CN113826903B - 一种胃肠道控释型益生菌珠 - Google Patents
一种胃肠道控释型益生菌珠 Download PDFInfo
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- CN113826903B CN113826903B CN202111098705.8A CN202111098705A CN113826903B CN 113826903 B CN113826903 B CN 113826903B CN 202111098705 A CN202111098705 A CN 202111098705A CN 113826903 B CN113826903 B CN 113826903B
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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Abstract
本发明属于食品技术领域,具体涉及一种胃肠道控释型益生菌珠。所述益生菌珠包括菌分散的流动态油相、固态脂质保护层、胶皮相;益生菌珠滴制过程中释放过冷介质使熔融的固体脂肪瞬间冷却在流动态油相外层形成固体脂质保护层;固体脂质保护层中添加二氧化硅等固态粒子可在肠消化道内被酶解而产生大量孔洞结构时及时补充胶皮相中的孔洞,保持益生菌珠的结构完整性;胶皮相中采用冷凝诱导网络凝胶技术通过食用乙醇诱导乳清分离蛋白凝胶可形成结构更致密的胶皮相。所述益生菌珠丰富益生菌产品形式,实现益生菌高包封率,胃肠道的高存活率,递送益生菌至结肠并完成肠道定植。
Description
技术领域:
本发明属于益生菌技术领域,具体涉及一种联合固体脂质保护层、双网络凝胶胶皮层制备的可用于胃肠道控释的益生菌珠。
背景技术:
益生菌广泛存在于人体的肠道中,长期服用能够调节机体胃肠道微生态菌群,保持微生态平衡;然而加工、储藏及服用后的胃肠道环境易使益生菌在加热、强酸或暴露于氧气中而失去其活性,难以实现其生理功效。现有技术中的益生菌珠基本通过氯化钙和海藻酸钠交联制备氯化钙海藻酸钠交联益生菌珠,该方法形成的益生菌珠凝胶孔洞大,在胃消化过程中胃酸可通过该孔隙对益生菌造成损伤;粉剂、咀嚼片通过分散在水中或咀嚼等方式服用益生菌,在胃肠道消化过程中没有实质的保护作用,在胃酸分子作用下依然失活,无法递送至肠道;益生菌压丸尺寸较大,无法实现灵活的粒度调节,不适用于幼儿及有吞咽困难的人群。
为增强益生菌活性常采用包埋运载技术对其进行包埋,如公开号为CN 107582573A的中国发明专利申请《一种益生菌滴剂及其制备方法》,公开了一种益生菌滴剂,以质量分数计,包括1-2.5%的不饱和脂肪酸、85-90%植物油、1-7%磷脂油、以及2-8%益生菌悬浊液,所述益生菌悬浊液包括丙三醇、吐温-80、以及益生菌菌体;制备方法包括以下步骤:S1、将益生菌菌体按一定比例,与丙三醇、吐温-80进行混合平衡,静置15-30分钟使其达到体系平衡状态,制得益生菌悬浊液;S2、将益生菌悬浊液按一定比例,与不饱和脂肪酸、植物油、磷脂油进行充分乳化均匀,获得益生菌滴剂;该发明的益生菌滴剂,可以改善吸烟人群口腔和鼻子中的微生态,提高吸烟人群的抵抗力。如公开号为CN 105595359 A的中国发明专利申请《一种定位缓释微囊益生菌及其制备方法》,公开了一种定位缓释微囊益生菌,由内至外依次包括菌体层、酸性包埋吸附层、以及复合离子层;菌体层包括益生菌和益生元,酸性包埋吸附层包括酸性物质,复合离子层包括碱性物质;该发明通过将益生菌菌种活化后培养,生长至稳定期终止发酵,离心后收集菌体,在菌体中加入益生元得到菌悬液,将菌悬液与酸性物质成比例混合搅拌后,再与碱性物质成比例混合搅拌,得到双层微囊菌液,将双层微囊菌液冻干处理制得;该发明的定位缓释微囊益生菌及其制备方法,有效保护益生菌,在目标位点释放益生菌菌体。
如上所示,目前所公开的现有技术中一方面缺少专注于胃肠道靶向递送型益生菌产品;另一方面制备工艺繁杂,且需进一步处理才能服用。此外依然存在产品形式单一、存活率低、无法在肠道定殖,无法在流动油相外层包裹固态油相保护壳,水凝胶珠孔隙大,无法递送至肠道等技术问题。
发明内容:
为了解决上述技术问题,本发明将提供一种益生菌珠,从内到外依次包括菌分散的流动态油相、固态脂质保护层、胶皮相。首先将益生菌分散在流动性较好的油中,以防止氧气及水分对益生菌的损害,通过过冷介质一方面对内部菌油相进行初步凝固,防止其与高温的熔融固态油相接触,另一方面对固态菌油相进行冷却处理,使其在外层附上固态油相保护层。通过隔绝水分、氧气、光照等不利因素保护益生菌,最外层为冷凝诱导凝胶网络技术形成的胶皮层,使益生菌珠在胃部不被消化,可将益生菌递送至结肠部位。
所述菌分散的流动态油相包括液态油、菌粉、崩解剂、悬浮剂、凝胶因子;
所述固态脂质保护层包括凝胶因子、肠道黏附因子、固体填充粒子、益生元;
所述的胶皮相以明胶为主要成分,还包括环境响应因子、结构支撑因子、乳清分离蛋白,通过网络凝胶技术形成具有致密凝胶网络结构的胶皮;
进一步地,所述菌分散的流动态油相中各组分的比例为:菌粉4-8份,液态油为91-96份,崩解剂1-3份,悬浮剂3-6份,凝胶因子5-10份;
进一步地,所述的液态油为芥花籽油、葵花籽油、椰子油中的至少一种;
进一步地,所述悬浮剂为单双甘油脂肪酸酯、单硬脂酸甘油酯、双硬脂酸甘油酯、谷维素中的至少一种;
进一步地,所述菌粉为鼠李糖乳杆菌、植物乳杆菌、双歧杆菌、嗜酸乳杆菌、干酪乳杆菌中的至少一种;
进一步地,所述崩解剂为碳酸氢钠、碳酸钠中的至少一种,以及柠檬酸、酒石酸中的至少一种;
进一步地,所述的凝胶因子为硬脂酸、食用蜂蜡、起酥油、高熔点棕榈油、谷甾醇中的至少一种;
进一步地,所述过冷介质为辛癸酸甘油酯;
进一步地,所述固态脂质保护层中各组分的比例:凝胶因子90-95份,肠道黏附因子8-12份,固体填充粒子为8-10份,益生元10-15份;
进一步地,所述肠道黏附因子为细胞外多糖、肽聚糖、表面蛋白中的至少一种;
进一步地,所述固体填充粒子为二氧化硅、硬脂酸镁、硅酸钙中的至少一种;;
进一步地,所述益生元为低聚异麦芽糖、低聚半乳糖、低聚果糖、低聚乳果糖中的至少一种;
进一步地,胶皮相中各组分的比例为:明胶15-30份,乳清分离蛋白12-15份,环境响应因子1-3份,结构支撑因子2-6份,水60-80份。
进一步地,所述明胶为160冻力、180冻力、220冻力、250冻力、300冻力中的至少一种;
进一步地,所述环境响应因子为胃肠道pH响应,为虫胶、壳聚糖中的至少一种;
进一步地,所述结构支撑因子为果胶、海藻酸钠、阿拉伯胶、魔芋胶中的至少一种。
本发明提供的技术方案之二,是上述益生菌珠的制备方法,具体如下:
(1)菌分散的流动态油相的制备
将液态油、悬浮剂、凝胶因子、崩解剂按比例添加,搅拌均匀加热溶解冷却至室温后按比例加入菌粉,经分散后制成均匀的流动态悬浮油相;
进一步地,经分散机5000-8000rpm分散1-3min;
(2)固态脂质保护层的制备
将凝胶因子、肠道黏附因子、固体填充粒子、益生元按比例添加,熔融后保温待用;
进一步地,70℃-80℃水浴,搅拌20-30min进行熔融;
(3)胶皮相的制备
按比例加入环境响应因子、结构支撑因子、明胶、乳清分离蛋白和水,充分溶解后静置除去气泡制得胶皮相;
进一步地,50℃-60℃水浴进行溶解;
(4)菌珠制备
将不同的油相和胶皮相分别置于储料罐中,调节相应的温度对物料进行保温处理,调节流动态油相、过冷介质、固态脂质和胶皮相的流速,采用安装有同心圆滴头的滴丸机滴制成丸,各相经滴头流出后经脉冲装置快速切割形成益生菌珠,再通过冷却循环系统对益生菌珠进一步硬化及定型;
益生菌珠干燥及分装:将定型后的益生菌珠过滤并进行清洗,擦干表面水分在恒温恒湿环境下进行干燥,将干燥后的益生菌珠进行包装,得到产品。
进一步地,冷却温度为-8-20℃左右的过冷介质由菌油相外层的滴头缝隙中流出,一方面有助于降低菌油相的流动性防止其与高温的固体脂质接触,另一方面过冷介质与融化的固体脂质接触使其快速冷却至凝固点之下,在菌油相外层形成固体脂质保护层;
更进一步地,所述同心圆滴头分为4层(图1),由内至外分别流出菌分散的流动态油相、过冷介质、固态脂质以及胶皮相;
进一步地,在形成菌珠的过程中,过冷介质一部分与流动态油相融合,一部分成为固态脂质层的组分;
进一步地,所述益生菌珠中过冷介质和固态脂质的比例为1:1;
进一步地,脉冲设备切割后的益生菌珠进入冷却循环系统中进行硬化及定型,冷却循环系统的温度为8-12℃;
进一步地,制备的益生菌珠直径为0.5-10mm,优选地3~8mm,更优选地4.5~6.5mm,可满足幼儿及成人的吞咽要求;
进一步地,经冷却循环系统初步成型后的益生菌珠放置在温度为-5℃-0℃食用乙醇中对胶皮进行进一步固化成型,并通过食用乙醇和乳清分离蛋白交联20-30min形成致密的凝胶网络结构;
进一步地,菌分散的流动态油相外层形成的固态脂质保护壳厚度被控制在0.1-1mm;
进一步地,外层胶皮相的厚度被控制在0.03-0.3mm;
进一步地,所述恒温恒湿环境为20-25℃,相对湿度为30-50%。
有益效果:
本发明主要目的为制备一种可在胃肠道控制益生菌释放的益生菌珠,丰富益生菌产品的形式,实现益生菌高包封率,胃肠道的高存活率,结肠递送与定植。
1、通过向胶皮中添加结构支撑因子-果胶、海藻酸钠、阿拉伯胶、魔芋胶等来实现益生菌珠在胃部的形状保持,抑制胃蛋白酶对益生菌珠的消化;
2、通过向胶皮相中添加环境响应因子(虫胶、壳聚糖)等,通过pH响应因子在胃部酸性pH条件下不溶解有助于抵抗胃部消化,在肠道中性或碱性环境中溶解可实现益生菌珠的肠道响应,在相应的肠道才能缓慢释放益生菌;果胶,海藻酸钠等结构支撑因子由于未被胃蛋白酶消化分解对益生菌珠结构起支撑作用,可保持胃消化阶段益生菌珠结构完整;
3、冷凝诱导网络凝胶技术通过食用乙醇诱导乳清分离蛋白等蛋白质与明胶形成更加致密的凝胶网络结构,此外,食用乙醇促进结构支撑因子等析出有助于增强胶皮相的弹性和韧性;在益生菌干燥阶段由于乙醇较好的挥发性有助于带走胶皮相中的水分,促进益生菌珠的快速干燥;
4、固态脂质保护层中添加凝胶因子赋予油脂更高的凝固点,有利于在流动菌油相外层形成固态脂质保护层,固体油相保护壳具有以下三方面的作用:①在制备过程中可隔离胶皮相中食用乙醇对益生菌的损害,提升益生菌活性;②胶皮相在胃消化道内被胃蛋白酶解而产生大量细小孔洞结构,结构支撑因子有助于保持益生菌珠结构完整,在肠消化过程中固态脂质保护层被通过孔洞的脂肪酶部分酶解,酶解产生的游离二氧化硅等固态粒子可及时补充胶皮相中的孔洞,保持益生菌珠的结构完整性;③固态油相保护层中添加的肠道黏附因子在胶皮相被酶解后有利于珠子在结肠内的黏附,提高益生菌在结肠定植的概率,而添加的益生元组分可及时为益生菌提供营养成分,促进益生菌在结肠中的增殖;
5、液态菌油中崩解剂的添加是为了在结肠部位瞬间释放益生菌,益生菌珠到达结肠后固态油相保护层被部分脂解,消化液与液态菌油相中的崩解剂接触后使固态油相保护层的结构瞬间崩塌,释放大量益生菌,提升肠道中的有效益生菌浓度,长期服用可起到改善肠道菌群的作用。
6、益生菌的胃肠消化过程:通过体外模拟消化对益生菌珠在人体内的消化过程进行初步探究,本发明提供的益生菌珠经添加胃蛋白酶pH为2模拟胃液消化2小时后表面胶皮发生溶胀(如图2所示),部分蛋白被胃蛋白酶消化而产生细小孔洞,但依然能保持完整的益生菌珠形状,在添加脂肪酶,胆盐,胰酶pH为7.0的模拟肠液中消化2小时,在小肠消化阶段由于环境响应因子酶解导致固体脂质保护层被部分酶解,释放固态粒子填充胶皮中由酶解产生的孔洞结构,有助于阻止脂肪酶与固体脂质保护层接触,持续酶解固体脂质保护层,保持益生菌结构完整。随后益生菌珠在添加β-葡聚糖苷酶pH为6.8的模拟结肠消化液中消化6小时,果胶、海藻酸钠等结构支撑因子被β-葡聚糖苷酶酶解,导致胶皮中更多孔洞结构形成;固体脂质保护层与脂肪酶大面积接触导致大量孔洞产生,液态菌油中的崩解剂接触消化液后瞬间发生酸碱反应,产生大量气泡,使益生菌珠结构崩塌,大量释放益生菌。
7、本发明提供的同心圆滴头通过在液态菌油和固体脂质保护层中间滴出过冷介质,在固态油相流出的瞬间使其冷却,一方面可预防其过高的温度影响益生菌活性,另一方面可使固态油相在液态油相外层形成脂质保护壳。
8、将益生菌珠分别放置在4℃和室温条件下储存一个月,储存实验结束后对益生菌活性进行测定,结果表示益生菌在4℃的益生菌活性为8.6*108CFU/g,室温条件下的益生菌活性为7.7*108CFU/g。
9、益生菌在小肠部位释放会与胆汁盐相互接触,导致进入结肠部位的益生菌活性下降,而本发明可使益生菌直接在结肠释放,一方面可保持较高活性,另一方面更有利于益生菌在结肠的增殖和定植。
附图说明:
图1.同心滴丸设备滴头示意图;
1-过冷介质入口,2-流动态菌油相入口,3-固态脂质保护层入口,4-外层胶皮相入口,5-多相同心圆滴头,6-循环冷却液,7-冷却液保护套筒;
最内层的流动态菌油相经入口2接入由滴头最内层针眼流出,为避免加热状态下的固态油相保护层对益生菌的损害,将过冷介质经入口1接入由从内到外的第二层滴头缝隙中流出,固态脂质保护层经入口3由从内到外的第三层滴头缝隙中流出,使固态脂质保护层在与过冷介质接触时瞬间冷却在液态菌油相外层形成固态脂质保护壳,而最外层胶皮相经入口4由滴头的最外层缝隙中流出包裹在固态脂质保护层表面,经脉冲切割装置形成益生菌珠滴入冷却循环液6中,使益生菌胶皮相进一步的固化成型,经冷却液循环将益生菌珠由管道内输送至仪器外,为避免冷却液循环过程中过满而溢出管道外,故设计冷却液保护套筒7用于承装溢出的冷却液,冷却液可经管道回流至储备箱中,避免浪费。
图2.胃肠道控释型益生菌珠体外模拟消化过程结构变化。
具体实施方式
为了使本专利的目的、技术方案及优点更加清楚明白,以下结合具体实施例,对本专利进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本专利,并不用于限定本发明。
本发明使用的同心滴丸设备滴头结构和益生菌珠体外模拟胃肠道消化结构变化如图1和图2所示,以下将结合具体实施例对本发明做进一步的解释说明。
实施例1:一种胃肠道控释型益生菌珠
益生菌珠样品制备:称取15份250冻力的明胶、2份果胶、3份壳聚糖、12份乳清分离蛋白,蒸馏水60份,于60℃水浴锅中连续搅拌溶解3h,待完全溶解后静置保温除去气泡。称取3份单双甘油脂肪酸酯、1.5份碳酸氢钠和1.5份柠檬酸、7份硬脂酸溶解于95份芥花籽油中,60℃加热30min完全溶解后冷却至30-37℃,加入6份植物乳杆菌菌粉,经分散机5000rpm分散3min制成均匀的流动态悬浮油相。分别称取硬脂酸92份、二氧化硅8份、低聚异麦芽糖10份、细胞外多糖8份于75℃水浴中加热并持续搅拌30min,待混合均匀后制成固态脂质保护层于65℃水浴中保温待用。分别将不同油相和胶皮相置于高精同心滴丸设备的储料罐中,采用图1所示滴头(滴头为同心圆滴头,分为4层,由内至外分别流出流动态油相、过冷介质、固态脂质保护层和胶皮相),调节流动态油相、-7℃过冷介质(辛癸酸甘油酯)、固态脂质和胶皮相的流速,过冷介质的释放一方面有利于增加流动态菌油相的黏度,另一方面固态油相瞬间冷却形成脂质保护壳,各相经滴头流出后经脉冲装置快速切割形成益生菌珠,再通过冷却循环系统在8-12℃下对益生菌珠进一步硬化及定型,将定型后的益生菌珠放入0℃食用乙醇中交联30min形成更致密的凝胶网络,过滤并进行清洗,擦干表面乙醇之后置于温度为25℃,湿度为50%的恒温恒湿环境中进行干燥,干燥后分装制成益生菌珠产品,获得的益生菌珠直径4.5-4.8mm;液态菌油外层形成的固态脂质保护壳厚度0.6-0.8mm;外层胶皮相的厚度0.15-0.19mm。
对照例1:菌珠缺少固态脂质保护层,其余均相同,仅由上述胶皮相、过冷介质和流动态菌油相制备,制备同上述实施例1益生菌珠样品制备;
对照例2:固态油相保护层中不包含固体填充粒子,其余均同上述实施例1益生菌珠样品制备;
对照例3:胶皮相未与食用乙醇进行交联,其余均同上述实施例1益生菌珠样品制备。
对照例4:制备过程中不释放过冷介质,其余均同上述实施例1益生菌珠样品制备。
(1)通过胃肠道消化实验分别对益生菌珠的胃肠道活性进行测定,各样品组和对照组都设置若干平行对照。具体步骤为:
将1g益生菌珠在15ml胃蛋白酶含量为3.2mg/ml(400U/mg),pH 2.0温度37℃的模拟胃液中消化2小时,胃消化结束后将体系pH值调至7.0,加入预热的酶液,依次为3.5ml胆盐(54mg/ml),2.5ml脂肪酶(72U/ml),2.5ml胰酶(72U/ml),1.5毫升模拟肠液(218.7mg/ml氯化钠,36.7mg/ml一水氯化钙),37℃消化2小时。由于脂肪酶将脂肪水解为脂肪酸而导致体系pH值略微下降,因此每30min将体系pH调至7.0,小肠消化结束后,调体系pH值为6.8,加入2.5mlβ-葡聚糖苷酶(0.3U/ml),模拟结肠消化液中消化6小时。
计算益生菌活性时从菌珠中取样;计算不同消化阶段后的活性时,分别从胃消化和肠消化结束后不同平行样品中的消化液中取样,取样后进行样梯度稀释后经MRS培养基在37℃厌氧培养48h计算其菌落总数。每个模拟消化阶段结束后对益生菌珠的形貌进行观察。
实验结果:
对照例1益生菌活性为7.9*108CFU/g,本实施例样品益生菌活性为9.8*108CFU/g;经胃消化后两种益生菌珠发生溶胀,表面产生细小孔洞,但依然能保持益生菌珠形状,对照例1益生菌活性为2.4*107CFU/g,本实施例样品制备益生菌珠活性为2.6*108CFU/g。肠消化结束后对照例1益生菌珠胶皮相被酶解,液态菌油被分散在消化液中,而本实施例样品益生菌珠由于固态油相保护层及其中固体粒子的存在依然保持完整的益生菌珠状态,对照例1益生菌活性为4.8*105CFU/g,本实施例样品益生菌活性为1.8*108CFU/g;在结肠消化阶段本实施例样品益生菌珠外层胶皮相和固态油相保护层被酶解,释放益生元,同时液态菌油相由于崩解剂的存在瞬间释放益生菌,促进益生菌在结肠部位的定殖。
对照例2益生菌活性为8.5*108CFU/g,本实施例样品益生菌活性为9.8*108CFU/g;经胃消化后两种益生菌珠发生溶胀,表面产生细小孔洞,但依然能保持益生菌珠形状,对照例2益生菌活性为9.3*107CFU/g,本实施例样品益生菌活性为2.6*108CFU/g。肠消化结束后对照例2益生菌珠胶皮相被酶解,固态油相保护层被部分酶解,液态油中崩解剂过早与消化液接触导致固态油相保护层结构崩塌,液态菌油被泄露漂浮在消化液中,而本实施例样品益生菌珠由于固态油相保护层中固体粒子的存在,对胶皮相中产生的孔洞结构具有阻隔作用,防止固体脂质保护层被进一步酶解,保持完整的固体脂质保护层,对照例2益生菌活性为6.8*106CFU/g,本实施例样品益生菌活性为1.8*108CFU/g;在结肠消化阶段对照组益生菌由于胶皮相被破坏,固态油相保护层被大面积酶解,液态菌油相被全部释放,本实施例样品的益生菌珠外层胶皮相和固态油相保护层被酶解,缓慢释放益生元和益生菌,促进益生菌在结肠部位的定殖。
对照例3益生菌活性为8.1*108CFU/g,本实施例样品益生菌活性为9.8*108CFU/g;经胃消化后两种益生菌珠发生溶胀,样品表面产生细小孔洞,而对照例3由于缺乏乙醇交联在胃蛋白酶作用下产生较大孔洞,但依然能保持益生菌珠形状,对照例3益生菌活性为1.4*108CFU/g,本实施例样品益生菌活性为2.6*108CFU/g。肠消化结束后对照例3益生菌珠由于胶皮相孔隙较大而快速被分解,使固态脂质保护层暴露被胰脂酶酶解,导致液态菌油泄露,益生菌直接与胆汁盐接触,而本实施例样品益生菌珠由于冷凝诱导网络凝胶技术制备结构致密的胶皮相,以及固态油相保护层对流动态菌油相的保护使益生菌依然保持较高活性,对照例3益生菌活性为9.5*106CFU/g,本实施例样品益生菌活性为1.8*108CFU/g;在结肠消化阶段对照例3益生菌由于胶皮相和固态油相保护层分别在胃消化阶段和肠消化阶段被酶解,并且菌油相中崩解剂与消化液接触而导致结构崩塌,液态菌油相过早被释放使其受胆汁盐等影响而活性降低,难以在肠道定殖,本实施例样品益生菌珠外层胶皮相和固态油相保护层被酶解,缓慢释放益生元和益生菌,促进益生菌在结肠部位的定殖。
对照例4由于制备过程中未及时对固态油相保护层进行冷却,温度过高导致部分益生菌失活,测得活性为4.6*105CFU/g,本实施例样品益生菌活性为9.8*108CFU/g;经胃消化后两组益生菌珠均保持完整的形状,对照例4益生菌活性为6.4*104CFU/g,本实施例样品益生菌活性为2.6*108CFU/g。肠消化结束后对照例4益生菌珠由于滴制过程中缺乏过冷介质而使熔融状态的固态脂质保护层与液态菌油相混合,部分脂质被胰脂酶酶解,部分益生菌与胆盐直接接触导致失活。而本实施例样品益生菌珠由于过冷介质释放瞬间冷却固态油相,在液态菌油相外形成保护层使益生菌依然保持较高活性,对照例4益生菌活性为9.8*103CFU/g,本实施例样品益生菌活性为1.8*108CFU/g;在结肠消化阶段对照例4益生菌由于胶皮相被酶解,固态油相和液态菌油相混合物裹挟益生菌被释放形成大块脂质团,部分尺寸较大的脂质团难以被胰脂酶消化而直接排出体外,无法实现肠道益生菌释放及定殖,本实施例样品益生菌珠外层胶皮相和固态油相保护层被酶解,缓慢释放益生元和益生菌,促进益生菌在结肠部位的定殖。
(2)稳定性测定
将样品和对照例的益生菌珠分别放置在4℃和室温条件下储存一个月,储存实验结束后对益生菌活性进行测定,结果如下表:
实施例2:一种胃肠道控释型益生菌珠
制备方法具体如下:
(1)流动态菌油相的制备
将91份葵花籽油、4份单硬脂酸甘油酯、1份碳酸氢钠、1份酒石酸、6份高熔点棕榈油按比例添加,搅拌均匀后60℃加热30min完全溶解后冷却至室温,按比例加入4份鼠李糖乳杆菌菌粉,经分散机6000rpm分散2min制成均匀的流动态悬浮油相;
(2)固态脂质保护层的制备
将95份谷甾醇、8份硅酸钙、10份细胞外多糖、12份低聚半乳糖按比例添加,70℃水浴搅拌25min进行熔融,熔融状态下保温待用;
(3)胶皮相的制备
加入1份虫胶,2份海藻酸钠,20份180冻力明胶,12份乳清分离蛋白,70份蒸馏水,60℃水浴充分溶解后静置除去气泡制得胶皮相;
(4)菌珠制备
分别将不同油相、过冷介质和胶皮相置于高精同心滴丸设备的储料罐中,调节流动态油相、-8℃过冷介质(中链过油三脂:辛癸酸甘油酯)、固态脂质和胶皮相的流速,采用安装有图1所示滴头的滴丸机滴制成丸(滴头为同心圆滴头,分为4层,由内至外分别流出流动态油相、过冷介质、固态脂质保护层和胶皮相),各相经滴头流出后经脉冲装置快速切割形成益生菌珠,再通过冷却循环系统在8-12℃对益生菌珠进一步硬化及定型;
硬化成型后的珠子放入-5-0℃食用乙醇中交联30min;益生菌珠过滤并进行清洗,擦干表面水分在恒温恒湿环境为25℃,相对湿度为40%下进行干燥,将干燥后的益生菌珠进行包装,得到产品;
其中,所述益生菌珠中过冷介质和固体脂质的比例为1:1;制备的益生菌珠直径为4.2-4.6mm,可满足幼儿及成人的吞咽要求;液态菌油外层形成的固态脂质保护壳厚度被控制在0.41-0.46mm;外层胶皮相的厚度被控制在0.1-0.15mm。
实施例3:一种胃肠道控释型益生菌珠
制备方法具体如下:
(1)流动态菌油相的制备
将96份芥花籽油、6份双硬脂酸甘油酯、1份碳酸钠、1份酒石酸、5份蜂蜡按比例添加,搅拌均匀后60℃加热30min完全溶解后冷却至室温,按比例加入8份双岐杆菌菌粉,经分散机8000rpm分散2min制成均匀的流动态悬浮油相;
(2)固态脂质保护层的制备
将93份起酥油、10份二氧化硅、12份细胞外多糖、15份低聚半乳糖按比例添加,80℃水浴搅拌30min进行熔融,熔融状态下保温待用;
(3)胶皮相的制备
加入3份虫胶,6份阿拉伯胶,30份220冻力明胶,15份乳清分离蛋白,70份蒸馏水,60℃水浴充分溶解后静置除去气泡制得胶皮相;
(4)菌珠制备
分别将不同油相、过冷介质和胶皮相置于高精同心滴丸设备的储料罐中,调节流动态油相、-8℃过冷介质(辛癸酸甘油酯)、固态油相和胶皮相的流速,采用安装有图1所示滴头的滴丸机滴制成丸(滴头为同心圆滴头,分为4层,由内至外分别流出流动态油相、过冷介质、固态脂质保护层和胶皮相),各相经滴头流出后经脉冲装置快速切割形成益生菌珠,再通过冷却循环系统在8-12℃对益生菌珠进一步硬化及定型;
硬化成型后的珠子放入-5-0℃食用乙醇中交联30min;益生菌珠过滤并进行清洗,擦干表面水分在恒温恒湿环境为25℃,相对湿度为40%下进行干燥,将干燥后的益生菌珠进行包装,得到产品。
其中,制备的益生菌珠直径为5.2-5.5mm,可满足幼儿及成人的吞咽要求;液态菌油外层形成的固体脂质保护壳厚度被控制在0.55-0.60mm;外层胶皮相的厚度被控制在0.05-0.10mm。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本专利构思的前提下,上述各实施方式还可以做出若干变形、组合和改进,这些都属于本专利的保护范围。因此,本专利的保护范围应以权利要求为准。
Claims (6)
1.一种胃肠道控释型益生菌珠,其特征在于,所述益生菌珠包括菌分散的流动态油相、固态脂质保护层、胶皮相;
所述菌分散的流动态油相包括液态油、菌粉、崩解剂、悬浮剂、凝胶因子;
所述固态脂质保护层包括凝胶因子、肠道黏附因子、固体填充粒子、益生元;
所述的胶皮相以明胶为主要成分,还包括环境响应因子、结构支撑因子、乳清分离蛋白,通过网络凝胶技术形成具有致密凝胶网络结构的胶皮;
所述悬浮剂为单双甘油脂肪酸酯、单硬脂酸甘油酯、双硬脂酸甘油酯中的至少一种;
菌分散的流动态油中和固态脂质保护层中的凝胶因子为硬脂酸、食用蜂蜡、起酥油、高熔点棕榈油、谷甾醇中的至少一种;
所述肠道黏附因子为细胞外多糖、肽聚糖、表面蛋白中的至少一种;
所述固体填充粒子为二氧化硅、硬脂酸镁、硅酸钙中的至少一种;
所述环境响应因子为胃肠道pH响应,为虫胶、壳聚糖中的至少一种;
所述结构支撑因子为果胶、海藻酸钠、阿拉伯胶、魔芋胶中的至少一种;
所述菌分散的流动态油中各组分的比例为:菌粉4-8份,液态油为91-96份,崩解剂1-3份,悬浮剂3-6份,凝胶因子5-10份;
所述固态脂质保护层中各组分的比例为:凝胶因子90-95份,肠道黏附因子8-12份,固体填充粒子为8-10份,益生元10-15份;
所述胶皮相中各组分的比例为:明胶15-30份,乳清分离蛋白12-15份,环境响应因子1-3份,结构支撑因子2-6份,水 60-80份;
所述益生菌珠还包括过冷介质,所述过冷介质为辛癸酸甘油酯;
所述胶皮相与食用乙醇进行交联。
2.如权利要求1所述的一种胃肠道控释型益生菌珠,其特征在于,在菌分散的流动态油中,所述液态油为芥花籽油、葵花籽油、椰子油中的至少一种;
所述菌粉为鼠李糖乳杆菌、植物乳杆菌、双歧杆菌、嗜酸乳杆菌、干酪乳杆菌中的至少一种;
所述崩解剂为碳酸氢钠、碳酸钠中的至少一种,以及柠檬酸、酒石酸中的至少一种。
3.如权利要求1所述的一种胃肠道控释型益生菌珠,其特征在于,在固态脂质保护层中,所述益生元为低聚异麦芽糖、低聚半乳糖、低聚果糖、低聚乳果糖中的至少一种。
4.如权利要求1所述的一种胃肠道控释型益生菌珠,其特征在于,在胶皮相中,所述明胶为160冻力、180冻力、220冻力、250冻力、300冻力中的至少一种。
5. 权利要求1-4任一所述胃肠道控释型益生菌珠的制备方法,其特征在于,具体如下:
(1)菌分散的流动态油相的制备
将液态油、悬浮剂、凝胶因子、崩解剂按比例添加,搅拌均匀加热溶解冷却后按比例加入菌粉,经分散后制成均匀的流动态悬浮油相;
(2)固体脂质保护层的制备
将凝胶因子、肠道黏附因子、固体填充粒子、益生元按比例添加,熔融后保温待用;
(3)胶皮相的制备
按比例加入环境响应因子、结构支撑因子、明胶、乳清分离蛋白和水,充分溶解后静置除去气泡制得胶皮相;
(4)菌珠制备
将不同的组分通过滴丸机滴制成丸,各相经滴头流出后快速切割形成益生菌珠,硬化、定型、干燥后的益生菌珠进行包装,得到产品;
滴头的菌分散的流动态油相和固体脂质保护层中间设置过冷介质层,所述过冷介质为辛癸酸甘油酯;
所述滴头为同心圆滴头,分为4层,由内至外分别流出流动态油相、过冷介质、固态脂质保护层和胶皮相;
硬化成型后的珠子放入食用乙醇中交联20-30 min。
6.如权利要求5所述胃肠道控释型益生菌珠的制备方法,其特征在于,益生菌珠直径为0.5-10mm,固态脂质保护壳厚度为0.1-1mm,外层胶皮相的厚度为0.03-0.3mm。
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