封物质接触而对其进行处理，该物质能渗入微生物细胞而不会引起其整个细胞溶解；以及将已处理的微生物与染料接触而进行染色。
在可包封的物质渗入细胞之前，可用对微生物无毒的染料使该微生物着色。因此，在另一个实施方案中，本发明的方法包括：染色成熟的完整微生物和通过将已染色的微生物与呈液体形式的可包封物质接触而对其进行处理，该物质能渗入微生物细胞而不会引起其整个细胞溶解。出人意外地，本方法用于油的胶囊化和染色时的结果比前述方法即先胶囊化再染色的结果更好。
在本发明方法的任一实施方案中，微生物优选至少在开始实施本方法之前是活的。此外，对微生物的处理最好包括：将微生物与水溶性介质中的可包封物质混合，例如通过将呈液体形式的可包封物质加入微生物于水中的浆状液中。该处理至少在处理初期优选在20～60℃的温度下进行，并且适宜的处理时间为直至用显微镜观察到微生物细胞内出现所需最适量的一个或多个该物质的小珠。
在包封该物质和/或染色该材料之后，已处理的和/或已染色的微生物可从液体中分离(例如通过离心法)并干燥(例如通过冷冻干燥或喷雾干燥)。
本发明的方法中染色步骤优选包括：将液体或溶液形式的染料加入已处理或未处理的微生物于水成液中的搅拌混合物中，再从所得混合物中分离已染色的微生物。水成液优选是水，但它也可含有机溶剂如低级醇(例如乙醇)，且可依染料的性质而调节其pH至最适于微生物染色的pH。
用于本发明的微生物应是成熟形式的且应是完整的即未被溶解。如前所述，微生物至少在处理开始是活的；但是，微生物可能已接受一定条件的处理(如通过辐照微生物)以破坏其繁殖能力。
微生物不必具有显著的脂质含量。脂质含量占微生物干重一般不高于约5％，例如达3％。不过，可用脂质增量物质例如依EP-A-0085805中的启示处理微生物以提高微生物的脂质含量。
在胶囊化和/或染色之后，可对微生物胶囊进行软化处理以利于后续的释放胶囊化物质，如用蛋白酶或碱处理；也可进行硬化处理以防止过早释放胶囊化物质，例如用稀醛水溶液处理。
微生物通常因胶囊化而被杀死。
如果需要的话，可通过例如下述方法释放微生物胶囊中的胶囊化物质：通过微生物细胞壁的化学生物降解或机械法破裂；或者将胶囊化置于某环境中，使其中的物质逐渐从微生物细胞壁的孔中扩散出来。因此，本发明的产品使物质保留于可依其颜色来辨别的微生物胶囊内，直至通过生物降解、破裂或扩散而释放它。
本发明的产物可用于下述的任意应用场合，即已知的常将微生物胶囊用作独立的产品或附着于基质。合适的应用例如包括：用于食料，使食料被食用时延时释放调料；用于有条纹的牙膏，以固定彩条中给定的香味；用于糖果；用于个人卫生产品；用于香水广告，通过提供粘附于纸上的微胶囊小样品来进行；用于复印纸和防弊应用，其中产品破裂时产生的颜色或气味指示作弊。
本发明通过下述实施例得以阐述。
实施例1(a)染色活酵母
用10％乙醇水溶液(1l)将得自Gist-Brocades-British Fermen-tation Products Limited的活面包酵母(2kg)调成浆状，再用浓盐酸调节pH至3.0。不断搅拌下将姜黄油(5ml)逐渐加入该混合物。酵母变成亮黄色，在可能的进一步添加之前，仍搅拌2小时。在该油开始表现为过量之前，可进一步加入姜黄油(12ml)。然后将此混合物搅拌过夜。离心所得的着色酵母(2,500rpm达15分钟)，再用温水洗涤四次。
将着色酵母样品用于微生物检验，并使之在30℃的麦芽汁琼脂和液体麦芽汁上生长。在显微镜下观察到活酵母只有数个液泡，而斜面上和液体培养基中生长良好。(b)着色酵母中的胶囊化
用水将得自(a)中的着色酵母样品(基于酵母干重为20～30g)调成15～20w/v浆液。在30℃时加入柠檬油(6g；基于酵母干重为20％)并缓慢搅拌达4小时。然后离心(2,500rpm达15分钟)该产物，冷冻并真空干燥得29g有柠檬味的黄色粉末。
对产物的微生物检验显示，很多酵母细胞含类似于液泡的大油滴。苏丹III染色也指示油的存在。
将少量产物样品置于滤纸上而测定了颜色从产物的浸滤度。此时，看到从产物浸滤一定的颜色至滤纸。
实施例2
该实施例阐明除面包酵母外的其它酵母也可用于本发明。(a)染色酵母
在其4.45的自然pH值下应用干重为36g的Pekin酵母(用于生产乙醇气的酵母株，得自the Pekin Fermentation Company，USA)的200ml浆状水溶液，在15～20℃和不断搅拌下将姜黄油加入该浆状液，每隔一定的时间加数毫升直至看到亮黄色和少量过量的姜黄油残留于混合物表面。离心此混合物，并用冷水洗涤已分离的染色酵母直至洗液呈无色。(b)着色酵母中的胶囊化
搅拌40℃水浴中的得自上述步骤(a)的100ml已染色酵母浆液，逐步加入5ml柠檬油。在此温度下保持搅拌过夜，然后离心，就地用冷水洗涤后冷冻干燥。对酵母的显微检验表明，油已进入酵母细胞并占据细胞的大部分。
应用实施例1中所述方法，估测了颜色从产物的浸滤度。发现该产物比实施例1的产物更能稳定地保持其颜色。
实施例3
进行本实施例以显示有可能先将油包封于酵母内，再染色所得产物。(a)酵母内的胶囊化
在40℃下搅拌干重为19.2％w/v、Pekin酵母于水中的300ml浆状液，逐步添加10ml柠檬油。将此混合物于40℃下搅拌过夜，用水补偿蒸发损失量而将体积调至300ml。(b)染色胶囊化酵母
将5ml姜黄油逐步地加入得自步骤(a)的混合物。高倍显微镜(×1000放大率)检查表明，只有少量油被吸收；因此，另外各加入5ml柠檬油和姜黄油。又搅拌4小时之后，在300rpm下离心该混合物达10分钟。形成黄色酵母层、稠密的上清液(棕/黄色)和少量浮于混合物顶层的油。用水洗涤酵母后冷冻干燥。
本方法生成的胶囊化产物可以接受，但认为此方法稍次于先染色酵母再胶囊化的方法。
实施例4～10
利用下列染料(它们均是合成的)和油来重复实施例1：染料 油FD & C Red No.40 薄荷油+FD & C Red No.1 薄荷油RIT Black(CPC International Inc) 干酪油+ 胶囊化后的产物在80℃下进行巴氏杀菌所有情况下都得到可接受的胶囊化产物。
实施例11～14
利用下述染料和油来重复实施例2：
染料 油FD & C Red No.40 薄荷油FD & C Blue No.1RIT Black(CPC International Inc)：同样，所有情况下都生成满意的产物。
实施例15
将实施例1的产物以约1wt％的量掺入可商购的标准蛋黄酱型调味品中。则该调味品被赋予黄色，且品尝时口中感到有柠檬味。
Claims (12)
1.胶囊化产物，它包括得自微生物细胞壁的材料的壳和用于调料或香料、包封于壳内的精油，其中的材料用被吸附于得自细胞壁材料表面的染料染色而产生总体产物中可见的颜色。
2.权利要求1所要求的产物，其中得自微生物细胞壁的材料得自真菌。
3.权利要求2所要求的产物，其中的真菌是酿酒酵母。
4.权利要求1～3中任一项所要求的产物，其中已染色材料的颜色与从中可获得精油的天然来源有关。
5.权利要求4所要求的产物，其中的精油是柠檬油，而材料被染成黄色。
6.制备权利要求1～5任一项的产物的方法，它包括不分先后的如下两个步骤：(a)将成熟的完整微生物与呈液体形式的可包封物质接触而对其进行处理，该物质可渗入微生物细胞而不会引起其整体溶解；(b)将已处理微生物与染料接触而将它染色。
7.权利要求6所要求的方法，其中的微生物在胶囊化处理期间是活的。
8.权利要求6或7所要求的方法，其中的处理包括将微生物与可包封物质在水介质中混合。
9.权利要求6或7所要求的方法，其中进行处理时的温度范围为20℃～60℃，至少在处理的初始阶段在此温度范围内。
10.权利要求6或7所要求的方法，其中进行处理达一定的时间直至可显微观察到微生物细胞内出现该物质所需最适量的一个或多个小珠。
11.权利要求6或7所要求的方法，其中的染色步骤包括：往已处理或未处理的微生物于水成液中的搅拌混合物中加入染料。
12.含权利要求1～6中任一项的产物的食料。
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| US20030068347A1 (en) * | 2000-01-10 | 2003-04-10 | Werner Baschong | Use of microbially encapsulated meterials in cosmetic end formulations |
| DE10003241A1 (de) * | 2000-01-26 | 2001-08-02 | Werner Lubitz | Verschließen von Bakterienghosts |
| WO2003041509A1 (fr) | 2001-11-15 | 2003-05-22 | San-Ei Gen F.F.I., Inc. | Microcapsules et compositions pour administration par voie orale contenant ces microcapsules |
| WO2004037232A1 (en) * | 2002-10-24 | 2004-05-06 | Micap Plc. | Targeted delivery |
| GB2395124A (en) * | 2002-11-16 | 2004-05-19 | Fluid Technologies Plc | Palatable microcapsules |
| EP1711058B1 (en) | 2004-01-23 | 2021-09-15 | Eden Research Plc | Methods of killing nematodes comprising the application of a terpene component |
| CN100393859C (zh) * | 2004-04-05 | 2008-06-11 | 新疆芳香植物科技开发股份有限公司 | 芳香类植物精油的微胶囊及其制备方法 |
| GB2413563A (en) * | 2004-04-27 | 2005-11-02 | Micap Plc | Composition comprising a biocide encapsulated within a fungal cell |
| GB2413495A (en) * | 2004-04-27 | 2005-11-02 | Micap Plc | Phytoactive composition |
| US20070269473A1 (en) * | 2004-04-27 | 2007-11-22 | Micap Plc | Microbial Encapsulation |
| GB2418654A (en) * | 2004-09-29 | 2006-04-05 | Micap Plc | Microbial encapsulation |
| AP2919A (en) * | 2004-05-20 | 2014-05-31 | Eden Research Plc | Compositions containing a hollow glucan particle or a cell wall particle encapsulating a terpene component, methods of making and using them |
| WO2006045404A1 (en) * | 2004-10-22 | 2006-05-04 | Unilever N.V. | Granular cooking aid comprising microbial encapsulates, and cubes and tablets comprising such granular cooking aid |
| US9102893B2 (en) * | 2005-09-08 | 2015-08-11 | Advanced Biological Marketing | Equipment lubricating microbial compositions |
| CA2620592A1 (en) * | 2005-09-08 | 2007-03-15 | Cornell Research Foundation, Inc. | Formulations of viable microorganisms and their methods of production and use |
| KR101446580B1 (ko) | 2005-11-30 | 2014-10-02 | 에덴 리서치 피엘씨 | 테르펜-함유 조성물 및 이들을 제조하고 사용하는 방법 |
| KR20140103191A (ko) | 2005-11-30 | 2014-08-25 | 에덴 리서치 피엘씨 | 티몰, 유게놀, 게라니올, 시트랄, 및 ｌ―카르본에서 선택된 테르펜 또는 테르펜 혼합물을 포함하는 조성물 및 방법 |
| US20080292754A1 (en) * | 2005-12-08 | 2008-11-27 | Jun Katada | Instant Food Comprising Flavour Capsules |
| EP2022503B1 (de) | 2007-08-07 | 2011-10-19 | Symrise AG | Verkapselte Vacciniumextrakte mit ausgewogener Magen-Darm-Freisetzung |
| GB0721005D0 (en) * | 2007-10-25 | 2007-12-05 | Univ Manchester | Encapsulation |
| DE102009040624B3 (de) * | 2009-09-08 | 2011-02-03 | Bruno Gruber | Verwendung von getrockneten Wasserkefirkörnern |
| EP2654456A1 (en) * | 2010-12-20 | 2013-10-30 | Firmenich SA | Process for encapsulating an active ingredient |
| GB201220940D0 (en) | 2012-11-21 | 2013-01-02 | Eden Research Plc | Method P |
| CN104664544A (zh) * | 2013-11-29 | 2015-06-03 | 海尔集团公司 | 微胶囊抗菌剂及冰箱 |
| CN104759242B (zh) * | 2015-03-31 | 2016-12-07 | 浙江工业大学 | 一种利用酵母菌合成金属有机骨架中空结构胶囊的方法 |
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| CN109548864A (zh) * | 2019-01-10 | 2019-04-02 | 山东理工大学 | 一种缓释型果蔬杀菌保鲜剂的制备方法 |
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- 1996-04-24 WO PCT/GB1996/000973 patent/WO1996036433A1/en active IP Right Grant
- 1996-04-24 DE DE69602606T patent/DE69602606T2/de not_active Expired - Fee Related
- 1996-04-24 AT AT96911032T patent/ATE180416T1/de not_active IP Right Cessation
- 1996-04-24 AU AU54038/96A patent/AU695215B2/en not_active Ceased
- 1996-04-24 EP EP96911032A patent/EP0844909B1/en not_active Expired - Lifetime
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Also Published As
| Publication number | Publication date |
|---|---|
| DE69602606D1 (de) | 1999-07-01 |
| KR19990008281A (ko) | 1999-01-25 |
| JPH11505471A (ja) | 1999-05-21 |
| DE69602606T2 (de) | 1999-09-23 |
| AU695215B2 (en) | 1998-08-06 |
| CO4480056A1 (es) | 1997-07-09 |
| ATE180416T1 (de) | 1999-06-15 |
| KR100418544B1 (ko) | 2004-05-24 |
| AR002994A1 (es) | 1998-05-27 |
| US5798252A (en) | 1998-08-25 |
| EP0844909B1 (en) | 1999-05-26 |
| GB9509937D0 (en) | 1995-07-12 |
| WO1996036433A1 (en) | 1996-11-21 |
| EP0844909A1 (en) | 1998-06-03 |
| HK1018026A1 (en) | 1999-12-10 |
| AU5403896A (en) | 1996-11-29 |
| CN1184438A (zh) | 1998-06-10 |
| TW356430B (en) | 1999-04-21 |
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