CN115038341A - 包衣益生菌、包含所述包衣益生菌的食品组合物以及用于产生所述包衣益生菌的方法 - Google Patents
包衣益生菌、包含所述包衣益生菌的食品组合物以及用于产生所述包衣益生菌的方法 Download PDFInfo
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Abstract
本公开内容涉及通过包含乳来源的磷脂和芦荟凝胶作为包衣剂而具有增强的酸耐受性、胆汁耐受性、胃肠生存性、冷藏稳定性和室温储存稳定性的包衣益生菌，包含所述包衣益生菌的食品组合物，以及用于产生所述包衣益生菌的方法。由于所述包衣益生菌包含芦荟凝胶和乳来源的磷脂作为包衣剂，其可具有针对外界环境压力的提高的稳定性，例如益生菌本身的冻干稳定性和储存稳定性，并且可具有显著增强的酸耐受性和胆汁耐受性，所述酸耐受性和胆汁耐受性是在服用之后益生菌胃肠稳定性的指标。
Description
技术领域
本公开内容涉及通过包含乳来源的磷脂和芦荟凝胶作为包衣剂而具有增强的酸耐受性、胆汁耐受性、胃肠生存性、冷藏稳定性和室温储存稳定性的包衣益生菌，包含所述包衣益生菌的食品组合物，以及用于产生所述包衣益生菌的方法。
背景技术
乳酸菌(lactic acid bacteria)，也称为乳酸杆菌(lactobacillus)，是通过分解糖类例如葡萄糖来产生乳酸的革兰氏阳性菌，并且存在于人或哺乳动物的消化道、口腔、阴道等。乳酸菌是已被人广泛使用最长时间的微生物之一，其不产生对人或动物肠道有害的物质，并且也有效地用作阻止有害细菌在肠道中异常发酵的针对肠道病症的药物。
同时，益生菌(probiotics)是进入体内并对健康产生良好作用的活细菌，并且迄今为止已知的大多数益生菌包含乳酸菌。在增加的研究结果和科学数据下，指示包括益生菌在内的人肠道微生物对人健康具有重要作用，消费者对益生菌的认知进一步扩大，并因此对益生菌产品的需求逐渐提高。迄今为止，包括11种乳杆菌属菌株(嗜酸乳杆菌(L.acidophilus)、干酪乳杆菌(L.casei)、格氏乳杆菌(L.gasseri)、德氏乳杆菌保加利亚亚种(L.delbruekii subsp.bulgaricus)、瑞士乳杆菌(L.helveticus)、发酵乳杆菌(L.fermentum)、副干酪乳杆菌(L.paracasei)、植物乳杆菌(L.plantarum)、罗伊氏乳杆菌(L.reuteri)、鼠李糖乳杆菌(L.rhamnosus)和唾液乳杆菌(L.salivarius))、1种乳球菌属(Lactococcus)菌株(乳酸乳球菌(Lc.lactis))、2种肠球菌属(Enterococcus)菌株(屎肠球菌(E.faecium)和粪肠球菌(E.faecalis))、1种链球菌属(Streptococcus)菌株(嗜热链球菌(S.thermophilus))和4种双歧杆菌属(Bifidobacterium)菌株(两歧双歧杆菌(B.bifidum)、短双歧杆菌(B.breve)、长双歧杆菌(B.longum)和动物双歧杆菌乳亚种(B.animalis subsp.Lactis))在内的19种菌株已在食品和药物安全部注册为益生菌，并且许多公司对益生菌进行了研究并生产和销售了益生菌相关产品。益生菌的代表性功能包括抑制有害细菌、使乳酸菌增殖、以及帮助排便顺畅。另外，根据大量研究和临床结果，益生菌具有肠道调节作用，并且对肠易激综合征、特应性、便秘和女性疾病也具有多种作用。然而，这些益生菌没有表现出其原始功能，因为构成益生菌的细菌本身是由蛋白质构成的，并且因此当益生菌被摄入到体内时其细胞膜被胃酸和胆汁酸损坏。
为了克服这个问题，目前在生产益生菌的行业中，正在生产包含高浓度菌株的产品，或者通过3至4道或更多道另外的工艺产生包衣菌株(韩国专利No.10-2048690和10-1918089)。然而，包含高浓度菌株的产品存在的问题是，当产品价格升高时其可给消费者带来大的负担，并且如果消耗的活细菌超过推荐的每日摄入量则可出现副作用。另外，通过多工艺对菌株进行包衣的技术在由于昂贵的设备和昂贵的包衣剂而导致产品单价升高方面具有缺点，并且由于增加另外的工艺导致益生菌的稳定性难以保证。因此，仍需要进行许多研究来增强益生菌的稳定性。
[现有技术文献]
[专利文献]
韩国专利No.10-2048690
韩国专利No.10-1918089
发明内容
技术问题
本公开内容的一个目的是提供具有增强的酸耐受性、胆汁耐受性、胃肠生存性、冷藏稳定性和室温储存稳定性的包衣益生菌。
本公开内容的另一个目的是提供包含包衣益生菌的食品组合物。
本公开内容的又一个目的是提供用于产生包衣益生菌的方法。
技术手段
为了解决现有技术中存在的问题，例如使用昂贵的包衣剂和多工艺以及使用高浓度的益生菌，本发明人对用于增强益生菌稳定性的新技术进行了研究，该技术是经济的且不需要高水平技术和昂贵的设备。作为结果，本发明人开发了包含乳来源的磷脂和芦荟凝胶作为益生菌的包衣剂的新的包衣益生菌，从而完成了本公开内容。
本公开内容的一个方面提供了包衣益生菌，其包含：益生菌；以及由乳来源的磷脂和芦荟凝胶构成的包衣剂。
本文中使用的术语“益生菌”意指进入体内并对健康产生良好作用的活细菌。在较广泛的意义上，该术语甚至包含死细菌。
根据本公开内容的一个实施方案，益生菌可以是选自乳杆菌属菌株、乳球菌属菌株、肠球菌属菌株、链球菌属菌株和双歧杆菌属菌株中的至少一种。
更具体地，益生菌可以是但不限于是选自嗜酸乳杆菌(Lactobacillusacidophilus)、干酪乳杆菌(Lactobacillus casei)、格氏乳杆菌(Lactobacillusgasseri)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii ssp.bulgaricus)、瑞士乳杆菌(Lactobacillus helveticus)、发酵乳杆菌(Lactobacillus fermentum)、副干酪乳杆菌(Lactobacillus paracasei)、植物乳杆菌(Lactobacillus plantarum)、罗伊氏乳杆菌(Lactobacillus reuteri)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、唾液乳杆菌(Lactobacillus salivarius)、乳酸乳球菌(Lactococcus lactis)、屎肠球菌(Enterococcus faecium)、粪肠球菌(Enterococcus faecalis)、嗜热链球菌(Streptococcus thermophilus)、两歧双歧杆菌(Bifidobacterium bifidum)、短双歧杆菌(Bifidobacterium breve)、长双歧杆菌(Bifidobacterium longum)和动物双歧杆菌乳亚种(Bifidobacterium animalis ssp.Lactis)中的至少一种。
本文中使用的术语“包衣”意指用包衣剂覆盖益生菌的表面以形成包衣层，从而保护益生菌或益生菌的表面免受外部环境的影响。用于将益生菌表面进行包衣的方法可粗略分为物理气相沉积法和化学气相沉积法，并且本领域已知的包衣方法和条件可根据益生菌、包衣剂等的类型不受限制地应用。
作为包衣剂，可无限制地使用任何材料，只要其是能够将酸耐受性、胆汁耐受性、胃肠生存性、冷藏稳定性和室温储存稳定性赋予益生菌的材料即可。例如，包衣剂可以是磷脂、多糖、蛋白质等，但不限于此。
根据本公开内容的一个实施方案，包衣剂可由乳来源的磷脂和芦荟凝胶构成。
乳来源的磷脂是从乳脂肪中提取的磷脂，并且其实例包括磷脂酰胆碱(phosphatidylcholine，PC)、磷脂酰乙醇胺(phosphatidylethanolamine，PE)、磷脂酰肌醇(phosphatidylinositol，PI)、磷脂酸(phosphatidic acid，PA)、磷脂酰丝氨酸(phosphatidylserine，PS)和鞘磷脂(sphingomyelin，SPM)。特别地，乳来源的磷脂的特征在于包含大量的磷脂酰丝氨酸和鞘磷脂，所述磷脂酰丝氨酸和鞘磷脂在大豆来源的磷脂、蛋黄来源的磷脂和鱼来源的磷脂中以痕量包含(参见表3)。磷脂酰丝氨酸即使在pH 2下也可具有抗性并因此具有优异的酸耐受性，并且鞘磷脂增强了磷脂双层的稳定性。因此，该包含大量磷脂酰丝氨酸和鞘磷脂的乳来源的磷脂可有助于增强益生菌的稳定性。
根据本公开内容的一个实施方案，基于乳来源的磷脂的总重量，乳来源的磷脂包含5％或更多，优选5％至20％的磷脂酰丝氨酸，和20％或更多，优选20至30％的鞘磷脂。
根据本公开内容的一个实例，作为用乳来源的磷脂、大豆来源的磷脂和蛋黄来源的磷脂中的每一种作为磷脂将益生菌进行包衣以增强益生菌的稳定性的结果，证实了在45℃的应激条件下和在消化道条件下，与用大豆来源的磷脂或蛋黄来源的磷脂包衣的益生菌相比，用乳来源的磷脂包衣的益生菌维持更高的存活率。
芦荟凝胶是从库拉索芦荟(Aloe vera)中分离出来的凝胶(gel)，并且已知包含多种维生素、矿物质、酶、脂肪酸、多糖等，并已知具有与芦荟全叶(whole leaf)的那些不同的组分。可食用芦荟的一些实例包括库拉索芦荟、木立芦荟(Aloe arborescens)和皂质芦荟(Aloe saponaria Haw.)，但已知芦荟凝胶仅从具有大叶的库拉索芦荟中获得。已知这种芦荟凝胶在保存和改善食品货架期方面特别有效，并且因此主要用作食品添加剂。然而，对于乳酸菌的生长、储存稳定性和存活率之间的关系尚未进行大量的研究。
根据本公开内容的一个实施方案，芦荟凝胶可包含30mg/g或更多，优选30至300mg/g的固态多糖，并且可包含0.005％或更少，优选0.005％至0.0005％的基于蒽醌的化合物(如无水芦荟苷)。
根据本公开内容的一个实例，作为将采用用于对乳酸菌或益生菌进行包衣的芦荟凝胶、芦荟全叶或每种常规多糖(黄原胶、刺槐豆胶和阿拉伯树胶)包衣的益生菌的稳定性进行比较的结果，证实了在45℃的应激条件下，与用芦荟全叶、黄原胶、刺槐豆胶或阿拉伯树胶包衣的益生菌相比，用芦荟凝胶包衣的益生菌维持更高的存活率。
根据本公开内容的一个实施方案，包衣剂可通过将芦荟凝胶和乳来源的磷脂以1:0.1至2的重量比一起混合而获得。
例如，芦荟凝胶和乳来源的磷脂之间的混合比可以是1:0.1至2、1:0.1至1.5、1:0.1至1、1:0.1至0.5、1:0.5至2、1:0.5至1.5、1:0.5至1、1:1至2、1:1至1.5、1:1.5至2或1:1。为了改善益生菌的稳定性，优选使用通过将芦荟凝胶和乳来源的磷脂以1:1的重量比混合而获得的混合物。
根据本公开内容的一个实施方案，包衣益生菌可包含30至99重量份的益生菌和0.005至5重量份的包衣剂。
如果所包含的包衣剂的量小于0.005重量份，则益生菌或益生菌的表面不能被充分包衣，并因此不能预期益生菌的增强的稳定性，并且如果所包含的包衣剂的量多于5重量份，则其可对消化器官造成负担，引起不良作用，例如胃肠痉挛和疼痛、消化不良、腹泻和炎症。
根据本公开内容的一个实例，作为用乳来源的磷脂和芦荟凝胶的1:1(w/w)混合物作为包衣剂将益生菌进行包衣的结果，证实了在消化道条件和寒冷、室温和加速条件下，与用单独的乳来源的磷脂或芦荟凝胶包衣的益生菌相比，用乳来源的磷脂和芦荟凝胶的混合物包衣的益生菌维持更高的存活率。
根据本公开内容的一个实例，用乳来源的磷脂和芦荟凝胶的混合物作为包衣剂来包衣的益生菌的存活率与包衣之前的益生菌的存活率相比提高。例如，与包衣之前的益生菌的存活率相比，其可提高5％、10％、15％、20％、25％、30％、35％、40％、45％或50％或更多。
这种包衣益生菌可在-10℃或更低的温度下通过冻干工艺进行粉末化，从而延长其货架期。
根据本公开内容的一个实施方案，包衣益生菌还可包含冷冻保护剂。
本领域已知的冷冻保护剂组分可不受限制地用作冷冻保护剂。例如，冷冻保护剂可以是粉末状的脱脂乳、低聚果糖、海藻糖(trehalose)、麦芽糊精(maltodextrin)、甘油(glycerin)等，但不限于此。
根据本公开内容的一个实施方案，基于100重量份的冷冻保护剂，包含益生菌、包衣剂和冷冻保护剂的包衣益生菌可包含0.1至10重量份的包衣剂。
例如，基于100重量份的冷冻保护剂，所包含的包衣剂的量可以是0.1至10重量份、0.1至5重量份、0.1至1重量份、0.1至0.5重量份、0.5至10重量份、0.5至5重量份、0.5至1重量份、1至10重量份、1至5重量份或5至10重量份。
根据本公开内容的一个实施方案，包含益生菌、包衣剂和冷冻保护剂的包衣益生菌可包含30至99重量份的益生菌和1至70重量份的包含冷冻保护剂和包衣剂的混合物。
如果所包含的包含冷冻保护剂和包衣剂的混合物的量小于1重量份，则不能预期在冷冻条件和储存条件下益生菌的稳定性，并且如果所包含的混合物的量多于70重量份，则其可抑制益生菌的肠道沉降和增殖，或对消化器官造成负担，引起不良作用，例如胃肠痉挛和疼痛、消化不良、腹泻和炎症。
本公开内容的另一个方面提供了包含包衣益生菌的食品组合物。
食品组合物可用作食品、食品添加剂、饮料、饮料添加剂、发酵乳、健康功能性食品等。当食品组合物用作食品、食品添加剂、饮料、饮料添加剂或健康功能性食品时，其可以但不限于以以下形式提供：多种食品、发酵乳、肉、饮料、巧克力、小吃、糕点糖果、比萨、拉面、其他面条、口香糖、冰淇淋、酒精饮料、维生素复合物、酒或其他健康功能性食品制剂。根据本公开内容的一个实施方案，食品组合物优选为选自发酵乳、功能性饮料和健康功能性食品中的至少一种。
除了作为活性成分的包衣益生菌之外，根据本公开内容的食品组合物可包含通常在食品生产中添加的组分，例如蛋白质、碳水化合物、脂肪、营养物、调味剂和矫味剂。碳水化合物的一些实例包括常规糖类，例如单糖(例如葡萄糖、果糖等)、二糖(例如麦芽糖、蔗糖、寡糖等)和多糖(例如糊精、环糊精等)，以及糖醇例如木糖醇、山梨糖醇和赤藓糖醇。可用于本公开内容的矫味剂的一些实例包括天然矫味剂(奇异果甜蛋白(thaumatin)、甜叶菊提取物(例如莱鲍迪苷A)、甘草甜素等)和合成矫味剂(糖精、阿斯巴甜等)。
此外，本公开内容的食品组合物可包含多种营养物、维生素、矿物质(电解质)、矫味剂例如合成矫味剂和天然矫味剂、着色剂、增量剂(奶酪、巧克力等)、果胶酸及其盐、海藻酸及其盐、有机酸、保护性胶体增稠剂、pH调节剂、稳定剂、防腐剂、甘油、酒精、碳酸饮料中使用的碳化剂(carbonizing agent)等。这样的组分可单独或组合使用。基于100重量份的本公开内容的食品组合物，这样的添加剂的含量可在0至约20重量份的范围内选择，但不限于此。
本公开内容的又一个方面提供了用于产生包衣益生菌的方法。更具体地，用于产生包衣益生菌的方法可包含以下步骤：a)通过将益生菌与由乳来源的磷脂和芦荟凝胶构成的包衣剂混合来制备混合物；以及b)使该混合物冻干。
步骤a)是将益生菌菌株和包衣剂混合的过程。
益生菌和包衣剂的描述与上述相同，并因此将省略以避免重复描述。
根据本公开内容的一个实施方案，步骤a)中的益生菌可以是选自乳杆菌属菌株、乳球菌属菌株、肠球菌属菌株、链球菌属菌株和双歧杆菌属菌株中的至少一种。
根据本公开内容的一个实施方案，步骤a)中的包衣剂可通过将芦荟凝胶和乳来源的磷脂以1:0.1至2的重量比一起混合而获得。
根据本公开内容的一个实施方案，步骤a)的混合物可包含30至99重量份的益生菌和0.005至5重量份的包衣剂。
包含益生菌和包衣剂的混合物还可包含冷冻保护剂，以当在后续步骤中冻干益生菌菌株时在低温条件下保护益生菌菌株或菌株活性。
根据本公开内容的一个实施方案，步骤a)的混合物还可包含冷冻保护剂。
冷冻保护剂的描述与上述相同，并因此将省略以避免重复描述。
益生菌和包衣剂的均匀混合或益生菌、包衣剂和冷冻保护剂的均匀混合可使用本领域已知的任何混合装置进行而没有限制。例如，该混合可使用均质器、超声发生器等进行。
步骤b)是将益生菌和包衣剂的混合物冻干以使其干燥和粉末化的过程。
冻干可使用本领域已知的冻干方法进行而没有限制。此时，冻干的温度和时间条件可调整，这取决于混合物的浓度、量等。
根据本公开内容的一个实施方案，步骤b)可包含将混合物在快速冷冻条件(-40℃或更低)下保持约4至24小时，并随后当在冷冻干燥机中解冻混合物时从混合物中除去水。
例如，用于冻干的温度条件可以是-40℃至-70℃、-40℃至-75℃、-40℃至-80℃、-45℃至-70℃、-45℃至-75℃、-45℃至-80℃、-50℃至-70℃、-50℃至-75℃或-50℃至-80℃，并且用于冻干的时间条件可以是12至24小时、10至22小时、8至20小时、6至18小时、4至16小时、4至14小时或4至12小时。
技术效果
如上所述，当根据本公开内容的包衣益生菌包含芦荟凝胶和乳来源的磷脂作为包衣剂时，其可具有针对外部环境压力的提高的稳定性，例如益生菌本身的冻干稳定性和储存稳定性，并且可具有显著增强的酸耐受性和胆汁耐受性，所述酸耐受性和胆汁耐受性是在服用之后益生菌的胃肠稳定性的指标。
具体实施方式
在下文中，将更详细地描述本公开内容。然而，提供的描述仅用于说明性目的以帮助理解本公开内容，并且本公开内容的范围不受该说明性描述的限制。
实施例1.包衣益生菌的产生–不同类型的磷脂
在本实施例中使用的益生菌的类型在下表1中显示，并且在本实施例中使用的冷冻保护剂的组成在下表2中显示。
[表1]
[表2]
| 原材料名称 | 含量(％) |
| 麦芽糊精粉末 | 7 |
| 粉末状脱脂乳 | 5 |
| 纯化水 | 88 |
| 总计 | 100 |
益生菌是根据本领域已知的菌株培养手册，通过在适合于每种菌株的可食用培养基中培养来制备的。在将每种经培养的培养基以8,000rpm离心15分钟之后，仅收集菌株。将每种菌株、冷冻保护剂和包衣剂一起混合，并将混合物在快速冷冻条件(-40℃或更低)下保持4至24小时，并随后冻干，从而制备益生菌粉末。将1％的乳来源的磷脂、1％的大豆来源的磷脂或1％的蛋黄来源的磷脂作为包衣剂与冷冻保护剂混合并使用。将90重量份的每种菌株与10重量份的冷冻保护剂和包衣剂的混合物一起混合。通过将每种菌株与冷冻保护剂一起混合而无包衣剂来制备益生菌粉末作为对照。
乳来源的磷脂、大豆来源的磷脂和蛋黄来源的磷脂的组成在下表3中显示。
[表3]
1-1.包衣益生菌的存活率的测量–加速测试
将制备的益生菌粉末单独包装，并在45℃下通过加速测试来测量其存活率，并且与未经冻干的细菌的数目相比，益生菌粉末的细菌存活率在下表4中显示。
[表4]
如上表4所示，作为将未经处理的菌株和用不同类型的适用于食品的磷脂处理的菌株的存活率进行比较的结果，证实了用大豆来源的磷脂或蛋黄来源的磷脂作为包衣剂来包衣的菌株的存活率与未使用包衣剂的经冻干的未经处理菌株的存活率相似，但用乳来源的磷脂包衣的菌株的存活率与未经处理的菌株或者用大豆来源的磷脂或蛋黄来源的磷脂作为包衣剂来包衣的菌株的存活率相比提高。
1-2.包衣益生菌肠道存活率的测量
将每种制备的益生菌粉末溶解在PBS(磷酸缓冲盐水)中至终浓度为1×109cfu/ml，从而制备样品。
根据M.Minekus et al.(Food Funct.2014(5):1113-1124)，制备了用于消化模型的电解质溶液。电解质溶液的组成在下表5中显示。
[表5]
在口腔阶段中，将SSF电解质溶液和人唾液α-淀粉酶添加至每个制备的样品，并使其在37℃下反应2分钟，随后将SGF电解质溶液和猪胃蛋白酶添加至每个样品，随后调整pH值为3.0，随后在37℃下反应2小时。在小肠阶段中，将猪胰酶和胆汁酸添加至上述每个消化样品，随后调整pH为7.0，随后在37℃下反应2小时。在最后的吸收步骤中，将刷状缘膜囊泡(brush border membrane vesicle)添加至上述每个消化样品，随后调整pH为7.0，随后在37℃下反应4小时。为了确定在所有消化和吸收过程之后剩余的益生菌数目，根据常规活乳酸菌细胞计数方法分析益生菌的活细胞计数，并将每种益生菌菌株的肠道存活率以与在消化和吸收之前的初始细菌细胞计数相比的存活率(％)表示。测量结果在下表6中显示。
[表6]
如上表6所示，证实了用大豆来源的磷脂或蛋黄来源的磷脂包衣的菌株的存活率与未使用包衣剂的经冻干的未经处理菌株的存活率相似，但用乳来源的磷脂包衣的菌株的存活率与未经处理的菌株或者用大豆来源的磷脂或蛋黄来源的磷脂包衣的菌株的存活率相比提高。
2.包衣益生菌的产生–不同类型的多糖
以与实施例1相同的方式产生包衣益生菌，除了使用1％的芦荟全叶、黄原胶、刺槐豆胶、阿拉伯树胶或芦荟凝胶代替乳来源的磷脂、大豆来源的磷脂或蛋黄来源的磷脂作为包衣剂。
芦荟全叶是通过在从芦荟中除去不可食用部分(刺等)之后将芦荟干燥和粉末化来制备的。根据健康功能性食品的标准和规范，芦荟全叶包含2.0至50.0mg/g的基于蒽醌的化合物(如无水芦荟苷)。
芦荟凝胶是通过从芦荟除去不可食用部分和外皮，随后仅将凝胶分离、干燥和粉末化来制备的。根据健康功能性食品的标准和规范，芦荟凝胶包含30mg/g或更多的固态多糖和0.005％或更少的基于蒽醌的化合物(如无水芦荟苷)。
2-1.包衣益生菌的存活率的测量–加速测试
益生菌粉末的细菌存活率是以与实施例1-1的加速测试相同的方式进行测量的，并且测量结果在下表7中显示。
[表7]
如上表7所示，作为将未经处理的益生菌菌株和用不同类型的适用于食品的多糖包衣的益生菌菌株的存活率进行比较的结果，证实了用芦荟全叶、黄原胶、刺槐豆胶或阿拉伯树胶作为包衣剂来包衣的益生菌菌株的存活率与未使用包衣剂的经冻干的未经处理的菌株的存活率相似，但用芦荟凝胶包衣的益生菌菌株的存活率与未经处理的菌株或用芦荟全叶、黄原胶、刺槐豆胶或阿拉伯树胶包衣的益生菌菌株的存活率相比显著提高。
实施例3.包衣益生菌的产生
将在实施例1和2中显示出高的益生菌存活率的乳来源的磷脂和芦荟凝胶的混合物处理的益生菌菌株的存活率与用单独的乳来源的磷脂或芦荟凝胶处理的益生菌菌株的存活率进行比较。
以与实施例1相同的方式产生益生菌粉末，除了使用单独的乳来源的磷脂、单独的芦荟凝胶或1重量％的混合物(0.5重量％的乳来源的磷脂和0.5重量％的芦荟凝胶)代替乳来源的磷脂、大豆来源的磷脂或蛋黄来源的磷脂作为包衣剂。
3-1.包衣益生菌的存活率的测量–加速测试
益生菌粉末的细菌存活率是以与实施例1-1的加速测试相同的方式进行测量的，并且测量结果在下表8中显示。
[表8]
如上表8所示，证实了用乳来源的磷脂和芦荟凝胶的混合物作为包衣剂处理的益生菌菌株的存活率与用单独的乳来源的磷脂或单独的芦荟凝胶处理的益生菌菌株的存活率相似。
3-2.包衣益生菌的肠道存活率的测量
益生菌粉末的细菌存活率是以与实施例1-2所述的肠道存活率测量相同的方式进行测量的，并且测量结果在表9中显示。
[表9]
如上表9所示，证实了用乳来源的磷脂和芦荟凝胶的混合物作为包衣剂处理的益生菌菌株的存活率与用单独的乳来源的磷脂或单独的芦荟凝胶处理的益生菌菌株的存活率相比略有提高。
3-3.包衣益生菌的存活率的测量–不同温度条件
将产生的益生菌粉末在寒冷条件(温度：10℃或更低，以及湿度：40％或更低)、室温条件(温度：25℃，湿度：40％至60％)和加速条件(温度：40℃，以及湿度：70％)下储存1个月，随后根据常规益生菌活细胞计数方法分析其活细胞计数，并且每种益生菌菌株的肠道存活率以与在冻干之后立即的活细胞计数相比的存活率(％)表示。
[表10]
[表11]
[表12]
如上表10至12所示，证实了当将益生菌粉末冷藏时，用乳来源的磷脂和芦荟凝胶的混合物作为包衣剂处理的益生菌菌株的存活率与未使用包衣剂的经冻干的未经处理的菌株的存活率相比略有提高。另外，证实了当将益生菌粉末在室温或加速条件下储存时，菌株的存活率普遍降低，但用乳来源的磷脂和芦荟凝胶的混合物作为包衣剂处理的益生菌菌株的存活率与用单独的乳来源的磷脂或单独的芦荟凝胶处理的菌株的存活率相比维持在更高的水平上。
这些结果表明，使用乳来源的磷脂和芦荟凝胶的混合物作为包衣剂有助于提高菌株在寒冷、室温或加速条件下的存活率。
迄今为止，已参考本公开内容的实施方案描述了本公开内容。本公开内容所属领域的普通技术人员将理解，在不脱离本公开内容的实质特征的情况下，本公开内容可以以修改形式实施。因此，应当从说明性的角度而不是限制性的角度考虑所公开的实施方案。本公开内容的范围由权利要求书而不是以上描述来限定，并且与之等同的范围内的所有差异应被解释为包括在本公开内容中。
Claims (7)
1.包衣益生菌，其包含：
益生菌；以及
由乳来源的磷脂和芦荟凝胶构成的包衣剂。
2.权利要求1所述的包衣益生菌，其中所述益生菌是选自乳杆菌属(Lactobacillus)菌株、乳球菌属(Lactococcus)菌株、肠球菌属(Enterococcus)菌株、链球菌属(Streptococcus)菌株和双歧杆菌属(Bifidobacterium)菌株中的至少一种。
3.权利要求1所述的包衣益生菌，其中所述包衣剂是通过将所述芦荟凝胶和所述乳来源的磷脂以1∶0.1至2的重量比一起混合而获得的。
4.权利要求1所述的包衣益生菌，其包含30至99重量份的所述益生菌和0.005至5重量份的所述包衣剂。
5.权利要求1所述的包衣益生菌，其还包含冷冻保护剂。
6.食品组合物，其包含权利要求1所述的包衣益生菌。
7.用于产生包衣益生菌的方法，所述方法包括以下步骤：
a)通过将益生菌与由乳来源的磷脂和芦荟凝胶构成的包衣剂混合来制备混合物；以及
b)使所述混合物冻干。
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| Publication number | Publication date |
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| WO2022092472A1 (ko) | 2022-05-05 |
| EP4238426A1 (en) | 2023-09-06 |
| US20230380468A1 (en) | 2023-11-30 |
| JP7246522B2 (ja) | 2023-03-27 |
| KR102273663B1 (ko) | 2021-07-05 |
| JP2023505622A (ja) | 2023-02-10 |
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