Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation
文献类型： 外文期刊
作者： Li, Siyuan 1 ; Fan, Linlin 1 ; Li, Shuangjian 1 ; Sun, Xiaochen 1 ; Di, Qingru 1 ; Zhang, Hui 1 ; Li, Bin 2 ; Liu, Xiaoli 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China
关键词： whey protein isolate fibrils; probiotics; polysaccharides; electrostatic interactions; blueberry
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）
ISSN： 0021-8561
年卷期： 2023 年 71 卷 3 期
页码：
收录情况： SCI
摘要： Probiotics are sensitive to phenolic antibacterial components and the extremely acidic environment of blueberry juices. Layer-by-layer (LbL) coating using whey protein isolate fibrils (WPIFs) and sodium alginate (ALG), carboxymethyl cellulose (CMC), or xanthan gum (XG) was developed to improve the survival rate of Lactobacillus plantarum 90 (LP90) in simulated digestion, storage, and fermented blueberry juices. The LbL-coated LP90 remained at 6.65 log CFU/mL after 48 h of fermentation. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) indicated that dense and rough wall networks were formed on the surface of LP90, maintaining the integrity of LP90 cells after the coating. Stability evaluation showed that the LbL-coated LP90 had a much higher survival rate in the processes of simulated gastrointestinal digestion and storage. The formation mechanism of the LbL coating process was further explored, which indicated that electrostatic interactions and hydrogen bonding were involved. The LbL coating approach has great potential to protect and deliver probiotics in food systems.
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